The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-08-02

reheat each day until the peaches are the
Ike thin inn o ia about A free he ars yIap
fore they are finished take out the peaches
deprh or fonr and ars bis aa te
cinnamon stick, a few whole cloves and
ath htaaS ee maze "a me tns hsn aad an
spices and continue in this way until the
5ss is fun ,n Then sesdd the sr1P and
for four days, or untl the peaches are
n aaea nca aa d a ana
gold tie them up. + you prefer ciingstones
they are apt to become hard when stewed
in the sweet syrup
SPICED GRAPES
Wash the grapes thoroughly. pick from
the stems and pulp them Cook pulp and
skins separately. the pulp until soft and
PUT pulp ' and R' sRina tose,her and to each h
spoo joni cinnamon nom and cloves and a fa-
sugar to fruit with spices tied in muslin
bags and cook until the consistency Of
marmalade-
PICKED PLUMs.
Use one pint of vinegar. four. pounds
of sugar. two teaspoonfuls Of cinnamon
and Snf ns ssaaspoen6 e slossf to bounds maks
plums carefully. and drop them into the
a1n sh 0nt zloay and ahsn done
place in a stone Jar. Cook the syrup
little longer. then pour over the piums
CHow-cHow-
Chop fine half peck of green tomatoes,
half a peck of small onions. a peck of
heads Of caulif1ower. broken into small
them items stand 'i for u hours. Then drain wen.
pressing out all the moisture and cover
celery in small pieces, add cupfuI grated
horseradish. half a pound of ground mus
per- raro two ounces un Of light Brown sugar hair
an ounce of ground cloves and half an
cover ITEM and let boil for Is minutes;
then pour over the pickles Put into glass
jars and seal and let stand month pr
longer before using These improve with
COLD CATSUP.
Take a peck of perfect, ripe tomatoes,
two roots of horseradish, two large on
ions, four stalks of celery, eight green
peppers. one tablespoonful black. pepper,
cup of salt. one teaspoonfuI ground cloves,
two teaspoonfulss ground cinnamon, one
vinegar Pare and quarter the tomatoes
and place them in sieve or cofander to
and thoroughly mix ali the singredisnts to-
cipe has been unfaIling for years and will
keep an indefinite length Of time
TOMATO CATSUP-
Take a busheI of ripe and perfectly
sound tomatoes cut them in half, remoy-
ing the hard stem end, boil until soft;
When p eoid add haif gaIIon Of best cider
vinegar two and haff cups of salt, two
Id bo dnrse down. nt
d Iac Zone one-haIf Bottle without strsining.
you c ass Of but ehese w
your eatsup.
SWEET CUCUMBER PICKLES
Select perfectly ripe cueumbers. pare and
and then across and stem them in a little
water until tender or soak them in salt
and water for "a hours Then drain ana
| soak "A hours longer in vinegar and water
in equal proportions Drain and put into
| a jar; Put quart OF vlnegar ,, ana 1 .Mo
serving kettle with stick OF cinnamon.
/ and half teaspoonfuI of whole cloves
pour over the cucumbers. cover the jar
/ and let them stand and every second day
/ bon up again and then pour back over the
| cucumbers. These are nice served with
| cold meats. Watermelon or cantelouPe rind
may be picked in the same way.
PEPPER HASH
| Take half peck of peppers and half a
| peck of cabbage, half a pint of mixed mus
| tard seed and an ounce each of pepper,
| cloves and ailspice. Chop the peppers and
| cabbage fine and sprinkle well with salt
| and let stand in cool place with piece
| of cheese cloth thrown over it for two
| days; then drain. squeezing out all the
/ brine Mix with the spices, cover with ci-
de rvinegar and cook gently for two hours
4
| ped and added If liked
/ EAST INDIA PICKLE.
| Slice a head Of white cabbage, equal
quantity of sliced or chopped cucumber, a
few small onions radish pods, green pep
perS green grapes naSturtiums, etc Brea X
| the caulifiower into bits, slice the peppers,
/ onions and radish pods; seed the grapes
and sprinkle all with salt, and put them
together in a large wooden mixing bowl
/ and pour boiling water over them and let
remain in his brine four days Then
| drain thoroughly and put into vinegar
| which has been prepared as follows two or
| three days before: To every two quarts OF
vinegar put in an ounce of ginger root.
| one ounce of long peppers two ounces of
sliced onion, half an ounce of tumeflc, two
ounces of mustard seed, mixed, and one
tablespoonful of celery seed------4--
COCOA PUDDING.
Put one ounce of gelatine to soak in a
cup of cold water. Heat two cups OF milk
| in a double boiler Mix quarter of d
pound of cocoa with a little cold water
and six level tabiespoonfuls of sugar
then pour over it a cup of boiling water
| and stir and cook over the fire about
| eight minutes. Add this to the scalded
| milk Than add the dissolved gelathle
and cook and stir ten minutes longer.
| Add the beaten yolls Of three eggs and
| beat the whole with egg whip until
| thoroughly scalded- Then turn out to
coof. stirring it frequently. When it be-
| gins to thicken fold in the beaten whites
of six eggs and turn it into a mould and