The Topeka state journal., 1902-08-20

pint of water to the apples and beat
slowly to boiling point, then add the
vinegar and cook until apples are ten
der. Remove the fruit with a skinner
and spread out on dishes to cool Boil
the syrup down thick; pack the apples
in jars and pour the hot syrup over
them. At the end of the week if they show
signs of working pour off the syrup and
boil it up a few minutes and pour 1t
scalding hot over the fruit. and seal up
sPICED TOMATOES.
Select rather small, smooth round to-
matOes that are ripe, but firm and solid
Peel and weigh them. To nine pounds
of the fruit allow five pounds of gran
ulated sugar, one pint or good cider
vinegar, an ounce each of cloves. CHINA
mon and allspice and few blades of
mace.
Tie the spices in small pieces of mus
lin and put them into the vinegar and
sugar and boil together for ten minutes:
then put in the tomatoes and cook very
gently until tomatoes are clear and
syrup thick Seal in glass Jars.
SPICED GRAPES.
For six pounds of grapes make fol-
lowing syrup: One pint of vinegar.
three pounds of sugar. two tablespoon
and two teaspoonfuls cloves. Cook the
grapes in a very little water until ten
der, then move seeds and skin. Add to
the hot spiced syrup and boil steadily
Inquiries Answered
Mrs. J. G. K writes: Would like reci-
pes for different kinds of Judges.
Two cups of granulated sugar, half a
cup of milk, a piece of butter size of an
egg, a pinch of salt and seven tea
spoonfuls of breakfast cocoa. Put all
into a saucepan and boil together foI
twelve minutes: then add three tea
spoonfuls of vanilla and stir and cook
three minutes. Remove from the fire
and pour into buttered tins to depth OF
nearly an inch, and when partially colo
mark off into squares with back OF
knife.
COLLEGE GIRLS FUDGES.
Put one cup of granulated sugar and
| one of brown sugar in a saucepan with
a cup or milk and when scalding ho
| add two heaping .tablespoonfuls oi
| grated chocolate and two ounces Of but
| ter and boil for twenty minutes. Te
| test 1t drop a little in cup of colo
| water; If it hardens when cold it is
done. On removing from the fire add q
| teaspoonfui of vanilla and cup Of
walnut meats; or finish as plain choco
| fire begin to beat the mixture and con.
| tinue until it begins to stiffen. the1
| pour into shallow, buttered tins ant
when cool CROUCH mark on int
| MAPLE FUDGE
Follow above recipes except in case o
| sugar. For these Judges take one ant
one-half cups of maple sugar and hal
! cur Of granulated sugar and procee'
as above directed.
| PICKLED WALNUTS.
Mrs. M. H. F. writes: In copy som
| tine ago I saw recipe of picked wal
| nuts which 1 neglected to cut out
have been at the Office and looked at tn
file, but am unable to find it.. Will yo
kindly write it on return postal card?
As we cannot conveniently give reci
pes on postal card, we send 1t throug
the regular channel, hoping 1t will reac
you in good time.
Gather the nuts while they are sof
enough to pierce with darning needl
and soak them in strong brine for si
days; drain, wipe dry and pierce eac
one with the needle and throw into col
water. Let them stand six hours, the
drain and pack in a stone Jar; cove
them with spiced vinegar in followin