The Indianapolis journal., 1902-09-14
Simple Dish e q that Add
Variety 70 the Fam fTy
Menu. Also n Chapter on
FIavorine Vfneears

out. Take out the bits OF bacon and fry
pigeons brown in fat. Take out pigeons.
add tablespoonful -four to the fat. When
brown add pint OF boiling water Cor stock.
IL conveniently; stir till II thickens and sim
mer five minutes. Peel twenty-five button
onions Tor their equivalent in larger ones);
cover with boiling water: cook FIVE minutes.
then drain and brown In a frying pan with
a tablespoon butter and half teaspoon
sugar. Put pigeons. bacon and Drowned
onions in a stewpan: pour over them the
gravy. cover and simmer forty-five minutes
or until tender. II liked, a cup OF fresh or
canned mushrooms may be added. in which
case allow ten minutes TO cook them
Chill Vinegar.-Take fifty small red chill
peppers. bruise them slightly or cut them
into small pieces and cover with good.
strong vinegar.
Parsly vinegar-Gather fresh parsley. pick
of the leaves and I'LL bottle loosely: cover
with vinegar; cork tightly and let stand
three weeks, then pour of the vinegar into
clean bottles. season TO taste with salt.
cayenne and white pepper.
Corn Vinegar.-This is a vinegar many
prefer to cider vinegar; use the following
proportions. To each gallon OF soft water
rain water is best-add a pint OF light
brown sugar or molasses. IL you are not
particular to have a white vinegar: also
one pint OF corn scraped from the cob. Put
all into a stone Jar. Cover with a cloth
and set in the sun for three weeks: by
this time you will have a good vinegar.
Mint vinegar.-This. IL acceptable. is nice
to use as a condiment to serve with roast
mutton when fresh mint is out OF season.
1t may also be added to a drawn butter
sauce served with mutton, and a small
quantity improves canned peas OF string
beans. Loosely I'LL bottle with fresh, ten
der leaves Of mint, cover with good vine
gar, cork tightly and let stand for three
weeks. Then pour of into clean bottles,
keep tightly corked.
Onion vinegar.-Skin and chop rather
fine three large white onions, mix with
them two level tablespoonfuis granulated
sugar and one OF salt. Put them in a
china dish and stand In a slow oven for
three hours. then turn into a glass Jar or
wide-mouthed bottle, I'LL with strong yine-
gar; cover or cork tightly and let stand
two or three weeks, shaking several times
each day. Strain, bottle and cork tightly
Lemon Vinegar.-This is a substitution
ioA ichioh juice. 1fdte tne yeilOW rlH0 from
five lemons. being careful not to get any
Of the pith. Squeeze the juice OF three
lemons over the grated rind; scrape out the
pulp. but discard seeds and white, bitter
skin. Cover the rind, juice and pulp with
quart of good cider vinegar: cork tightly
and let stand two weeks; then strain and
bottle.
Spiced vinegar.-One ounce each OF
ground mustard. ginger. white pepper, mace
and dried lemon peel. quarter OF an ounce
each of cloves. allspice and cinnamon, and
an ounce of celery salt and quarter OF a tea
spoonful of cayenne or a few chopped chill
peppers. Put all into glass jar; pour
over them quart of scalding vinegar.
Cover tightly while hot; let stand three
days. shaking three times each day. Strain
and bottle.
Copyright 1902. ]. B. Pinkham.I