The Topeka state journal., 1903-09-26

from the French, who term it fromage. As
the name implies, It IS ,stiffer than the
slowly with very little if any water until
they are almost dry, and sliced to eat on
toast bread or crackers; These cheese
make very delightful sandwiches
APPLE BUTTER.
Obtain, if possible, sweet cider that is
not over two days old. Boil It down to
slice sufficient tart, juicy aples to meas
ure one-half the Dulk of the reduced cider.
until small port ion placed or a cool
saucer remains thick; if the water Sepa-
rates from the apples it is not sufficiently
cooked Allow for each gali@1 of apples,
which must be measured before putting
=, ground cloves, the same of allspice and
cinnamon Add the spices as soon as the
apples thiclxen and continue the cooking
until of the proper consistency, then bot
| tie and seal as preserves.
PUMPKIN BUTTER.
| Peel one ripe pumpkin ana cut in small
| pieces, place in the preserving kettle and
! stew gently until soft, add just enough
cold water to the, pumpkin when first
| top of the vegetable, but not to cover it.
Prepare three more pumpkins. stew them
the juice to the first pumpkin and boil ten
! hours, until it is very thick; it must be
stirred frequently to prevent burning. Seal
as for other buffers when perfectly cold
RED TOMATO BUTTER.
Take nine pounds of ripe peeled toma-
toes, place in the preserving. kettle and
sugar, one pint of vinegar, one tablespoon
tui OF cloves, three taolespoonfuls of Gin
| of allspice boil gently for three or four
| hours until quite thick; stirring often to
prevent burning. Seal IN she usual man
ner when perfectly cold.
ENGLISH DAMSON CHEESE.
Wipe carefully 15i sound, ripe Damson' son;
plums. Place the fruit in stone jar,
I dding one-quarter OF a pound of the best
cane sugar to each pound of piums. Place
the jar in boiling water and cook until
to cook to a pulp. Rub the fruit through
a colander. return to the jar and add half
continue to cook until thick and almost
dry. Put into jars, seal and keep in a
cool place. Serve cut in slices to eat on
toast or bread Very delicious for lunch
TOMATO BUTTER.
Take ten pounds of red yellow tona-
! toes fully ripe, scald and skin the fruit;
to ten pounds of the peeled fruit, which
must be weighed after skinning allow
two pounds of peeled, cored and sliced
tart apples, the juice of two lemons,
/ quarter of an ounce of ground ginger and
the tomatoes into thick slices and put in
a preserving kettle, heat slowly and sim
mer for one hour, stirring occasionally to
prevent them from burning Inen add
the ginger, strained lemon juice and
stantly until reduced to the consistency
of marmalade. Pour into glasses and COW
er with thin coating OF melted paraiflna
when perfectly cold
DAMSON PLUM BUTTER.
Select perfect plums, fully ripe, wipe
carefully with u damp cloth and place i'll
/ the preserving kettle with sufficient water
to cover them and cook until soft, take
from the fire and rub through a colander
and return to the kettle after weighing
the pulp; to each pound of pulp allow one
pound of sugar. Boil all together for 30
minutes stirring carefully. When done
pour into glasses and seal when cold: A
| thin layer of melted paraffine should be
poured over. the top after the butter is
perfectly cold, then cover with thick
paper if the proper cover for the glasses
PLUM BUTTER NO q
| Take perfect fully ripe plums and wipe
them carefully, place in the preserving
kettle, cover with cold water and allow
| to simmer gently until they crack open;
remove at once from the fire and allow
| to cool, then put them through the col
ander. To each pint of the pulp thus OBJ
| tained add three-quarters of a pint of best
cane cans sugaT season WITH any desired fr sPice,
hours, stirring very often to prevent the
pulp from sticking to the bottom of the
kettle. Seal in the usual manner when
OUNCE CHEESE
i Carefully wipe off each ounce before
fruit and allow three-quarters of pound
of sugar for each pound of fruit. set the
seeds, skins and cores in an agate kettle
and boil with just enough water to cover
them. Cook until the parings are soft, so
as to extract all the favor, then strain
through jelly bag. When this liquid is
almost cold put the ounces in the pre-
serving kettle and add the liquid which
drain from the paringS. simmer gently
until the ounces are soft, take from the
fire and rub through a sieve or fine col
ander. return to the kettle and add the
juice of one orange strained to each
pound of the fruit. Now add the sugar
and boil for fifteen minutes, stirring con-
stantly; if not thick enough boil longer.
i When done place in small jars and when