Evening star., 1903-09-15
CEYLON TEA
very dehcious and the way our grand
mothers preserved the yellow crabapple
Canning Tomatoes.

select very perfect solid tomatoes, ripe.
put not day overripe. Do not use the
very acid varieties. They must have no
oecayed spots-such are not fit for canning
even after the faulty part has been re-
moved Use glass jars with new, tightly
lifting rubber bands Sterilze both lars
and covers.
four boiling water over the tomatoes let
them stand few minutes then drain and
remove the skins They may be canned
whole or in slices Put them In a porcelain
lined Kettle and cook them a few minutes
until scalding hot throughout skim we'll
using silver spoon. Place the scalded
jars on towel wet in cold water and fold
ed In several thicknesses; fill up Quickly
with the boiling hot tomatoes and their
Juce, n. Using boiling hot water If the juice IS
not sufficient to fiji Jars to overflowing.
wipe the tops clean and dry and immedi-
ateiy screw down the lid. Before putting
on the cover see that all air bubbles are
loreeo out, using the handle of a silver
spoon Tor the purpose. and forcing 1t down
at side OF the jar. allowing the bubbles to
rise TO the top. When the Jars are cold slin
brown paper bags over them and keep in
d cool. dry place. 1t is well to watch them
well. '' CIV Aeep"s
Tomato Catsup.
wash. wipe and remove the stem end
from ripe tomatoes, slice into a porcelain
nhed Kettle, boil until soft enough to strain
through line sieve. To every gallon of
juice add three tablespoonfuls of salt. two
VI mustard, one and one-half of white pep
per, quarter of a tablespoonful of cayenne.
one tablespoonful grated horseradish n c,n
VI sranuiated sugar and pint of cider
Vlnegar-white vinegar will give a better
color. Boil four hours uncovered o,d st;r
frequently 10 prevent its scorchine Set
DacR on the stove, add a stick of cinnamon
anu al % nan tablespoonful of whole cloves tied
i GyG tof
seasoned; remove spices and seal I'm IN hot-
ies "niie not. A little onion Juice i'm
proves the flavor Of catsup for most neonIe
ana Tor those who like 1t a Glove of garlic
Is great improvement.
Menus.
WEDNESDAY.
BREAKFAST.
Grapes
Breakfast Food CREAM
Broiled Lamb Chops
Delmonico Potatoes
Coffee.
LUNCH
Corn Chowder
6ut'ered Toast. Peach Shortcake.
rfuit. Tea.
DINNER
Vegetable Soup.
Boiled Tongue. Mashed Potato pun
Caulifiower Gratin.
'rnE Bean % salad. French Dressing.
Lemon PIE. Coffee.
THURSDAY
BREAKFAST
BAKED Tart Apples with Cereal
Bread Crumb Omelet. Tomato Sauce
Buttermilk Corn Bread. Potato Pufrs
LUNCH
brolied Chops with Green Peas
Little Sally LunnS. Grana.
Chocolate
DINNER
Bouillon with Rice
Fried Chicken with Corn Fritters.
S.,,ee,, Mashed Potatoes
Cucumber and Onion Salad.
icea watermelon. Water Crackers
eheese. Coffee.
FRIDAY
BREAKFAST
Grapes
Tomato pf,s omelet neI German Fried Potatoes.
III LUNCH coHee'
Clam Fritters
Sour Cream Biscuit Cake
Fruit. Cocoa
DINNER.
Rice and Tomato Soup.
MsehsS soiled salmon salmon Trout Shrimp Sauce.
creamed White Turnips. ''a'"o
Green Apple Pie Cheese
Coffee
SATURDAY,
BREAKFAST.
Cantaloupe.
broiied ham, French Fried Potatoes
German Puffs Cofraa
LUNCH
Broiled Sweetbreads
Brown Bread and Butter Iayer C.ra
Chocolate
DINNER
Tomato with Rice Scum
Hot Veal Loaf. Rolled p,,a
Stewed Onions
nna6 Tor frac vrvftI
FROZEN reaches Cheese.
Waters. Coffee