Evening star., 1903-09-26
pies and tarts and IL almost equal to pun
paste.
Tomato Catsup.


ties and corks, and seal air tight. Keep in
a cool, dry place. The following Is a long
tried recipe: Select firm. ripe tomatoes
but not overrripe-wipe with a damp cloth
and slice into a porcelain-lined preserving
kettle. To a buahel of tomatoes ada a
dozen white onions. sliced. three pints of
water and a handful Of peach leaves; boil
until the tomatoes are soft-from one to
two hours-then strain through coarse
sieve. Return the liquid to the kettle. add
two pounds of ground sugar. two quarts
best cider vinegar. one ounce OF whole
cloves, two ounces of ground allspice, two
of ground mustard and pint Of salt II
you like a hot catsup add little cayenne
pepper. Boil slowly until quite thick and
smooth, stirring constantly to prevent burn
ing. When done bottle and seal and keep
In a cool, dry place.
Grape Juice.
If you wish the grape juice for a tonic
cook it as little as possible. Wash the
grapes, remove them from the stems and
express the juice without scalding them.
Strain the Juice three or more times
through cheesecloth, allowing 1t to stand
and settle between each strainng. To
every twelve pints of juice add four pints
of water and four pints of sugar. Heat
slowly to boiling point and keep at that
temperature for fifteen minutes skimming
carefully. Then seal up in glass jars-same
as canned fruit-while boiling hot, and keep
in cool, dark place.
Dill Pickles.
Select smooth, medium sized cucumbers,
wash them thoroughly in cold water and
pack them in large earthen crooks or wood
en- casks with first a layer of dil-which is
an aromatic seed much used by German
cooks-then a layer Of grape leaves then
another layer Of cucumbers, and so on until
you have put down as many as desired
Then cover tightly after covering with a
brine OF salt and water in proportion nine
quarts of water to one of salt. After stand
ing two or three days drain off the brine
Again boil 1t, and when cool pour over the
cucumbers; leave them uncovered until
they begin to ferment, then close I'D tight
ly. To have the best results use a cask
and keep the cucumbers we'll covered with
brine. After opening the cask place a stone
on top of pickles to keep them down.
Menus.
SUNDAY
BREAKFAST
Cereal. ''u''' Cream
Broiled Lamb Chops, Baked Potatoes.
Virginia Corn Bread. Coffee
DINNER.
Oyster Soup
Roast Lamb. Mint Sauce
Mashed Potatoes,
Tomatoes Stuffed with Mushrooms,
Nut Salad. Mayonnaise,
Peach Ice Cream. Water Crackers,
Cheese. Coffee.
SUPPER.
Broiled Oysters
Cream Biscuit. Peach Shortcake,
Cream. Russian Tea.
MONDAY
BREAKFAST
Peaches
Breakfast Cereal. Cream.
Broiled Bacon with Poached Eggs,
flashed Drowned Potatoes,
Whole Wheat Gems. Coffee
LUNCH.
Eggs Au Grattn
Plain Gems Fruit Salad.
Cake. Chocolate.
DINNER.
Tomato Bisaue
Chicken Pie. Boiled Rice,
Stuffed Sweet Peppers.
Peach Cobbler. Cheese.
Waters. Coffee.
TUESDAY
BREAKFAST
Chilled Pears.
Cereal. Cream,
Tomato Omelet Creamed Potatoes.
Rice Mullins. Coffee.
LUNCH
Lobster with Mushrooms
Dry Toast. Cranes
Silver Cake. Cocoa. ''po9'
DINNER.
Consomme.
Roast Chicken. Mashed Potatoes.
Stuffed Eggplant.
Tomato Salad en- Mayonnaise
Peach Pudding. Fruit Sauce
Cheese. Waters. Coffee.