Albuquerque weekly citizen. (Albuquerque, N.M.) 1891-19??, 1904-10-08
FOR rHE home


Cooking Eaa Plant Egg plant mus
be- well cooked to be- palatablo ON,
plant ia sufficient Tor a good sized fam
lly Cut 10 into slices about half al
inch thick. Rub each slice with sal.
and then put them into a docp bow
and cover with water putting "a weigh
ON top so that the pieces viii romalf
under water This draws out tho ranl
taste. Before cooking drain the slicot
one by one and wipe them nrsi ln heat
ON egg and then ln bread crumbs an,
Try In hot Fat for at least n,c min
utoa. browning ON both sides
Tomato Butter -scald 20 pounds O.
ripe tomatoes and remove the skins
put them Ice "a porcelain lined Kettle
with four pounds OF apples. pared
corgd ana CHARTERED Stand over
moderate Ere 90 cook slowly Tor one
hour. stirring occasionally 90 prevent
sticking Add the juice of four lem
ons aud one tablespoonful OF powdered
/ ginger Cook aud stir occasionally m.
900 reduced 90 the consistency OF mar
malade. Put In umblors or Jars ans
when cold zeal and place go a cool.
Idp place.
sweet Picked cantaloupe. After
removing TIE chin outside rlnd and the
] soft portion from the inside ol th,
I cnntaIoupcE. cut into small cubes
Have prepared a syrup Ia The pupoI
tlun of i've pounds of sugar one pint
/ of vinegar one cupful OF water. one
third uf "a Cupiul OF whole cloves and
tWuJhlrds OF q cupful OF cinnamon TO
seven pounds OF fruit. Cook the fruit
In syrup until easily pierced with a
broom straw. drain and put 90 Jars.
Boil The syrup until rather thick. pour
over tie fruit and seal
Sweet Plum Plcklo.-Wash and pick
large egg or blue plums. Make a
syrup Iu the proportion of Eve pounds
of sugar tu a pint of vinegar, spice Go
taste with cloves. cinnamon and mace;
bring To boil. skim and drop in the
fruit As soon as the plums are scald.
ed through take out the fflit aud pack
in Jars. Cook the syrup until. quito
thick, pour over the plums and seal.
u during the first month The plums
show auY signs of fCrmuntiug. which
they seldom do. SCI the uncovered cans
in % kettle of cold water bring 20 q
boil. then seal again.
soups and Purees.- Thickoned soups
and purees ere terms frequently mixed
by even Che skilled among cooks Tho
difference lies iu the fact that the
.fFn IulN IIuu.r .F fHn f.rr...a o.. .-fUns
Tally thickCuod with eNtrancous sub.
stances such as starch OF any kind.
egg yolk. etc. some of tho solid ln.
gradients being used only as "a garuish
and This oyUn ls not inyar.able. A
PURGE o. made boy pulpIng an the ma.
terials used Ga ita manufacture through
a aeiyo, ull the soup Is az thick as
woli.mado sauce, which. when gar.
nlsnod at all iB decorated with spo.
cially prepared and separate garnlsh.
For an economical housewife the pur-
oo is a great device for utilizing the
remnants of meats and vegetables that
would probably otherwise 90 90 waste.
Considerable experience Oh necessary,
however to obtain just the proper
flavor and seasoning.
Home Made Vinegar. The wise
housewife makes her own vinegar. for
although Il is probably cheaper and
certainly much less trouble TO buy t.
she knows that the home made article
Us not only more healthhl and less In
furious 10 the stomach but also much
superior On quality. The vinegar OF
commerce ls made boy pouring a very
poor solution OF alcohol over beech
shavings or birch twigs that have been
soaked IN strong vinegar 10 which sal.
phurlc or hydrochlorio acid has been
added. These are two OF the strongest
acids known IN chemistry When pure
they dissolve copper. TN. zinc and
brass aud vinegar into which they en-
Ter viii eat the tops of fruit cans and
tho glaze on the inside OF stone iuFs
and jars Pickles become soft aud
mushy aud l0sc their sour taste. but
OF course the most damage is done to
tho stomach of pickle eaters