Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-24
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leaves from half peck of spinach, wash
thoroughly, and cook in boiling salted
water until tender Drain and chop fine, or
| press it through fine sieve Put 1t into a
saucepan with tablespoonful each of but
ter and flour cooked together; add half a
cup of cream or rich milk, grating of nut
| meg, and salt to season. Beat together
| thoroughly
Tartar Butter Sauce.-Beat one heaping
| tablespoonful of butter to cream. Put a
scant saltspoonful of salt, few grains of
cayenne, half level teaspoonful of sugar
and half teaspoonful of mustard into
cup; mix and add the yolk of one egg and
| beat till light and thick; add the creamed
| butter little at time. Then add gradu-
ally a tablespoonful of vinegar and few
| drops of lemon juice. When smooth and
| light add teaspoonful each of cucumber
| pickles and capers chopped and little
pounded and sifted tarragon.
Tomato Jelly.-Soak scant three-fourths
of box of gelatine in cold water. Cook
a of tomatoes. half an onion, stalk of
| celery, bay leaf, two cloves a tablespoon
| full of salt and a few grains of cayenne ten
| minutes. Add the gelatine and stir until
dissolved. Then strain through a fine sieve
| enough to keep back the tomato seeds Mold
| and serve as salad or as garnish to a
salad.
Preserves.
| Damson Preserves.-Wipe damsons and
| prick each fruit five or six times, using
| large needle, then weigh. Make a syrup
| by boiling three-fourths their weight In
! sugar with water, allowing one cup to each
| pound of sugar. AS soon as syrup reaches
boiling point skim and add plums, few
| at time that fruit may better keep In
shape during cooking. Cook until soft. 1t
| is well to use two kettles that work may
! to -lxr md NyrJ1r mot
cook too long time. Put into glass or
| stone Jars.
| Preserved Melon Rnd.-Pare and cut in
| strips the rind of ripe melons. Soak in
| alum water to cover, allowing two tea
| spoons powdered alum to each quart of
| water Heat gradually to boiling point and
| cook slowly ten minutes. Drain, cover with
| ice water and let stand two hours; again
| drain and dry between towels. weigh; al
| low one pound sugar to each pound of
| fruit and one cup water to each pound OF
sugar. Boil sugar and water ten minutes,
| add melon rind and cook until tender Re
! move rind to stone jar and cover with
| syrup. Two lemons cut in slices may be
cooked ten minutes in the syrup
| Tomato Preserves.-Use one pound yellow
| pear tomatoes, one pound sugar,stwo ounces
preserved Canton ginger and two lemons.
| Peel tomatoes cover with sugar and let
| stand over night. In the morning pour off
/ syrup and boil until quite thick Skim, then
1
| have been sliced and the seeds removed.
Cook until tomatoes have a clarified APP
| pearance.
| six pounds Of currants, six pounds of
sugar and eight quarts of raspberries. Pick
| over, wash and drain currants. Put INTO
| a preserving kettle, adding a few at
| time. and mash. Cook one hour; strain
| through double thickness of cheesecloth.
Return to kettle add sugar, heat to poll
| ing point and cook slowly twenty minutes
/ acval,e rria hon
| reaches boiling point, skim out raspberries,
| nut in lar and repeat until raspberres are
| used. Fill jars to overflowing with syrup
| and screw on tops.
Catsups.
Cucumber Catsup.-For this choose large
| ripe cucumbers. Pare, remove the SEEDS
| and CRATE To every pint of this pulp allow
| half pint of cider vinegar, one-quarter tea
| spoonful cayenne, one teaspoonful of sat-
| two heapng tablespoonfuls of grated horse
| radsh Drain the grated cucumber in
| colander, then mix with all the other ingre-
| dents. Bottle and seal.
| Mushroom Catsup.-Take freshly gathered
| mushrooms and examine them carefully to
| see they are all right. Wipe them but do
not wash. Put a layer OF the mushrooms
| in the bottom of an earthen dish, then
| sprinkle well with salt, then another layer
alternately; cover with folded towel and
| stand in warm place for twenty-four
| hours; then mash and strain through
| coarse bag. To every quart or TINS nquor
add one ounce of peppercorns, and DOH
| slowly in porcelain-lined Kettle Tor thlfty
| minutes; then add quarter ounce of whole
allspce, q half ounce of sliced ginger root,
one dozen whole cloves and three blades or
mace. Boil fifteen minutes longer. Take
from the fire and stand aside to cool When
cold strain through flannel and put into
small bottles filing to the top. Cork
tightly and dip in sealing wax.
Tomato Catsup-Use one bushel of ripe
tomatoes half gallon of vinegar, half pound
of sugar, half pint of salt, one and half
ounces of black pepper, one and a half
ounces of allspice two ounces OF mustard
one ounce of ginger, half ounce of cloves,
one-eighth ounce of cayenne, one-quarter
ounce of powdered asafetida and one pint
of alcohol Put the tomatoes on to boil;
boil gently half hour, then press them
through sieve TO remove the seeds and
skins Return this liquid to the porcelain
lined kettle and boil down to one and half
gallons; then add the vinegar and evapo-
rate to one and three-quarter gallons; then
add the sugar, salt and spices: stir until
thoroughly Mixed Put the asafetida into
a teacup. add to it two tablespoonfuis or
the catsup, stir until thoroughly mixed.
/, then turn 1t into the kettle. Stir continu-
ally until the catsup comes to a boil, then
| take 1t from the fire and add the alcohol.
Bottle and seal while hot.
When Cleaning Fowls
Meat or fish salt on the fingers will prevent
slipping. When broiling steak salt thrown
on a coal fire will prevent blazing from the
dripping fat Salt water is the best to
clean willow ware and mating, and put on
ink when freshly spilled on carpet viii
help In removing the spot. Used in the
oven under baking tins salt will prevent
scorehing on the bottom. The stains from
discolored teacups may be removed by salt
and vinegar.