Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-08-30
Good Cookery
DOMESTIC SCIENCE
IN THE

''N Nv 'pNIllIk lhS', anu If
has a large balance In the barns, which
are his banks. The members OF his family
nave found out that he IL well to do in
the world. september Is dressing herself
In snowy dahlias and splendid marigolds
and starry zinnias.
%. w. HOLMES
MENU SUNDAY. SEPT. 2, 1896
BREAKFAST.
Grapes. Cereal.
Fried tomatoes with cream gravy.
letticed potatoes. Fried Hominy.
Toast. Coffee.
DINNER.
Oysters on the half shell.
Celery. Radishes.
Crown roast of lamb. Mashed potatoes.
Mint Jelly Stuffed Tomatoes.
Lettuce with French dressing.
Peach cobbler. Coffee.
SUPPER.
Soft shell crabs with sauce Tnrtare.
Bread and butter.
Pickles. Baked sweet apples.
Blueberry Gingerbread.
Flenty doing for the housewife in
September. and fortunate the woman
VINO comes back so refreshed from her
outing that she can put her
shoulder to the wheel without feeling the
wrench. Tho house is to 10 opened, tho
children made ready for school. the in
sect world kept at bay. while Septem-
oer's surplus ~larscsse clamors vocifer-
ously to be put aside for winters use.
No days these for folded hands.
with the dust stu rising from the
packing house and canning house dis
closures on this side. and the English
pickle and Jam factories on the other.
there Will be n marked return this year
to the old home canning and preserving
methods. and this to the distinct advan-
tage of health and pocketbook.
The born housewife takes quite az
much pride IN her we'll stocked preserve
closets and swinging cellar shelves as in
her store of bod and table linens and fine
CHINA; tho family possibly more.
Where one has her own fruit trees and
gardens to levy upon. the cost of putting
up fruit is merely nominal, while even
In the large cities. with fruit expensive
To the point of being prohihitive to many,
1t Is cheaper to do up ones own fruit
than buy 1t ready canned, if certified
pure. Last year. for instance. in New
'''N ~ 'i' iiiit liIlllN were 'Ilti pest, Il
%neighbor kept account of the cost of pre-
serving. For eight pounds of fruit she
paid 60 cents. For preserving them she
used seven pounds Of sugar at SO cents.
This amount furnished eleven pint Jars
of delicious preserved plums. at a cost
OF nine cents per jar. The same year she
put up three quarts of good Chill sauce,
using two quarts of tomatoes at 6 cents
a quart; three p!nts vinegar. II cents;
peppers and spices. % cents, making the
Chill sauce cost eighteen cents per quart
jar. With commercial catsups md Chilis
colored with red paint, or aniline red.
preserved with s~alicylic or benzoic acid,
and founded on green or decaved fruit.
then sold for 90 or % cents per pint, this
is something to consider.
CHILL SAUCE.
Chill sauce. by the way, is such an
easy catsup TO make and keep that It
would seem that every household
should lay in a good supply for winters
use. II may he made a small guam
tity at a time and cooked while one
is busted with other tasks about the
kitchen. Scald. peel and slice IA dozen
large ripe tomatoes and slice two large
onions and two ripe and two green
peppers. Add to these two tablespoon
fuls each of sugar and salt. a level
Tablespoonful ground cinnamon. a tea
spoonful clover and a pint and a half
vinegar. Simmer gently for two or three
hours, stirring frequently, Bottle, seal
and keep in a cool dry place.
PICKLED BETS.
Add to one quart raw cabbage chopped
fine an equal amount chopped boiled
beets, a tablespoonful salt, a tcaspoon-
full black pepper, a teaCupful grated
horseradish and a little sugar to taste.
Cover with cold vinegar and seal.
DELICATEssEN PICKLES.
Take three hundred small cucumbcrs,
one quart small green peppers, ana a
quart OF button onions. Make brine t.
cover them, allowing two cups salt to
two full quarts boiling water. and pour
over the pickles while boiling hot. The
next morning drain and pour fresh
scalding brine over them. Repeat this
the third morning In cold water. Taste to
see If too salt. II so soak a little longer
in cold water, but If all right cover with
boiling hot vinegar, adding two spoon
fuls each whole cloves and allspice and
II rev cayenne peppers. ncn the Vine
gar is perfectly cold put the pickles in
lars. adding a spoonful chopped horse
radish to each Jar.
WATERMELON PICKLE.
A very delectablc pickle may be made
from the rind of the Watermelon. Peel
off the outer green skin and all the
pulpy pink from the rinds. Cut into
small pieces about two inches long or
any fancy shape preferred. and lay in a
weak brine. allowing about n cup of
salt to each gallon of water. Soak over
night, then drain, rinse in cold water
and weigh. Allow for every pound of
vinegar to cover the whole. Stick a Glove
In each piece of rind, and allow to every
seven pounds fruit an ounce cinnamon
and half an ounce Of cassia buds. Put
vinegar and sugar in the preserving ket-
tie with the pieces and when hot add
the rinds. Cook until clear and tender
enough to be easily pierced with a splint.
Keep in glass cans or a stone jar, as per-
ferred.
COLONIAL SWEETMEATS MADE
FROM WATERMELON RINDS.
Peel the green rind from watermelon
and cut into shapes. Place in a porce-
lain lined kettle in layers with grape
leaves between, add n few little pieces
OF alum. pour on hot water and simmer
gently for two or three hours. Drain,
| then put tho friif Il, uaak yingar uator