Arizona republican., 1909-09-08
DOMESTIC SCIENCE


Wlth salt, pepper cream and butter. ana fancy without much stretching or the Imagination that you are eat Ing fresh string beans.
 Piekied Green Peppers (North Caro-
 lina.)
 idhe large green sweet peppers make a small incision at the side of each and remove all the seeds takin. care not to manglc the peppers. Soak m brine strong enough to float an egg Tor forty-eight hours. changing the water twice during that time. Now prepare stuffing for the peppers. al- lowing five tablespoonfuls each of chopped red cabbage, onion, nastur- tlum seeds, grapes and cucumbers, Tour tablespoonfuls English mustard seed, one teaspoonful each of grated horse radish, whole pepper corns and mace, one heaping teaspoonful of ground mustard and half a cupful of brown sugar. Moisten to a paste with olive oil and stuff the peppers. Sew up the incision and pack in a stone Jar. Pour over all enough scala Ing vinegar to cover, allowing one cupful of brown sugar to each quart of vinegar. This pickle improves with age
 New York State Chow Chow.
 Allow to one-half pack of green to- matoes one-half peck of shclled Lima beans, one dozen sweet peppers. one dozen rnedium-siza onions. ona d,,.,. n ears of sweet corr. one quarter of a pound each of yellow mustard, ohe- half teaspoon turmeric, two pounds of sugar, and salt and celery seed to taste. Chop beans, tomatoes and onions, mix. cover with vinegar and boil twenty minutes. Seal while hot . in alright glass jars. This will keep for years.
 Cucumber Catsup.
 This recipe comes from British Co., lumbia with fine recommend to back it. Peel and remove the seeds from several large cucumbers. Chop fine. Add about a quarter as much onion also chopped fine. Sprinkle with salt and set away over night in an earthen dish In the morning drain off all the liquid that wiz have form ed. Take one quart of good vinegar and two teaspoonfuls each of black pepper and ginger. When boiling hot pour over the chopped cucumber and onion and stir a moment. Turn ihto a porcelain lined kettle and heat. but do not allow the mixture to boil. Put into glass jars and seal
 Dill Pickles.
 Take cucumbers, small or medium size. and wash clean, rubbing off all black knots. Have in readiness some punches of dill. bay leaves, grape leaves. salt and fresh cold water. Into a three or ive-gallon earthen jar, put a layer of the cucumbers. Follow with leaves again and sprinkle with a little salt: these alternate layers of leaves and cucumbers. When the jar is fill- ed. the top being leaves, dill and salt. fill up with cold water. leaving space enough so that after a large plate is inverted over the pickle it is under water about a ninch. In about a week scum will commence to rise. This hsould be skinned off and the cloth which covers the jar be frequently washed.
 Spanish Pickle.
 To one head of cabbage allow three punches of celery. three red peppers. three green peppers, one quarter peck of onions. one-half peck of green to- matoes, three large cucumbers and three-fourths of a pound of salt. Cut the vegetables in pieces and let stand over night in salt water. Wash In cold water, drain and run through the meat chopper. Boil two quarts of vinegar with three pounds of brown sugar ,one ounce of mustard seed. one half tablespoon each of cinnamon and cloves. Put in chopped pickle and boil half an hour They add ne-quarter ounce of turmeric powder. two table spoonfuls of ground mustard and one quarter cupful of flour mixed with water Add to mixture, boil five min utes. then bottle. This is specially nice with cold meats.
 A Specially Fine Conserve.
 Cut the rind of five oranges into thin strips. removing all the bitter white pulp which cannot be utilized. Remove also the seeds and cut the pulp in tiny pieces. Now add to the prepared orange one pound and a half of seeded raisins and a quart each of currant and red raspberry juice with eight pounds of sugar and cook all to- gether until the conserve iells. As the season for fresh raspberries and entrants is over. the canned fruit can be utilized. reducing the amount of sugar approximately.
 Burnt Caramel or Suuar Cake.
 A new cake variously known as burnt sugar" or burnt caramel comes out of the west and carries all before it. It requires no milk ard is not extravagant in either butter or eggs, which is a feature worth con- sidering. Put one cupful of sugar in a granite pan and cook. stirring all the time until a rich chocolate color. Add one cupful of boiling water and cook to a thick syrup. Set aside to cool while making the cake. Beat to a cream a scant half cupful of butter and a cupful and a half of sugar. Add