The Butler weekly times. (Butler, Mo.) 1881-1918, 1910-06-30
Recipes


two parts of tomatoes to one part
corn; peel the tomatoes, and cook to-
gether for about three hours, skim
ming WE'LL then season with salt,
pepper and sugar to taste, and seal
alright in either tin or glass jars
NJ. M. F., Mo.
Chilli Sauce - Eighteen medium
sized ripe tomatoes, six onions, three
green peppers, one cup Of sugar, two
cups of vinegar scad and peel to-
matoes, chop peppers, onions and
tomatoes up and cook at least an
hour. Then add vinegar, sugar, one
teaspoonlfull of cinnamon, one of
spice and one of nutmeg. Cook
about twenty minutes, then bottle.
II is best to cook vinegar, sugar and
tomatoes awhile before spices are
put in. This is fine.-MrS S. NJ. B.,
Mo.
Fig and Rhubarb Preserves-For
ten glasses full. use four pounds of
rhubarb, two pounds Of dried figs
and two pounds of sugar. Chop figs
and rhubarb into small pieces and
stew for an hour and a half or until
soft. Add sugar and boil slowly UNI
til all moisture is gone, which will
probably be three or four hours. II
must cook very slowly, and care
must be taken not to burn, espe-
cially towards the last. When the
bubbles are thin, showing no juice,
the preserves will be done. &C. NJ.
B., Texas.
Gingered tFigs-WaSh one pound
of dried figs and remove the stem,
Add cold water to cover, then add
the juice and rind of one lemon and
a large piece Of white ginger root.
Stew until the figs are soft. Remove
to a dish; measure the syrup made
by the figs, and add one-half as much
sugar; simmer until thick, and pour
over the figs. Serve with whipped
cream.-Mrs. E. T. B., Ky.
In canning by the cold water pro-
cess, reader advises putting in the
water first, then filling the jar, anG
there will be no air-SpaceS- Pack
the fruit in tightly, and overflow thu
jar and seal.
Green Peppers Saute-Slice thu
green peppers (the large, swee
kind and remove seeds and pulp
heat two tablespoonfulls of butter 10
olive oiD and add a pinch of salt
add the peppers and cook until the.
are brown and tender. Season AM
serve with cold meats.
Corn Oysters-One pint of corr
pulp, two eggs, two tablespoonful
of flour, and same of butter; on,
teaspoonful of salt and quarter tea
spoonful of pepper. Beat the eggs
mix the corn pulp, salt, pepper ant
flour with the eggs, smoothly, ant
moisten with two tablespoonfulls o
milk. Heat the butter in the Skille
and drop the mixture in it from
! tablespoon, turning to brown eithe
side.
Tomato Cutlets-Cut as man,
firm, nearly ripe tomatoes as wantet
, into half-inch slices; season witt
pepper and salt, roll in bread crumbs
then in beaten egg, then in crumb
again, and fry in hot fat or butter t
light brown, and serve hot. Onl,
firm, meaty tomatoes will do. Nearl.
: ripe green tomatoes may be used.
Pineapple Punch-To four cups o
:. cold water add two cups of sugar
and two cups of chopped pineapple
, Bring to a boil and let boil invent,
minutes. Remove from range AM
add half a cup of lemon juice ant
one cubfull Of orange juice. Cool
strain and bottle. When used, dilut
, with ice to suit individual tastes.
Russian Tea Punch-This is abso
, lutely non-alcoholic, but very re
) freshing: Use for it one quart O
, strong tea, two cupfulls Of granulai
, ed sugar, two tablespoonfuls of or
, ange juice, five tablespoonfulls O
! lemon juice and quart bottle Q
, apollinaris water. Add slices Q
orange, pineapple and preserve
3 cherries.
u Try boiling turnips with the skin
! On. fho;r flavor. will ha hetfer. fhe