The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-08-17
Recipes.
The CoInmoner.

The Conmoner.
Plum Butter-Let the plums get sc
ripe that they are soft enough to rub
through sieve or colander without
previous cooking, then use the pulp
with an equal amount of sugar, boil.
ing slowly until done. If the butter
is made in this way, it will not have
the strong taste that comes from the
outside of the fruit, but retain the
taste of the pulp.
Tomato Soy-One peck of ripe to-
matoes, one pound of sugar, two
large onions, two peppers, one cup
full of salt, two tablespoonfuls of Gin
namon, one tablespoonful of cloves,
one quart of cider vinegar. Peel the
tomatoes by scalding and skinning,
and put all the ingredients, except the
vinegar, together in preserving ket-
tie and boil for two hours, or longer
if not thick enough. Just before
taking from the fire add the vinegar
and let boil slowly until thoroughly
heated again, then bottle in small
bottles.
Green Tomato Sweet Pickles-Two
pounds ofgreen tomatoes, full growth
but not beginning to ripen; one pound
OF brown sugar, one pint of vinegar,
teaspoonful of mace, cinnamon and
cloves. Slice and boil the green to-
matoes in ordinarily strong ginger tea
until the green taste is gone, then add
al the above ingredients and boil all
together for ten minutes, then seal in
glass jars.
The rich, red heart of a ripe water
melon, cooked in its own juice, makes
a ruby-red butter that is very fine;
marmalade of yellow muskmellon is
very fine. Yellow, red and green
tomatoes may all be used in making
buffers, by cooking, pressing out the
seeds and then cooking down until
quite thick; the stirring must be con-
slant in cooking any kind of butter or
marmalade, to keep from scorching.
Here is a famous French sauce,
very rich, and but little is served
with any portion. Beat together with
a whip the yolks of four eggs and a
scant cupful Of powdered sugar; the
saucepan containing the mixture
must be set on the back of the range
and beating should be rapid--a Do
ver's beaten is good to use in this.
When the mixture is creamy, add
slowly a glass of fruit juice, still
beating, and as soon as all the juice
is poured in, remove from the stove,
but continue to beat until smooth and
quite thick, as it cools.
Black Bean Soup-Soak two cup
fuls of black beans in cold water over
night; fry one-third pound of salt
pork thinly sliced, add sliced onion,
and brown; stir in half pound of
round steak chopped fine; then add
the beans and cover with five quarts
of cold water; cook slowly two and
one-half hours, add small carrot
thinly sliced, and four cloves and
cook for another hour. Strain
through coarse sieve and return to
the kettle to heat; cut one hard-boiled
egg and one-quarter of a lemon in
thin slices, and put in the soup tureen
and pour the hot soup over it.
For making apple butter of inferior
apples try this: Do not peel but
quarter and take out the cores, cut
out all decayed places and hard knots
then cook soft in crooks in the oven;
when thoroughly softened, rub
through a sieve just coarse enough
10 take out grape seeds, and this will
remove all bits Of skin and hard little
knots. Then return to the crooks,
Or kettle and let cook slowly in the
wen until done.