The Bridgeport evening farmer., 1911-09-11

 Reishes
Suggestions From Various
 Housekeepers
AppIe-Mint . Jelly.

|
 IhY FAMILY likes mint jelly and. Nl personal preference for some thing other than the two-minute gelatine sort, or the importers variety, led to an experiment which may be of interest, as it had q successful outcome. The base of my jelly was tart green apples-green in both senses. I pro- ceeded in the regular way excepting that used very little water, and was as expeditions as possible-that the juice was strained to a tewel-like clear in the beginning I pat in the kettle large bunch of fresh mint. After the juict was strained to a Jewel-like clear ness I bruised another bunch of the herb and left this in the jelly until the final straining, at which time ada ed enough vegetable color paste to give Q pale tint of green Anne Warner. Tomato Paste.
 A famous Soutlrern housekeeper gave me this recipe for tomato paste, which is less trouble than it sounds: Wash and slice, without peeling, eight quarts of ripe tomatoes; peel and slice two large white Spanish onions; scrape and slice four French carrots; chop a bunch of celery. tender leaves and stalks, stew with teaspoon each of broken stick cinnamon, whole pepper corns and cloves, tied in a bag: add four teaspoons of salt and simmer until all l is soft enough to be pressed through a sieve, after (which it is to be returned to the fire and cooked in a double boiler, of if not, constantly stirred, until so thick that little spread upon H saucer to cool makes a thick, 6Tm paste Spread half an inch thick tupon flat earthen dishes wet with cc1d water and dry in the sun or in an al- Ihost.coo1 oven. Cut in sheets and pack
 paper between each layer. A piece of
 this four inches square, boiled in pint ! of Water and thfckened, makes a de<
 lictous and quickly prepared tomato Esoup. c.
 Gold catsup.
 Peel one peck of sound, ripe topua- toes, without scalding them; chop fns
 and strain. rejecting the juice Mix one cup each of chopped onions and l celery, one cup of sugar, one-fourth cup of salt, one cup of white mustard Isseed, one teaspoon each of ground cloves, cinnamon and black pepper and
 f2T red peppers, chopepd fine. Stir elder vinegar, stir again and seal. This
 will keep well M. Fl.
 | Gold ReIish.
 Chop fine one peek of ripe tomatoes
 and 1eta stand over night. Then add
 four green peppers, seeded and chop lped, five chopped onions, two cups of Ichopped, celery, five ounces of white
 mustard seed, one-half Ncup of sa1t four cups of brown sugar and five
 sCups of cold vinegar. Stir several Esfmes and put up cold. in cans. R. NJ | Grape HeiIst.
 2 Tbs easily made relish is much ap- hpHsc4ated in our family, especially as tA4 accompaniment for mutton or lamb. tfFash and stem a quantity of gr<sh, tseed1ess, su1tana grapes. Place them Fin 9 double boiler with a few sorigs
 of fresh mint and cook slowly at back
 of range or in the bay-box until fhe
 grapes look white and swollen / Cover
 with white wine vinegar. and for every
 cup of vinegar add o1e-half cup of
 sugar and one-ha1f teaspoon of salt.
 Add few vine leaves, If obtainabie.
 BIing to a boil, bT three minutes.
 aqd few drops of vegetable green
 colortnE, if approved, and put up fn small cans. The co1oring is often quite
 unnecessary, even for those who want a green pickle. Some prefer a smaller -Epr0portfon Of sugar and the addition of few chfllies. L. B. T.