The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-06-01
Recipes.
The Commoner,

The CommOner.
Tomato Jelly-This calls for a ca
OF tomatoes and package of whit
gelatin. Dissolve the gelatin il
water, heat the liquid of the can O
tomatoes and pour very hot over tn
gelatin; set aside to cool and to hard
en-, and serve on lettuce leaves witt
boiled dressing using only a small
quantity with each leaf.
Cheese balls are nice for luncheon
Mix the grated cheese with chopped
parsley, two drops of onion juice, ;
dash of cayenne pepper and pincl
OF salt. Mold into balls, dip into
bread crumbs and fry in boiling fat
In cooking green peas, remember
to wash the shells Tor hulls) perfectly
clean, then shell out the peas. Cook
the shells for half an hour by them.
selves in little water, being sure tc
have enough water, when drained
from the shells, in which to cook the
peas. Do not put salt or seasoning
in the peas until nearly ready to serve.
The water from the shells will give a
fine flavor to the peas.
New beets are nice cooked in this
wise: Wash and clean, being careful
not to break the fine roots, as this
will allow the Juice to escape, leaving
the vegetable poorly favored and
hard. Put in boiling water and cook
until tender. Do not probe with a
fork, but dent with the finger, and
when done, drain off the water, drop
the hot vegetable into cold water and
slip off the skin Immediately, then cut
into thin slices, and put into a dish
and while hot season with butter,
pepper and salt and enough sharp
vinegar to give a sour taste to the
sauce. A little sugar may be added,
if liked.
For strawberry syrup, take fine
ripe strawberries, crush them in a
thin cloth and press the juice from
them. TO each pint of the juice put
a pint of simple syrup, boil gently for
one hour, then let it become cold and
bottle it; cork, dip the neck of the
bottle in sealing wax, and set away.
When served, reduce it to taste with
water, set on ice and serve in small
tumblers half filled.
Walnut catsup can be made by the
following recipe, which is claimed to
be good. Bruise to mass one hum
dred and twenty green walnuts gath
cred when pin could pierce through
them; put to it three-fourths pounds
Of salt and quart of good vinegar;
stir the mass every day for a fort
night, then strain and squeeze the
liquor from it through cloth; set it
aside, and put to the husks half pint
If vinegar, and let stand over night.
IN the morning strain and squeeze the
1usks as before, and put. the second
liquor to the first squeezed out; add
o the liquor one ounce and quarter
VI whole pepper, forty cloves, half
IN ounce of sliced nutmeg, half an
ounce of ginger, and boil it for half
IN hour closely covered, then strain
t; when cold bottle for use. The
,ottles should have new corks, and
he corks softened in boiling water,
hen forced into the neck of the bot
lie slightly below the edge, then the
eek should be dipped in good seal
ng wax, we'll heated.
Picked Cherries-Five pounds of
herrfes7, stoned or not; one quart Of
inegar, two pounds of sugar, half
n ounce of cinnamon, half an ounce
+ cloves, half an ounce of mace, boil
re sugar and vinegar and spices to-
ether (spices should be ground and
ed in little muslin bags, and pour
OF over the cherries. Heat the syrup {
ne or two mornings, after draining
ON the cherries, and return hot to S
le fruit. c