Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-08-16
THE TABLE

Stewed Beets in Sauce-Bake two
beets in the oven until tender; when
cold, remove the skin, and cut them
into slices. Put them in a saucepan,
pour over a little vinegar and some
stock or gravy Simmer gently for
half an hour. Pour off the gravy
and reduce 1t to a glaze, and two
tablespoonfuls of brown sauce. Boil
up for a few minutes; mix these
with the sliced beets, beat very care
fully, dish up, garnish with fried
bread croutons and serve.
Shirley Sauce-Peel and slice
twelve ripe tomatoes. Chop four
large red peppers and one large
onion. Put in a porcelain-lined
kettle and boil until all will go
through coarse sieve. Strain and
add one heaping teaspoonful of salt,
two of sugar, half cup of vinegar
and boil until thick as catsup and
bottle in small bottles while hot
Tomato Preserves - Peel eight
pounds Of yellow tomatoes. Add
seven pounds of sugar and the juice
of four lemons. Let stand over
night. Drain off syrup and boil ten
minutes. skimming all the scum
from top. Add tomatoes and boil
gently twenty minutes. Remove the
tomatoes with SKINNER and spread
on dishes to cool. Boil the syrup
down until half of the original
amount. Pack tomatoes in glass jars
and turn boiling syrup over and seal
white hot.
India Relish Pickle-Grind twelve
apples. six green tomatoes, six man
goes and one box of seeded raisins,
add one quart of vinegar, two cup
fuls of brown sugar. one tablespoon
full of celery seed, one heaping table,
spoonful of salt and cook for one
hour, string occasionally. Pour into
jars and seal.
Little Orange Cakes-Two eggs,
one cupful of flour, one cupful or
sugar, half a cupful of butter, the
grated rind of an orange and the juice
of half a small teaspoonful of bak-
ing powder. Beat the butter and SUI
gar to a cream, add one egg and half
the flour, beat well; add the other
egg and the remainder of the flour;
beat again, then add the grated rind
and the juice and the baking pow
der. Beat we'll, and bake in small
tins for about twenty minutes.
Picked Grapes-Prepare the grapes
as for preserving by removing the
skins, boiling the pulp and straining
out the seeds. To five pounds OF
fruit add one cupful of vinegar, one
cupful of grape juice, two POUNDS
of brown sugar and a spice bag con-
tanning two tablespoonfuls Of cloves,
| two bay leaves, one piece Of ginger
root, two sticks of cinnamon, broken
| in small pieces, and one tablespoon
| full of allspices. Place in preserving
kettle over moderate fire and COOK
until thick, stirring constantly; this
should take one hour and quarter.
| Pour into glass jars and seal.
! Cornstarch Cake-OneA cup of SUI
gar, one-half cup of butter, one-half
cup of cornstarch, one heaping cup
of flour, one-half cup of milk. whites
of three eggs, one-haf teaspoonlui
of soda, one teaspoonful of cream OF
| tartar, fiavoring to taste. Cream
the butter and add the sugar. Mix
! and sift the -four, cornstarch, soda
| and cream of tartar and add alter
nately with the milk. Add eggs
beaten until stuff and fiavoring.
Scalloped Apples-The equivalent OF
a small loaf of bakers bread, one
quart of sliced apples, one-fourth cur
of butter, one-fourth cup of sugar
one lemon. nutmeg. Rub breaS
crumbs through a coarse strainer OF
colander; melt butter and stir II II
slightly. Cover the bottom of Gov
| eTcu puuuihS utoh win - uiHoo
half of the apples, sprinkle with hal
the sugar and few grains of nutmel
and half the lemon. Cover will
crumbs and repeat the process. ar
ranging a layer of crumbs on top
Bake forty minutes in medium
oven. Serve with cream and sugar
Apple Relish-Twelve apples, tw'
onions, three green peppers, one cup
full of seeded raisins, one and one
half cupfuls of brown sugar, on
!, lemon, half a teaspoonful powdered
ginger. half tablespoonful salt ant
! two cupfuls of vinegar. Core, pee
and chop the apples, peppers AM
/ onions, add the sugar. vinegar. salt
ginger, raisins and lemon sliced THU
and seeds removed. Mix thorough,
! and coot for two hours. then bottl
and seal.