The Alaska citizen., 1914-08-17

sugar as you have tomatoes. let them stand two days covered with netting. After this pour off the syrup and boil and skim till no more scum rises. Pour this syrup over the tomatoes again and let them stand another two days. Then boil and skim the syrup as before: | repeat this process third time, when it will be fit to dry if weather is good; if not, let stand in syrup until weather is suitable. Place | tomatoes on large plates or shallow dishes and put them in the sun to dry; cover with netting, keeping them in the sun all day and taking in at night. The drying will take about a week, more or less, after which the tomato figs may be packed down in small wooden boxes with 1 powdered sugar between each layer 1 Tomatoes prepared this way will keep for years. The yellow toma- | to is suggested
 CANNING sEETs.
 l Cook beets until tender, peel and cut in quarters; then take three quarts of vinegar and one quart of water tor weaken vinegar to taste), one cup of sugar and mixed spices, add the beets and let all come to boil and seal in glass jars. These are fine for winter use
 PlccAlILLI.
 One gallon of green tomatoes, one gallon of cabbage, one-half gallon of onions, two dozen green peppers, with seed removed Grind or chop. mix with one cup of salt, let stand over night. In the morning press dry, put in a porcelain kettle and cover with vinegar. Add one-half cup of mustard seed, two-thirds ounce of celery seed, two teaspoons each of white pepper cinnamon. all spice and cloves, three cups of sugar. Sooh lol dDoul Ollt IOuI. " III keep in a jar with just a plate turned over it.
 OLIVE OIL PICKLES.
 Two dozen cucumbers medium or little larger, one quart vinegar one-half cup white mustard seed, one tablespoon celery salt, one-half cup olive ol two onions. Slice GU cumbers with onions. with one-fourth cup of salt; let stand three hours. cooked.
 SOUR PICKLES.
 Make a brine of one pint of rock salt and four gallons of boiling water Let pickles stand in this over night Then pour off the brine make more as before and let stand for two days, then wipe them dry and put in boiling hot vinegar mixed spices and lump of alum.
 SPANISH PICKLES.
 One peck of green tomatoes, one dozen onions, slice sprinkle with salt and let stand over night and strain off the juice. Allow one pound of sugar, quarter pound whole white mustard, one ounce ground black pepper and one ounce pick ling spices Mix dry. Put a layer of tomatoes and onions in a kettle and sprinkle with spice, then to- matoes and onions. until all are used. Cover with vinegar (not too strong) and let boil two hours af- ter which pack in jars and set In the cellar
 CHILL SAUCE.
 Twenty-Five ripe tomatoes, 9 green peppers, g onions, cups sugar, tablespoonfuls of salt, l table spoonful of mace, 1 tablespoonful of cloves, l tablespoonful allspice, l tablespoonful cinnamon and quart vinegar.
 Pour boiling water over tomatoes to remove skins easily; cut toma- toes up, also onions and peppers; add other ingredients and let cook 1A hours. This makes AZ quarts. ANOTHER CELIA SAUCE.
 Peel and slice three dozen large tomatoes and 12 onions and add 6 green peppers freed from their seeds and chopped. Mix l cup of brown sugar with tablespoons of salt, tablespoonfuls each of powdered all- spice, cinnamon and cloves, 2 tea spoons of ginger and one-half tea spoon of paprika. Scala quarts of vinegar with the spice mixture, add the vegetables and cook steadi- ly for two hours. When cold, bottle and seal. TO KEEP CANNED FRUIT FROM
 HOLDING.
 Place cotton on top of the fruit and seal tight. When nearly cold, tighten the lids. Next morning turn upside down and dip in paraffine up over the rubbers. TO COVER JELLY GLASSES.
 Take piece of good paper, cut |