The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1916-09-08
A Few Recipes

A Few Recipes
IT am sending q few recipes which
may be used in the Corner. + have re-
ceived much help from it and should
like to help if I could May ask if you
can give me a recipe for small sweet Gu
cumber pickle, such as one can buy at the
grocer's?
Steamed pudding: One egg, one cup Of
sweet milk, two-thirds cup of fruit (any
kind, one pint of flour, two teaspoon
fuls baking powder, half teaspoonful SALT
steam one hour
Beet relish: Four cups cold boiled
beets chopped fine; four cups chopped
cabbage, one cup chopped horseradish,
celery, four cups vinegar. Mix and can
without cooking
Cranberry jelly: One quart of cram
berries, one pint Of water. Boil 30 min
utes. Add one pound of sugar and boil
for 10 minutes more. Put into mold.
''F. H. c."
Pray accept vote of thanks from the
Corner for an attractive batch Of recipes
which are hereby recommended for trial
to the family at large, or, I might rather
say, to that portion of the body which
believes in collecting novel formulas FOR
compromising familiar dishes for domes-
tic USE We all get tired of the same
old round, and jaded appetites crave
mer has inflicted upon us. Here is a.
cucumber pickle recipe Choose only
small cucumbers, as they make pretty as
we'll as tender pickles Lay $50 small GU
cumbers in cold water for an hour. Re-
move and drain, then turn into a perfect
ly clean crock and pour over them a cold
faceb rne, so strong it will float an egg to
the surface. After standing in this for
three days the pickles may be removed,
drained, and dried on a towel. Wash
the crock and return the cucumbers to It..
Cover with pure water until the next day.
Have ready on the range hot vinegar in
which you have boiled two minced on
ions, 20 cloves, an ounce of mustard and
celery seed, and few blades of mace.
Fill the jar with this boiling mixture,
and add cupful of sugar, stirring the
cucumbers from the bottom. Cover
tightly. In week scald the vinegar
again and return ito the jar Let the
pickles stand for six weeks before using.
Six months is even better
One of the best pickle makers I ever
knew made it rule to add little sugar.
say cupful to four gallons, to her pick
les every three months.
1T write for some recipes, II any of
the Corneries can give them to me I
will return postage I want one for to-
mato catsup, one for canned string beans.
and another for canned lima beans, also
for drying figs. MRS. S. A. E."
Tomato catsup: Slice a peck of I'M
peeled tomatoes with six white opinions
and boil together until SO soft they may
be rub bed together through collander.
Strain through sieve and return to the
fire with three bay leaves, a tablespoonful
each of powdered mace, pepper and
cloves, sugar, salt half teaspoonful OF
paprika, and a tablespoonful of celery
seed-this last tied up in a small cheese
cloth bag. Boil for nearly six hours
stirring frequently Remove the bag OF
celery seed and pour in pint Of vinegar
Bring again to boil and remove from
the fire When cold bottle and seal.
Canned string beans: Remove all the
strings brom both sides of the beans. CiIt
| the beans into lengths and cover with
water. Boil until tender but not soft
| Season with salft and pepper. Take the
beans from the pot with perforated
! spoon and put them in jars standing in
| the kettle Fill the cans to the brim and
seal at once.
Canned lima beans: Shell and cook for
Is minutes in boiling slightly sailed