Year: 1879

| 1AuSAUo11y "ue'-A WOqudIt8 Oh fulCe,
two quarts Of water, four pounds Of white
sugar; put in jar, cover with a thin
cloth to protect from flies, and skim ev-
cry day until we'll fermented. Then turn
into cask and cork tightly.


Tomato Pie.-Stew green tomatoes
with very little water until tender, and
for each pie allow one tablespoonful
butter, three of sugar and little nutmeg.
Bake between two crusts. The quantity
Of butter and sugar given is for me-
dium- sized pic.


Tomato Stew.-Scald and skin the de-
sired number, and place in a stew-pan
without water; let them simmer for half
an hour. Add pepper, salt, good sized
piece Of butter and a spoonful or two of
white sugar. Crate few bits of stale
bread over all; boil up once and serve
very hot.


Currant Jelly.-A pound of white sa-
gar to a pint Of juice. Pound and sift
the sugar and treat as hot ~ possible
without burning or dissolving 1t, Boil
the juice five minutes very fast, and while
boiling, add the sugar, stir 1t we'll, and
when it has boiled again one minute take
it off.


Lemon 1ce.-One pint of rich lemonade
with little grated rind of lemon in it.
1t must be very sweet, as it loses much
in freezing. Add the whites of three
eggs cut to stiff froth. Freeze like ice
cream. The juices Of any fruit, with su-
gar and water added, may be prepared in
the same way.


! Root Beer.-Take quantity of sarsapa.
rilla roots and sassafras bark and some
hops and boil till the strength is extracted.
To three gallons of the liquor, after it is
strained, add one quart Of molasses and
quart Of yeast. After standing IN a
warm place eight or ten hours, strain
again and bottle. 1t will be fit for use
the following day.


Sweet Green Tomato Pickles.-Wasl,,
remove any imperfections, weigh out
eight pounds. chop fine, add four pounds
OF white or light brown sugar; boil slow
| ly for three hours: then add q quart of
vinegar and desscrtspoonful each of
ground cinnamon and cloves. Boil flf-
teen or twenty minutes longer, and when
cool, put into bottles or jars.


Chicken Salad.-Boil a large-sizetl
spring chicken about two hours; let it
get cold; then remove all the skin and
fat; then chop not quite as fine as mince-
meat; have the same quantity of chopped
celery and the yolks Of four boiled eggs
pressed smooth with silver or wooden
spoon; then take one pint of sweet milk
and bring it just to boiling heat; then
add the yolks of two eggs we'll beaten
as soon as this dressing is cold, add one
tablespoonful Of ground mustard made
smooth with two tablespoonfuls Of cider
vinegar, and pepper and salt to taste
then mix the whole nicely together, and
place on platter, and trim the edges Of
tho platter with the incest of the celery
leaves.


Too Old Cream.--lt, wnen pan Ii
taken down to lc skinned, there is found
a thin layer of whey under the cream, ,ant
under that thick, sour milk, the hope OF
making good, sweet butter from that
cream may as we'll he given up, for it i.
next to an impossibiliy. If such cream
could lie churncd Immediately, and I'M
der the most favorable conditions, it j,
possible to make fair quality of butter
for immediate use, but as rule sucf
cream had better be kept out Of the cream
liar. Cream taken from sour milk, which
has progressed so far in fermentation al
to seperate its whey, will always, invaria
bly,, give strong, chcesy flavor to tbt
butter made from it. Good cheese is gooC
in its place, but most persons prefer t
have their butter and cheese in separate
packages.