Year: 1873

Seasonab1e Receipts.


CUCUMBER SALAD. The Hearth and
Home says; We have just prepared our
winters supply of cucumber salad, and
this is how we made it: There were about
a dozen ripe White Spine cucumbers lying
on their vines. and these we picked
washed, pared, cut into strips, taking out
the seeds, and then to each dozen cucum-
bers, which we cut up into pieces like
small dice, we put twelve large white
onions, chopped SIX large green peppers,
also chopped; one quarter pound each
black and white mustard seed, and Il gill
of celery seed. These We're all MIXED
together, Il teacup of coarse salt added,
and they We're then hung up in Il cotton
bag to drain for twcnty-tour hours. Then
the salad with enough cold cider vinegar
added to cover it, was put into stone jars
and fastened nearly air-ti@ht. In six weeks
it will be fit for use We found the recipe
in an old paper some years ago, and it has
proved one of the incest pickles we ever
used. 1t looks as we'll us it tastes, so
white and crisp, and makes an excellent
salad for a Joint of cold meat.


TO PICKLE GREEN CrCtMBEKs. Take
small ones of 4 uniform size, wash, put in
a porcelain kettle, cover with cold water
add a little salt set it on the stove, let il
heat gradually and boil five minutes then
drain off all the water; add good vinegar; /;
to one gallon OF vinegar add one cup of
molasses. one tablespoonful cloves, do
cinnamon let boil five minutes remove
to an earthen or stone dish; pour over
them the hot vinegar; cover tight when
cold they are ready for use. | never use
any acids, nor cook in brass to make them
look green, considering both injurious to
health. When we prepare them tor winter,
| wash and scald my barrel to make it per
tectly clean. cover the bottom with salt.
wash the cucnmbers in plenty OF cold
water, lay in layer ofcucumbers; sprinkle
with salt and so continue, putting in
alternate LAYERS ofcucumhers and salt each
time of putting into the barrel; cover with
cold water, laying on flat stone to keep
them all under water; if any are allowed
to come to the top of the brine, thereby
being exposed to the air, they will rot
These will keep perfectly sound, one, two
or three Years If desired When wanted
for use, soak in cold water, changing
every six hours; keep covered while fresh
tHlIS. ~ tllt IlSHl HAS II ttllttHtN w lit'it
them; when the salt is all drawn out, pre-
pare rs green cucumbers, except to cook
them longer.


To MAKE CHow-Cuow Fake half Il
bushel OF green tomatoes, one dozen
onions, chopped together; put III a pint OF
salt let them stand over night put them
in a colander to drain out the brine then
cover with good vinegar and cook slowly
half an hour; then drain them and put
them in a Jar. Make Il preparation of two
pounds sugar, one quart good vinegar, one
pint grated horseradish, two tablespoon
tuls ground cinnamon, one Of allspice, one
OF cloves, half Il teacup of ground MUS
tard boil this up and stir it through the
tomatoes while hot while cooking. when
nearly done put III half II dozen or more
peppers (according to size) chopped fine
green ones are the best Ii onions are dis
liked they can be omitted. and it, a. is the
ease in our family. allspice is also di>likcd
that can be left out, and it is very good.
We like ii better if cooked until done,
which takes one hour.


GREEN CoHN MlFfi>> Boil a dozen
ears of green corn. and when cold crate it
oft As for pudding beat six egg and stir
gradually INTO a quart of milk; stir III the
grated corn until you have Il moderately
thick batter then add little salt; place
Your muffin rings on Il hot griddlc, and
nearly fill them with the batter: bake
quickly. and eat hot with butter


TOMATO PuDpIN,i. Pour boiling water
on the tomatoes; remove the skins. Put
in the bottom of the puddngdish some
bread crumbs then slice the tomatoes on
Them season with sugar, butter. pepper
and salt; add some more bread-crumbs,
then the sliced tomatoes and seasoning;
and if the tomato does not wet the bread
crumbs, add a little water. Then for Il
small pudding beat up two eggs and pour
over the top Bake about twenty minutes.


BAKED TOMATOES Take them when
fully ripe, cut off II slice from the stem
side, scoop out the pulp of the tomato,
and mix with it brcad-crlnnbs. butter,
pepper, ard salt Fill the empty she'll
with this mixture, replace the slices, put
them in Il shallow pam and bake an hour.


A NEW WAY TO SERVE Up PEACHES.
Take good-sized, freestone peaches, wipe
them with Il towel, halve them, and place
them fiat side down in hot butter or lard
Let them fry to a nice brown, then turn
and fill the seed cup with sugar, which,
by the time the fruit is properly coated,
will be melted and form with the Juice of
the peach a rich syrup. Serve up hot, and
if You do not like them You need not Re
peat the experiment, Most persons think
the dish a superb one Medical writer's
caution people against eating peaches
served up in any form in the evening 1t
is asserted that they are Oppressive to the
circulation and exhaust the system by the
prussc acid which they contain. Ii is
better to eat them in the morning, on not
later than an early dinner, so that some
exercise may follow eating to aid their
proper Digestion