Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://www.recipebox.net/holiday/kitchengifts.htm

GIFTS FROM YOUR KITCHEN

French Truffles
1 8 oz. pkg. unsweetened chocolate
1 4 oz. pkg. sweet cooking chocolate
1 can (14 oz.) sweetened condensed milk
chopped nuts or flaked coconut

Melt chocolates together over hot water. Add condensed milk and mix until smooth and blended. Cool a few minutes and then shape into balls, using 1 tsp. per ball. Roll in nuts or coconut. Store in covered container or freeze.

Oven Caramel Corn
3 3/4 quarts (15 cups) popped corn
1 cup brown sugar (packed
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 tsp. salt
1/2 tsp. soda

Heat oven to 200 degrees. Divide popped corn between 2 ungreased baking pans, 13x9x2 inches. In sauce pan, heat sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes. Remove from heat; stir in soda until foamy. Pour on popped corn, stirring until corn is well coated. Bake 1 hour, stirring every 15 minutes. About 15 cups corn.

Mocha Mix
1/2 cup unsweetened cocoa
1 cup sugar
3/4 cup nonfat dry milk
3/4 cup non-dairy creamer
1/2 - 3/4 cups instant coffee powder
1 tsp. cinnamon

Combine all ingredients. Mix well. Store in airtight containers. To serve, use 3 tsp. of mix to 6 oz. boiling water. Serve topped with whipped cream. Makes 3 1/2 cups of dry mix.

* Double or triple recipe to make a number of gifts at once. Can be made months ahead and frozen.

Wine Jelly
Beautiful, easy and delicious! Best of all, you’ll have made several gifts at once!
2 cups full-flavored wine
3 cups sugar
1/2 bottle fruit pectin
paraffin

Mix wine and sugar on top of double boiler. Place over boiling water and stir until sugar is dissolved. Remove from heat and at once stir in pectin. Pour into 4-5 hot, sterilized medium size jars or glasses. Cover at once with 1/8” paraffin.

Green Mint Jelly
Clear as an emerald!
1 6-oz. can frozen apple juice concentrate
2 cups water
1 box Sure-Jell (pectin)
3 3/4 cups sugar
Add to water: drop of mint extract, drop of green food coloring
paraffin

Mix apple juice concentrate, Sure-Jell and water in large saucepan. Stir constantly over high heat until bubbles form all around edge. Immediately add all sugar and stir. Bring to a full rolling boil and boil hard one full minutes, stirring constantly. Remove from heat. Skim, pour into sterilized jars and cover at once with paraffin. * Note: Begin with only a drop of mint and color. Test for color and taste before adding more. Use a “light hand” here or you could end up with a product that is too dark in color or too strong in flavor.

Granola
Prepare a batch or two of granola as much as two months before Christmas giving and freeze. To give as gifts, place in glass jars or large cans and tie with a bow.
6 cups quick-cooking or regular rolled oats
1 cup wheat germ
1 cup shredded coconut
1 cup sunflower seeds
1 cup chopped walnuts
1 cup sesame seeds
1 cup sliced almonds, broken
1 cup nonfat dry milk
1 cup each salad oil
1 cup honey
2 tsp. ground cinnamon
2 tsp. vanilla

Using large bowl or pan, mix together all dry ingredients. Place oil, honey, cinnamon and vanilla in small pan. Heat until very hot, but do not boil. Pour over oat mixture and stir until evenly moistened. Spread mixture out on 2 large 10x15-inch rimmed baking pans. Bake uncovered in 200 degree oven, stirring every 15 minutes, until granola is golden caramel colored, 1 to 1 1/4 hours. Let cool thoroughly. Then store in an airtight container. Makes 3 quarts.

Wonder Bars
1/2 cup butter or margarine
1 cup graham cracker crumbs
1 cup flaked coconut
1 6-oz. pkg. chocolate chips
1 5-oz. pkg. butterscotch chips
1 cup chopped nuts
1 15-oz. can sweetened condensed milk

Melt margarine in a 7”x11” or 9”x9” pan. Layer other ingredients in the order given, over the melted butter or margarine. Bake 30 minutes at 350 degrees (325 degrees in glass pan). Cool in pan and cut into bars.

LIQUEURS
These liqueurs are easy and delicious - make these early for best flavor!

Mint Liqueur
1 cup sugar
1/3 cup water
1 tbsp. Peppermint Extract
1 tsp. green flood coloring
1-2 tbsp. glycerin
3 cups Vodka (24 oz.)

Place sugar and water in saucepan and bring just to a boil. Remove from heat. Add extract, coloring, glycerin and Vodka. Place in blender and blend 10-15 seconds. Age at least 2-3 days.
* For added thickness add 2 tbsp. of white corn syrup.

Orange Liqueur
1 cup sugar
1/3 cup water
1 cup honey
2 tbsp. Orange extract
2 tbsp. glycerin
3 cups Brandy (24 oz.)

Place sugar and water in saucepan. Bring just to a boil. Remove from heat and add honey, extract, glycerinate and brandy. Place in blender and blend 10-15 seconds. Age at least 2-3 days.
* Note: Although these liqueurs are very good after just a few days, they improve with age.

Cake Mix Sweet Rolls

1 pkg. (2-layer size) yellow or white cake mix (without pudding)
2 pkgs. active dry yeast
5 cups flour
2 1/2 cups hot water
Softened butter to taste
Ground cinnamon to taste
Granulated sugar to taste
1 stick (1/2 cup) margarine
1/4 cup firmly packed brown sugar
1/4 cup light corn syrup
1 cup chopped nuts

Mix cake mix, yeast and flour together well. Stir in hot water. Let rise until double in size.

Cut dough in half. Roll one half into rectangle on floured surface.

Spread with butter, then sprinkle with cinnamon and granulated sugar. Roll up jellyroll fashion and cut into 2-inch slices.

Place into a baking pan. Repeat with second half of dough. Let rolls rise in pan until doubled.

Just before baking, prepare topping by melting margarine and combining with brown sugar, corn syrup and nuts. Pour over rolls.

Bake at 375 degrees for 25 minutes. Makes 24 rolls.

Quick Microwave Carmel Rolls

1/2 cup brown sugar
1/4 cup margarine
1/2 cup chopped walnuts
1 can of 10 refrigerator rolls

Melt margarine for 45 seconds in round 8-inch glass dish. Mix with brown sugar and sprinkle nuts on top. Place rolls on top of brown sugar mixture. Microwave 3-4 minutes on high. Flip rolls onto place. Makes 10 delicious rolls.

Pebble Top Oatmeal Bread

1 package active dry yeast
1/4 cup warm water
1/4 cup molasses
1/4 cup butter or margarine
2 tsp. salt
1/4 cup firmly packed brown sugar
2 1/2 cups rolled oats, divided
1 cup boiling water
1 cup cold water
4 1/2 to 5 cups all-purpose or bread flour
3 tbsp. milk

In a small bowl, combine yeast, warm water, and one tbsp. of the molasses; let stand until bubbly (about 15 minutes).

In a large bowl, combine butter, remaining molasses, salt, sugar, 2 cups of the oats and boiling water; stir until butter melts, then add cold water and yeast mixture.

Beat in 4 cups flour, 1 cup at a time.

Turn dough out onto a floured board, knead until smooth and elastic (10 to 20 minutes), adding flour as needed to prevent sticking.

Turn dough over in a greased bowl; cover and let rise in a warm place until double (about 1 hour).

Punch dough down; knead briefly on a lightly floured surface to release air.

Divide in half and shape each half into a loaf.

Place in greased 9x5-inch loaf pans. Soften remaining rolled oats in milk; dot over tops of loaves for “pebbles.”

Cover; let rise in warm place until doubled (about 45 minutes).

Bake in 350 degree oven for about 1 hour or until bread sounds hollow when tapped. Turn out on a rack to cool. Makes 2 loaves.

Creamed Corn Bread

2 cups buttermilk baking mix (Bisquick)
1 egg
1 (8-ounce) can creamed corn

In an 8x8 inch dish, melt 1 stick butter (must be butter). Mix in bowl the baking mix, egg and creamed corn. Pour mixture over butter - do nut mix into butter. Bake at 350 degrees for 30 minutes. Cool slightly and cut into squares to serve.

granny note:

Granny would play with this one, spices? chili’s, cheese, who knows what might fall in....

Strawberry Bread

3 cups flour, sifted
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups. sugar
4 eggs, beaten
1 1/2 cups vegetable oil
1 cup chopped pecans
1 1/2 pints strawberries, washed and stemmed

Preheat oven to 350 degrees. In a bowl, combine flour, soda, salt, cinnamon and sugar; mix well. In a separate bowl, mix eggs and oil; add to dry ingredients. Stir in pecans. Fold in strawberries until moistened. Pour into two greased 9 x 5 inch loaf pans; bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Makes two loaves.

To me, needs vanilla and spices....granny

Applesauce Nut Bread

1 cup sugar
1 cup applesauce
1/3 cup oil
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 eggs
3 tsp. milk
2 cups flour
1/2 tsp. salt
1/4 tsp. nutmeg
3/4 cup chopped pecans or walnuts

Topping (optional):
1/4 cup additional nuts or oatmeal, uncooked
1 T. firmly packed brown sugar
1/8 tsp. cinnamon
1 tbsp. margarine, melted

Mix sugar, applesauce, oil, eggs and milk in a large bowl. Sift dry ingredients together and add to applesauce mixture. Beat until well mixed. Stir in nuts. Turn batter into well greased loaf pan. Combine topping ingredients and sprinkle over batter. Bake at 350 degrees for 1 hour. Cap loosely with foil after 30 minutes of baking. Remove from pan and cool on rack. Yield 1 loaf.

Tang Pie

Mix the following:
1/2 cup Tang
8 oz sour cream
1 can Eagle Brand condensed milk
12 oz. Cool Whip

Pour into two graham cracker crust and refridgerate. It is simple and Yummy~!

http://www.frugalvillage.com/forums/archive/index.php/t-1071.html

HOMEMADE MARSHMALLOWS
wife228
10-07-2001, 09:13 PM
2 1/2 tablespoons unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 tablespoons pure vanilla extract
Confectioners’ sugar, for dusting

1. Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes.

2. Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.

3. Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244° (firm-ball stage). Immediately remove pan from heat.

4. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.

5. Generously dust an 8-by-12-inch glass baking pan with confectioners’ sugar. Pour marshmallow mixture into pan. Dust top with confectioners’ sugar; wet your hands, and pat it to smooth. Dust with confectioners’ sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners’ sugar.

Here’s another variation. I have got to try this recipe.

2 tablespoons of gelatine
¼ cup of water
2 cups of sugar
1 cup of water
1 teaspoon of vanilla
¾ cup of mixed cornflour and icing sugar (¼ cup of cornflour, ½ cup of icing sugar)

Soak the gelatine in ¼ of a cup of cold water in a small bowl and set aside to swell for 10 minutes. In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatine and dissolve.
Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until luke warm.
Add the vanilla and whisk the mixture with an electric mixer or beater until very thick and white. Rinse a 20 cm (8 inch) sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornflour and icing sugar.

Variations: To colour the marshmallows add a couple of drops of food colouring. To make other flavoured marshmallows use 1 teaspoon of peppermint, coffee, almond or other extract in place of the vanilla. Roll the marshmallows in desiccated or toasted coconut in place of the cornflour and icing sugar.

Kohlrabi Cakes

I haven’t tried this one yet.

4 kohlrabi bulbs, peeled, shredded and drained
1/4 cup chopped scallions
2 tablespoons dried bread crumbs
1 teaspoon salt
1/2 teaspoon fresh ginger, finely chopped
1/4 teaspoon red pepper flakes
2 eggs, lightly beaten
1/4 cup olive oil

Chinese greenery With bok choy and its Asian cousins becoming more common in grocery stores,it’s time to expand your vegetable palate.
Squeeze the moisture from the kohlrabi.
Mix all the ingredients, except olive oil, together thoroughly in a bowl.
Form patties with hands, much like crab cakes.
Refrigerate for 30 minutes to set.
Meanwhile, heat olive oil in a pan.
Saute patties until golden on both sides.

Beignets Aux Pommes (Apple Fritters)
Belgium Desert
Yield: 24 Fritters

3/4 c Flour, all-purpose 1/2 c Beer, light
1/8 t Salt Oil, vegetable - for frying
1 ea Egg - slightly beaten 2 ea Egg whites
1 T Oil, vegetable 4 md Apples
1 t Rum 1/2 c Sugar, powdered

Sift flour and salt into a large bowl.
Stir in egg, 1 T oil and rum.
Gradually beat in enough beer to make a medium-thick batter similar to thickness of whipping cream.
Cover bowl - let stand 1 hour.
Heat oil for deep frying to 350F.
Immediately before cooking fritters,
beat egg whites until stiff and glossy.
Use a wooden spoon to fold beaten egg whites into batter.
Peel and core apples - cut into 1/4 inch crosswise slices.
Dip in butter, 2-3 at a time, covering completely.
Lower into hot oil fry until golden brown on both sides.
Drain on paper towels keep warm.
Repeat until all slices are battered and fried.
To serve, sprinkle fritters generously with powdered sugar - best served hot.

http://www.nationalterroralert.com/

US Asks Pakistan To Live Up To War on Terror Commitment

Posted: 06 May 2008 02:01 AM CDT

The United States has said it wanted Pakistan to live up to its commitment of urgently bringing security under control in its remote tribal areas allegedly used as safe haven by Al-Qaeda and Taliban militants.

The call came amid worries in Washington that the new coalition government led by Prime Minister Yousuf Raza Gilani, which is negotiating with a Taliban commander, may strike a deal with militants and undermine a long “war on terror” partnership.

Deputy Secretary of State John Negroponte said Islamabad recognized that bringing the mountainous and unpoliced Federally Administered Tribal Areas (FATA) under control was an urgent priority for Pakistan’s own sake.

“But let me be clear: we will not be satisfied until all the violent extremism emanating from the Federally Administered Tribal Areas is brought under control,” he said Monday at a forum of the Washington-based National Endowment for Democracy.

“It is unacceptable for extremists to use those areas to plan, train for, or execute attacks against Afghanistan, Pakistan, or the wider world,” he said. “Their ongoing ability to do so is a barrier to lasting security, both regionally and internationally.”

Source

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Hospital Emergency Rooms Are Unprepared for Terror Attack

Posted: 06 May 2008 02:01 AM CDT

The nations emergency rooms and hospitals are still, nearly seven years after Sept. 11, not prepared to deal with the “surge” of patients that could be caused by a terror attack, according to a House oversight committee.

Whats worse is that its a situation that could be compounded, hospital officials from both coasts and a state disaster planner said today, if the Bush administration is able to take hundreds of millions in Medicaid funding from public and teaching hospitals.

Rep. Henry Waxman, D-Calif., who chairs the House Committee on Oversight and Government Reform, said the changes the Bush administration is trying to make in the way the government reimburses state and local governments for the services provided by public and teaching hospitals could be “disastrous” to the nations preparedness for a terror attack and called them an abdication of responsibility.

Waxmans oversight committee conducted a survey of 34 hospitals on March 25 and found that not one was prepared at that moment on that day for a terror attack.

“The situation in Washington, D.C. and Los Angeles was particularly dire.

Source - ABC News

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FBI Confirms Terror Cells Identified In U.S., Credits U.S. Muslim Community

Posted: 06 May 2008 01:46 AM CDT

FBI Director Robert Mueller said last week that the FBI has uncovered small groups of Al Qaida terrorists in the United States, although he declined to provide details.

In House Judiciary Committee testimony, Mueller was asked about cells of Al Qaida in the country.

â€œAs to your first question as to whether we have found affiliates or, as you would call them, cells of Al Qaida in the United States, yes, we have. Again, I cannot get into it in public session, but I would say yes, we have.â€

Mueller defended the FBIâ€™s Muslim outreach program that critics say have put the bureau in a role of providing legitimacy to Muslim groups that support overseas extremists.

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Maryland Teen Arrested After Homemade Chemical Bomb Detonates in Classroom

Posted: 05 May 2008 09:03 PM CDT

A Prince George’s County high school freshman has been charged with taking an explosive to school after it went off unexpectedly in class.

Firefighters were called to Crossland High School in Temple Hills around 8:30 a.m. Monday for the report of a chemical explosion.

Fire spokesman Mark Brady said the 15-year-old showed other students at the bus stop an explosive device he made, but it didn’t detonate. So he put it in his bag and carried it to his chemistry class, where it exploded unexpectedly.

The school had to be evacuated. There were no reported injuries.

The teen has been charged as a juvenile with manufacturing and possessing a destructive device and reckless endangerment. Investigators say the student learned how to make the explosive online, but they don’t believe he meant to hurt anyone.

Source

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Suspicious Ferry Passengers Identified and Cleared After Global Manhunt - Seattle

Posted: 05 May 2008 08:41 PM CDT

Two men who the FBI had been looking for since passengers reported them acting strangely on a Washington state ferry last August have been found and are not considered a threat.

The FBI says the two European citizens showed up at the U.S. Embassy two weeks ago as the men in the photographs released to the media. “They didn’t want to be arrested by they did want to keep coming to the United States, so they came to the U.S Embassy about two weeks ago to identify themselves,” said Laura Laughlin, FBI Special Agent in Charge.

The pair was spotted on ferries taking pictures last July. Other passengers told police, who then notified the FBI. When they feds couldn’t find them, they went public.

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Man Possibly Sickened By Tampered G2 Energy Drink - Riverside California

Posted: 05 May 2008 08:24 PM CDT

A 50-year-old Riverside man who sipped an energy drink that may have been tampered with became sick over the weekend, police said.

The man purchased a six-pack of Gatorade G2 on Friday night at the Vons supermarket at La Sierra and Magnolia avenues in Riverside, said spokesman Steven Frasher of the Riverside Police Department.

On Sunday, he drank from one of the bottles, noticed the taste was not right and became ill a short time later, Frasher said.

He experienced a burning sensation on his tongue, intense thirst, sweating and accelerated heart rate, KNBC’s Mary Parks reported.

A neighbor took him to Parkview Community Hospital Medical Center, where he was treated and released, he said.

It was unclear whether the drink had been tampered with, but as a precaution, the Gatorade G2 fruit punch product was removed from the La Sierra Vons store shelves, Frasher said.

Vons, a division of Safeway Inc., is cooperating with the investigation, Frasher said.

Gatorade and similar products have a consumer safety seal that should be intact when purchased.

Source

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60 Gunmen Attack Ranch in Mexico, Kill 9

Posted: 05 May 2008 08:16 PM CDT

About 60 gunmen launched an attack on a ranch in Mexico’s southern Guerrero state yesterday, killing nine people on the property of the head of the Guerrero Cattlemen’s Association and leaving another six wounded, authorities said, the second such incident in two days. Property owner Rogaciano Alba Alvarez was not among those killed.

Hit men arrived at his ranch in six pickup trucks and opened fire with AK-47s, killing the ranch workers.

The violence came just 24 hours after Mr. Alba narrowly escaped an attack by another hit squad Saturday. Seven people were killed in that incident and eight wounded.

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Sorry about the terror posts, almost sorry, as there are a couple in the last post that go with this thread, poison food and poor planning at hospitals....

Guess it is true, I cannot keep two threads separate, as I have also poste from her on the other thread.

[Are we ready for this?]

Myanmar Cyclone Death Toll Exceeds 22,000
The death toll from the cyclone that hammered Myanmar is above 22,000,
state
radio reports.

MORE DETAILS: http://www.10News.com/tu/5xC4Y3bA1.html

http://www.garden.org/celebratingtheseasons/?page=birds-butterflies

Attracting Winged Beauties Into Your Garden

Part of the beauty of an organic garden is watching birds, butterflies, dragonflies, and bees foraging among the flowers — dipping in for a drink of sweet nectar, loading up with golden pollen, and plucking at tender seeds and berries. But growing organically isn’t the only way to ensure visits from these winged beauties. Growing the right plants and flowers helps attract them.

Get “hummers” to hover in your yard. If you want to witness magic, attract hummingbirds. Creating a hummer haven is easy — think red and tubular! Hummers will flock to clematis (Clematis spp.), trumpet honeysuckle (Lonicera sempervirens), cypress vine (Ipomoea quamoclit), and their favorite plant, trumpet vine (Campsis radicans). Also consider red-flowered lobelia, salvia, fuchsias, morning glories, mallow, penstemons, and bee balm.

Invite them in with sugar water. Make your own sugar water for hummingbird feeders. The ratio is four parts water to one part table sugar. Bring water to a boil, then add sugar and stir until it dissolves completely. Allow the mixture to cool to room temperature before filling your feeder. Change the nectar once a week when temperatures are below 80 degrees F. On warmer days change it every three days so the nectar doesn’t ferment and spoil. Unused nectar will store for two weeks in refrigerator. Clean your feeder monthly with a solution of 1/4 cup of bleach mixed with 1 gallon of water. Soak the feeder for an hour in the bleach solution and scrub with a bottlebrush. Rinse well and refill with nectar.

Butterflies love cosmos.
Grow It and They Will Come!
Songbirds:

Attract songbirds with a combination of shrubs, flowers, and trees that will provide seeds and fruits all season.

Trees provide food and cover from predators.
Flowering dogwood (Cornus florida)
White cedar (Thuja occidentalis)
Red cedar (Juniperus virginiana)
American mountain ash (Sorbus americana)
Crabapple (Malus varieties)

Flowers provide fruit and seed.
Bee balm (Monarda spp.)
Penstemon (Penstemon spp.)
Goldenrod (Solidago hybrids)
Sunflower (Helianthus annuus)
Cosmos (Cosmos spp.)
Tickseed (Coreopsis spp.)
Aster (Aster spp.)

Shrubs and vines provide food and cover.
Virginia creeper (Parthenocissus quinquefolia)
Blueberry (Vaccinium spp.)
Japanese yew (Vaccinium spp.)
Cotoneaster (Podocarpus macrophylla)
Common juniper (Juniperus spp.)

Swallowtail butterfly on red-flowered sage.
Butterflies:

Bring in butterflies with nectar-rich flowers.

Butterfly bush (Buddleia spp. Note that these shrubs can be invasive in some parts of the country.)
Yarrow (Achillea spp.)
Sweet pea (Lathyrus odoratus)
Violets (Viola spp.)
Bee balm (Monarda spp.)
Lilac (Syringa spp.)
English lavender (Lavandula spp.)
Passion flower (Passiflora spp.)
Dill (Anethum graveolens)
Swamp milkweed (Asclepias spp.)
Sunflower (Helianthus annuus)
Lupine (Lupinus spp.)
Aster (Aster spp.)

I wonder why I don’t know that already, genetic diversity
Posted by: “SJC”

Along those lines, here’s something I learned this spring. I live not
too far from where FEDCO is and in the spring their access person
(forget her title, maybe “seed procurement” or something like that),
Nikos, comes to talk to our local organic gardening group. This year I

asked why, after I’d been saving seed from the same peas for many years

(20+), I suddenly had a nearly total crop failure, in a year when
weather was amenable and there were no discernible soil, pest, or
disease issues: they just didn’t “do” right. Also had the same
problem
with my cattle beans a few years back.

She said when saving seed, one should choose seed from a minimum of at
least 100 plants to provide enough genetic diversity for long term
usage
of seeds from the progeny. I’d never really thought about it, didn’t
really realize that taking seed from say, the best 30/40 plants (or in
the case of squash and some others, maybe only 6, or 12, or whatever)
wasn’t enough, but she said no, not a good idea. They (FEDCO) require
growers to grow/use thousands rather than a home gardeners’ hundred or
so.

So it seems like when available, we’d be better off to buy new seed for

each variety every once few years, to mix with ours, and that way
increase our available genetic pool for each of our seeds. Of course,
with heirlooms......she suggested a dozen or so folks all growing the
same variety to pool their seeds and each take a share, which would be
a
solution for those with other gardener friends/correspondents...

Anyway, interesting to contemplate.

Susan Jane, in Maine, where the sun is out and the snow is almost gone;

they are expecting ice-out on Moosehead Lake today, so soon we’ll be in

the garden.

http://digital.lib.msu.edu/projects/cookbooks/books/frugalhousewifechild/frch.html

[This applies to today, little has changed....granny]

Title: The Frugal Housewife.
Author: Child, Lydia Maria Francis
Publisher: Boston: Carter and Hendee. Published 1830

A fat kitchen maketh a lean will.—FRANKLIN.

‘Economy is a poor man’s revenue; extravagance a rich man’s ruin.’

INTRODUCTORY CHAPTER.

THE true economy of housekeeping is simply the art of gathering up all the fragments, so that nothing be lost. I mean fragments, of time, as well as materials. Nothing should be thrown away so long as it is possible to make any use of it, however trifling that use may be; and whatever be the size of a family, every member should be employed either in earning, or saving money.

‘Time is money.’ For this reason, cheap as stockings are, it is good economy to knit them. Cotton and woollen yarn are both cheap; hose that are knit wear twice as long as woven ones; and they can be done at odd minutes of time, which would not be otherwise employed! Where there are children, or aged people, it is sufficient to recommend knitting that it is an employment.

In this point of view, patchwork is good economy. It is indeed a foolish waste of time to tear cloth into bits for the sake of arranging it anew in fantastic figures; but a large family may be kept out of idleness, and a few shillings saved by thus using scraps of gowns, curtains, &c.

In the country, where grain is raised, it is a good plan to teach children to prepare and braid straw for their own bonnets, and their brothers’ hats.

Where turkeys and geese are kept, handsome feather fans may as well be made by the younger

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members of a family, as to be bought. The earlier children are taught to turn their faculties to some account, the better for them and for their parents.

In this country, we are apt to let children romp away their existence, till they get to be thirteen, or fourteen. This is not well.—It is not well for the purses and patience of parents; and it has a still worse effect on the morals and habits of the children. Begin early is the great maxim for everything in education. A child of six years old can be made useful; and should be taught to consider every day lost in which some little thing has not been done to assist others.

Children can very early be taught to take all the care of their own clothes.

They can knit garters, suspenders, and stockings; they can make patchwork and braid straw; they can make mats for the table, and mats for the floor; they can weed the garden, and pick cranberries from the meadow, to be carried to market.

Provided brothers and sisters go together, and are not allowed to go with bad children, it is a great deal better for the boys and girls on a farm to be picking blackberries at six cents a quart, than to be wearing out their clothes in useless play. They enjoy themselves just as well; and they are earning something to buy clothes, at the same time they are tearing them.

It is wise to keep an exact account of all you expend—even of a paper of pins. This answers two purposes; it makes you more careful in spending money; and it enables your husband to judge precisely whether his family live within his income. No false pride, or foolish ambition to appear as well as others, should ever induce a person to live one cent beyond the income of which he is certain. If you have two dollars a day, let nothing but sickness induce you to spend more than nine shillings; if you

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have one dollar a day, do not spend but seventyfive cents; if you have half a dollar a day, be satisfied to spend forty cents.

To associate with influential and genteel people with an appearance of equality, unquestionably has its advantages; particularly where there is a family of sons and daughters just coming upon the theatre of life; but like all other external advantages, these have their proper price, and may be bought too dearly. They who never reserve a cent of their income, with which to meet any unforeseen calamity, ‘pay too dear for their whistle,’ whatever temporary benefits they may derive from society. Self-denial, in proportion to the narrowness of your income, will eventually be the happiest and most respectable course for you and yours. If you are prosperous, perseverance and industry will not fail to place you in such a situation as your ambition covets; and if you are not prosperous, it will be well for your children that they have not been educated to higher hopes than they will ever realize.

If you are about to furnish a house, do not spend all your money, be it much, or little. Do not let the beauty of this thing, and the cheapness of that, tempt you to buy unnecessary articles. Doctor Franklin’s maxim was a wise one, ‘nothing is cheap that we do not want.’ Buy merely enough to get along with, at first. It is only by experience that you can tell what will be the wants of your family. If you spend all your money, you will find you have purchased many things you do not want, and have no means left to get many things, which you do want. If you have enough, and more than enough, to get everything suitable to your situation, do not think you must spend it all, merely because you happen to have it. Begin humbly. As riches increase, it is easy and pleasant to increase in hospitality and splendour; but it is always painful and inconvenient to decrease.

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After all, these things are viewed in their proper light by the truly judicious and respectable. Neatness, tastefulness, and good sense, may be shown in the management of a small household, and the arrangement of a little furniture, as well as upon a larger scale; and these qualities are always praised, and always treated with respect and attention. The consideration which many purchase by living beyond their income, and of course living upon others, is not worth the trouble it costs. The glare there is about this false and wicked parade is deceptive; it does not in fact procure a man valuable friends, or extensive influence. More than that, it is wrong—morally wrong, so far as the individual is concerned; and injurious beyond calculation to the interests of our country. To what are the increasing beggary, and discouraged exertions of the present period owing? A multitude of causes have no doubt tended to increase the evil; but the root of the whole matter is the extravagance of all classes of people! We never shall be prosperous, till we make pride and vanity yield to the dictates of honesty and prudence! We never shall be free from embarrassment, until we cease to be ashamed of industry and economy! Let women do their share towards reformation—Let their fathers and husbands see them happy without finery; and if their husbands and fathers have (as is often the case) a foolish pride in seeing them decorated, let them gently and gradually check this feeling, by showing that they have better and surer means of commanding respect—Let them prove by the exertion of ingenuity and economy, that neatness, good taste, and gentility, are attainable without great expense.

The writer has no apology to offer for this cheap little book, of economical hints, except her deep conviction that such a book is needed. In this case, renown is out of the question; and ridicule is a matter of indifference.

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The information conveyed is of a common kind; but it is such as the majority of young housekeepers do not possess, and such as they cannot obtain from cookery books. Books of this kind have usually been written for the wealthy: I have written for the poor! I have said nothing about rich cooking; those who can afford to be epicures will find the best of information in the ‘Seventyfive Receipts.’ I have attempted to teach how money can be saved, not how it can be enjoyed. If any persons think some of the maxims too rigidly economical,—let them inquire how the largest fortunes among us have been made. They will find thousands and millions have been accumulated, by a scrupulous attention to sums ‘infinitely more minute than sixty cents.’

In early childhood, you lay the foundation of poverty or riches, in the habits you give your children.—Teach them to save everything,—not for their own use, for that would make them selfish—but for some use. Teach them to share everything with their playmates; but never allow them to destroy anything.

I once visited a family where the most exact economy was observed; yet nothing was mean, or uncomfortable. It is the character of true economy to be as comfortable and genteel with a little, as others can be with much. In this family, when the father brought home a package, the older children would, of their own accord, put away the paper and twine neatly, instead of throwing them in the fire, or tearing them to pieces. If the little ones wanted a piece of twine to play scratch-cradle, or spin a top, there it was, in readiness; and when they threw it upon the floor, the older children had no need to be told to put it again in its place.

The other day, I heard a mechanic say, ‘I have a wife and two little children; we live in a very small house; but, to save my life, I cannot spend less than twelve hundred a year.’ Another replied, ‘You

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are not economical; I spend but eight hundred.’ I thought to myself,—’Neither of you pick up your twine and paper.’ A third one, who was present, was silent; but after they were gone, he said, ‘I keep house, and comfortably too, with a wife and children, for six hundred a year; but I suppose they would have thought me mean, if I had told them so.’ I did not think him mean; it merely occurred to me that his wife and children were in the habit of picking up paper and twine.

Economy is generally despised as a low virtue, tending to make people ungenerous and selfish. This is true of avarice; but it is not so of economy. The man who is economical, is laying up for himself the permanent power of being useful and generous.—He who thoughtlessly gives away ten dollars, when he owes a hundred more than he can pay, deserves no praise,—he obeys a sudden impulse, more like instinct than reason: it would be real charity to check this feeling; because the good he does may be doubtful, while the injury he does his family and creditors is certain. True economy is a careful treasurer in the service of benevolence; and where they are united, respectability, prosperity, and peace will follow.

ODD SCRAPS FOR THE ECONOMICAL.

IF you would avoid waste in your family, attend to the following rules, and do not despise them because they appear so unimportant: ‘many a little makes a mickle.’

Look frequently to the pails, to see that nothing is thrown to the pigs, which should have been in the grease-pot.

Look to the grease-pot, and see that nothing is there which might have served to nourish your own family, or a poorer one.

See that the beef and pork are always under brine; and that the brine is sweet and clean.

Count towels, sheets, spoons, &c., occasionally; that those who use them may not become careless.

See that the vegetables are neither sprouting, nor decaying; if they are so, remove them to a drier place and spread them.

Examine preserves, to see that they are not contracting mould; and your pickles, to see that they are not growing soft and tasteless.

As far as it is possible, have bits of bread eaten up before they become hard. Spread those that are not eaten, and let them dry to be pounded for puddings, or soaked for brewis. Brewis is made of crusts, and dry pieces of bread, soaked a good while in hot milk, mashed up, and salted and buttered like toast. Above all, do not let them accumulate in such quantities that they cannot be used. With proper care, there is no need of losing a particle of bread, even in the hottest weather.

Attend to all the mending in the house, once a

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week, if possible. Never put out sewing. If it be impossible to do it in your own family, hire some one into the house, and work with them.

Make your own bread and cake. Some people think it is just as cheap to buy of the baker and confectioner; but it is not half as cheap. True, it is more convenient; and therefore the rich are justifiable in employing them; but those who are under the necessity of being economical, should make convenience a secondary object. In the first place, confectioners make their cake richer than people of moderate income can afford to make it; in the next place, your domestic, or yourself, may just as well employ your own time, as to pay them for theirs.

When ivory-handled knives turn yellow, rub them with nice sand paper, or emery; it will take off the spots and restore their whiteness.

When a carpet is faded, I have been told that it may be restored, in a great measure, (provided there be no grease in it) by being dipped into strong salt and water. I never tried this; but I know that
silk pocket-handkerchiefs, and deep blue factory cotton, will not fade, if dipped in salt and water, while new.

An ox’s gall will set any color,—silk, cotton, or woollen. I have seen the colors of calico, which faded at one washing, fixed by it. Where one lives near a slaughter-house, it is worth while to buy cheap fading goods and set them in this way. The gall can be bought for a few cents. Get out all the liquid and cork it up in a large phial. One large spoonful of this in a gallon of warm water is sufficient.
This is likewise excellent for taking out spots from bombazine, bombazet, &c. After being washed in this, they look about as well as when new. It must be thoroughly stirred into the water, and not put upon the cloth—It is used without soap. After being washed in this, cloth which you want to clean should be washed in warm suds, without using soap.

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Tortoise shell and horn combs last much longer for having oil rubbed into them once in a while.

Indian-meal and rye-meal are in danger of fermenting in summer; particularly Indian. They should be kept in a cool place, and stirred open to the air, once in a while. A large stone put in the middle of a barrel of meal is a good thing to keep it cool.

The covering of oil-flasks sewed together with strong thread, and lined and bound neatly, makes useful table-mats.

A warming-pan full of coals, or a shovel of coals, held over varnished furniture, will take out white spots. Care should be taken, not to hold the coals near enough to scorch; and the place should be rubbed with flannel while warm.

Spots in furniture may usually be cleansed by rubbing them quick and hard, with a flannel wet with the same thing which took out the color; if rum, wet the cloth with rum, &c.
The very best restorative, for defaced varnished furniture, is rotten-stone pulverized, and rubbed on with linseed oil.

Sal-volatile, or hartshorn, will restore colors taken out by acid. It may be dropped upon any garment without doing harm.

Spirits of turpentine is good to take grease spots out of woollen clothes; to take spots of paint, &c., from mahogany furniture; and to cleanse white kid gloves.
Cockroaches, and all vermin, have an aversion to spirits of turpentine.

An ounce of quicksilver, beat up with the white of two eggs, and put on with a feather, is the cleanest and surest bed-bug poison. What is left should be thrown away: it is dangerous to have it about the house.
If the vermin are in your walls, fill up the cracks with verdigris-green paint.

Lamps will have a less disagreeable smell, if you dip your wick-yarn in strong hot vinegar, and dry it.

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Those who make candles will find it a great improvement to steep the wicks in lime-water and salt-petre, and dry them. The flame is clearer, and the tallow will not ‘run.’

Brittania ware should be first rubbed gently with a woollen cloth and sweet oil; then washed in warm suds, and rubbed with soft leather and whiting. Thus treated, it will retain its beauty to the last.

Eggs will keep almost any length of time in lime-water properly prepared. One pint of coarse salt, and one pint of unslacked lime to a pailful of water. If there be too much lime it will eat the shells from the eggs; and if there be a single egg cracked, it will spoil the whole. They should be covered with lime water, and kept in a cold place. The yolk becomes slightly red; but I have seen eggs, thus kept, perfectly sweet and fresh at the end of three years. The cheapest time to lay down eggs, is early in spring and the middle and last of September. It is bad economy to buy eggs by the dozen, as you want them.

New iron should be very gradually heated at first. After it has become inured to the heat it is not as likely to crack.

It is a good plan to put new earthen ware into cold water, and let it heat gradually, until it boils,—then cool again. Brown earthen ware in particular, may be toughened in this way. A handful of rye, or wheat brand, thrown in while it is boiling, will preserve the glazing, so that it will not be destroyed by acid or salt.

Clean a brass kettle, before using it for cooking, with salt and vinegar.

Skim milk and water, with a bit of glue in it, heated scalding hot, is excellent to restore old, rusty, black Italian crape. If clapped and pulled dry, like nice muslin, it will look as well, or better, than when new.

Wash-leather gloves should be washed in clean suds, scarcely warm.

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The oftener carpets are shaken, the longer they wear; the dirt that collects under them, grinds out the threads.

Do not have carpets swept any oftener than is absolutely necessary. After dinner, sweep the crumbs into a dusting pan with your hearth-brush; and if you have been sewing, pick up the shreds by hand. A carpet can be kept very neat in this way; and a broom wears it very much.

Buy your woollen yarn in quantities from some one in the country, whom you can trust. The thread-stores make profits, upon it, of course.

It is not well to clean brass andirons, handles, &c. with vinegar. It makes them very clean at first; but they soon spot and tarnish. Rotten-stone and oil are proper materials for cleaning brasses. If wiped every morning with flannel and N. England rum, they will not need to be cleaned half as often.

If you happen to live in a house which has marble fire-places, never wash them with suds; this destroys the polish, in time. They should be dusted; the spots taken off with a nice oiled cloth, and then rubbed dry with a soft rag.

Feathers should be very thoroughly dried before they are used. For this reason they should not be packed away in bags, when they are first plucked.—They should be laid lightly in a basket, or something of that kind, and stirred up often. The garret is the best place to dry them; because they will there be kept free from dirt and moisture; and will be in no danger of being blown away. It is well to put the parcels, which you may have from time to time, into the oven, after you have removed your bread, and let them stand a day.

If feather-beds smell badly, or become heavy, from want of proper preservation of the feathers, or from old age, empty them and wash the feathers thoroughly

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in a tub of suds; spread them in your garret to dry, and they will be as light and as good as new.

New England rum constantly used to wash the hair, keeps it very clean, and free from disease; and promotes its growth a great deal more than Macassar oil.
Brandy is very strengthening to the roots of the hair; but it has a hot, drying tendency, which N. E. rum has not.

If you wish to preserve fine teeth, always clean them thoroughly, after you have eaten your last meal at night.

Rags should never be thrown away because they are dirty. Mop-rags, lamp-rags, &c. should be washed, dried, and put in the rag-bag. There is no need of expending soap upon them: boil them out in dirty suds, after you have done washing.

Linen rags should be carefully saved; for they are extremely useful in sickness. If they have become dirty and worn by cleaning silver, &c. wash them and scape them into lint.

After old coats, pantaloons, &c. have been cut up for boys, and are no longer capable of being converted into garments, cut them into strips, and employ the leisure moments of children, or domestics, in sewing and braiding them for door-mats.

If you are troubled to get soft water for washing, fill a tub or barrel, half full of ashes, and fill it up with water, so that you may have lye whenever you want it. A gallon of strong lye put into a great kettle of hard water will make it as soft as rain water.
Some people use pearlash, or potash; but this costs something, and is very apt to injure the texture of the cloth.

If you have a strip of land, do not throw away suds. Both ashes and suds are good manure for bushes and young plants.

When a white Navarino bonnet becomes soiled, rip it in pieces, and wash it with a sponge and soft

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water. While it is yet damp, wash it two or three times with a clean sponge dipped into a strong saffron tea, nicely strained. Repeat this till the bonnet is as dark a straw color as you wish. Press it on the wrong side with a warm iron, and it will look like a new Leghorn.

About the last of May, or the first of June, the little millers which lay moth-eggs begin to appear.—Therefore brush all your woollens, and pack them away in a dark place, covered with linen. Pepper, red-cedar chips, tobacco,—indeed, almost any strong spicy smell is good to keep moths out of your chests and drawers. But nothing is so good as camphor. Sprinkle your woollens with camphorated spirit, and scatter pieces of camphor-gum among them and you will never be troubled with moths.
Some people buy camphor-wood for trunks, for this purpose; but they are very expensive, and the gum answers just as well.

The first young leaves of the common currant-bush, gathered as soon as they put out, and dried on tin, can hardly be distinguished from green tea.

Cream of Tartar, rubbed upon soiled white kid gloves, cleanses them very much.

Bottles that have been used for rose-water, should be used for nothing else; if scalded ever so much, they will kill the spirit of what is put in them.

If you have a greater quantity of cheeses in the house than is likely to be soon used, cover them carefully with paper, fastened on with flour paste, so as to exclude the air. In this way they may be kept free from insects for years. They should be kept in a dry, cool place.

Pulverized alum possesses the property of purifying water. A large spoonful stirred into a hogshead of water will so purify it, that in a few hours the dirt will all sink to the bottom, and it will be as fresh and clear as spring water. Four gallons may be purified by a tea-spoonful.

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Save vials and bottles. Apothecaries and grocers will give something for them. If the bottles are of good thick glass, they will always be useful for bottling cider, or beer; but if they are thin French glass, like claret bottles, they will not answer.

Woollens should be washed in very hot suds, and not rinsed. Lukewarm water shrinks them.

On the contrary, silk, or anything that has silk in it, should be washed in water almost cold. Hot water turns it yellow. It may be washed in suds made of nice white soap; but no soap should be put upon it.
Likewise avoid the use of hot irons in smoothing silk. Either rub the articles dry with a soft cloth, or put them between two towels, and press them with weights.

Do not let knives be dropped into hot dish-water. It is a good plan to have a large tin pot to wash them in, just high enough to wash the blades, without wetting the handles. Keep your castors covered with blotting paper and green flannel. Keep your salt-spoons out of the salt, and clean them often.

Do not wrap knives and forks in woollens. Wrap them in good, strong paper. Steel is injured by lying in woollens.

If it be practicable, get a friend in the country to procure you a quantity of lard, butter, and eggs, at the time they are cheapest, to be put down for winter use. You will be likely to get them cheaper and better than in the City market; but by all means put down your winter’s stock. Lard requires no other care than to be kept in a dry, cool place. Butter is sweetest in September and June; because food is then plenty, and not rendered bitter by frost. Pack your butter in a clean, scalded firkin, cover it with strong brine, and spread a cloth all over the top, and it will keep good until the Jews get into Grand Isle. If you happen to have a bit of salt-petre dissolve it with the brine. Dairy-women say that butter

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comes more easily, and has a peculiar hardness and sweetness, if the cream is scalded and strained before it is used. The cream should stand down cellar over night, after being scalded, that it may get perfectly cold.

Suet and lard keep better in tin than in earthen.

Suet keeps good all the year round, if chopped and packed down in a stone-jar, covered with molasses.

Pick suet free from veins and skin, melt it in water before a moderate fire, let it cool till it forms into a hard cake, then wipe it dry, and put it in clean paper in linen bags.

Preserve the backs of old letters to write upon. If you have children who are learning to write, buy coarse white paper by the quantity, and keep it locked up, ready to be made into writing books. It does not cost half as much as it does to buy them at the Stationer’s.

Do not let coffee and tea stand in tin. Scald your wooden ware often; and keep your tin ware dry.

When mattresses get hard and bunchy, rip them, take the hair out, pull it thoroughly by hand, let it lie a day or two, to air, wash the tick, lay it in as light and even as possible, and catch it down, as before. Thus prepared, they will be as good as new.

It is poor economy to buy vinegar, by the gallon. Buy a barrel, or half barrel of really strong vinegar, when you begin house-keeping. As you use it, fill the barrel with old cider, sour beer, or wine-settlings, &c. left in pitchers, decanters, or tumblers, weak tea is likewise said to be good: nothing is hurtful, which has a tolerable portion of spirit, or acidity. Care must be taken not to add these things in too large quantities, or too often: if the vinegar once gets weak, it is difficult to restore it. If possible, it is well to keep such slops as I have mentioned in a different

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keg, and draw them off once in three or four weeks, in such a quantity as you think the vinegar will bear. If by any carelessness you do weaken it, a few white beans dropped in, or white paper dipped in molasses, is said to be useful.
If beer grows sour it may be used to advantage for pancakes and fritters. If very sour indeed, put a pint of molasses and water to it, and two or three days after put a half pint of vinegar; and in ten days it will be first rate vinegar.

Barley-straw is the best for beds; dry corn husks slit into shreds are far better than straw.

Straw beds are much better for being boxed at the sides, in the same manner upholsterers prepare ticks for feathers.

Brass andirons should be cleaned, done up in papers, and put in a dry place, during the summer season.

If you have a large family, it is well to keep white rags separate from colored ones, and cotton separate from woollen; they bring a higher price. Paper brings a cent a pound, and if you have plenty of room, it is well to save it. ‘A penny saved is a penny got.’

Always have plenty of dish water, and have it hot. There is no need of asking the character of a domestic, if you have ever seen her wash dishes in a little greasy water.

When molasses is used in cooking, it is a prodigious improvement to boil and skim it, before you use it. It takes out the unpleasant raw taste, and makes it almost as good as sugar. Where molasses is used much for cooking, it is well to prepare one or two gallons in this way at a time.

[PLEASE NOTE THAT SOME OF THE CHEMICALS ABOVE ARE NOT SAFE TO USE....LOT OF DIFFERENCE IN 1830 AND 2008...GRANNY]

http://digital.lib.msu.edu/projects/cookbooks/books/oldvirginia/oldv.html

[Do check the list of American Ladies who joined in this 1877 Cook Book..........History in the kitchen.]

Title: Housekeeping in Old Virginia/ Containing Contributions from Two Hundred and Fifty Ladies in Virginia and Her Sister States...
Author: Tyree, Marion Cabell
Publisher: Richmond, Va. : J. W. Randolph & English

[I have snipped out good information....so you will need to start at the top.........or I need to copy the entire book....granny]

Never let a servant take up ashes in a wooden vessel. Keep a sheet-iron pan or scuttle for the purpose. At night, always have the water buckets filled with water and also the kettles,

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setting the latter on the stove or range, in case of sickness or any emergency during the night. Have kindling wood at hand also, so that a fire may be quickly made, if needed.

Sometimes a discoloration is observable in iron kettles or other iron vessels. This may be avoided by filling them with hay before using them. Pour water over the hay, set the vessel on the fire and let it remain till the water boils. After this, scour in sand and ashes—then wash in hot soap-suds, after which process, there will be no danger of discoloration.

> HOUSEHOLD MEASURES.

Wheat Flour. 1 lb. is 1 quart.

Indian Meal. 1 lb. 2 oz. are 1 quart.

Butter, when soft, 1 lb. is 1 pint.

Loaf sugar, broken, 1 lb. is 1 quart.

White sugar, powdered, 1 lb. 1 oz. are 1 quart.

Best brown sugar, 1 lb. 2 oz. are 1 quart.

Ten eggs are 1 lb.

Flour. 8 quarts are 1 peck.

” 4 pecks are 1 bushel.

16 large tablespoonfuls are 1/2 pint.

8 large tablespoonfuls are 1 gill.

2 gills are 1/2 pint.

A common sized tumbler holds 1/2 pint.

A tablespoonful is 1/2 oz.

60 drops are equal to a teaspoonful.

4 teaspoonfuls are equal to 1 tablespoonful.

YEAST.
Boil one quart of Irish potatoes in three quarts of water. When done, take out the potatoes, one by one, on a fork, peel and mash them fine, in a tray, with a large iron spoon, leaving the boiling water on the stove during the process. Throw in this water a handful of hops, which must scald, not boil, as it turns the tea very dark to let the hops boil.

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Add to the mashed potatoes a heaping teacupful of powdered white sugar and half a teacupful of salt; then slowly stir in the strained hop tea, so that there will be no lumps. When milk-warm add a teacupful of yeast and pour into glass fruit jars, or large, clear glass bottles, to ferment, being careful not to close them tightly. Set in a warm place in winter, a cool one in summer. In six hours it will be ready for use, and at the end of that time the jar or bottle must be securely closed. Keep in a cold room in winter, and in the refrigerator in summer. This yeast will keep two weeks in winter and one week in summer. Bread made from it is always sweet.—Mrs. S. T.

IRISH POTATO YEAST.

1 quart of potatoes, boiled and mashed fine.

1 teaspoonful of salt.

1/2 teacup of sugar.

Put two cups of flour in a bowl, and pour over it three cups of strong hop-water, scalding hot, and stir it briskly.

Then put all the ingredients in a jar together, and when cool enough, add a cup of yeast, or leaven.

Set it by the fire to rise.

It will be ready for use in five or six hours.—Mrs. E.

Another Recipe for Yeast.

12 large potatoes, boiled and mashed fine.

1 teacup of brown sugar.

1 teacup of salt.

1 gallon of hop tea.

Mix the ingredients well, and when milk-warm, add a pint of yeast. Set it in a warm place to rise. Put one teacupful of this yeast, when risen, to two quarts of flour.—Mrs. Dr. S.

Yeast that Never Fails.
Boil twelve potatoes in four quarts of water till reduced to three quarts.

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Then take out and mash the potatoes, and throw into the water three handfuls of hops.

When the hops have boiled to a good tea, strain the water over the potatoes, a small quantity at a time, mixing them well together.

Add one teacup of brown sugar.

1 teacup of salt.

1 tablespoonful of ground ginger.

When milk-warm, add yeast of the same sort to make it rise.

Put it in bottles, or a jug, leaving it uncorked for a day.

Set it in a cool place.

Put two large tablespoonfuls of it to a quart of flour, and when making up, boil a potato and mix with it.

This yeast never sours, and is good as long as it lasts.—Mrs. A.F.

ALUM YEAST.
On one pint of flour pour enough boiling water to make a thick batter, stirring it until perfectly smooth, and then let it stand till milk-warm.

Then add a teaspoonful of powdered alum.

1 teaspoonful of salt.

1 tablespoonful of sugar.

Half a teacup of yeast.

After it ferments, add enough meal to make it a stiff dough.

Let it stand till it works, and then spread it in the shade to dry.

To a quart of flour put a tablespoonful of crumbs.—Mrs. P.

LEAVEN.

2 tablespoonfuls of flour.

1 tablespoonful of lard or butter.

2 tablespoonfuls of yeast.

2 eggs.

1 potato.

2 teaspoonfuls of sugar.

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Make the leaven soon after breakfast in winter, and at one o’clock P. M. in summer. Let it be of the consistency of batter. Put it in a small bucket, in a warm place, to rise till four o’clock P. M. This amount of leaven is sufficient for two quarts of flour. If for loaf bread, leave out the eggs and butter.—Mrs. M.

EXCELLENT BREAD FOR BREAKFAST.

1 quart of flour.

Lard the size of a walnut.

1 small Irish potato, boiled and mashed fine.

1 heaping teaspoonful of salt.

Half a teacup of good yeast, into which put a tablespoonful of white sugar.

Make up a soft dough with cold water in summer and milk-warm water in winter. This must be kneaded for thirty minutes, and then set to rise, in a cool place in summer, and a warm one in winter; must never be kept more than milk warm.

Two hours before breakfast, make the dough into the desired shapes, handling it lightly, without kneading it, first rubbing lard over the hands, and taking especial care to grease the bread on top. Then set it to rise again.

Thirty minutes are sufficient for baking it, unless it be in the form of a loaf or rolls, in which case, it must be baked fifteen minutes longer. Excellent muffins may be made by the above receipt, adding two eggs well beaten, so that from the same batch of dough both plain bread and muffins may be made.

Iron moulds are best for baking.

For those who prefer warm bread for dinner, it is a good plan to reserve a portion of the breakfast dough, setting it away in a cool place till two hours before dinner, then make into turnovers or twist, set it to rise and bake it for dinner, as for breakfast. Very nice on a cold day, and greatly preferable to warmed-over bread.—Mrs. S. T.

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RECIPE FOR FAMILY BREAD.

2 quarts of flour.

2 tablespoonfuls of lard or butter.

2 teaspoonfuls of salt.

Enough sponge for a two-quart loaf of bread.

Mix with one pint of sweet milk.

Make into rolls and bake with very little fire under the oven.—Mrs. A. C.

LOAF BREAD.
First make a batter of the following ingredients.

1 pint of flour.

1 teaspoonful of salt.

1 teaspoonful of sugar.

A cup of water.

A cup of good yeast.

Set this to rise and when risen work in two pints of flour, or, if the batter is not sufficient to work up this flour, add a little water.

Work it smoothly and set it to rise.

When risen, add a small piece of lard, work it well again, let it stand an hour and then bake it slowly.—Mrs. P. W.

OLD VIRGINIA LOAF BREAD.
Sponge for the same.

Boil one large Irish potato, until well done, then peel and mash it fine, adding a little cold water to soften it. Stir into it

1 teaspoonful of brown sugar.

1 tablespoonful of sweet lard.

Then add three tablespoonfuls of good hop yeast.

Mix the ingredients thoroughly, then put the sponge in a mug with a close-fitting top, and let it stand several hours to rise.

Sift into the tray three pints of the best family flour, to which

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add a teaspoonful of salt. Then pour in the sponge and add enough cold water to the flour to work it up into a rather stiff dough. Knead it till the dough is smooth, then let it stand all night to rise. Work it over in the morning, using just enough flour to keep it from sticking to the hands. Allow it one hour to rise before baking and one hour to bake in a moderate oven. Then it will be thoroughly done and well dried.

Use a little lard on the hands when making out the loaf, as it keeps the crust from being too hard.—Mrs. S.

Another Recipe for Loaf Bread.
Good flour is the first requisite, and next, good yeast and sufficient kneading.

For a loaf of ordinary size, use

2 lbs. of flour.

Lard the size of a hen’s egg.

A saltspoonful of salt.

2 gills of yeast.

Mix up these ingredients into a moderately stiff dough, using for the purpose, from three gills to a pint of water. Some flour being more adhesive than others, you have to learn by experience the exact amount of water required.

Knead the dough till perfectly smooth, then set it to rise, in a cool place, in summer, but in a warm place, free from draughts, in winter. In the latter season it is better to keep a blanket wrapped around it.

This amount of flour will rise to the top of a gallon and a half jar or bucket. If it is ready before time, stir it down and set it in a cooler place.

When you put it in the baking-pan (in which it will be in an inch of the top, if the pan be of a suitable size for the amount of flour) cover it well, or a hard crust will form from the effects of the atmosphere. Keep it a little warmer during the second rise than during the first. When ready for baking, set it in the oven and bake it for three-quarters of an hour with

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a moderate fire, evenly kept up. It will then come out with-out sticking, if the pans are well cared for.—Mrs. J. J. A.

LIGHT BREAD.

2 quarts of flour.

1 teaspoonful of sugar.

1 teaspoonful of salt.

Half a teacup of yeast.

One egg, well beaten.

1 pint of water.

Sift the flour and divide it into three parts. Mix one third in the batter, one third in the jar to rise in, and pour the other third over the batter. Let it stand two hours and then work it well, adding a small piece of lard before baking.—Mrs. Dr. S.

RECIPE FOR HOT ROLLS OR COLD LOAF BREAD.
Mix the following ingredients.

Four pints of flour.

1 pint of fresh milk.

2 eggs, well beaten.

1 large tablespoonful of melted lard.

1 large tablespoonful of hop yeast.

Set it to rise at eleven o’clock in the morning, for early tea. Make into rolls at five o’clock P. M., and bake as soon as risen. In cool weather, set before the fire, both before and after making it into rolls.—Mrs. S.

FRENCH ROLLS.

1 quart of flour.

1 teaspoonful of salt.

2 eggs.

1 large tablespoonful of lard.

2 tablespoonfuls of yeast.

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Work and knead it well at night, and in the morning work it well again, make it into rolls, put them in the oven to take a second rise, and when risen, bake them.—Mrs. Col. W.

Another Recipe for French Rolls.

3 pints of flour.

1 gill of yeast.

1 egg (beaten up).

1 tablespoonful of butter.

Mix up with milk and warm water and set to rise.—Mrs. Dr. E.

Another Recipe for French Rolls or Twist.

1 quart of lukewarm milk.

1 teaspoonful of salt.

1 teacup of yeast.

Enough flour to make a stiff batter.

When very light, add one beaten egg and two teaspoonfuls of butter, and knead in the flour till stiff enough to roll. Let it rise a second time, and, when very light, roll out, cut in strips and braid it. Bake thirty minutes, on buttered tins.—Mrs. S.

VELVET ROLLS.

Three pints of flour.

Two eggs.

One teacup of sweet milk.

One teacup of yeast.

1 tablespoonful of lard, and the same of butter.

Mix well and beat the dough till it blisters.

Let it rise, work in a small quantity of flour, beat as before and make into rolls. After the second rising, bake quickly.—Mrs. Dr. S.

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with warm water in winter, and cold in summer. Knead half an hour. When it has risen light, handle lightly, put into a cake-mould and bake without a second kneading.—Mrs. S. T.

Another Recipe for Sally-Lunn.

1 quart of flour.

1 tablespoonful of yeast.

4 eggs well beaten.

2 oz. of butter or lard.

1 pint of milk.

Set it to rise in the pan in which it is to be baked.—Mrs. A. C.

Another Recipe for Sally-Lunn.

3 pints of flour.

1 tablespoonful of butter and the same of lard.

3 eggs.

1 light teacup of yeast.

2 large tablespoonfuls of sugar.

Use as much milk in mixing as will make a soft dough. Work this well, as it gets only one working. Then grease it, put it in a greased pan, and set it in a warm place to rise. Bake about an hour.—Mrs. Dr. T.

Recipe for the Same.

1 quart of flour.

3 tablespoonfuls of yeast.

3 eggs.

1 saltspoonful of salt.

Butter the size of an egg.

Make up with new milk into a tolerably stiff batter. Set it to rise and when risen pour into a mould and set to rise again, as light bread. Bake quickly.—Mrs. L.

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QUICK SALLY-LUNN.

1 quart of flour.

Half cup of butter.

2 eggs.

2 cups of milk.

Two teaspoonfuls of cream of tartar.

1 teaspoonful of soda.

2 tablespoonfuls of sugar.

1 saltspoonful of salt.

Bake fifteen minutes.—Mrs. Dr. S.

MUFFINS.

1 quart of flour.

6 eggs, beaten very light.

2 tablespoonfuls of butter.

2 tablespoonfuls of yeast.

—Mrs. Dr. E.

SWEET SPRING MUFFINS.
Sift three good pints of flour. Beat well six eggs, leaving out one and a half of the whites. Then beat into them as much flour as they will take in; then add milk and flour alternately (beating all the while) till all the flour is used. Add five tablespoonfuls of yeast, and when this batter is well beaten, stir into it two ounces of melted butter, cooled but liquid. The batter must be as stiff as can be beaten with an iron spoon. Bake in a hot oven.—Mrs. L.

Salt Sulphur Muffins.
Work together, about twelve o’clock in the day, one pint of yeast, half a pint of water, six eggs, one pound of butter and enough flour to make a dough just stiff enough not to stick to the fingers. After the dough is risen, make it out in biscuit and allow half an hour or more for them to rise before baking.— rend=”italic”>Mrs. L.

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SUPERIOR MUFFINS.

1 quart of flour.

1 teaspoonful of salt.

1 tablespoonful of white sugar.

Rub in one heaping tablespoonful of butter and lard mixed, and one tablespoonful of Irish potato, mashed free from lumps.

Pour in three well beaten eggs and a half teacup of yeast. Make into a soft dough with warm water in winter and cold in summer. Knead well for half an hour. Set to rise where it will be milk-warm, in winter, and cool in summer. If wanted for an eight o’clock winter breakfast, make up at eight o’clock the night before. At six o’clock in the morning, make out into round balls (without kneading again), and drop into snow-ball moulds that have been well greased. Take care also to grease the hands and pass them over the tops of the muffins. Set them in a warm place for two hours and then bake.

These are the best muffins I ever ate.—Mrs. S. T.

PARKER HOUSE MUFFINS.
Boil one quart of milk. When nearly cool stir in one quart sifted flour, one teaspoonful salt, one half cup of yeast. Then stir in three well beaten eggs. Let it rise in a warm place in winter and a cool one in summer, eight or ten hours. When risen light, stir in one tablespoonful melted butter and bake in iron muffin moulds.—Mrs. W. H. M.

MUFFINS.

1 quart of flour.

1 pint milk.

3 eggs.

1 heaping tablespoonful lard.

1 “ “ butter.

1/2 cup yeast.

1 teaspoonful sugar.

Mix and beat till perfectly light.—Mrs. W. S.

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Another Recipe for Muffins.
One quart of milk, one dozen eggs, one pound of butter. Beat the butter and yolks together. Beat the whites to a stiff froth. Make the batter the consistency of pound cake, and bake in snow-ball cups as soon as made.—Mrs. C. W. B.

MUFFIN BREAD.

3 pints of flour.

4 eggs.

1 pint of milk.

1 large tablespoonful of butter.

1 gill of yeast.

A little salt.

Make up at night. This makes two loaves.—Mrs. A. F.

SODA MUFFINS.

1 quart of flour.

2 eggs.

3 teaspoonfuls of cream of tartar.

1 teaspoonful of soda.

Add enough buttermilk to make a stiff batter, and bake immediately.

WHITE EGG MUFFINS.

1 pint of flour.

Whites of 8 eggs, beaten to a stiff froth.

Add enough milk to make it into a thin batter. Put in a little salt. Very nice.—Mrs. C. C. McP.

CREAM MUFFINS.
Beat the whites and yolks of four eggs separately. When well beaten, mix them and add to them a half pint of cream, a lump of melted butter half the size of an egg. Then mix in

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slowly one pint of flour and bake it quickly, in small tins, with out any further beating. A delicious breakfast bread.—Mrs. McG., Ala.

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FONDÉE.

2 ounces butter.

4 ounces bread crumbs.

8 ounces cheese.

1 cup sweet milk.

3 eggs.

Cut the butter and cheese into small pieces and place them in a large bowl with the bread; on this pour scalding milk, after which add the yolks well beaten, also a little salt. Mix well together, cover and place on the back of the range, stirring occasionally, till all is dissolved; when add the whites beaten to a stiff froth. Place in a buttered pie-plate and bake in a quick oven for twenty minutes. Serve as soon as taken from the stove. Mustard is considered by some an improvement.—Mrs. H. H. S.

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WELSH RAREBIT.
Cut up cheese fine and place in a saucepan with a little butter, add one or two spoonfuls beer, and boil till the cheese is well dissolved. Cut a slice of bread, pour on the cheese; season with pepper, salt, and catsup.—Mrs. S.

RICE AND EGG PÂTÉS.
Mix cold rice with well-beaten eggs, season with pepper, and salt.

Then cook like scrambled egg; don’t let the rice burn.

TONGUE AND PRUNES.
Get a fresh beef tongue, parboil and skin it. Add one pound prunes, one pound raisins, one-quarter pound sugar, spices to the taste.

Let it stew until perfectly well cooked.

When nearly done, add one lemon.—Miss M. B. B.

TO STEW DRIED APPLES, PEACHES, QUINCES, OR PEARS.
Take three pounds of dried fruit; wash it in lukewarm water, through three or four waters, rubbing it hard. Pour on this five quarts boiling water; boil at least three hours. Just before taking from the fire, add two teacups nice brown sugar. Do not stir, except occasionally, to prevent sticking to the bottom. Try to cook the pieces of fruit separate, except the apples, which run through a colander and season with nutmeg. The other fruits need no seasoning.—Mrs. S. T.

FRIED APPLES.
Slice apples without peeling; cut and fry some thin slices of breakfast bacon until thoroughly done; remove the slices from the vessel, adding water to the gravy left. Put in apples and fry until done, sweetening to taste.—Mrs. G. B.

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SPICED APPLES.

8 pounds apples pared.

4 pounds sugar.

1 quart vinegar.

1 ounce stick cinnamon.

1/2 ounce cloves.

Boil the sugar, vinegar, and spices together; put in the apples when boiling, and let them remain until tender; then take them out and put them in a jar; boil the syrup down, and pour over them.

STEWED PRUNES.
Immediately after breakfast, wash two pounds prunes in several waters, rubbing them in the hands.

Put in a preserving kettle with one gallon boiling water. Simmer three or four hours. Add two teacups light brown sugar and boil till the syrup is thick. Keep closely covered and do not stir, so each prune may be stewed whole. Put in a shallow bowl and set to cool. This amount will make two dishes.

Excellent side dish for winter or spring.—Mrs. S. T.

> EGGS.

Properly cooked, eggs are very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp’s family egg tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the sound-ness of an egg, is to put it in water; and if fresh it will sink to the bottom.

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BOILED EGGS.
Let the water be boiling when you put the eggs in it, and let the eggs boil three minutes after putting them in.—Mrs. S. T.

SOFT-BOILED EGGS.
Put the eggs in a large tin cup or any tin vessel convenient. Pour boiling water over them, and let them remain near the fire, five minutes. Do not let them boil. Eggs cooked thus are slightly jellied throughout. They can be kept hot without becoming hard.—Mrs. S. T.

SCRAMBLED EGGS.
Beat four eggs very light. Add a teacup milk, thickened with a teaspoonful flour. Have the pan very hot, put in a tablespoonful butter, pour in the eggs, and scramble quickly.—Mrs. E.

Scrambled Eggs.
Wash the pan with hot water and soap. Wipe dry. Grease with a little lard. Break into this the eggs, adding a lump of butter and a little salt. Stir till done.—Mrs. B.

EGGS FOR BREAKFAST.
Heat in the oven a common white dish, large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, break the eggs, one at a time, carefully in a saucer, and slip them in the hot dish. Sprinkle over them pepper and salt, and let them cook four or five minutes. It is a great improvement to allow to every two eggs a tablespoonful of cream, adding it when the eggs are first put in.—Mrs. A. M. D.

EGG CUPS—A BREAKFAST DISH.
Boil some eggs perfectly hard. Halve them, take out the yolks, which mix smoothly with some finely chopped or ground ham or fowl, salt and pepper, and a few spoonfuls melted butter

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or salad oil. Cut a piece off the bottom of each white half, to make them stand, and fill each with a chopped mixture. Make a sauce of sweet cream, boiled within an inner saucepan and pour over the eggs. Decorate the edges of the dish with sprigs of curled parsley.—Mrs. A. M. D.

OMELETTE.
Break six eggs in a pan, beat them well together, add half a gill of milk, pepper and salt to suit the taste, and a few sprigs of parsley chopped fine. Beat all well together. Have the cooking-pan hot enough to brown the butter. Put in half a tablespoonful of butter. Pour the mixture in the pan or skillet to cook. When sufficiently done, roll with a spoon and turn into the dish.—Miss E. P.

Omelette.
Boil one pint milk in a shallow vessel.

Beat up four eggs very light; add salt, pepper, and a little flour, making it of the consistency of paste. Put this into the boiling milk. Have a pan well buttered, into which turn the mixture, and set inside an oven to bake a light brown. Serve immediately.—Mrs. J. D.

Omelette.

6 eggs beaten very light.

2 ounces butter.

Salt and pepper to the taste.

Chopped parsley or celery.

Fry a light brown in a well buttered pan. Some minced ham or oysters improve the flavor.—Mrs. R.

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TO STEW CYMLINGS (or Squash, as it is sometimes called).
Peel and boil till tender. Run through a colander. To a pint

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of pulp, add one half pint rich milk, a heaping tablespoonful fresh butter and a little salt. Stew till thick like marmalade. Pepper freely, pour over it, if convenient, half teacup cream, and serve.—Mrs. S. T.

TO FRY CYMLINGS.
Steam or boil the cymlings (unpeeled), till tender. When cool, slice and butter them, sprinkle pepper and salt and pour over them a spoonful of eggs, lightly beaten. Sift over it cracker, pounded fine, and fry a light yellow brown. Take from the frying pan, prepare the other side the same way. Return to the pan and fry it a pale brown.—Mrs. S. T.

CYMLINGS FRIED WITH BACON.
Fry some slices of fat bacon in a pan. Remove the bacon when done and keep hot. Fry in the gravy some cymlings that have been boiled tender and cut in slices. While frying, mash fine with a large spoon, and add pepper and salt. Fry brown, and serve with the bacon, if you like.—Mrs. G. B.

CYMLING FRITTERS.
After boiling and running through a colander, mix with an egg, season with salt, pepper, and butter, make into cakes and fry a light brown.

CYMLING PUDDING.
Boil young cymlings, mash and run through a colander. Add one teacup of milk, three eggs, a large lump of butter, pepper and salt.

Put in a buttered deep dish, and bake a light brown. For a change, you might line the dish with, thin slices of buttered bread, pour in the cymling batter and put some pieces of butter and grated cracker on top.—Mrs. M. C. C.

TO BOIL GREEN CORN.
Strip off the outer shucks, leaving only the thin white ones. Cut off the ends. Throw into boiling water. Boil an hour.

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Strip off the silk with the shuck. Cut from the cob while hot. Sprinkle over salt, add a tablespoonful fresh butter and serve hot.—Mrs. S. T.

CORN PUDDING.

1 pint milk.

3 eggs, whites and yolks beaten separately.

3 tablespoonfuls melted butter.

1 dessertspoonful white sugar.

1 heaping teaspoonful cornstarch or flour.

1 teaspoonful salt.

6 ears of corn.

With a sharp knife, slit each row of corn in the centre. Then shave in thinnest slices. Add the corn to the yolks of the eggs, next the butter, cornstarch, sugar, and salt, then the milk, gradually, and last of all the whites. Bake in a hot oven. As soon as a light brown on top, cover with a buttered paper. Grate a cracker or bread crumbs over it and serve.—Mrs. S. T.

Corn Pudding.
One dozen large ears corn. Cut off the top of the grain, scrape with a knife, so as to get the heart of the grain without the husk. Season with a teacup of cream, a large tablespoonful butter, salt and pepper to the taste. Bake in a dish.—Mrs. Dr. E.

CORN FRITTERS.

3 dozen ears corn.

6 eggs, beaten well.

3 tablespoonfuls flour

Salt to the taste.

Grate the corn, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them.—Mrs. Dr. J.

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Corn Fritters.

8 large ears of corn, cut three times (not grated).

2 eggs.

1 teacup sweet milk (or more, if the corn is not juicy).

2 teaspoonfuls flour.

Salt and pepper to taste.

Make the mixture the consistency of a soft batter, and fry in lard or butter.—Mrs. A. W.

CORN FRITTERS FOR BREAKFAST.
Make a batter as you would for fritters, put in pepper, salt, lard, or butter, add to a quart of batter, a pint of corn, cut from the cob, and fry.—Mrs. A. P.

BAKED TOMATOES.

1 quart peeled and sliced tomatoes (not scalded).

1 cup sugar.

1 tablespoonful butter.

1 dessertspoonful salt.

1 teaspoonful black pepper.

1 roll of bread.

Spread a layer of tomatoes on the bottom of an earthen (never a tin) baking dish. Put over it half the sugar, butter, pepper and salt, and crumble half the roll over it in small bits. Then spread another layer of tomato, sugar, etc., ending with the remaining half of the roll. Grate cracker or hard brown biscuit on top, and serve.—Mrs. S. T.

Baked Tomatoes.
Scald and peel the tomatoes, or else peel thin with a sharp knife, without scalding. Cut in small pieces, season with a little sugar, salt, pepper, and finely minced onion. Grease a baking dish and line it with thin slices of light bread buttered. Pour the tomatoes in the dish, cramming up a little light bread

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on them. Spread on top a layer of heavily buttered light bread, and bake.—Mrs. M. C. C.

STEWED TOMATOES.
Peel and chop tomatoes till you have a quart. Add one teacup brown sugar, one teacup butter, one teacup bread crumbs One tablespoonful salt; one teaspoonful black pepper.

Stew till free from lumps and perfectly done. Pour in a deep dish, sift powdered crackers over it, and serve.—Mrs. S. T.

Stewed Tomatoes.
Scald and peel the tomatoes, chop fine, season with salt, pepper, onion, and a little sugar. Put in some pieces of buttered light bread, cut up very fine. Add a lump of butter, and stew in a saucepan.—Mrs. V. P. M.

TOMATO OMELETTE.
Peel and chop fine one quart of tomatoes, add salt and pepper, a little onion minced fine, a half teacup grated bread. Beat five eggs to a foam, stir into the tomatoes and turn the mixture into a hot pan, greased with butter, stir rapidly till it begins to thicken. Let it brown a few minutes on the bottom, then fold it half over and serve hot. This dish may be made of canned tomatoes, when fresh cannot be obtained.—Mrs. I. G.

FRIED TOMATOES.
Slice tomatoes one-quarter inch thick. Put them in a skillet in which a spoonful of nice lard has been melted. After getting hot, the skins of the tomatoes may be removed: Sprinkle with salt and pepper, take the tomatoes out, thicken the gravy with a teacup cream in which a teaspoonful flour has been stirred. Put the tomatoes in a dish and pour the gravy over them. Serve hot.—Mrs. C. L. T.

ROPA VIGA.
Select fine ripe tomatoes. Pour boiling water over them so

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as to remove the skins readily. Put them in a pan of melted butter with some pepper and salt. Shred cold meat or fowl over them. Fry sufficiently, and serve hot.—Mrs. A. D.

TOMATO TOAST.
Put some canned tomatoes in a frying pan with a little butter and salt. Cook lightly and pour over slices of toasted bread, buttered and softened with cream.—Mrs. Dr. G.

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TO PICKLE WALNUTS.
After the walnuts have been in brine six weeks, scrape and wipe them with a coarse towel. Put them in plain vinegar, and let them remain for a week or two. Drain them well—place in a jar, and pour over them vinegar spiced and prepared as for yellow pickles, omitting the turmeric and lemons, and using black pepper instead of white.—Mrs. S. T.

WALNUT PICKLE.
The walnuts must be quite green and tender. First soak them in fresh water, then rub off with a coarse towel. The walnuts must be kept in brine a week, and then soaked in clear water for several hours. Boil them in vinegar a little while—this time put water in the vinegar; then put them in good strong vinegar, a portion of which must be boiled and poured over them four successive mornings. Season with cinnamon, mace, cloves, and add two pounds sugar to one gallon vinegar, or in proportion to quantity of pickle.—Mrs. C. C.

Walnut Pickle.
Gather the nuts about the 10th or 20th of June, when they are sufficiently tender to be pierced with a pin; pour boiling salt water on, and let them be covered with it nine days, changing it every third day. Put them on dishes to air, until they are black; then soak out the salt, and put them in weak vinegar for a day or two; put into the jar, and pour on hot the following pickled vinegar:

7 ounces ginger.

7 ounces of garlic.

7 ounces of salt.

7 ounces of horseradish.

1/2 ounce red pepper.

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1/2 ounce of orange peel.

1/2 ounce of mace.

1/2 ounce of cloves, all boiled in 1 gallon strong vinegar.

1 ounce black pepper also.

—Mrs. J. H. F.

Walnut Pickle.
Put the walnuts in salt water for five or six weeks; then in fresh water for twenty-four hours; boil in weak vinegar and water until soft enough to run a straw through. Then rub them with a coarse towel; make a strong liquor of vinegar, horseradish, garlic, and mace; pour on, and leave them till ready for use, in two or three weeks.—Mrs. T.

TO PICKLE MARTINAS.
Take one gallon pot full of martinas. Make a brine strong enough to bear an egg; keep them covered for ten days. Take them out and wash them in cold water, then put them in cold vinegar. Let them remain for ten days; drain them, and put them in the jar intended for use. In half a gallon of vinegar scald a large handful of horseradish, scraped fine.

A cupful black pepper.

1 cupful ginger.

1/2 cupful black mustard-seed.

3 tablespoonfuls of beaten cloves.

3 onions sliced fine.

1 pod red pepper.

3 pounds brown sugar.

Pour them over the pickle, and fill with cold vinegar.—Mrs. S. D.

PICKLED MARTINAS.
Put three gallons of martinas in very strong brine, keep covered for ten days, then wash them in cold water, and put them in vinegar to stand ten more days; then drain and put them in the jar intended for them. In three pints of vinegar, scald:

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A large handful of scraped horseradish.

1 cup allspice.

1/2 cup black pepper.

1 cup of ginger.

1/2 cup of black mustard.

3 large spoonfuls of cloves, all beaten.

3 onions sliced.

1 pod red pepper.

3 pounds brown sugar.

Pour it over the martinas, and fill up with cold vinegar.—Miss E. T.

TO PICKLE MARTINAS.
Put the martinas in a strong brine of salt and water, let them remain a week or ten days. Then wash them, and put them in cold vinegar, to soak the salt and greenish taste out of them. When ready to pickle, lay them out to drain; scald the following ingredients in a gallon of vinegar, and pour over them in a jar; if not full, fill up with cold vinegar.

1 large handful of sliced horseradish.

1 teacup of allspice.

1/2 cup of black pepper.

1/2 cup of mustard-seed (black).

2 tablespoonfuls cloves.

2 pounds brown sugar.

3 or four onions, sliced.

The spices to be beaten, but not too fine. This quantity fills a two-gallon jar.—Mrs. J. J. M.

CHOW-CHOW PICKLE.

1/2 peck green tomatoes.

2 large cabbages.

15 onions.

25 cucumbers.

1 plate horseradish.

1/2 pound mustard-seed.

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1 ounce celery-seed.

2 ounces ground pepper.

2 ounces turmeric.

1/2 ounce cinnamon.

Cut the onions, tomatoes, cucumbers and cabbage in small pieces; pack them down overnight in salt, lightly; in the morning pour off the brine, and put them to soak in weak vinegar two days; drain again, and mix the spices. Boil half a gallon vinegar and three pounds sugar, and pour over them hot. Mix two boxes ground seed.—Mrs. R. A.

CHOW-CHOW.

1/2 peck onions.

1/2 peck green tomatoes.

5 dozen cucumbers.

Slice all very fine, and put in a few whole cucumbers, one pint small red and green peppers; sprinkle one pint salt over them, and let them stand all night; then add:

1 ounce mace.

1 ounce white mustard-seed.

1 ounce celery-seed.

1 ounce turmeric.

1 ounce whole cloves.

3 tablespoonfuls ground mustard.

2 pounds brown sugar.

1 stalk horseradish, grated fine.

Cover all with one gallon and one pint of strong vinegar, and boil thirty minutes.—Miss E. T.

Chow-Chow.

1/2 peck onions.

1/2 peck green tomatoes.

3 dozen large cucumbers.

4 large green peppers.

1/2 pint small peppers, red and green.

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Sprinkle one pint salt on, and let them stand all night; the cucumbers not peeled, but sliced one inch thick, the onions also sliced. In the morning drain off the brine, and add to the pickles:

1 ounce mace.

1 ounce black pepper.

1 ounce white mustard-seed.

1 ounce turmeric.

1/2 ounce cloves.

1/2 ounce celery-seed.

3 tablespoonfuls made mustard.

2 pounds brown sugar.

With a little horseradish.

Cover with vinegar, and boil till tender, a half-hour or more When cold, ready for use.—Mrs. C. N.

CHOW-CHOW PICKLE.

1 gallon chopped cabbage.

4 onions.

2 pounds brown sugar.

2 pints strong vinegar.

2 tablespoonfuls black pepper.

2 tablespoonfuls of allspice.

2 tablespoonfuls of celery-seed.

1/2 pint mustard-seed.

1 tablespoonful ground mustard.

The cabbage and onions must stand in strong salt and water two hours, then place in a brass kettle, with the vinegar and spices, and sugar; boil until syrup is formed. Excellent.—Mrs. J. H. F.

CHOW-CHOW.
The recipe is for one gallon pickle; for more, the quantities must be increased, of course. The ingredients consist of:

1/4 peck green tomatoes.

1 large head of cabbage.

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6 large onions.

1 dozen cucumbers.

1/2 pint grated horseradish

1/2 pound white mustard-seed.

1/2 ounce celery-seed.

A few small onions.

1/4 teacup ground pepper.

Turmeric, ground cinnamon.

A little brown sugar.

Cut the cabbage, onions and cucumbers into small pieces, and pack them down in salt one night; then put in vinegar, poured over hot. Do this three mornings. The third morning, mix one box ground mustard with one-quarter pint salad oil. To be mixed in while warm.—Mrs. 0. B.

LEESBURG CHOW-CHOW.

1/2 peck green tomatoes.

2 large heads cabbage.

15 large white onions.

25 cucumbers.

Cut these up, and pack in salt for a night. Drain off, and then soak in vinegar and water for two days. Drain again. Mix with this, then:

1 pint grated horseradish.

1/2 pint small white onions.

1/2 pound white mustard-seed.

1 ounce celery-seed.

1/2 teacup ground black pepper.

1/2 teacup turmeric.

1/2 teacup cinnamon.

Pour over one and a half gallons boiling hot vinegar. Boil this vinegar for three mornings; the third morning, mix with two boxes mustard, three pounds brown sugar, and half-pint sweet oil—Mrs. J. B. D.

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SWEET PICKLE PEACHES.
Powder cloves, mace, and allspice, and mix well together To every pound fruit add one-quarter pound sugar, one gill vinegar, one teaspoonful of the mixed spices. Boil all together and when the fruit is done, take from the syrup, and lay on dishes. Let the syrup cook thoroughly. Put the fruit in jars, and pour on the syrup. Cover when cool.—Mrs. D. R.

TO PICKLE PEACHES.

1 pound peaches.

1/2 pound sugar.

1 pint vinegar.

Mace, cloves, cinnamon; boil the ingredients every day, for six days, and pour over the peaches.—Mrs. F. D. G.

SPICED PEACHES.
Take nine pounds ripe peaches, rub them with a coarse towel, and halve them. Put four pounds sugar and one pint good vinegar in the kettle with cloves, cinnamon, and mace. When the syrup is formed, throw in the peaches a few at a time; when clear, take them out and put in more. Boil the syrup till quite rich; pour it over the peaches.

Cherries can be pickled in the same way.—Mrs. C. C.

PEACHES TO PICKLE.
Make a syrup with one quart vinegar and three pounds sugar; peel the peaches and put them in the vinegar, and let boil very little. Take out the fruit, and let the vinegar boil half an hour, adding cinnamon, cloves, and allspice.—Mrs. A. H.

PICKLED PEACHES.
Take peaches pretty ripe, but not mellow; wipe with flannel as smooth as possible; stick a few cloves in each one. One pound sugar to one pint vinegar. Allow three pounds sugar and three pints vinegar to one pan peaches. Scald the vinegar, then put

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on the peaches; boil till nearly soft, then take out and boil the vinegar a little longer, and pour over the fruit.—Mrs. G. P.

Pickled Peaches.
Put the peaches in strong brine, and let them remain three or four days; take them out, and wipe them dry; put them in a pot with allspice, pepper, ginger, and horseradish; boil some turmeric in your vinegar. Pour it on hot.—Miss E. T.

PEACH, PEAR, QUINCE AND APPLE PICKLE.

1 pound fruit.

1/2 pound sugar

1/2 pint vinegar.

Dissolve sugar and vinegar together; put a small quantity of fruit; boil until you can stick a straw through it. Season with cinnamon and mace. Rescald the vinegar, and pour over the fruit for nine mornings.—Mrs. Dr. J.

SWEET PICKLE. (Honolulu Melon.)

4 pints vinegar, very clear.

4 pints sugar

1 ounce cloves.

1 ounce cinnamon.

Put all to boil, then drop in the melons, as much as the vinegar will cover, and boil fifteen minutes. Put them in jars, and every day, for two or three days, pour off the vinegar, boil it over, and pour on the pickles until they seem done.—Mrs. M. W. T.

CANTALOUPE PICKLE.
Cut up ripe melons into small square pieces, peel and scrape out the soft pulp and seeds, soak one night in alum water, and then boil in strong ginger tea. Then to each pound of fruit add three-quarters of a pound loaf sugar, mace, cinnamon, and white ginger to the taste, and cover with best cider vinegar. Boil till it can be pierced with a straw, then set aside, and the next

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day pour off, and boil the syrup until it thickens a little, and return to the fruit boiling-hot.—Mrs. F. F. F.

Cantaloupe Pickle.
Pare and cut in small pieces, cover with vinegar; pour off and measure, and to each pint put three-quarters of a pound brown sugar cloves and mace to your taste.

Boil the syrup, put in the fruit and boil until clear; then take out the fruit, boil a few minutes longer, and pour it on the pickles, hot. When cold, it is ready for use.—Mrs. E. I.

Cantaloupe Pickle.
Take four or five cantaloupes, quarter, and cover with vinegar; to stand twenty-four hours. Then measure off the vinegar, leaving out one quart. To each quart, add three pounds brown sugar, cinnamon, cloves, and mace to the taste. Place the spiced vinegar over the fire, and when it has boiled awhile, drop in the fruit, cooking it thirty or forty minutes.—Mrs. R. P.

RIPE MUSKMELON PICKLES.
Take hard melons, after they are sufficiently ripe to be well flavored. Slice them lengthwise, scrape out the seed, and lay the melon in salt over night; wash and wipe dry, put them in alum water one hour, wash and wipe them again; cut them in slices and pack in jars. Pour over them a syrup of vinegar seasoned with cinnamon and cloves; put three or four pounds of sugar to one gallon vinegar, and boil until it is right thick.—Mrs. A. C.

SWEET WATERMELON PICKLE.
Trim the rinds nicely, being careful to cut off the hard coat-ing with the outer green. Weigh ten pounds rind and throw it in a kettle, and cover with soft water; let this boil gently for half an hour, take it off and lay it on dishes to drain. Next, morning put one quart vinegar, three pounds brown sugar, one

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ounce cinnamon, one ounce mace, the white of one egg well beaten and thrown on top of the liquid (to clear it as you would jelly), three teaspoonfuls turmeric, all together in a kettle, and boil for a few minutes; skim off what rises as scum with the egg. Throw in the rind, and boil for twenty minutes. The peel of two fresh lemons will give a nice flavor, though not at all necessary.—Mrs. L. W. C.

WATERMELON PICKLE.

4 pounds watermelon rind.

2 pounds sugar.

1 pint vinegar,

Mace, cloves, cinnamon, and ginger to the taste.

Peel the rind and cut in pieces; boil in ginger tea till clear, then throw in cold water overnight. Next morning make a syrup and preserve the rind; just before taking off the fire, pour in the vinegar.—Mrs. A. T.

WATERMELON RIND PICKLE.
Ten pounds melon, boil in water until tender. Drain the water off. Make a syrup of two pounds sugar, one quart vinegar, one-half ounce cloves, one ounce cinnamon; boil all this and pour over rind boiling-hot; drain off the syrup and let it come to a boil; then pour it over the melons.—Mrs. C. C. McP.

PICKLE of WATERMELON RIND.
Cut in pieces and soak the rind in weak salt and water for twenty-four hours—of course having first peeled off the outside. To seven pounds rind put three pounds sugar; scald well in ginger tea, and make a syrup of the sugar and vinegar, enough to cover the rind. Season the syrup with mace and ginger, and boil the rind in it till tender. A delicious pickle.—Mrs. Dr. P. C.

PICKLED PLUMS.

7 pounds sweet blue plums.

4 pounds brown sugar.

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2 ounces stick cinnamon.

2 ounces whole cloves.

1 quart vinegar.

Put a layer of plums and spice alternately; scald the vinegar and sugar together; pour it on the plums; repeat for two or three days, the last time scalding plums and syrup together.—Mrs. W.

TO PICKLE DAMSONS.
Take seven pounds damsons, wash and wipe them dry, three pounds sugar, one-half ounce cinnamon, half-ounce mace, half-ounce cloves, half-ounce allspice.

With one quart strong vinegar and the sugar make a syrup, and pour it over the fruit boiling-hot. Let it stand twenty-four hours; repeat the boiling next day, and let it remain twenty-four hours longer; then put all on the fire together and cook till the fruit is done.—Miss D. D.

SWEET PICKLE.
Boil in three quarts of vinegar four or five pounds sugar, one ounce cinnamon, one ounce allspice, one ounce mace, one-half ounce cloves, and pour all over fourteen pounds damsons or peeled peaches.—Mrs. 0. B.

GERMAN PICKLE.

1/2 pound white sugar.

1 pound damsons.

1 pint vinegar.

1 teaspoonful cloves.

A few sticks of cinnamon.

Make a syrup with vinegar, sugar and spices, then drop in a few of the damsons at a time. Scald them until the skins crack, laying each quantity in a dish till all are done. Fill the jars three-fourths full, and pour in the syrup.—Mrs. R. L. P.

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DAMSON PICKLE.

7 pounds fruit.

1 ounce cinnamon.

1 ounce cloves.

1 ounce mace.

1 ounce celery-seed.

3 pounds brown sugar.

Spices to be beaten fine; put them in the jar, sprinkling the spice through in layers. Boil one quart vinegar with the sugar, and pour over the fruit and spices. Repeat the scalding of the vinegar for four days.—Mrs. C. N.

COMPOSITION PICKLE.

1 gallon chopped cabbage,

1/2 gallon green tomatoes, sliced,

1/2 gallon cucumbers,

1 quart onions,

all finely chopped. Let them stew several hours, then drain off the water. Add:

4 tablespoonfuls ground mustard.

2 tablespoonfuls ginger.

1 ounce cloves.

2 ounces turmeric.

2 ounces celery seed.

2 pounds brown sugar.

2 spoonfuls salt.

1/2 gallon strong vinegar; boil twenty minutes.

—Mrs. C. C.

RAGOÛT PICKLE.

2 gallons chopped cabbage.

2 gallons green or ripe tomatoes.

5 tablespoons of mustard, ground.

3 gills mustard-seed.

2 tablespoonfuls allspice.

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2 teaspoonfuls cloves.

1 gill salt.

1 pint chopped onions.

1 pound brown sugar.

Some chopped celery, or celery-seed.

3 quarts good cider vinegar.

Boil all well together, and it is ready for use.—Miss E. T.

KENTUCKY PICKLE.
Take green tomatoes, cabbage, and onions, about equal quantities—grind them in a sausage machine. Salt, and put the mixture in a bag, and let it hang all night or until the juice has run from it—then season with red and black pepper, mustard-seed, celery-seed, cloves, sugar.

Pack in jars, and cover with strong cold vinegar.—Mrs. M. D.

FRENCH PICKLES.

1 peck green tomatoes.

1/4 peck onions.

1/4 pound white mustard-seed.

1 ounce allspice.

1 ounce cloves.

1 bottle mixed mustard.

2 tablespoonfuls black pepper.

1 tablespoonful cayenne.

1 ounce celery-seed.

1 pound brown sugar.

Slice the tomatoes and lay them in salt for twelve hours; pour off the brine.

Slice the onions, and put a layer of onions, tomatoes, spices and sugar into a bell-metal kettle, until the ingredients are all in. Pour in vinegar until well covered, and boil for one hour.—Mrs. Dr. S.

French Pickle.

1 gallon cabbage.

1/2 gallon green tomatoes.

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1 quart onions.

6 pods green pepper, without the seed.

3 tablespoonfuls ground mustard, or seed.

1 tablespoonful ginger.

1 tablespoonful horseradish.

1 tablespoonful cinnamon.

1 tablespoonful cloves.

2 tablespoonfuls salt.

1 tablespoonful celery.

1/4 pound sugar.

1/2 gallon vinegar.

Chop up cabbage, tomatoes, onions, and pepper; sprinkle salt over it, and let it stand an hour or so, and pour off the liquor. Add spices and vinegar, boil all together until you can stick a straw through the cabbage and tomatoes. This, as you see, will only make a small quantity when boiled down.—Mrs. M. McN.

SPANISH PICKLE.

4 dozen large cucumbers.

4 large green peppers.

1/2 peck onions.

1/2 peck green tomatoes.

Slice the whole, and sprinkle over with one pint salt, allow them to remain over night, then drain them. Put the whole into a preserving kettle, and add the following ingredients: sliced horseradish according to your judgment, one ounce mace, one ounce white pepper, one ounce turmeric, one ounce white mustard-seed, half an ounce cloves, half an ounce celery-seed, four tablespoonfuls of dry mustard, one and a half pounds brown sugar. Cover the whole with vinegar, and boil it one hour.—Mrs. J. J. M.

ONION PICKLE.
Peel and scald the onions in strong salt water twenty-five or thirty minutes; take them out and lay on dishes in the sun, a

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day or two, then put them in vinegar prepared as for cabbage pickle.—Mrs. Dr. J.

PICKLED ONIONS.
Pour boiling water over the onions and let them stand until the brine gets cooled; then change the brine for nine mornings, warming it every day. The ninth day put them in fresh water, and let them soak one day and night. Then put the spices and vinegar on the fire, and let them come to a boil, and drop in the onions in a few minutes; add sugar to your taste.—Mrs. A. H.

LEMON PICKLE.
Rasp the lemons a little and nick them at one end; lay them in a dish with very dry salt, let them be near the fire, and covered. They must stand seven or eight days, then put in fresh salt, and remain the same time; then wash them well, and pour on boiling vinegar, grated nutmeg, mace, and whole pepper. Whenever the salt becomes damp, it must be taken out and dried. The lemons will not be tender for nearly a year. The time to pickle them is about February.—Mrs. A.

PICKLING FIFTY LEMONS.
Grate off the yellow rind, cut off the end, and pack in salt for eight days. Set them in a hot oven, in dishes; turning until the salt candies on them. Place them in a pot and pour on two gallons vinegar (boiling) to which has been added two pounds white mustard-seed, two tablespoonfuls mace, one pound ginger, four tablespoonfuls celery-seed, one pound black pepper, two pounds sugar, one handful horseradish scraped.

All the spices, except mustard-seed, must be pulverized.—Mrs. H. P. C.

APPLE PICKLE.

3 pounds apples.

2 pounds sugar.

1 pint vinegar.

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1 teaspoonful mace.

1 tablespoonful beaten cinnamon.

1 dozen cloves.

2 teaspoonfuls allspice.

1 tablespoonful beaten ginger.

1 tablespoonful celery-seed.

Boil until the apples are perfectly clear.—Mrs. J. A. S.

CHERRY PICKLE.
Pick firm, ripe, short-stem cherries, and lay them in a stone jar, with the stems on. Put into a kettle vinegar, sweetened to your taste, allspice, mace, cloves, and cinnamon.

Put on the fire until it is scalding hot, then pour over the cherries, and let them stand until next day, when the vinegar must be poured off them into the kettle again, and scalded as before, and poured on the cherries. Repeat this for nine mornings, and your pickle is ready for use.—Mrs. C.

PICKLED BLACKBERRIES.
One pound sugar, one pint vinegar, one teaspoonful powdered cinnamon, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful nutmeg. Boil all together, gently, fifteen minutes, then add four quarts blackberries, and scald (but not boil) ten minutes more. The spices can be omitted, if preferred.—Mrs. W.

TOMATO CATSUP.
Take sound, ripe tomatoes, grate them on a coarse grater, then strain through a wire sieve, throwing away the skins and seed. Then put the liquid in a cotton bag and let it drip for twenty-four hours. Take the residuum and thin to the proper consis-tency with vinegar. Then season it to your taste with garlic, salt, pepper, and spices.—Mrs. A. A.

Tomato Catsup.
One-half bushel tomatoes stewed sufficiently to be strained

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through a colander; to every gallon of pulp add three quarts strong vinegar, two tablespoonfuls salt, four tablespoonfuls grated horseradish, one pound brown sugar, three large onions chopped fine, one tablespoonful black pepper. Boil till quite thick.—Mrs. C. B.

Cold Tomato Catsup.

1/2 peck ripe tomatoes.

1/2 gallon vinegar.

1 teacup salt.

1 teacup mustard, ground fine.

4 pods red pepper.

3 tablespoonfuls black pepper.

A handful celery-seed.

1 cup horseradish.

All of the ingredients must be cut fine, and mixed cold. Put in bottles, cork, and seal tight. It is better kept awhile.—Mrs. P.

Tomato Catsup.

1 gallon pulp of tomatoes.

1 tablespoonful ginger.

2 tablespoonfuls cloves.

1 tablespoonful black pepper.

2 tablespoonfuls grated horseradish.

2 tablespoonfuls salt.

2/3 gallon vinegar.

Boil all well together, then add three pounds sugar, and boil awhile.—Mrs. M. S. C.

Tomato Catsup.
Put into a preserving kettle about one pint water, fill up the kettle with ripe red tomatoes, previously washed and picked, with the skins on, cover closely, and set on a hot fire; frequently stirring that they may not stick to the bottom. Boil about one

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hour. Turn into a wooden tray; when cool enough, rub through a coarse sieve, through which neither skin nor seed can pass. Measure five quarts of this pulp, and boil until very thick, then add two tablespoonfuls horseradish, two tablespoonfuls white mustard-seed, two tablespoonfuls celery-seed, two tablespoonfuls black pepper beaten fine, two or three races of ginger beaten fine, three or four onions chopped fine, a little garlic, one nutmeg, salt and sugar to the taste.

lb.

[Editorial note: Handwritten inscription at the end of the above paragraph in the original text. ]

Stir all in, and let it come to a boil. Pour in one quart strong cider vinegar. Let it boil up once more, and take off the fire. Bottle, cork, and seal.—Mrs. S. T.

CUCUMBER CATSUP.
Pare and grate the cucumbers. To one quart of cucumbers add three large onions grated, one teaspoonful salt, one teaspoonful pepper, and as much vinegar as cucumbers. Exclude the air.—Mrs. L. P.

Cucumber Catsup.
Grate three cucumbers; one onion, one pint of vinegar, one tablespoonful black pepper, one tablespoonful salt, one teaspoonful pounded celery-seed.

Put the catsup in bottles, with large mouths; as the cucumber settles, and is hard to get out.—Mrs. H. T.

Cucumber Catsup.
Chop three dozen large cucumbers and eight white onions, fine as possible, or grate them. Sprinkle over them three-fourths of a pint of salt, one-half teacup ground pepper; before seasoning, drain off all the water through a sieve; mix well with good vinegar, and bottle.—Mrs. P. W.

Cucumber Catsup.
One dozen cucumbers, four large onions, four tablespoonfuls salt, four teaspoonfuls black pepper, one quart strong vinegar. Grate onions and cucumbers.—Mrs. H. D.

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WALNUT CATSUP.

To one gallon vinegar:

Add 100 walnuts pounded.

2 tablespoonfuls salt.

A handful horseradish.

1 cup mustard-seed, bruised.

1 pint eschalots, cut fine.

1/2 pint garlic.

1/4 pound allspice.

1/4 pound black pepper.

A tablespoonful ginger.

If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg. Put all these in a jug, cork tightly, shake well, and set it out in the sun for five or six days, remembering to shake it well each day. Then boil it for fifteen minutes, and when nearly cool, strain, bottle, and seal the bottles.—Mrs. A. C.

Walnut Catsup.
Take forty black walnuts that you can stick a pin through; mash and put them in a gallon of vinegar, boil it down to three quarts and strain it. Then add a few cloves of garlic or onion, with any kind of spice you like, and salt. When cool, bottle it. Have good corks.—Miss E. T.

To make Catsup of Walnuts.
Bruise the walnuts (when large enough to pickle) in a mortar; strain off the liquor and let it stand till it be clear; to every quart thus cleared add one ounce of allspice, one ounce black pepper, one ounce ginger bruised fine. Boil the whole about half an hour; then add one pint best vinegar, one ounce salt, eight eschalots, or one ounce horseradish. Let it stand to cool; then strain it again, and bottle for use.—Mrs. M. P.

To make Walnut Catsup from the Leaves.
Provide a jar that will hold about three gallons. Mix the following ingredients: common salt one pound, one-half ounce

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powdered cloves, four ounces powdered ginger, one handful garlic sliced, six pods bruised red pepper, three handfuls horseradish root, sliced. Gather the young leaves from the walnut—cut them small. Put a layer at the bottom of the jar; then sprinkle on some of the ingredients, and so on with alternate layers, until the jar is packed full. Let the whole remain in this state one night. Then fill with boiling vinegar, tie it closely, and let it set in the sun for a fortnight. Then press out the liquor, strain and bottle.—Mrs. E. W.

Bay Sauce.
Get young walnut leaves while tender. Make a mixture of the following ingredients: one quart salt, one handful horseradish, one-half dozen onions chopped up, two teaspoonfuls allspice, one tablespoonful black ground pepper.

Put in a layer of the leaves, and then one of the mixture, so on till the jar is nearly filled; cover with good cold vinegar. Put it in the sun for a fortnight, then bottle. It will not be good for use until it is six months old.

This is an excellent sauce for fish. It will improve it to add a tablespoonful of ground ginger.—Mrs. E. C. G.

Bay Sauce.
One pound salt, one-half ounce cloves, four ounces ginger, all powdered; three handfuls garlic, three handfuls horseradish scraped fine, six pods of red pepper cut up fine. Gather leaves of black walnut when young, cut them up fine; put a layer of leaves in the bottom of a jar, then one of ingredients (mixed together), until the jar is filled; tie it up closely and set it in the sun for two weeks; then bottle for use. It is not good for six months. Some think two or three large onions an addition.—Mrs. H. D.

MUSHROOM CATSUP.
Take the largest mushrooms, cut off the roots, put them in a stone jar, with salt; mash them and cover the jar. Let them

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stand two days, stirring them several times a day; then strain and boil the liquor, to every quart of which put one teaspoonful whole pepper, cloves, mustard-seed, a little ginger; when cold bottle it, leaving room in each bottle for one teacupful strong vinegar, and one tablespoonful brandy.

Cork and seal.—Mrs. C.

Mushroom Sauce.
After peeling, lay them on the oyster broiler and sprinkle with a little salt. Have ready a hot dish with butter, pepper, salt, and cream, and throw the mushrooms into this as they are taken from the broiler. A very nice sauce for steaks.—Mrs. J. S.

MUSHROOM CATSUP.
Break one peck large mushrooms into a deep earthen pan. Strew three-quarters pound salt among them, and set them one night in a cool oven, with a fold of cloth or paper over them. Next day strain off the liquor, and to each quart add one ounce black pepper, one-quarter ounce allspice, one-half ounce ginger, two large blades mace.

Boil quickly twenty minutes. When perfectly cold, put into bottles, and cork well, and keep in a cool place.—Mr. J. B. N.

Mushroom Catsup.
Pack the mushrooms in layers, with salt, in a jar; let them stand three hours, then pound them in a mortar, return them to the jar and let them remain three or four days, stirring them occasionally.

For every quart of the liquor add, one ounce of pepper, half ounce allspice; set the jar in the kettle of water, and boil four hours, then pour the liquor through a fine sieve, and boil until it is reduced one-half.

Let it cool and bottle.—Mrs. C. C.

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HORSERADISH SAUCE.
Five tablespoonfuls scraped or grated horseradish, two teaspoonfuls sugar, one teaspoonful salt, half teaspoonful pepper, one tablespoonful mixed mustard, one tablespoonful vinegar, four tablespoonfuls rich sweet cream. Must be prepared just before using.—Mrs. S. T.

Horseradish Sauce.
Just before dinner, scrape one teacup of horseradish, add one teaspoonful white sugar, one saltspoonful salt, and pour over two tablespoonfuls good cider vinegar. It is best when just made.

CELERY VINEGAR.
Pound a gill of celery-seed, put in a bottle and fill with strong vinegar. Shake it every day for two weeks, then strain it, and keep it for use. It will flavor very pleasantly with celery.—Mrs. Dr. J.

Celery Vinegar.
Take two gills celery-seed, pound and put it in a celery bottle, and fill it with sharp vinegar. Shake it every day for two weeks; then strain it, and keep it for use. It will impart an agreeable flavor to everything in which celery is used. Mint and thyme may be prepared in the same way, using vinegar or brandy. The herbs should not remain in the liquid more than twenty-four hours. They should be placed in a jar—a handful is enough, and the vinegar or brandy poured over them; take out the herbs next day, and put in fresh. Do this for three days; then strain, cork, and seal.—Mrs. R.

PEPPER SAUCE.

2 dozen peppers.

Twice this quantity of cabbage.

1 root of horseradish, cut up fine.

1 tablespoonful mustard-seed.

1 dessertspoonful cloves.

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2 tablesponfuls sugar.

A little mace.

Boil the spices and sugar in two quarts of best cider vinegar and pour boiling hot over the cabbage and pepper.—Mrs. W. A. S.

PEPPER VINEGAR.
One dozen pods red pepper, fully ripe. Take out stems and cut them in two. Add three pints vinegar. Boil down to one quart; strain through a sieve, and bottle for use.—Mrs. Dr. J.

RED PEPPER CATSUP.
To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish, five onions chopped fine. Boil till soft, and rub through a sieve. Then season to your taste with salt, spice, black and white mustard well beaten; after which boil ten minutes. Add celery-seed if liked, and a pod or more strong pepper, a little sugar. All should be cut up and the seed boiled with it. Bottle and cork tightly.—Mrs. G. N.

CAPER SAUCE.
Stir in melted butter two large tablespoonfuls capers, a little vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good substitutes for the capers. For boiled mutton.—Mrs. R.

Caper Sauce.
To one cup drawn butter add three tablespoonfuls green pickled capers. If prepared for boiled mutton, use half teacupful of the water in which it was boiled; add salt and cayenne pepper. Let it boil up once and serve.—Mrs. S. T.

TARTAN SAUCE.
One mustardspoon of mixed mustard, salt and cayenne to the taste the latter highly.

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Yolk of one raw egg, sweet-oil added very slowly, until the quantity is made that is desired; thin with a little vinegar.

Take two small cucumber pickles, two full teaspoonfuls capers, three small sprigs parsley, and one small shaleot or leek. Chop all fine, and stir into the sauce about an hour before serving. If very thick, add a tablespoonful cold water. This quantity will serve eight persons—is good with trout, veal cutlets, and oysters.—Miss E. S.

MORCAN’S TARTAN SAUCE.
Put into a bowl one spoonful of dry mustard, two spoonfuls salt, a little cayenne pepper, yolk of one raw egg; mix these together.

Then add, drop by drop, one teacupful sweet-oil; stir until a thick mass. Add a little vinegar. Chop very fine two small cucumber pickles, two teaspoonfuls capers, two sprigs parsley, one leek or small onion, and a little celery; stir all into the dressing. This is delicious with boiled fish, either hot or cold—also cold meats, chicken or turkey.—Mrs. S.

AROMATIC MUSTARD.

4 tablespoonfuls ground mustard.

1 tablespoonful flour.

1 tablespoonful sugar.

1 teaspoonful salt.

1 teaspoonful black pepper.

1 teaspoonful cloves.

1 teaspoonful cinnamon.

Mix smoothly with boiling vinegar, add a little salad oil, and let it stand several hours before using. It will keep any length of time.—Mr. R. H. M.

TO MIX MUSTARD.
Take half a cup ground mustard, one tablespoonful sugar, four tablespoonfuls vinegar, olive oil, or water, whichever is preferred, one teaspoonful pepper, and one of salt.—Mrs. P. W.