The Landmarks club cook book

Do not ruin the flavor by washing too much, nor letting them remain in sugar too long before serving. Put them in a bowl very carefully. If of a large variety, serve with caps and stems; add some powdered sugar and squeeze the juice of onehalf a lemon for every saucer ; then serve. Aurelio AMILLO. TOMATO PRESERVE. Take half-ripe tomatoes ; put them in lime water over night. Then wash them in two or three waters ; last put some boiling water over them. Then take five pounds of sugar to six pounds of tomatos. Boil the sugar with little water to a syrup quite thick. Then put in your tomatos and let cook very slowly till your syrup is nice — it may take two or three hours. Last put some sticks of cinnamon and one lemon, cut in two. Mrs Ducommun. TOMATO PRESERVE. One pound of sugar to every pound of tomatos, with quarter pint of water ; four lemons to a pound of tomatos. Large, firm tomatos (boiling water to peel them) ; slice thick and drain the juice and water from them. Make syrup of the sugar and water, boil until thick ; slice the lemons and boil in water until tender, and drain. Put fruit and lemons into the syrup, a little at a time, and cook until clear and rich. Place on flat dish to drain, and put into jars and cover with syrup. When done must be very thick. Can be spiced or not, using fine spices to taste in the syrup. Mrs. G. W. Reed CHAPTER XVIII. PICKERS, CATSUPS AND RELISHES. SWEET PICKLE APRICOTS. Seven pounds sugar, one pint cider vinegar, one dessertspoonful cayenne pepper, one dozen cloves. When the syrup boils, drop in the fruit; cook until clear, but not soft. Seal while hot; put in glass jars. Excellent with any meat, cold or hot. Mrs. J. B. Duke. ANCHOVY CATSUP. Two quarts vinegar, twelve small onions minced, twelve anchovies pulled to pieces and soaked, one tablespoon mace, three tablespoons salt, three of white sugar, one of cloves, three spoonfuls pepper-corns, two spoonfuls ground pepper, one spoonful cayenne, one quart minced mushrooms, one quart of tomatos. Put in a preserving kettle, boil slowly four hours, until the mixture is reduced to half the original quantity. Strain through flannel bag. Do not bottle until next day. Sealed, this will keep for years. Mrs. J. G. Mossin. Dry red peppers, onions, salt. Remove the seeds from the peppers, soak them in boiling water until soft; remove the skin by rubbing them through a coarse sieve ; season with salt and a small quantity of finely chopped onions. If too thick, add water. Use as a sauce or in gravies and stews. Charlotte Workman, Twelve large ripe tomatos, three green peppers, two onions, two tablespoons salt, two tablespoons sugar, three cups of vinegar. Peel the tomatos and onions, chop them separately, add peppers (chopped), boil il/2 hours. This makes il/2 quarts. Mrs. Capen. Twenty-four large ripe tomatos, four large onions, twelve hot green peppers (cut out the seeds). Chop all fine and add PICKLES, CATSUPS AND RELISHES. eight tablespoons sugar, four tablespoons salt, four teaspoons o-round ginger, four teaspoons ground cloves, four teaspoons ground cinnamon, four teaspoons grated nutmeg, eight teacups of vinegar. Stir all thoroughly until well cooked. r Mrs. C. C. Carpenter. CHILE SAUCE (NEW MEXICO).