Buckeye cookery

Prepare half an hour before dinner, scald a few at a time in boiling water, peel, slice, and sprinkle with salt and pepper, set away in a cool place, or lay a piece of ice on them. Serve as a relish for dinner in their own liquor. Those who desire may add vinegar and sugar. 7 STEWED TOMATOES. Scald by pouring water over them, peel, slice.and cut out all defective parts; place a lump of butter in a hot skillet, put in tomatoes, season with salt and pepper, keep up a brisk fire, and cook as rapidly as possible, stirring with a spoon or chopping up with a knife (in the latter case wipe the knife as often as used or ed” i ee be | it will blacken the tomatoes). Cook half an hour. Serve at once in a deep dish lined with toast. When iron is used, tomatoes must cook rapidly and have constant attention. If prepared in tin or porcelain, they do not require the same care.—Mrs. Judge Cole. Tomato Toast. Run a quart of stewed ripe tomatoes through a colander, place in a porcelain stew-pan, season with butter, pepper and salt and sugar to taste; cut slices of bread thin, brown on both sides, butter and lay on a platter, and just as the bell rings for tea add a pint of good sweet cream to the stewed tomatoes, and pour them over toast.—Mrs. S. Watson. . : TURNIPS. - Wash, peel, cut in thin slices across the grain, and place in kettle in as little water as possible; boil from half to three-quarters of an hour or until you can easily pierce them with a fork; drain well, season with salt, pepper and butter, mash fine and place on stove, stirring frequently until water is all dried out. Do not boil too long, as they are much sweeter when cooked quickly. Turnips may be steamed and finished as above, and are better than when boiled. They may also be sliced and baked. Diced Turnips. Pare, slice, cut in dice an inch square, boil till nearly done, in as _ little water as possible ; to one quart of turnips, add one table-spoon sugar, salt to make it palatable; when they are boiled as dry as possible, add two or three spoons of cream and a beaten egg, and serve. Excellent. : . Tear-top Pudding, or Vegetable Pudding. Boil a firm, white cabbage fifteen minutes, changing water then for more from the boiling tea-kettle; when tender, drain and set aside till perfectly cold; chop fine, add two beaten eggs, a tablespoon of butter, three of very rich milk or cream, pepper and salt. Stir all well together, and bake in a buttered pudding-dish until brown; serve hot. This dish is digestible and palatable, much resembling cauliflowers.—‘‘Aunt Dinah.” Gales? = 3 Wag a i ed Be ms % t hk yy eat ss e , We Wei oat Hee j zi 2 TABLE OF WEIGHTS AND MEASURE 1 ‘ , " < 1 quart sifted flour (well heaped) weighs 1 Ib. : 3 coftee-cups sifted flour (level) weigh 1 Ib. 4 tea-cups sifted flour (level) weigh 1 lb. ; 1 quart unsifted flour weighs 1 Ib. 1 0z. ; - 1 quart sifted Indian meal weighs | lb. 4 oz. 1 pint soft butter (well packed; weighs 1 Ib. 2 tea-cups soft butter (well packed) weigh 1 lb. 1% pints powdered sugar weigh 1| Ib. 2 coffee-cups powdered sugar (level) weigh 1 Ib. 234 tea-cups powdered sugar (level) weigh 1 lb. 1 pint granulated sugar (heaped) weighs 14 oz. 1% coffee-cups granulated sugar (level) weigh 1 lb. : 29 tea-cups granulated sugar (level) weigh 1 |b. 1 pint coffee “A” sugar weighs 12 oz. 184 coffee-cups coffee “A” sugar (level) weigh 1 Ib. 2 tea-cups coffee “A” sugar (well heaped) weigh 1 1b. 1 pint best brown sugar weighs 18 oz. 184 coffee-cups best brown sugar (level) weigh 1 Ib. 24% tea-cups best brown sugar (level) weigh 1 lb. 284 coffee-cups Indian meal (level) equal 1 qt. 3% tea-cups Indian meal (level) equal 1 qt. ; J table-spoon (well heaped) granulated ‘coffee A’’ or best brown sugar, 1 0z 2, table-spoons (well rounded) of powdered sugar or flour weigh 1 0z.