The Twin-city housewife

Nine pounds of fruit, five pounds sugar, one quart of good apple vinegar, spice to taste. Put sugar, vinegar and spices in kettle, and when boiling put in fruit. When sufficiently cooked place in Jars and boil syrup until proper consistency and pour over the fruit until covered. —Mrs. E. J. Lott. Spiced Tomatoes Scald and peel one peck of ripe tomatoes, add four pounds of brown sugar, one quart of vinegar, two tablespoons of cinnamon, one tablespoon each of cloves, mace and allspice. Boil slowly two hours, stirring often—Mrs. H. B. Pulliam. i ———————————————————— 5 sixty-four THE TWIN-CITY HOUSEWIFE i nn nn nn ne LEE aEIEIUUEEIgEEEISSSSI SE SSSSEInnEESIEDEEEe? Watermelon Sweet Pickle, No. 1 After your rinds are cut, soak for twenty-four hours in salt water, the same time in alum water (not very strong) and the same in clear water. Next boil for one hour in strong ginger tea. Then drop into very cold water. For your syrup, take to every three pounds of rind one and one-half pounds of sugar, one and one-half pints of vinegar, mace, cinnamon, allspice and cloves to taste. Scald the rinds in this syrup boiling hot for five days. Green tomatoes may be prepared in the same way.—S. O’H. D. Watermelon Sweet Pickle, No. 2 Pare off carefully the green part of the rind of a ripe watermelon, trim off the red pulp and cut in any shape liked. Put in brine strong enough to bear egg and let stand until you wish to make pickle, before which soak rinds in fresh water to get salt out, and scald in weak alum water. To seven pounds of rind take one quart vinegar, three pounds sugar, and one-half ounce each unground cloves, cinnamon, mace and spice. Make the syrup and pour boiling hot over fruit for two mornings. The third morning cook all together until the rind is clear and can be pierced with a silver fork.—Mrs. V. O. Thompson. Cucumber Catsup Take cucumbers which have turned yellow, scrape out seeds and put fleshy part in meat chopper and grind very fine. Put in a bag with a little salt, hang up and let drain one night. Add white mustard seed and cover with very strong vinegar.—Mrs. J. H. Nading. Tomato Catsup, No. 1 Cut up one peck of ripe tomatoes and boil until very tender. Strain through a wire sieve and add one large tablespoon each of ground cloves, allspice and cinnamon, one teaspoon of cayenne pepper, one scant quarter pound of salt, one quarter pound of mustard and one good pint of strong vinegar. Boil slowly for three hours and bottle while warm.—Mrs. J. A. Neely. Tomato Catsup, No. 2 Scald and peel one-half bushel ripe tomatoes. Grind through a meat chopper, and press through a colander. Three-fourths peck of green sweet pepper, one-fourth peck of onions ground through a meat chopper, three pints of vinegar, one and one-half pounds sugar, four teaspoons celery seed, about four tablespoons of salt, and a pinch of cayenne pepper. Mix all together, let come to a boil, and seal in jars that have been heated.—Mrs. Kelly. + © * THE TWIN-CITY HOUSEWIFE . sixty-five Desserts Good Simple Dessert Cover rosette wafers with a layer of finely-chopped crystalized ginger. Serve with whipped cream flavored with sherry. Almond Charlotte One pint each of milk and cream, one cup of sugar, yolks of three eggs, one-fourth box of gelatine dissolved in water, one cup of almonds blanched, chopped and browned in one-fourth cup of the sugar. Make a custard of the milk, eggs and sugar. Add the gelatine while warm. Let custard cool, add almonds, and the cream whipped stiff. Pour in a mould to harden.—Mrs. Frank Miller. Almond Cream Make a rich sauce of one quart of milk, yolks of three eggs, four