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Newspaper Page Text
i- W- best tomato oatstjp fo»'l' H"t"t MI IH H" 11I II Vi EiUltd, one tablespoon of black pep ox»e teaspoon of cayenne pepper, tablespoon of ground cloves, one Khalt tablespoon of ground- allspice, [six tablespoons of ground mustard land one tablespoon of crushed eel wry seeds tied In a bag. Boil $t least five hours, stirring 'Constantly the last hour and frequent ly throughout the whole operation, fret stand over night in a cool place, the morning add a pint of strong fllWBr. Take out the bag of celery peed and bottle and keep in a dark IPlaoe. A recipe from Baltimore, Maryland .'that has been pronounced by compe- sftfnt judges to be superior to all oth ers is t,he following One bushel of firm, ripe tomatoes. Centerpiece TT I One peck of rip© tomatoes, w««h rand out in half and cook In a porce {lain kettle until the pulp Is softened land the Juice extracted. Strain and KPreaa through a colander and then tahrough a fine sieve. Return to the fire and add one jounce of salt, one-half ounce of mace H' ^^1W|,V £&£*$*%•**>. I & W HCM:* 5 .»ttti sfeH mm, ,r^ Wash and out out the cores, and put in a porcelain kettle with three pints of water. Add ten small onions cut fine, boil' until the tomatoes' airs done, which win be about two hours. Strain as directed above, then return to the fire with a half gallon of' strong vinegar. Mix the dry ground spices and sugar together one ounce -of cloves,• one ounce cinnamon, two ounces black pepper, two grated nutmegs, one Pint salt, two pounds of light brown sugar. This mixture will make the catsup dark in color but rich in flavor. If you like it "hot" add cayenne to suit your taste. Boil two hours longer, Stirling to prevent scorching, and when cool flu the bottles and cork and' cover corks with paraffin. An Bast Indian tomato sauce that is very pungent, and excellent to serve with fish, macaroni and. cold meats, is found in an old book called 'Domestic Economy of India." It calls for three dosen fine, very *lpe tomatoes, skinned and seeded. w°rk these through* sieveand boil until the water is evaporated and the the whole reduced about one ,-*** A£d three Ounces of powdered fin ger, five cloves of garlic or six small silver onions crushed two wine if laps es of best vinegar, two ounces of salt, a quarter of an ounce of paprika, one-half ounce of white pepper^ or strong ".curry' powder. Let the whole boil 20 minutes, stir ring often cool and bottle.—-Henri etta D. Grauel. f* W*'!• 1 CANNING HINT8 •H' iH"M' ,|i H' 'H1 Canning Green 'Tomatoes. Remove atoms, wash, and drain the tomatoes. Pare them and remove ail inedible parts. 81iee or chop them aiid put in an acid proof vessel, add* In* one level teaspoonful of salt for each pin* of t!lf|)M o. Set tho vessel on the back of the range or in a mild oven, where it wjlll receive only a moderate' amount of heat. Add ho waterrl»i|t allow ihe tomatoes to, eook in their own Julcss, stirring^ occasionally to prevent «tie. Inf. They must cook until thorough. 5^,Sc^ $$ri jtgfr DIRECTIONS FOR TRANSFERRING. In taking off these patterns, lay a piece ofimpression paper upon the material, place the newspaper pattern over this, and with a hard, sharp pencil, draw firmly over each Jine. If the material is sheer it may be laid over the pattern and drawn off with pencil, as the- design will show through. zi |*^r TilE JLAHOK WOJtii rubbers ph. Keep them Jiot until the tomatoes are ready then fill the hot jars with the hot fruit, seal tight, and when cold wipe and set away for future use. 1 Spiced Grapes. Squeese the pulp' out of the grapes and cook it a few minutes until you can press it all through a sieve. Re ject the seeds, weigh the pulp and sklns^'and to each ppund of fruit al low three-quarters 'Of a pound of sugar, one-half pint of- vinegar, one halt tablespoon of ground cloves, one-, half tablespoon ground cinnamon, one-half tablespoon of allspice and one-half toa*poonfu| ofVginger. Put ail this into a preserving kettle, stir }t frequently and coojt it stowiy for an hou*. Put it into glasses let it stand for two or three days and then cover with parifffo in tfct^UftVway. Qninoe Honey. Pare and grate five large .quinces, Ptni 5»f bolling water addfive POunds of augar. fltir over the fire tmt» the sugar ^dissolved Md the quince andcook X# mfauttp. Twn Preserved Citron. Remove the peeling and cut in dice, measure weight for weight of singer. When thick and clear put in boiling water before adding the sugar, then add Sugar, a lemon and a few tablespooQfuls of preserved sugar. When thick and clear.put away in a stone jar. This need not. be sealed. Sliped Cucumber Pickles. One quart cucumbers, sliced thin, but not pared one onion, sliced: one small green pepper finely chopped sprinkle with salt. Let stand three hours. Drain add one cup brown sugar, one-half teaspoonful cloves, one-fourth teaspoonful tumeric, and one tablespoonful grated horse rad ish and enough vinegar to cover. Let this heat well, but^do not boil. All women may have been bOrn equal, but they don't look it in thf hobble skirts. Even if the street cars get lower steps, lots of woiqpn will continue to "high stoppers^' V4^-& W*W luired words be- ..JV'Mi£ STOSOMBi FOR THE LABOB WOBLD Kmi^nii CXYDE IRON WORKS romroiss «d luoHijnsTB. wmm *, VI B. •k A YHAR Mi '"V