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y?arket jS&ws ? Qood Cookery Cucumbers and Tomatoes Served With Variety at the Height of the Season By Virginia Carter Lee THE appetizing aroma of sugar, spice and everything nice that one gets a whit? of on a September afternoon from the home kitchen is a happy augury of the delicious catsups, sauces, pickles and preserves that are in the making for the cold days of winter and when "cold meat night comes round." Cucumbers and tomatoes, both green and fully ripened., give us some of our most delicious relishes and conserves for this purpose, and as they are not difficult to prepare and moreover are far cheaper than the commercial products it will well repay the home caterer to try her hand and find out what she can ac? complish in filling up her storeroom shelves with these appetizing condi? ments. In the four menus arranged for the coming week seasonable recipes are also given for dishes for im? mediate use, in which these two popular vegetables form the basis; and iji addition to those given I wish to suggest, botr baked, stuffed cu? cumbers and tomatoes, a variety of tempting-salads and sandwiches, to? mato cutter to be used as a "spread,^ celery and cucumber fritters and a delicious cucumber jelly. The latter is an excellent medium for molding fish in attractive forms; it gives a good sandwich filling and may be used as a garnish or for a salad. Important Pickle Principles In nutting up pickles there are a few very important rules to remem? ber, as follows:' Many pickles may be put up in scone crocks and will keep perfectly for months if the vinegar and spices used are of the finest quality; but I think it is batter to seal them in ?mall jars, like canned fruit, and open only a small quantity at a time. Should whit*, specks appear on the top of the vinegar covering pickles do n-^t be dismayed, but-drain oft* the vinegar, scald with the addition sf a small piece of horseradish and a few whole cloves and again pour over the pickles. Both cloves and horseradish are the most valuable aids in preserving pickles, and if the vinegar is "extra strong"?as so many of the commer? cial ones now aye?it may be slight? ly diluted with "a little water. Fresh green or red peppers are to be pre? ferred to the peppercorns, which often give a bitter taste to the pickles. fmiftftl Articles to be pickled lose a little of their crispness on being scalded, but if it is quickly done it will not be noticeable, and the pickle when treated in this way absorbs the spicy vinegar and gives a better flavored article. Cucumber Specialties, Chowchow and Relishes For a delicious plcalilli slice one peck of green tomatoes, six medium sized onions and three green pep? pers. Sprinkle with a cupful and a half .of salt and let stand over sight. Drain in a bag, turn into a preserving kettle and cover with cold vinegar. Add one teaspoonful of whole cloves, two teaspoonfuls of cinnamon, two cupfuls of sugar, one red pepper coarsely chopped and one tablespoonful of grated horseradish. Cook until thick and the vegetables an tender, stirring frequently. Store as for canned fruit. To prepare a cucumber jelly grate sufficient cucumber (peeled) to make one and three-quarter cupfuls. Press through a puree sieve with pressure aad add. half a teaspoonful of salt, ? ? quarter of a teaspoonful of celery ?ftH, a few grains of white pepper, half a' teaspoonful of grated onion ard a quarter of a cupful of lemon juice. Soften a scant tablespoonful of gelatin? in cold water to cover and dissolve into half a cupful of heated white grape juice and com ??& the two mistures. Color with s little green coloring matter and mold as it begins to stiffen. Cucumber Chow-Chow Chop fine six white onions, six large peeled cucumbers, one head ot cauliflower (small), half a small head of cabbage, half a peck of green tomatoes and one red pepper from which the seeds have been taken. Sprinkle the ingredients lightly with salt and let stand over night. Drain, add one bay leaf, a tiny bit of gin ger root, one teaspoonful each of ground cinnamon and mustard seed, two teaspoonfuls of celery seed, two cupfuls of white sugar, twelve blades of mace, one teaspoonful of white pepper and sufficient vinegar to cover the whole. Bring to a hoil, simmer for half an hour and seal air-tight in sterilized jars. Vegetable Honey A very delicious tomato honey that is ideal for serving with buck? wheat cakes in connection with crisp sausage is made as follows: Fox each pound of ripe tomatoes ailov; the grated yellow rind of one lemon Cut the vegetable into small pieces add the rind 'and cook until quit? thick. Press through a puree sieve measure the pulp and for each pin add two cupfuls of sugar (or on? SB?fB?fje?fJ Pickles and Catsup Are Good Old Standhys, Perfectly Made Commercially; but the Housekeepers' Pride Lies in Unusual Conserves and Relishes cupful of honey and one cupful of sugar) and the juice of one and one half lemons. Cook, stirring fre? quently, until of the consistency of honey, and seal in half-pint jars, as for canned fruit. Cucumber Relish Use large, partly ripened cucum? bers. Cut the vegetables into halves, engthwise. cut out the seeds and any soft portion, then grate the re? mainder and measure the pulp. Al? low half as much terragon vinegar as you have cucumber pulp. To each j quart of the pulp add, in addition tc the vinegar one teaspoonful of salt, four teaspoonfuls of grated horseradish, one teaspoonful of pa? prika one tablespoonful of grated onion and a teaspoonful of ground mixed spices. Seal as you would catsup, jm self-sealing, sterilized bottles. Cucumbers with Mushrooms Peel and cut in quarter-inch slices two cucumbers and add a quarter of * pound of peeled mushroom caps cut into pieces and one small white onion cut into dice. Cook the onion! until softened, but not brown, in a little hot bacon fat; take them oui and in the fat fry the cucumbei slices that have been dipped intx seasoned flour. When well brownec add the onions and saut?d mush rooms, and cover with a seasonei browned sauce. Set over hot water cover and steam for forty minutes Just previous to serving stir in i tablespoonful of chutney. Serve 01 buttered toast. Pickled Gherkins This same recipe may be used foi the cucumbers slightly larger ir size, say, four inches in length. Tht amount of sugar used determines the sweetness of the pickle, which is of course, largely a matter of taste A recipe is given for both a soui pickling vinegar and a sweet one the process in both instances beinj the same. In this recipe no alum is used and yet the pickles are crisp j and delicious. Be very sure that the cucumbers, whether tiny or large, are "perfect and without a blemish. Wipe off the tiny cucum? bers with a damp cloth and soak in a brine made in the proportion of half a cupful of sali to a generous quart of water for twenty-four hours. Then drain them and place in a preserving kettle lined with half grape leaves and cabbage leaves. Cover for sour gherkins with the following spiced vinegar: One quart of vinegar, one teaspoonful of grated horseradish, one and one-half table spoonfuls of brown sugar, one four inch broken stick of cinnamon, one and one-half teaspoonful s of black ?pepper, one bay leaf, three-quarters of a teaspoonful of mustard seed, one teaspoonful of celery seed and half a teaspoonful of whole cloves. Cover the top with additional leaves and bring the pickles to the boiling point. Cook for two minutes and seal as for canned fruit in jars. The sweet pickling vinegar is made by increasing the quantity of sugar from one and one-half table spoonfuls to three-quarters (gener ous) of a cupful. Green nasturtium seeds are a good addition, I think, to any cucumber pickle, and they may be packed in the jars with the cu cumlers before the sliced vinegar ia poured over them. Fill the jars to overflow. Prize Pickles (Uncooked) Chop three quarts of peeled green tomatoes, one quart of peeled ripe tomatoes, three small bunches of cel? ery (sometimes called stalks), three large white onions, three red pep? pers and three green peppers, one large, peeled ripe cucumber and one quart of tiny green cucumbers. Especial Menus to Serve On Four September Days BREAKFAST (95 Cents) Cantaloup Fish Cakes Chili Sauce Cress Sandwiches Coffee LUNCHEON ($1.10) Jellied Tomato Bouillon Cucumber and Onion Sandwiches Ginger Ale Peach Shortcakes DINNER ($1.70) Planked Mackerel with Potato Border Catsup Broiled Cucumbers Hollandaise Sauce Carrot and Peanut Salad Green Tomato Pie BREAKFAST (80 Cents) Bartlett Pears Broiled Bacon Fried Cucumbers Popovers Coffee LUNCHEON (97 Cents) Ceylon Curry of Tomatoes Brown Sauce Rolls Iced Coffee Apple K?chen DINNER ($1.60) Onion and Cucumber Soup Broiled Hamburg- Steak Hashed Browned Potatoes Tomato Salad Watermelon BREAKFAST (88 Cents) Sliced Peaches Ragout of Cucumbers with Mushrooms Buttered Toast Coffee LUNCHEON (80 Cents) Meat Croquettes (from end of steak) Rolls Iced Tea Cress Tomato Preserve DINNER ($1.85) Jellied Bouillon Fried Halibut gherkin Pickles Escalloped Tomatoes Stuffed Potatoes Grapejuice Sherbet BREAKFAST (85 Cents) Apricots Tomato Omelet Corn Bread Coffee LUNCHEON ($1) Halibut in Cucumber Jelly Tomato Sandwiches Iced Coffee " Peach Tarts DINNER ($2.13) BiBque of Tomato Mashed Potatoes Veal Cutlet Brown Gravy Spinach Cucumber Salad Apple Custard I Sprinkle with one-third of a cupful of salt and let stand over night. In the morning drain thoroughly and add three pints of vinegar, two pounds ot brown sugar, one tea spoonful each of mustard an?i pa? prika, one tablespoonful of grounii cinnamon and a teaspoonful of ground cloves. Mix well and store without cooking in half-pint iars This will keep perfectly until tht small quantity in the jar is used up Tomatoes Conserv?e., Pickled and in Catsur Nine delicious tomato recipes: Chili Sauce Peel two dozen large tomatoes anc four Bermuda onions and chop sep arately. Then blend together anc add five minced green peppers, sis tablespoonfuls of brown sugar, thre* tablespoonfuls of salt, four cupfuh of trag?n vinegar, two teaspoon fuis of ground cinnamon, one table? spoonful of celery seed, one tea? spoonful of ground cloves and hall a teaspoonful of ground allspice Simmer together for one and one half hours and seal air-tight, as foi canned fruit. Ceylon Curry of Tomatoes Peel six medium-sized, firm toma toes. Put two tablespoonfuls of olet into a frying pan, add two cboppet white onions and cook over a ver] moderate hea?: until softened and t pale yellow color. Stir in one tea spoonful of curry powder., half ? pint of cocoanut milk (or stock) an. stir constantly until boiling. Ad< the sliced tomatoes, with salt an? paprika to taste, and set over ho water for twenty minutes. Serv very hot on a border of steamed ric dusted with Parmesan cheese. Catsup (A Colafrial Southern Recipe) Slice half a bushel of ripe toma toes and ?six large white onioms; ad two cupfuls of brown sugar, on quart of vinegar, one pint of grap juice, four red peppers finel chopped, three-quarters of a tea? spoonful of whole ciovea, two tea spoonfuls of broken stick dnnamon, one grnted nutmeg, (,ne teaspnonfu* of whole allspice, a scant half cup? ful of salt, a bit of clove garlic as big as a hazelnut and two tabte spoonfuls of shredded parsley. Sim? mer the ingredients until quite thick, stirring often, strain and reheat to the boiling point. Seal in air-tight bottles. The old recipe calls for port wine in place of grape juice, hut I have made it with the latter and it it very good. Tomato Preserve Take ten pounds of green toma toes, sliced thin, and add six un peeled lemons, thinly sliced and from which the seed? have been removed Place, in a preserving kettle, n?? one cupful of apple juico and half a pound of shredded randied ginger, Let Hand over night and in thv morning simmer for thirty minutes, Add '?ight pounds of heated granu? lated sugar and cool; down thick stirring frequently. Store in smal jars, as for canned fruit. Creen Tomato Mangoes Cut a small cube from the sten end of each green tomato and wit! a knife remove the hard center The Much Misused Lampshade; How to Select and Make Joyful Ones By Florence R. Brobeck ! F YOUR handy man ideas are centered on the small accessories of vour house, consider first among these the lampshades. Whether the shade in question is a costly one pur? chased in a decorator's shop or a very simple one made at home, the effect in the room, lighted or un lighted, must be pleasing. The color must be in harmony with the room in the daylight and form a decora? tive as well as a practical lamp when lighted. So if old lampshades are to be discarded or new frames bought for covering consider well the shape, size and design. Examine them criti? cally and decide whether they are a suitable size and shape for their bases. If they are satisfactory, then cover them to complement the room. If you want to be more than a handy man and really "work" at lampshade making, go to the librar;, i and get the newest and best books on the subject and on batik, tie dye? ing, shaded dyeing, stenciling anc parchment shade making and "sei to." But if you have time only foi simple shades here are pointer, enough. Light Effect on Color When you choose your colors re member that certain tints absorl more light than others. Remember too, that in a room decorated in th< cool colors?greens, blues, grays? j that shades ol the warmer tints ar< welcome for warmth and color effect For a room in which blue predomi nates use rose or cherry color, o: warm yellow-orange. The latte gives a cheerful light and is one o the safest colors to use. Cream am coppery shades are excellent ii green, brown and cream rooms. J soft gray lamp might look well in : gray and ivory room, but so muci light will be absorbed by a gra; shade that the effect will be one o dimness?a waste of materials a well as electricity. Here again a ros< cherry or warm yellow shade woul be advisable. Figured silks, plain silks, painte paper shades to imitate parchmen chintz, English cotton print! striped and checkered cotton fal rics and cretonne can be used wit pleasing effect in bedrooms, wickei furnished rooms and living porche For many lampshades the metall laces, nets and fabrics, as well s brocades, Chinese embroideries, co ton laces and nets, tied-and-dye materials and batiks mar be use with beautiful effects. Here again the remnant counter is a constant source of supply. Scraps of silks for linings, other silks to be dyed, bits of lace, edgings and colored embroideries may be found there. Don't forget the Chinese and Jap? anese stores for their small em? broideries, novel beads and cords. Covering the Wire Frames Do not make a fancy shade. Very few rooms are improved by them. If you crave one of the pagoda shaped or many-sided af? fairs, buy one already made, but for your own making choose the "tall hat," round, square, oblong or oval designs. A good rule t< follow is to choose a shade whicl: corresponds to the shape of tin table on which it is to stand. 11 it is to be lined you may plan U f.t the lining on the inside and sav< the time and trouble of windint the wires. But as a rule it is bes to cover them so that the oute; cover can be sewed directly to th winding tape. Buy at the five-and-ten cent stor cotton or silk tape about thre? eighths of an inch wide. To stai binding, begin at the top rim an wind the tape tightly around i spiral fashion, overlapping the tap slightly at each winding. Th done, fasten a pi?ce of the tai firmly to the bound rim top, at tl head of each rib. Wind down war? and fasten at the bottom with a fe stitches. Then wind the botto wire. See that all bindings a frm and fastened. Use wnite i pink tape for light colored shad and black for those with da linings. Bias strips of the fabi (of the shade's cover) may be .?ed I but this requires a litttle more ma? terial, careful cutting and the wedges of the bias strips must be turned under to make a neat finish, i Kinds of Linings When frames are bound smoothly, linings may be put on outside, that A Mystery Sandwich and An Unusual Sunday Night Supper ?JLfYSTERY Sandwiches" was the name attached to a recipe sent in by one of the Institute read? ers, and the reason, we found on eating them made according to our contributor's rule, was because of the skillful blend of ingredients, so that no one flavor predominated over the others in the tempting re-* suit. They were suggested as ex? cellent for picnics and we heartily endorse the idea. ? Mystery Sandwiches 3 hard boiled eggs, % pound American cheese, 1 small onion, 1 pimento, % teaspoonful salt, y& teaspoonful paprika. Put all the ingredients through the meat grinder, using the fin<?Rt cutter. Mix thoroughly, adding the seasonings. If not moist enough add oil until of a creamy consist? ency, just right to spread. Let thi mixture stand several hours before using to blend the flavors more per? fectly. We found no need to add the ex tra oil. The filling was seasonec and moistened to just the righi point and on whole wheat brea? was delicious. This filling can be carried in a wide-mouthed jar in the luncheon basket and the sandwiches made when the feast is spread? always an advantage for sanJ wiches.?E. L. G., New York City. A FAITHFUL reader of the In? stitute pages sent in her most popular Sunday night supper menu to be passed on to other reader.1:. It is especially good, for midsummer and fall evenings. Sunday Supper Watermelon artd cantaloupe cocktail (cut into cubes and served in a cocktai1. glass). Sardines on cress Deviled eggs. Pineapple jelly. Saitines. Baked potatoes. Serve the pineapple ?elly in meringue shells (bought) with whipped cream for a topper. A happy variation of this menu is to serve pickled iamb's tongue instead ef the ?jardines, Follow this with corn on the cob and wax beans, then home-mede pot jfteese with grape jeiiy. Rye rolls and iced coffee make pleasant accompaniments tor this menu.~Mrs. P. N., New York. is, over the framework. If you omit the binding, then put the'lin? ing on the inside. Never use a white lining unless you want to in? tensify the outer color. Use pale flesh color or pink. Decide by the shape of the frame just how you are going to make the lining?seamed, shirred or separate panel. For the seamed lining lay the frame on its side on a strip of paper as wide as the frame is deep, roll the frame along the paper until a pattern has been made of its exact size and shape. Allow enough for the seam and for turning at the edges. Cut your lining from the pattern, sew u ? the seam by machine, and fit it over the frame, seam edges out. Pin in place, then sew it firmly to the bound wires. If the shade is square or oblong, cut a paper pattern for each section, This requires more care, for th? h'r.ing must be stretched tight and first pinned, then carefully sewed ai the covered ribs. The rcugh edges here must also come on the outei side of the frame. To make a shirred lining (th( easiest method and the one used or the drum, hat and ova shapes wh^r the outside fabric is also to' b< shirred) measure aroun? the bot torn rim and allow a iittle over th? measure. Cut the material th? length of this circumference and th< depth of the frame, allowing foi edges to be turned under. Sew th? lining, smoothly and firmly stretched to the bottom rim, rough edge out to be ..turned under the cover Divide the upper edge ot the linim into foui' equa| divisions and &hl each separately and stitch to th top rim. See that the shirring is evenly distributed. Covering the Wrapped Frames Handle the outside of the frames as you did the lining. Cut paper patterns, sew the seams on the machine and slip the seamed cover over the. frame; pin it in place, seams to ribs, and turn the edges with the top edges of the lining in, between the wire and the outer cover. Trim seams and edges to not more than one eighth of an i.ich for if wider than that they will show through when the light is on. Sew the bottom edge first then the top one and over the seams and the two rim edges apply biaid, cords or some other form of finish to har? monize with xhe fabric. If you art shirring the outside cover, as wher using chiffon and thin silks, allot* half as much again or twice th< length of the bottom rim circumfer ence. Divide the top and bottom i'ntc four equal divisions of the rims Sew closely and tightly to the frani. if you want a professional looking frame. Shirred ruffles of ribbon, chiffor picoted or the same material as ?h< shade in self or contrasting colors may be made and sewed to th shade?two ruffles at the top am three at the bottom make- a ni. arrangement. Let them overlap o have the bottom of one just tout; the top of tne next. Infinite va rieties of- ruffles in tWO'toned :ii or chiffon, box-pleated ruffles wit picoted or fi'inge.i edgc?, silk flov <rs and fruit, iace '-w knots an i'owers and ether idea? for trin ming suggest themselves when yo plan your color ?scheme. Choo.? with especial care the fabrics, co ors, style of handling and the tyr of finishing. Don't forget that hppliqu?d fij ures, cutouts froh, cretonnes ai silks, silhouettes and made fiowe; and fruit make ideal decoratioi for Shades - O? p!ain color silk Charming color effects may be o tained with layers of different et ors of chiffon, with varnished voii and net. But whatever and ht ever you make use of the vario rnaterja?a* smt your .a psltaae ihg room tor which it is intend* Put your personality into t ? :'es, but make sure that the )a anil frilled shades go into flu? boudoirs, ivlvlc the more dignifi a)id richer colored lamps cun used in living room, library a I halle. ?Sometime? an apple rorer carefully used will do this, but do M) through the bottom of the vegetable. > Put the. cubes back in place, pl?i?e matoes in a large bov. pour over them boiling salted wat?? (a t,'ihiespoonful of salt to thre?. pints of ?rater), cover and let >ver night. Remove to fresh cold i for fifteen attestes, drain and wipe dry. ? over two tal white mustard o? a ' .stand for ' n sMl add ? |HHJ ' - of chopped p.*< raisir cinnamon i grated nutmeg. Remove thi f^om the torw Be* r the cubes, fasten In with -, string and etli into each tomato. T ?? with a boiling hot syrup made fr rown ntigar to three pints of mil i vfeSgK. Ri?w Tomato Pickle Peel and ein matoes to make thro* pints. A<M one cupfu ? chopped four tablespoon 'llJWS onions and chopped red pej pers. fo??T tablespoonfuis of salt, si : table spoonfuls each of sugar and mustasi seed, half a teaspoonful each ?f cloves and cinnamon, one teaspoon* fui of grated nutmeg, three-quarters of a teaspoonful of ground ail-fst? and two cupfuls of tar; gar. Mix thoroughly, put into s stone crock and cover. This pickle must stand for a week before usitsf, but it will Keep for six months. Toma'? Fig? Yellow pear-shaped tomatoes *N generally used for this delicious con? fection, although any small t mat? can be substituted. Peel the vege? table? and for i'.ve pounds allow tw pounds cf brown sugar ana the j^M ?>.. a iarg-, lemon Sprinkle a tt?t layer of the sugar in i shallov \pan, spread over the tomatoe and repeat with anotiier layer o sugar and tomatoes, squeezing ove them the leir.on. Place in a sUv oven ' the tomatos have absorbed the sugar and loo . Remove separately to platter and let dry in the Sprinkle occasionally wit i graouil cd sugar while drying. Store whe perfectly dry in preserve jars. Tomcto.Butlrr Peel ten pounds of ripe tomata and put into a preserving kettle wi four pounds o* granulated sugt three pounds of choppc I, P*^1 Greening appies, about one quart cider vinegar, a spi atahifi half an ounce of stiejt .mnanK half an ostia er root a one-quarter of an ounce each mace blades and whole clove together slowly for three hours, st :?'?'' frequently and store jelly. In making the butter I h/ found it improved for the awisi taste by using thrce-q la? gar and. onc-quart;,r grar Red Tomato Conserve Peel etehi cw ind eut flesh in! aw three-quart of h\jp ? .ich pot table. Place the ffirij and toi ? alternate :ayer? a preserving kettle and squeeze o them the juice of two lemons two oranges. Let stand over ni and in the mcrnirg add a spice containing one va? one-half spoonfuls of broken stick cinnan six whole cloves, ? tiny bit of gir root .uni the same of nutmeg, cook siowiy until thick, and'? neariy done stir in one cup?n: tins and a quarter ? pound each of chopped walnuts minced candied orange peel. S as for marmalade.