Buckeye cookery

" Cut rind of ripe melons (first cutting off all green parts) into) = small pieces two or three inches long, and boil until tender enough a to pierce with fork; have a syrup made of white sugar, allowing _. half pound sugar to a pound fruit; skim out melon and place in ayrup together with-a few pieces of race ginger, let cook a few minutes, put in cans and seal hot. : Pe ot an W ARRANTED Cana STRAWBERRIES. Put four pounds white sugar in a kettle, add a little water, let boil till perfectly clear, then add four quarts nice berries. Boil ten minutes, keeping them covered with syrup, but | x = avoid stirring in order to preserve their good appearance. -Take out berries with a small strainer or skimmer, place in a crock and let the syrup boil ten minutes longer, then pour it over berries, and and, when cool, fill the cans, putting a tablespoon of good brandy | on top of each can, screw on lid tightly, and put in a dry dark ~ place. This method is the only means of preserving the peculiar flavor of the strawberries. To prevent the second handling, put Re the hot berries in the cans (instead of the crock) till about three quarters full. When syrup has boiled, fill each can with it, let stand i till cool, then cover with the tablespoon of brandy (take outalittle = __ juice if necessary) and screw on the lid. — | ‘3 x If after two or three weeks the least fermentation appears. put. the cans in a boiler (on a°small board to prevent contact with = bottom), fill with cold water nearly to top of cans, loosen the lids, but do not take them off, let water boil for a little while, then take en out cans, tighten the covers and the berries will keep over a year. Fully ripe currants and acid cherries canned in same manner, one : pound of sugar to one of dressed fruit, are delicious. They never __ need a second boiling if carefully prepared. ae eae Yes OS ee ae ee - es + ae” # S y P32) De Hee ae M4 es Rae BS iJ . i oe AE } i i hth ic Athen A BY iy % eh Aalyoist Pak Mey Ruban 1 t Si cf H “ig futs th ws ou rae se mA By oie f t 4 ane a eh CATSUPS AND SAUCES. Always select perfect fruit; cook in porcelain, never in metal. : on making catsup, instead of gates some sprinkle the tomatoes | with salt and let them stand over night, then strain and add spices, - ete., and a little sugar. Bottle in glass or stone, and never use tin cans; keep in a cool, dry, dark place. If, on opening, there is a leathery mold on top, carefully remove every particle of it, and the catsup will not be injured. To prevent this molding, some do not 13 fill the bottles quite to the top with catsup, but fill up with hot _ vinegar. If there are white specks of mold all through the catsup itis spoiled. If, on opening and using a part, there is danger that the rest may sour, scald, and, if too thick, add vinegar. Sauces _ should always be made with great care in a pan set in hot water, ; having the sauce pan clean if a “delicate flavor is desired, especially | if the sauce is drawn butter. Butter and those sauces ‘containing eggs should never boil. Wooden spoons must be used for stirring. _ An excellent thickening for soups, sauces and gravies is prepared as follows: Bring butter just to the boiling point in a small stewpan, dredge in flour, stirring together until well cooked. This, _ when not cooked brown, is ‘White Roux,” and when browned, -* Brown Roux.” Thin this with a part of the soup, sauce or gravy, and add it to the whole, stirring thoroughly. The flour may be . browned before using if intended for brown gravies or sauces, ais - Melted butter may be used in place of oil in all recipes where the use latter is named. - ? Mint, when used in recipes, usually means "water *‘ green mint,” though pennyroyal and Pepper are of the same — a sie ae ys Sy ait ) wo y ’