Capital city recipes

1 dozen green Ue ppers chopped fine or one tablespoonful ground black pepper. Let cabbage, onion and tomatoes stand over night in salt, drain off, rinse in cold water and add seasouing; mix three | quarts of vinegar well with the above and allow to boil until — tender. PEPPER SAUCE. Ripe Bell Eyre : ; 4 dozen. Vinegar, : ‘ ; 2 quarts. Water, . : ; , ; ; 1 quart. Horse-radish, Onions (chopped fine), r Strong Pepper, . 1 or 2 pods, \ Put ali the ingredients into a kettle anit) boil till soft, then rub_ through a sieve an 1 season to taste with salt and spice ‘and a lit- tle sugar; again boil 10 minutes, then bottle and cork. Mrs. T. B. YANCEY. table spoonfuls. — ( } PICKLES, ETC. CHILLE SAUCE. Ripe Tomatoes, Onions (large), Sugar, Salt, Vinegar, Red Pepper (chopped fine), , Boil one hour and bottle hot. TOMATO CATSUP. 67 ¥% bushel. 4 4 pods. 10 tablespoonfuls, ® tablespoonfuls. 9 teaspoonfuls. Mrs. B. S. SKINNER. ee ‘Ripe Tomatoes, Vinegar, Juice Tomatoes, Sugar, Salt, Black Pepper, Mustard, Cloves, . Mace, Celery Seed, . Ginger, Allspice, Cinnamon, 1 peck. 1 quart. ¥% gallon. 1 teacupful. 1 tablespoonful. 1 tablespoonful. 3 tablespoonfuls. 1 tablespoonful. 1 tablespoorful. 1 tablespoonful. 1 tablespoonful. 1 tablespoonful. 1 tablespoonful. Split the tomatoes and put them in a preserving-kettle with- out any water and boil till quite done, stirring often to prevent burning ; strain through a colander first, then a hair sieve, to get as much pulp as possible; wash kettle, then return to the fire with all ingredients and boil to the consistency of thick honey. Set aside until next day, and should any watery substance arise to the top boil again ; if not, bottle. Miss LOUISE HAMBLIN. CUCUMBER CATSUP. Pulp Grated Cucumber, Sugar, White Mustar d Seed, Ground Mustard, . Onions (grated), . Vinegar, a Cover with a little vinegar. 1 pint. 2 tablespoonfuls. 2 tablespoonfuls. 2 tablespoonfuls. 1 large or 2 small. ¥% pint. Mrs. MoFrFirr, 68 PICKLES, ETC. WATER-MELON SWEET PICKLE. 34 pound of Sugar to each pound of Fruit. 3 pints of Vineyar to each 7 pounds of Fruit. Prepare the rinds of 2 large melons; let stand over night in weak salt water; rinse off and scald until tender in a weak tea of alum and peach-tree leaves; rinse again in pure water ; place in preserving-kettle and pour over the above syrup, add- ing mace, cinnamon, white mustard seed and ginger. Cook very slowly a long time until the fruit is very clear. Mrs. MOsEs. CUCUMBER SWEET PICKLE. Cucumbers, . : ‘ , : I pound. Sugar, . é : : 4 : % pound. Cinnamon, . ; : ; ’ % ounce. Cloves, . ; : 4 : : % ounce. Pare, take out seed and cut in thin strips large yellow cucum- bers ; to enough vinegar to cover them add the sugar and spices and let stand 3 days; pour all into a kettle and heat until the cucumbers are sufficiently soft to pierce through with a straw ; put in a jar to stand one day, then pour off vinegar, scald, and ‘ again pour a// into a jar and tie tightly. MRS, STEVENS. SPICED FRUIT. Fruit, . ; é : : : 7 pounds. Sugar, . ; : ; ; 3 pounds. Vinegar, ; ; : , : I pint. Cinnamon (stick), : : . I ounce. Cloves, . ; : : : e ¥% ounce. Allspice (whole), i ; : % ounce. Heat vinegar, sugar and spice, add fruit and cook as preserves. _ Mrs. B. S. SKINNER. MISCELLANEOUS. CHEESE SOUFFLE. Grate or chop fine % pound of cheese; stir in 1 pint of boil- ing milk and &% pound of grated bread crumbs; pour over the cheese ; stir together, adding 2 teaspoonfuls butter, salt and pep- per ; beat well 3 eges; add to the above, put all into a shallow baking-dish, well greased, and bakea light brown. A good side dish for dinner. BROILED TOMATOES.