Choice recipes

water. The fruit should be well floured ; if necessary add flour after the fruit is in. Butter a sheet of paper and line the pan, bake three or four hours according to thickness of loaves, in a tolerably hot oven and with steady heat. Let it cool in the oven gradually. Ice when cold. It improves the cake to add three teaspoons baking powder to the flour. This is a fine wedding cake recipe, and can be made smaller by taking one-third of all the ingredients required. WHITE CAKE WITH CARAMEL FILLING Miss Annie Laugfhiin Whites of eight eggs, two cups white sugar, one cup butter, one cup milk, three and one-half cups flour, one-half cup cornstarch, two teaspoons baking powder. Bake in layers. CARAMEL FILLING One and one-half cups cream, one and one-half cups brown sugar, three tablespoons butter, three tablespoons vanilla, two tablespoons flour. Cook until thick and spread between layers. PICKLES ^ 'j« ^ ^ ^ "Peter Piper picked a peck of pickled peppers." GRAPE PICKLES-Mrs. Jas, H. Laughlin One gallon grapes, one quart vinegar, one quart sugar, two tablespoons cinnamon, two tablespoons cloves. Free bunches of muscat grapes (of withered grapes) and wash well. Now dip several times into a kettle of boiling water and place in stone jar. Boil sugar and vinegar together with spice which is tied up in thin cloth and pour over grapes hot. Let cool and tie up well. PICKLED GRAPES— Mrs. A. Faught Fill ajar with layers of sugar and nice bunches of grapes, not too ripe; fill one-third full of good cold vinegar and cover tightly. PLUM JAM— Mrs, Dwinelle To seven pounds of Damson plums, add four pounds sugar, one pint vinegar, one tablespoon ground cloves and one small spoonful whole mace. Put spice in a bag. Boil four hours over slow fire, stirring occasionally. PICKLED GREEN TOMATOES— Mrs. James Laughlin One peck green tomatoes, one dozen onions. Slice tomatoes' and onions, thin and sprinkle with one pint salt. Let stand over night; next morning drain and cover with vinegar and one-quarter pound of mustard seed and a few sticks of cinnamon. Tie up loosely in cloth, one-half pound mustard, one ounce cloves, one ounce of ginger. Let all simmer about twenty minutes. TOMATO CATSUP— Mrs. Porrington Twenty large ripe tomatoes, six good sized onions, three large green peppers, three tablespoons salt, six tablespoons brown sugar, three teaspoons ground cinnamon, two small teaspoons ground ginger, one-half teaspoon 'ground cloves, six cups good vinegar. Mash the tomatoes, chop or slice the onions and peppers. Mix all 44 PICKLES in a porcelain kettle and boil till perfectly soft and when cool, rub them through a colander and cook down to a proper consistency, that of catsup, and bottle for use. GREEN TOMATO PRESERVES-Mrs, Jeff. Maddux Eight pounds of small green tomatoes (pierce each with a fork), seven pounds sugar, the juice of four lemons, one ounce of ginger and mace mixed. Heat altogether slowly and boil until fruit is clear. Take from kettle in a perforated skimmer and spread on dishes to cool. Boil syrup till thick, put fruit in jars and pour syrup over hot. Keep in a cool dry place. PICALILLI— Mrs. ), H. Faoght