FoodNet

The Common sense recipe book

1898

Page 52 · 6 recipe records on this page

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
[Osage look round after a nice head of hair in the street, so rare has that beautiful ornament become at the present day. Why is this? It cer- tainly is not the fault of 7% LU BY’S Hoeitenceee which is an almost infallible remedy against prematurely gray hair, or bald heads, Sold by all Druggists. Only 50c, a Bottle. for twenty-four hours. Mash and strain through a coarse bag. To every quart of mushroom liquor add a tablespoonful of pepper corns, a teaspoonful of allspice, a dozen whole cloves, three blades of mace, and a slice of ginger rootMushroom Catsup. Set near the fire to boil slowly for one hour. Take up, let cool, strain, and bottle.. REDUPE PREP RGA TSU: Take four dozen fed peppers. Cut in a kettle with a quart of vinegar and water each, two roots of horse radish grated, and three chopped onions. Stir well together, add two teaspoon- fuls of salt, a tablespoonful of white mustard seed, a tablespoon- ful each of mace and cloves. Boil ten minutes) strain, and return to the kettle with a tea cup full of brown sugar and a ‘pint or vinecam, - Let boil one hour, strains and: Dottie: Guava Wed ery) C2 I ee! Pick nine pounds of very ripe grapes from the stems, work, after weighing, and put into a porcelain kettle. Set over the fire to scald, and run through a colander; return to the kettle, add five pounds of sugar, a tablespoonful each of ground cloves and allspice, let boil for fifteen minutes, pour in a quart of strong vinegar, let heat, but do not let boil. Take up, bottle, and seal. GRATED (CUCUMBER CATSUP: (A delicious accompaniment to fish and game.) Grate two dozen large yellow cucumbers. To every quart of cucumbers add two grated onionsGrated Cucumber Catsup, one teaspoonful each of pepper, salt and cloves. Put into a jar, cover with strong cold vinegar, and seal. Abbey's. Fietesnent 4a) is sold by all druggists at 60 cts a large bottle. Trial size, 25 cts. 125 j Is_a most healthful dish for children and ase S invalids, as the milk, being a perfect food, gives allthe necessary nourishment, and in a form extremely palatable and readily digested, un ( a p S In cases of indigestion it may be taken with rreat benefit. MADE AS DIRECTED °°"! "ere Evans and Sons, Ltd., Agents for Canada, Montreal and Toronto. SWEET PICKLES. Vy Been Oro SW RHE PICK EES. To five hundred small cucumbers, take three quarts. of cider vinegar; add two ounces each of cinnamon, allspice and cloves, three pounds of light brown sugar and a few small red peppers. Let the pickles stand over night in salt and water, then put them in the cold vinegar, and let come to a boil, and boil two or three minutes. If the vinegar is too strong add one quart of water. SW elie PO MAT OUPICKCEE: One peck of green tomatoes, ten small onions, whole spices, pepper, bay leaves, two teaspoonfuls of sugar, vinegar and salt., Peel tomatoes like an apple, leaving them whole, and sprinkle with two-thirds of a cupful of salt. After standing six hours hang them in a bag to drain all night. Break up cinnamon and cloves, and put into a thin muslin bag.’ Peel and chop the onions, sprinkling them with salt. When tomatoes and onions are well drained, pack in layers in a jar, putting bits of bay leaf and small peppers on each layer. Cover with good vinegar, put in the spice bag, and let stand nine days, having them well covered and pressed down by a cloth, plate, and weight. When the time has passed, boil the mixture as it is, adding the sugar. Seal in glass jars, after laying horseradish slices and black mustard seed on top of the pickle. Pj sold for cash or on monthly payments by laf OS W. H. Leacu, 49 Metcalfe St. Don’t promise to buy until you see us. 126 RAY hair is honorable to old age, but there is no necessity it should be gray before its time, and, as regards youth, it looks like an anachronism. Without any injurious effect