The Common sense recipe book

66 [ [ J BY’S Parisian | 4 +) Hair Renewer will clean the scalp, thereby effecting a radical cure, and bringing about a perk pe of beautiful hair of a natural color. Sold by all Druggists. Only 50c, a Bottle. TOMATO SPICE: Six pounds of brown sugar; sixteen pounds of pear-shaped figs. Remove the skin from the tomatoes in the usual way. cook with the sugar, adding no water, until clear. Take off, lay on plates, flatten and dry in the sun. A small quantity of the syrup should be occasionally sprinkled on them while drying. When dry, pack them in boxes, treating each layer with powdered sugar. Concentrate the syrup, and bottle. These figs keep well, and have a fine flavor. PICKLED PEACHES: Pour boiling water over peaches, and remove the skins. Put in a large stone jar. Make a syrup with proportions of one quart best cider vinegar to three pints sugar, boil, and skim, and pour over the fruit boiling hot, three successive mornings. Then drain off the syrup; put a layer of fru” in so jar three inches deep, sprinkle with bits of whole cinnamon and whole cloves, then another layer of fruit and spice, and so on till all is used. Boil the syrup with a handful each of cloves and cinnamon until it is like molasses, and pour boiling hot over the fruit. Have enough syrup to cover well. Cover closely. PICKLED CHERRIES: Five pounds of cherries, stoned or not; one quart of vinegar, two pounds of sugar, one-half ounce of cinnamon, one-half ounce of cloves, one-half ounce of mace; boil the sugar and vinegar and spices together (grind the spices, and tie them in a muslin bag), and pour hot over the cherries. ; ean be used for all pur= Victor Soa poses for which soap is used and is guaranteed to give satisfaction. To make your cakes look handsome, ornament them with MalTE MOSS COCOANUT PICKLED PLUMS: Mrs. Meek. To seven pounds plums, four pounds sugar, two ounces stick cinnamon, two ounces cloves, and quart vinegar, add a little mace; put in the jar first a layer of plums, then a layer of spices alternately; scald the vinegar and sugar together, pour it over the plums; repeat three times for plums (once only for cut apples and pears), the fourth time scald all together; put them into glass jars, and they are ready for use. PICKLED APPLES: Mrs. Watson. For one peck of sweet apples take three pounds of sugar, two quarts of vinegar, one-half ounce of cinnamon, one-half ounce cloves; pare the apples, leaving them whole; boil them in part of the vinegar and sugar until you can put a fork through them; take them out; heat remainder of the vinegar and sugar, and pour over them. Be careful not to boil them too long or they will break. WATERMELON PICKLE. Cut the fruit into desired size, put in a stone jar, and pour over enough scalding vinegar to cover. Heat the vinegar three successive days, and pour over fruit. Then weigh the fruit, and to every five pounds add three pounds of white sugar, one quart vinegar, cloves, cinnamon and allspice to suit. Boil all together until fruit is tender, put the fruit in jars, boil down the Syrup until there is just enough to cover, and pour over scalding hot. Ask your Crocer for ) ee Lard, HARPER 5: Hams, Bach nich Salleaees Royal Canadian . PERFUMES... Fine Floral Extracts Colognes and Lavenders Received Medal and Diploma at the World’s Fair CREE SPST TLE WADIA ET PICKLED PEACHES: Miss Wister. Twelve pounds of peaches with stones, six pounds sugar, one pint best cider vinegar, two ounces whole cinnamon, two ounces cloves. Boil spices, sugar and vinegar together for five minutes, then throw in fruit, and cook five minutes longer. Ready for use in two weeks. SPICED CURRANTS TO BE EATEN WITH MEATS: Mrs. Carson.