Domestic science, principles and application

Method. — Cut the pared rind in thick slices. Boil 1 ounce of alum in 1 gallon of water and pour it on the rinds; let stand several hours. Remove rinds into cold water and when cold boil half an hour in a sweet pickle. Reheat the pickle vinegar and pour over pickles on 2 successive mornings. Keep in stone jars. 4. Cucumber Pickles 1 gal. vinegar 1 c. salt 1 c. sugar 1 c. mustard 4 qts. small cucumbers Method. — Mix salt, sugar, and mustard together; then add the vinegar slowly, stirring well. Wash and look over the cucumbers, and put into a stone jar. Pour on the pickle brine, let stand weighed down with a plate to keep pickles under the brine. These pickles are ready for use in a week's time. The brine is not heated. 5. Oil Pickles 50 medium-sized cucumbers 1 tbsp. celery 1 c. onions (sliced) 13^ c. olive oil 1 c. salt 2 qts. vinegar 1 c. white mustard seed 1 tbsp. alum }/2 c. black mustard seed Method. — Wash cucumbers, cut off both ends, and slice thin without peeling. Peel the onions and slice them thin. Put cucumbers and onions in a crock in layers covered with salt and let stand over night. In the morning, drain, mix the powdered alum in 1 quart of vinegar and pour over the pickles and let stand 4 hours; drain again. Mix seeds through pickles; then pack all in a jar and cover with oil mixed well with 1 quart of fresh vinegar. Place a weight on top and let stand 3 weeks before using. 6. Bordeaux Sauce 1 qt. chopped green tomatoes 1 qt. vinegar 2 qts. sliced cabbage 3^ tsp. allspice 3 onions % tbsp. mustard seed 1 red pepper 1 c. brown sugar 2 tbsp. salt Method. — Mix all the ingredients together and boil for 25 minutes. Seal in small jars and use with meats as a relish. 7. Tomato Catsup 14 bushel ripe tomatoes 1 tsp. white pepper 3 bay leaves 3 onions 1 lemon 1 tsp. red pepper 1 tsp. black pepper 1 sr. c. salt 2 tsp. mustard ^ pt. vinegar Method. — Wash the tomatoes thoroughly and cut in pieces; cook with the bay leaves, lemon, white pepper, and onions about 2 hours. Strain through a colander to remove the skins. Mix the remainder of the spices and stir into the strained portion, add the salt and the vinegar, stir until well mixed, return to the large kettle, and cook slowly till the mixture thickens and is cooked down about one-half. Put in small sterilized bottles, seal, and keep in a cool, dark place. DOUGHS— COOKIES Review proportions for doughs. Review recipes for baking powder biscuit and muffin mixtures. Notice the proportion of ingredients. Compare with a plain cookie or a cake recipe. What ingredients are found in much larger amounts in cookies and cakes? General proportions of ingredients for cookie mixtures : J/^ to 3^ as much butter as sugar About y^ as much liquid as flour. (Regard eggs as so much liquid.) To combine sugar and butter in cookies or cakes, work the butter with a wooden spoon or silver fork until soft and creamy. This is called "creaming" the butter. The particles are separated and air is introduced, which helps to make the mixture light. Add the sugar, and work until sugar is moist and creamy.