The Elm City cook book

One pound sugar to three pounds berries, let stand twelve hours. Press out and strain, add one third of quantity good brandy, and spice to taste. Bottle and cork very tight. No cooking. ; Full Line of Patent Medicines, at Davis’ Pharmacy. SWEET PICKLE PLUMS, PEARS, PEACHES, OR OTHER FRUIT. Seven pounds of fruit pared, four pounds white sugar, one pint strong vinegar; mace, cinnamon, and cloves. Pare peaches and pears, prick damsons and plums. Put into the kettle with alternate layers sugar, and heat slowly to a boil, add the vinegar and spice, boil five minutes, take out the fruit and spread on dishes to cool. Boil syrup thick, pack fruit in glass jars, pour on syrup boiling hot. Examine every few days for the first month and if any signs of fermenting, set jars uncovered in water, and heat until the contents are scalding. GREEN TOMATO SWEET PICKLE. One peck of tomatoes peel and slice, sprinkle with one cup salt, let stand all night. In the morning drain. Boil in two quarts water, and one pint vinegar, two or three minutes, then drain. Make a syrup of three quarts vinegar, and two pounds AGENCY FOR MINERAL WATERS---BRADHAM’S PHARMACY. brown sugar, two tablespoonfuls cinnamon, cloves, spice, mustard, half pound. white mustard seed. Boil syrup fifteen minutes, pour over tomatoes while hot. SPICED TOMATOES. Two pounds ripe tomatoes, scald and slip off skins, one pound brown sugar, half pint vinegar, one dozen cloves, two dozen grains allspice. Stew over a slow fire. When tomatoes are cooked take out, when cool return to boiling syrup and cook until dark red. Remove and boil syrup thick. WILD GRAPE JELLY. All fruit for jelly should be in the early stages of ripeness. Perfectly ripe fruit has its gelatine all turned to syrup. A delicious acid jelly is made from the wild bunch grapes so plentiful in. this locality in August. Pick from stems, wash, mash slightly, and simmer until soft. Strain out juice, measure and add an equal quantity of sugar. Cook about twenty minutes, or until it jellies. Seal in jelly glasses. APPLE JELLY. Always use tart juicy apples, wipe them, take out stem, eye, as well as any blemishes, slice without paring or coring, add water to barely cover the fruit. Simmer gently without stirring until very soft. Remove and cool. Drain very thoroughly through a cheese cloth bag, but do not squeeze. ‘To each pint of juice, allow a pound of granulated sugar, stir gently until sugar is dissolved and boil about twenty minutes. Excessive boiling causes some loss in quality. Seal in jelly glasses and keep in cool, dark, dry closet. Prescriptions Filled Accurately and Promptly at Davis’ Pharmacy. MISCELLANEOUS. | BROILED TOMATOES. Choose very large firm tomatoes, cut in halves, lay on a broiler, sprinkle with salt and pepper and set over bright coals, skin side down. When done lift to a heated dish, put a lump of butter in each, and serve very hot. These are very nice served with broiled steak. é BAKED EGGS. Separate the whites and yolks of six eggs, putting each yolk in a cup to itself. Add to the whites salt and pepper. Beat to a stiff froth, spread on a buttered dish, slip the yolk on top, laying them a little apart. Bake five minutes ina hot oven. Serve hot. PLAIN OMELET. Four eggs, one teaspoonful salt, two tablespoonfuls of milk, one tablespoonful butter. Beat eggs without separating, add salt and milk. Have the pan very hot, put in the tablespoonful butter, and pour on the eggs. Shake on the hottest part of the stove until the egg begins to thicken; let it stand a few seconds to brown. Fold over, and serve without delay. HAM OMELET. The same as plain omelet, just before folding add three tablespoonful chopped ham, as soon as it begins to thicken. Chopped — cold chicken can be substituted.