Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Sweet Piccalilli. Take tomatoes just turning, wash, and without paring, slice thick, put into a crock with salt, sprinkled between the layers and let stand over night. In the morning drain, and make a rich syrup of vinegar, sugar and spice, cinnamon, little mace and cloves; put a few of the tomatoes into the syrup and let them simmer slowly, take out before they are cooked to pieces and put into a crock, continue in this way until all are used. If the syrup gets too thin make fresh, pour over the tomatoes and cover tight. Sweet Pickled Pears. One quart vinegar, three pounds brown sugar to six pounds pears; after the pears are peeled put them into cold water, and let them stand awhile, then steam until done; then stick three cloves in each pear. Boil syrup and drop the pears in. Sweet Tomato. One peck green tomatoes, sprinkle on a little salt and let them stand over night, then strain off the water, put them in a kettle with enough vinegar to cover them, add half pound or quarter pound sugar, two cups white mustard seed, one-half cloves, one cup allspice and a little mace put in a bag. Six green peppers, six onions, cook three hours over a slow fire. 2. Seven pounds tomatoes, three pounds sugar, one quart vinegar, one ounce each cloves and cinnamon; boil three hours. Never ferments. 3- To one-half bushel green tomatoes (sliced), add one dozen large onions (sliced); scatter over the mixture one pound salt, and let it stand all night; in the morning drain off the brine; in four quarts water and two quarts of vinegar, cook tomatoes and onions together fifteen minutes; drain them again (this takes away the strong, rank flavor). Now to five quarts vinegar add four pounds brown sugar, four even tablespoons ground allspice and the same quantity of cloves, cinnamon, ginger and mustard, and one dessertspoon cayenne pepper; scald this mixture, and add the tomatoes, &c., letting all cook together ten or fifteen minutes just before removing from the fire. Stir in half pound whole white mustard seed. Very nice. Tomato. Cut one peck green tomatoes in slices, and put in a stone jar, cover with one pint molasses; skim when it ferments, and your pickles are ready for use. Tomato Ketchup. Take one bushel ripe tomatoes and five onions, boil until soft, squeeze through hair sieve, add one-half pint salt, one-quarter pound allspice, two ounces cloves, two ounces cayenne pepper, two tablespoons black pepper, two quarts vinegar; mix and boil three hours. This will fill twelve bottles. '• We must take the current when it serves, Or lose our ventures." The surest way to clear jelly is to let the juice drain through a flannel bag without squeezing it. The best and easiest way to cover jellies is to pour melted paraffine over them when they are quite cold. This hardens at once, when a piece of brown paper may be tied over the glass to keep out the dust. The cake of paraffine may be easily lifted off when the jelly is used, and if washed and put away can be melted and used another year. . Paraffine is a clear white wax which is absolutely tasteless. In making crabapple jelly put in the juice of one or more lemons according to the quantity so there will be an acid flavor, but not enough to taste of the lemon. Apple. I. Pare and cut into slices eighteen large acid apples, boil them in as much water as will cover them, when quite soft dip a coarse cloth into hot water, wring dry, and strain the apples through it. To one pint juice allow fourteen ounces sugar, add the peel of one lemon. Boil twenty minutes, take out the peel and put in jars. 2. One-half peck good tart apples, three pints water, boil until done enough to run a straw through them, then drain through a sieve; three-quarters pound sugar to one pint of juice. Boil twenty minutes.