cracker crumbs to make a stiff dress- in✪ Stuffed Tomatoesg. Take out the inside of the to- matoes and fill with the dressing. Bake and serve hot. FRIED RIPE TOMATOES. Peel and slice ripe firm tomatoes in slices about 1-2 inch thick. Sprinkle with salt and pepper. Dip in cracker crumbs and fry in sweet meat drip- pings or 1-2 lard and 1-2 butter✪ Fried Ripe Tomatoes until a nice brown. MRS. OTTO KOCHTITZKY, Cape Girandeau, Mo. 72 MISCELLANEOUS. FRUIT PUNCH. Put 1-2 up of raisins in sauce pan and pour on 4 cups cold water, bring slowly to boiling point and boil twenty minutes. Strain, and add two cups of sugar and a few shavings from the rind of a lemon. Then boil five minutes and add 1 1-3 cups orange juice and 1-3 cup lemon juice. Cool, strain and add one pint claret wine and ice wa- ter to taste✪ Fruit Punch. Instead of claret you can add fruits grated, pine apple ba- nanas grapes etc. MRS. A. G. TROTTER. A PRETTY WAY TO SERVE MELONS Select small cantaloupes, of uniform size. Clean and polish the shell if needed. Scoop out the seeds, and line with red raspberries or cherries or any rruit you like. With the melon cut in small pieces may be used a bit of whipped cream and sugar, depend- ing on what fruits you use. Serve them on a long platter filled with chopped ice and garnish with red clover or anything you like. MRS. B. M. HOULIiNGiSWORTH. UNF E RME N T ED GRAPE JUICE. Pick and wash 20 pounds of grapes Add three quarts of water. Crush grapes and cook 20 minutes. Strain through cloth and add sugar to taste✪ Unfermented Grape Juice. Heat and when sugar is dissolved pour boiling hot in bottles and seal. MRS. E. H. KOOHTITZKY. 73 A MCE WAY TO SERVE WATER- MEL 0 IV. Free a nice large melon of its meat, scrape out shell and rub outside till it looks polished, then take a block of ice break the corners off so it will fit inside the shell, then take the heart of the melon and put all around the ice until it is filled level with edge of the shell. Serve on a pletter covered with grape leaves and grapes scatter- ed here and there. MRS. E. M. HOLLINGSlWORTH. MISS HELEN TAFT'S RECIPE FOR PUNCH. Boil together for five minutes a pint of water, a pound of sugar and the chopped rind of a lemon. Strain the fluid and slice two bananas into k while it is hot. Add a grated pine- apple and a quarter pound of stoned cherries. Then squeeze the juice of six lemons into the bowl, shortly be- fore serving. A block of ice must be placed in the bowl and two quarts of soda water poured over it before the fruit mixture is put in. Slice a dozen big strawberries and drop them into the bowl, stirring vigorously. 74 "A word to the wise is sufficient." HOUSEHOLD HINTS. Meringue should be put on puddings or pies after they are partly cooled or eggs will liquify. Wash windows with a few drops of coal oil in hot water (no soap) and rub dry with paper. TO MEND CHINA OK GLASS. Dissolve one ounce of gum arabic in a wine glass of boiling water, and add to it plaster of Paris sufficient to form a thick paste. Apply with brush to the parts required to be cemented to- gether, and set the article away for three days, for plaster to harden. To cook an old fowl. Put it on in cold water with a tablespoon of good vinegar, and as the water boils down use more cold water. Instead of cloth to clean stove, use paper. To scour tins use whiting, moistened with kerosene.

AI-modernized reading of the original text

cracker crumbs to make a stiff dressing. Take out the inside of the tomatoes and fill with the dressing. Bake and serve hot. FRIED RIPE TOMATOES. Peel and slice ripe firm tomatoes in slices about 1-2 inch thick. Sprinkle with salt and pepper. Dip in cracker crumbs and fry in sweet meat drippings or 1-2 lard and 1-2 butter until a nice brown. MRS. OTTO KOCHTITZKY, Cape Girandeau, Mo. MISCELLANEOUS. FRUIT PUNCH. Put 1-2 up of raisins in sauce pan and pour on 4 cups cold water, bring slowly to boiling point and boil twenty minutes. Strain, and add two cups of sugar and a few shavings from the rind of a lemon. Then boil five minutes and add 1 1-3 cups orange juice and 1-3 cup lemon juice. Cool, strain and add one pint claret wine and ice water to taste. Instead of claret you can add fruits grated, pine apple bananas grapes etc. MRS. A. G. TROTTER. A PRETTY WAY TO SERVE MELONS Select small cantaloupes, of uniform size. Clean and polish the shell if needed. Scoop out the seeds, and line with red raspberries or cherries or any rruit you like. With the melon cut in small pieces may be used a bit of whipped cream and sugar, depending on what fruits you use. Serve them on a long platter filled with chopped ice and garnish with red clover or anything you like. MRS. B. M. HOLLINGSWORTH. UNFERMENTED GRAPE JUICE. Pick and wash 20 pounds of grapes Add three quarts of water. Crush grapes and cook 20 minutes. Strain through cloth and add sugar to taste. Heat and when sugar is dissolved pour boiling hot in bottles and seal. A NICE WAY TO SERVE WATERMELON. Free a nice large melon of its meat, scrape out shell and rub outside till it looks polished, then take a block of ice break the corners off so it will fit inside the shell, then take the heart of the melon and put all around the ice until it is filled level with edge of the shell. Serve on a pletter covered with grape leaves and grapes scattered here and there. MRS. E. M. HOLLINGSWORTH. MISS HELEN TAFT'S RECIPE FOR PUNCH. Boil together for five minutes a pint of water, a pound of sugar and the chopped rind of a lemon. Strain the fluid and slice two bananas into it while it is hot. Add a grated pineapple and a quarter pound of stoned cherries. Then squeeze the juice of six lemons into the bowl, shortly before serving. A block of ice must be placed in the bowl and two quarts of soda water poured over it before the fruit mixture is put in. Slice a dozen big strawberries and drop them into the bowl, stirring vigorously. "A word to the wise is sufficient." HOUSEHOLD HINTS. Meringue should be put on puddings or pies after they are partly cooled or eggs will liquify. Wash windows with a few drops of coal oil in hot water (no soap) and rub dry with paper. TO MEND CHINA OR GLASS. Dissolve one ounce of gum arabic in a wine glass of boiling water, and add to it plaster of Paris sufficient to form a thick paste. Apply with brush to the parts required to be cemented together, and set the article away for three days, for plaster to harden. To cook an old fowl. Put it on in cold water with a tablespoon of good vinegar, and as the water boils down use more cold water. Instead of cloth to clean stove, use paper. To scour tins use whiting, moistened with kerosene.

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Stuffed TomatoesFried Ripe TomatoesFruit PunchUnfermented Grape Juice

Granite City cook book