The new Annie Dennis cook book

Wash, mash and boil until tender, with two tablespoonfuls of salt, half bushel of ripe tomatoes ; let them cool, then rub through a sieve; return to the fire and boil until thick ; then add half ounce each of ground cloves, cinnamon and black pepper, three pounds of sugar and one quart of apple vinegar; let boil for fifteen minutes, bottle and seal. Using ground spice in the catsup will make it dark. Water should never be used with tomatoes in making catsup. If tomatoes are sufficiently mashed water will not be needed. PINEAPPLES Pineapple Preserves Cut the fruit in slices half an inch thick, then peel carefully; do not cut out the eyes. Weigh, put in a porcelain kettle, and cover with cold water. Boil until they may be easily pierced with a fork. Remove from the fire, and put the fruit in a bowl or vessel in which it may be kept over night. Make a syrup of one pound of sugar and one pint of the water in which the fruit was cooked, for every pound of pineapple. Boil ten minutes, then pour off the syrup, and "boil until it begins to thicken. Pour it over the fruit, and seal while hot. Pineapple Preserved with Apple Chop fine two large pineapples, boil until tender in just enough water to cover; then add one and a half pounds of sugar to each pound of pineapple. Let boil ten minutes. Peel and cut into them twelve mediumsized firm apples. Cook until the apples are clear and seal while hot. These are nice served with whipped cream, put between cake for short cake, or to make pies. PICKLES, CATSUPS AND SAUCES Cucumbers Cucumbers for pickling are best gathered when small, from two to three inches long. Keep them for twenty-four hours after they are gathered before putting them in brine, as the water from fresh cucumbers will weaken the brine, and more salt will have to be added every time with the cucumbers. Boiled brine is best. Make it strong enough to bear up an egg. After the brine has boiled, and been well skimmed,. pour into a jar or barrel and always have enough to cover the cucumbers ; keep a cloth over them. Cucumbers may be added at any time to this brine. When the vessel is full, see that they are well covered with the cloth, and keep a weight upon them. Hot water with soda, in the proportion of a heaping tablespoonful to one gallon of water, poured over the cucumbers just before they are put in brine, will make them retain their natural color. If cucumbers are scalded in a brass kettle after being taken from the brine, this is unnecessary, as they will be sufficiently green. Cucumbers may also be preserved by packing in salt. Cover the bottom of the vessel to be used with salt ; then place a layer of cucumbers, then salt. Continue this until the vessel is full. Fresh cucumbers may be added at any time, but must always be covered with salt. Put up in this way they should be packed in salt as soon as gathered. It will require three or four days to soak cucumbers out of the brine or salt fresh enough to make pickle. The water should be changed every day. When the fresh water is put to the cucumbers, add one heaping teaspoonful of pulverized alum and cover with fresh water. Adding the alum will make the cucumbers very firm and will interfere in no way with taking out the salt.