454 MINNESOTA STATE HORTICULTURAL SOCIETY. 



TOMATO MARMALADE. 



Five quarts tomatoes, six quarts apples ; stew separatelj^ mix 

 well, put in a kettle and add six pounds of sugar, two tablespoon- 

 fuls of ground cloves and three tablespoonfuls ground cinnamon ; 

 cook to consistencj- of apple-butter, or until it will drop from spoon 

 without running. 



COOKIES. 



Two eggs, two cups sugar, one cup butter, one-half cup sour 

 milk and one teaspoonful of soda. Mix soft and bake in a hot oven. 



CAULIFLOWER PICKLE. 



For one good-sized head, take two pounds white sugar, one quart 

 cider vinegar, one teaspoonful cinnamon, cloves and allspice (tied 

 in a cloth). Cook to a syrup. Steam the cauliflower until tender 

 or until a broom-straw will pass through it readily, turn sj^rup on 

 while hot, let stand until second day, drain syrup off, scald again, 

 turn over and put away in jars for use. 



SWEET TOMATO PICKLES. 



Seven pounds sliced tomatoes, three pounds brown sugar, one 

 quart cider vinegar, one tablespoonful each of ground cinnamon, 

 cloves and allspice (tied in a cloth); cook the sugar, vinegar and 

 spices to a syrup ; slice the tomatoes, cook in weak salt water until 

 tender, drain well, then place in the syrup and cook five- minutes 

 and put awa3^ in jars for use. 



PANTRY STORES. 



MRS. E. CROSS, SAUK RAPIDS. 



To get the best satisfaction out of the different varieties of fruit, 

 it is my aim to have them canned so that they will, when opened, 

 during the long winter months, be as near as possible like they 

 were at the time of canning. One thing I don't often see mentioned 

 in the different reports is pieplant, which, according to the testi- 

 mony of some of the best physicians in England, contains more 

 good inedicinal qualities than lots of the fruits that we talk so much 

 about and is a great deal cheaper. The wa}* that I put it up it is as 

 good as when fresh pulled out of the garden. 



Pieplant. Peel and cut into small pieces, pour boiling water over 

 it, let it stand one-half hour; than drain and put in bottles and fill 

 up with hot water and seal up. 



Strawberries. To one quart of berries use one pint of sugar. Let 

 them come to a boil and put in jars and seal up tight. 



Currants put up in the same way, I find very nice 



Rasp-erries. I use one cup of sugar to one quart of fruit. I 

 prefer the old fashioned stone jars, as they are making glass jars so 

 thin they are liable to break and spoil lots of fruit. 



Sweet Tomato Pickles. Slice and put in salt brine twelve hours 

 and then drain. Put your vinegar in a kettle and let it come to a 



