DOMESTIC ECONOMY AND FAMILY EEGIPES. 



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ginger root. Boil the whole in three quarts of the best cider vinecrar 

 m a porcelain or bright tin kettle, and strain over the cauliflo\\^V. 



Pickled Eggs.— Boil the eggs until done; when cold shell 

 them and cut them in halves lengthwise ; lay them carefully in 

 large mouthed jars, and pour over them scaldin^r vinc'rar \vell 

 seasoned with whole pepper, allspice, a few pieces°of mn^ev and 

 a few cloves. Wben cold tie up clo.scly, and let them 'Itund -i 

 month. Ihey are then fit for use. Uith cold meat they are a 

 most delicious and delicate pickle. 



Tomatoes For Winter Use.— After skinning perfectly ripo 

 tomatoes, cut out any green around the base. I think leaving in 

 this hard green core is the immediate cause of the loss of°the 

 fruit. Place them in a bell-metal kettle over the fire; season with 

 salt as if for immediate use ; then allow them to coM)e to a boil ; 

 while hot, put in stone cans or small mouthed gallon jars, cork 

 and seal. If proper judgment be exercised you"' will liover lose 

 one jar. Do not use tin. 



Tomato Catsup.— Scald and peel your tomatoes; then place 

 them in a kettle to boil. When done, cool and strain them 

 through a sieve ; then add pepper, salt, and cloves. Scald them 

 again, and add one tablespoonful of brandy to one i)int of the 

 catsup ; place in bottles, cork and seal while hot, setting it in a 

 cool place. 



To Pickle Pears. — Steam your pears until quite done ; then to 

 three pounds of pears add one pound of sugar, and vinegar 

 enough to cover them. Put the vinegar on cold. Mace, cloves, 

 and cinnamon to 3'our taste. 



Keeping Cider Sweet. — When fermentation begins in a barrel 

 draw^ oflf the liquor into another, straining through flannel. Pnt 

 into the cider three quarters of an ounce of the oil of sassafras 

 and the same of the oil of wintergreen, well shaken up in a pint 

 of alcohol. But one difficulty is found, and that is — tiiat it is so 

 palatable that people will not let it keep long. 



To Make Summer Drinks. — To make root beer, take a quan- 

 tity of sarsaparilla roots and sassafras bark and some liops, and 

 boil till the strength is extracted. To three gallons of liquor, 

 after it is strained, add one quart of molasses and a cup of yeast. 

 After standing in a warm place eight or ten hours, strain again 

 and bottle. It will be fit for use the following day. 



For Ginger Beer, take one pint of molasses and two spoonfuls 

 of ginger, put into a pail to be half filled with boiling water ; when 

 well stirred together, fill the pail with cold water, leaving room 

 for one pint of yeast, which must not be put in till lukewarm. 

 Place it on the warm hearth for the night, and bottle it in the 

 morning. 



For Spruce Beer, take three pounds of sugar, iour gallons ot 

 water, one ounce of ginger, a little lemon peel, or essence of lemon, 



