THE FARMERS' MONTHLY, OCTOBER, 1828 



Around The County 



With The H. D. Agent 



Seasonal Salads Demonstrated 

 at Southampton 



The first "foods" class of the year was 

 started in Southampton with a demon- 

 stration of salads. Vegetables that may 

 be had without difficulty all year through 

 were used along with cottage cheese. 



Recipes for both the salads and cottage 

 cheese were given out. 



At this meeting Mrs. George Sheldon 

 was elected leader for the group. 



Plans for other meetings were made. 



Pelham Holds Second Meeting 



Miss Allice Collis again was hostess to 

 the Pelham group for their second meet- 

 ing with Miss Pozzi. Ten members were 

 present at this meeting. We are in hopes 

 that illness will not prevent any from be- 

 ing present at our next class. 



Reupholstering of Furniture 

 Proves Successful 



Folks from Norwich Bridge in Hunt- 

 ington are to be complimented on the fine 

 piece of work that they have done Vv'ith 

 their chairs and couches. We are in hopes 

 that next month we will be able to show 

 you the results. 



RECIPES FOR THE 



HOME MAKER 



Pear Preserves 



1 pound pears 1 pint water 



3 pound sugar 1 lemon, sliced thin 

 The fruit may be preserved whole, in 



halves, or in quarters. 



Boil the sugar and water for five min- 

 utes, add the pears and the lemon, and 

 cook the pears until they are clear and 

 transparent and until the syrup is of a 

 thick consistency. Turn them into clean, 

 hot jars and seal them. If hard pears 

 such as Kieffers, are used, they should be 

 cooked in clear water until tender, and the 

 water in which they are cooked should be 

 used in making the syrup. 



A few cloves or a stick of cinnamon is 

 sometimes added for flavor. 



Tomatoe Preserves 



5 pounds ripe tomatoes 2 lemons 



4 pounds sugar salt 



Scald the tomatoes and slip off the 

 skins. Place the tomatoes in a crock or 



enamel bowl and all the sugar. Let them 

 stand over night. Drain oflt the juice and 

 boil it rapidly until it threads. Add the 

 tomatoes and lemons sliced thin and cook 

 the preserves until they the thick and 

 clear. They should be a rich red color. 

 Seal them in clean, hot glass jars 



Peach Butter 



2 quarts peach pulp 4 cups sugar 



1 pint tart apple IJ cups water 



Pare, stone, slice and measure the fruit. 

 Place it in the preserving kettle with the 

 water and heat it very slowly. When it 

 is soft, pass the fruit through a fine sieve, 

 return the pulp to the fire, add the sugar, 

 and cook until thick and clear. Pack in 

 hot, clean jars and seal. 



Mint Apple Butter 



1 quart light oclored apple pulp 

 4 sprays of mint 



juice of two lemons 

 21 cups sugar 



green fruit coloring 



Mix all ingredients, adding just enough 

 green coloring to tint an apple green. 

 Cool until thick and clear. Remove 

 sprays of mint and seal in clean, hot jars. 



Damson Plum Jam 



4 quarts Damson plums 

 1 quart cold water 



sugar 



Wash the plums, add water, and cook 

 them until the skins are soft. Cool them 

 and remove seeds. Measure and add two- 

 thirds as much sugar as fruit. Heat 

 quickly and cook rapidly until the mixture 

 sheets from the spoon or is of a jelly-like 

 consistency. 



The flavor of the plums should be prac- 

 tically unchanged, and the color should be 

 a rich sparkling red. 



In canning tomatoes there is often some 

 juice left and also many small imperfect 

 or broken tomatoes. This is all good 

 material for ketchup. 



Tomatoe Ketchup 



1 gallon tomatoes 

 3 red pepers 



2 medium sized onions 



Cook these ingredients thoroughly with- 

 out adding any water. Put the mixture 

 through a strainer and measure the pulp. 



1 gallon pulp 



2 tablespoons salt 



5 cup sugar 



2 teaspoons celery salt 



1 tablespoon ground mustard 



1 tablespoon whole allspice 



1 tablespoon cloves 



1 tablespoon cinnamon 



1 teaspoon paprika 

 1 pint vinegar 



Tie the whole spices loosely in a bag 

 during the cooking, and remove the bag 

 before pouring the ketchup into the jars. 

 Ground spices except paprika will darken 

 the ketchup. Long slow cooking also gives 

 a dark color. Cook all the ingredients 

 except the vinegar rapidly until the mix- 

 ture thickens. Add the vinegar, and cook 

 the mixture until it is thick. Seal it in 

 hot jars or bottles. It should have a 

 bright red color. 



Carrot Ketchup 



1 quart carrots, ground 



1 cup celery, chopped fine 



1 large red pepper or 1 green pepper, 



chopped fine. 

 1 medium sized white onion, chopped fine 



1 pint vinegar 

 i cup sugar 



2 teaspoons salt 



i teaspoon paprika 



Cook the carrot until it is tender. Chop 

 the celery, pepper, and onion very fine. 

 Combine the ingredients and cook mixture 

 until it is clear. Seal it in clean, hot jars. 



Fairs Come To Close 



Continued from page 1. column 1 



to top and still a little space at top. 

 If thi-ee jars are called for, do not have 

 one real slick one and two others not so 

 good. Three good ones will beat one ex- 

 cellent one plus two poor ones." 



"String beans, carrots and beets should 

 have good full jars with the liquid to the 

 top. Be sure the pack is quite solid, not 

 a jar of water with some vegetables float- 

 ing around in it." 



"Corn, peas and shell beans will show 

 jars just a little slack, not quite filled to 

 the top. Have these loose enough so that 

 they will shake about a bit, but not tight. 

 The liquid on corn and peas should be on 

 the top of the solids. Shell beans usually 

 show no liquid, just a sort of jelly. 



"All your fruits should show solid, full 

 pack without any floating or rising. Do 

 not exhibit berries or other fruits with 

 liquid below solids. It is not good canning 

 to have fruits floating on top of syrup." 



".Jelly must be clear, glasses full so 

 paraflfine does not show below the covers. 

 Good jelly will turn out of the glass and 

 stand sort of trembly and quivery, but not 

 tip over. Good jelly is not hard jelly, 

 not sticky but bright and shining when 

 cut." 



