306 THE HOUSEHOLD, 



Fruit Salad. — A new (lisU with Avliinh cpicuroa tempt fate and give an 

 impetus to stomach anodynes is composed of sliced oranges, sUced pine- 

 apples, sliced bananas, sliced hard-boiled eggs, sliced cucumbers, vinegar 

 and sugar. It is called a fruit salad. 



S-»^et Pjckles. — Take eight pounds of green tomatoes and chop fine; 

 add four pounds of hi'o^^Ti sugar, and boil down three houi-s; add one quart 

 of vinegar, a teaspoonful each of mace, cinnamon, and cloves, and boil about 

 fifteen minutes. Let it cool, and put into jara or other vessel. 



cum Sauce. — Twelve ripe tomatoes, pared, two largo peppers chopped 

 fine, one large onion chopped fine, two teacups of vinegar, one tablospoon- 

 ful salt, one cup brown sugar, one teaspoonful each cf allspice, nutmeg, 

 cloves, and ginger. Boil all together. 



Cuii-ant Catsup. — To five pints of strained currants add three pounds 

 of sugar, one pint of vinegar, and a tablespoonful of cinnamon, one of peji- 

 per, one of cloves, one of allspice, one-half of salt; scald them well three- 

 quarters of an hour; then put it in bottles and cork tight. 



Grape Catsup. — Five pounds of grapes; boil and press through colan- 

 der; two and a half pounds of sugar, one pint of vinegar, one tablespoonful 

 each of cinnamon, cloves, allspice, and cayenne i:)epper, and half a table- 

 spoonful of salt. Boil until the catsup is rather thick. 



Pi-eservcd Tomatoes. — A pound of sugar to a pound of tomatoes. 

 Take six pounds of each, the peel and juice of four lemons, anvl a quarter of 

 a pound of ginger tied up in a bag. Boil very slowly for three hours. 



Spieetl Cuji-ttiifs. — Three pounds of sugar to seven pounds of currants, 

 one teaspoonful of cinnamon, one of cloves, one of allspice, pepper if desired. 

 Boil half an hour, Btining enough to prevent burning. Spiced currants are 

 especially good with meat. 



Tomato Butter. — Sixteen pounds nice tomatoes, one quart vinegar, 

 eight pounds sugar. Boil all together until thick. Whtn half done add two 

 large spoonfuls of cinnamon, one of ground mace, and a teaspoonful of 

 cloves or allspice. 



Hot Slaw. — Shave the cabbage fine; put it on with just water enough to 

 cook it; when it is done put a little milk in, salt and pepper; then rub a 

 little flour in some butter and stir in. An egg may be stuTcd in in place of 

 the flour. 



Cuciiinbev Salad—Peel and slice cucixmbcrs, mix them ^\•ith salt, and 

 let them stand half an hour; mix two tablespoonfuls salad oil and the same 

 quantity of vinegar, and a tablespoonful of sugar and one of pepper for the 

 dressing. 



Bread, and Rolls. 



Eight Points in Bread-making. — 1. Good "wheat flour. Some va- 

 rieties of wheat, such as are deficient in gluten, will not make good flour. 



2. A good miller to grind the wheat. The bread-maker should bo sure 

 lo find the good miller. 



3. The wheat should not be ground when very dry. Chooee & " Avet 

 epcU " for the grinding. 



