BEST FOODS METHODS OF PREPARING. 133 



moving the core without splitting them, filling the cavi- 

 ties with sugar, and baking them in an earthen dish m 

 which is a cupful of water. 



Apple Cream. Pare and slice six fine pleasantly fla- 

 vored apples ; steam them, or stew them in a very little 

 water until soft ; add four tablespoonfuls of white sugar 

 and the whites of four fresh eggs ; beat together until 

 light, and place in a glass or tall fruit dish with cream 

 poured around. 



A Pretty Dish of Currants. Red and white currants 

 can be placed in layers in a clear glass fruit-dish ; or by 

 placing pieces of pasteboard between, they can be ar- 

 ranged in stripes or squares on a flat dish, and the papers 

 removed after it is filled. Currant leaves should be 

 placed around the edge. A dish of pulverized sugar 

 should always be served with currants and berries, that 

 each one may sweeten the fruit to his own taste. 



PICKLES AND CATSUPS. 



Spiced Peaches. For seven pounds of peaches use 

 three and a half pounds of good brown sugar, one quart 

 of the best vinegar, two ounces of stick cinnamon, and 

 one ounce of whole cloves. Pare the peaches and stick 

 three or four cloves in each. Boil the sugar, vinegar, 

 and cinnamon for a few minutes, and then put in the 

 peaches. When tender, remove them to glass or stone 

 jars, boil down the syrup nearly one-half, and pour it over 

 the peaches. 



Spiced Currants, Crab- Apples, and Green Tomatoes. 

 These can be made by using the same proportions of 

 sugar, vinegar, and spices named in the recipe for Spiced 

 Peaches all being good relishes to eat occasionally with 

 meats. 



Tomato Catsup. Boil one peck of ripe tomatoes in a 

 preserving kettle until reduced to a pulp. Add one pint 



