328 FEUITS AND HOW TO USE THEM. 



ble.ipoonfuls each of cloves, allspice and cinnamon, one 

 tea spoonful of salt, and one of cayenne pepper. Boil till it 

 thickens, then bottle. 



G-rape Catsup, No. 2.— Squeeze the pulp from ten 

 pounds of grapes, boil it five minutes, and strain out the 

 seeds. Throw skins into one pint of vinegar, cover closely, 

 and boil till tender; tie in a bag one scant tablespoonful of 

 allspice, and a heaping tablespoonful of cinnamon and of 

 cloves, a teaspoonful of salt, and one of cayenne. Add two 

 quarts brown sugar, heat and bottle. 



Plum Catsup. — Pour one pint of hot water over seven 

 pounds of plums, cover closely and steam till tender. Then 

 ai'd f(. ur pounds brown sugar, one pint good vinegar, and 

 one even tablespoonful each of cinnamon, allspice and 

 cloves, and two thirds of a teaspoonful of cayenne. Cover, 

 and steep half and hour, then seal in cans. Before serving 

 them in a pickle dish take out the pits. 



FEUIT SALAD. 



In summer-time, fruit salads form a cool and delicious 

 adjunct of luncheon or dinner. A few j'ears ago a aalad 

 consisted of " uncooked herbs, dressed with salt, vinegar 

 and spices," but at pres'jut, the word has outgrown that 

 definition, especially in adding fruit to the list of edibles. 

 Berries, bananas, peaches, pearp, currants, pineapples, or- 

 anges and lemons are all served as salads. Mrs. Emma 

 P. Ewing's comprehensive little liook, entitled "Salads and 

 Salad Making," describes minutely the pr-ocess of making- 

 simple and componnd dressing, which, however, is not 

 perplexing work. A judicious mixture of fruits and j uices 

 depends upon natural taste. Like fruit cream, the salad 

 should stand au hour or two in a cool place before it is 



