TIIK (JO()KIN<J OK VK(iKTAI!LKS. 



fritters, adding a little of this batter to each fritter. Serve them hot, 

 sprinkled all over with sugar. They should be fried to a golden brown. 



As Tomatos are a fruit, I would end [host! recipes with one for 

 making a first-class pickle out of green Tomatos. When Tomato:: are 

 grown in the open, in favourable seasons, there will remain in September 

 a number of green fruits which cannot ripen owing to Lack of sun and a 

 sufficiently high temperature. These can bo turned into a, nice jam in 

 the usual way, by slicing them and adding a certain amount of powdered 

 ginger and lemon-juice. But a far better way of utilising them is to turn 

 them into one of the finest pickles that I know, it is done as follows : 

 Slice 5 Lbs. of green Tomatos into an earthen or enamelled pan ; sprinkle 

 salt on each layer, and let them stand for twelve hours. Drain off the wafer 

 and put the slices into an enamelled saucepan, pour over them one nuart of 

 white vinegar, \ lb. Demerara sugar, \ lb. sliced Onions (not Spanish), | oz. 

 each of cloves, bruised ginger-root, capsicum, and mustard seed, very little 

 shallot and garlic ; simmer the whole, with an occasional stir with a 

 wooden spoon, until the Tomato is soft, and bottle. This Is a royal 

 pickle or chutney, and especially appetising when eaten with cold meat. 



There is a notion with some folk that it is wrong to coax the appetite. 

 But a little consideration will show us that to live at all we have to eat, 

 and we have to eat a variety of fchings to supply our blood with all the 

 ingredients which it must have in order to excite healthily the energy 

 which our brain and spinal marrow have to give out so that we may 

 successfully struggle for our scry existence. Granted this, the sooner we 

 understand that the more palatable we make; a dish the more satisfactory 

 is the impression conveyed to the brain by its gustatory feelers. This 

 pleasing impression is reflected to the digestive apparatus, which then 

 does its work contentedly, and we are saved a great deal of worry. 

 Everybody knows how cheerful people are after having eaten a nicely 



cooked dinner, and how cross they are when the dinner is badly cooked 

 and unpalatable. Crossness and anger are opposed to healthy digestion. 

 We should all think it strange if anyone were to tell us that it is more 

 creditable to enjoy horrible sights and scenes than pleasant ones ; bad 

 odours than agreeable scents ; a bad German band than a fine orchestra ; 

 to lie down on thistles and nettles than on a comfortable bed I All 

 the e things to our educated minds would appear preposterous, but 

 when we come t<> sensations of the palate many people hesitate and think 

 that we are not justified in liking nicely made and palatable dishes, rather 

 than simply boiled and tasteless vegetables. If we are to eat vegetables 

 at all, common sense would suggest that we use materials and processes 

 to make them as pleasant to the palate as we can. 



I happened to mention to a, lady friend that 1 was writing a, paper on 

 the cooking of vegetables. She laughed and said, "Nobody will take the 

 trouble to follow your recipes." I dare say there is a, great deal of truth 

 in that statement; but was there ever anything done, worth doing, with- 

 out trouble ? Let us examine for a moment what sort of dinners a large 

 number of families have week after week, without trouble. The follow- 

 ing bills of fare were given to me by a lady of experience : — 



First day, usually a Saturday, they have a joint, frozen meat of com ie, 

 with some vegetables ; followed by stewed rhubarb or prune . 



