Chapter IV: Part 4

Cut lemons in two, remove the juice with a lemon reamer and pour into glasses, or according to quantity required, pour into a pitcher. Sweeten to taste. Dissolve the sugar in a little hot water and let cool before adding. One ordinary sized lemon makes three glasses of lemonade. Add sugar and ice water or pour water over cracked ice in glasses.

A cupful of grape or raspberry juice, or a few crushed mint leaves are good in a pitcher of lemonade.

LEMON SYRUP FOR LEMONADE

2 quarts water
4 cupfuls sugar
1½ cupfuls lemon juice

Boil water and sugar about ten minutes, add lemon juice, pour into fruit jars and set in refrigerator. Dilute part of the syrup with ice water for lemonade, making strong as desired.

OATMEAL WATER

Mix one teacupful oatmeal to a paste with a little cold water. Pour over it one quart boiling water and let it get cold. A few drops of lemon juice may be added. Drink it as cold as desired.

ORANGEADE

juice of 1 orange
juice of ½ lemon
1 egg
sugar

Pour the well beaten egg in a glass, add juices, fill the glass with water and sweeten to taste. Ice if desired.

SODA WATER

1 quart sugar
3 pints boiling water
½ cupful flour
2 oz. tartaric acid
juice of 1 lemon
whites of 3 eggs
2 tablespoonfuls wintergreen flavoring

Mix acid, sugar, lemon juice and boiling water and boil three minutes. Let partially cool, and add the stiffly beaten whites into which flour has been smoothed. Add any desired flavoring, bottle, and keep in a cool place. Shake well before using. Fill a glass two-thirds full of ice water, put in two tablespoonfuls of the syrup, add while stirring rapidly, one-fourth teaspoonful of soda.

CREME de MENTHE

mint
juice of 2 lemons
syrup
1 pint brandy

Wash about one dozen sprays of fresh mint, place in a fruit jar and pour over them the strained juice of the lemons, then the brandy. Cover closely, let stand from one to two weeks, according to the desired strength, strain, sweeten to taste with syrup, cork tightly, and keep in a cool dark place.

MANHATTAN COCKTAIL

a piece of lemon peel
½ jigger vermouth
½ jigger whiskey
a dash of angostura bitters
a little syrup
a little orange juice

Put in a mixing glass half filled with ice.

Stir thoroughly, strain, and pour into cocktail glasses.

HOT BEVERAGES

CHOCOLATE

Take a piece of Baker’s chocolate one inch square and melt on a small dish on the stove, set in another dish of hot water over a teakettle of boiling water, or in the oven. Heat two cupfuls milk, stir in melted chocolate and bring to a boil, stirring constantly. Serve with cream and sugar, if desired.

A marshmallow may be dropped in each cup just before serving.

A drop of vanilla may be added to each cup.

COFFEE

Have a large bottomed granite coffee pot (because it heats quickly and does not boil over). Take one heaping tablespoonful of ground coffee for each person and one extra tablespoonful for “the pot.” Crush in the hand two or more egg shells (saved for this purpose), stir in with the coffee, add one and one-fourth cupfuls cold water for each person; boil three minutes, allow to remain hot, but not boiling, about two or more minutes.

This makes one cup delicious clear strong coffee for each.

If more than this is desired, add coffee and water in the same proportion. When serving, pour the coffee on the cream, not cream on the coffee.

Add a tiny pinch of salt to coffee for an agreeable flavor.

Adding half a dozen raisins to a pot of coffee is a pleasing change.

A pinch of flour added to the coffee before water is poured over, is another way of “settling.”

When cream is slightly soured, a little soda stirred in will restore its sweetness for use in coffee.

DRIP COFFEE

Pour boiling water into a drip coffee pot to get it hot, then pour it out, and put one tablespoonful finely ground coffee in the bag, fasten it in and pour over it two cupfuls freshly boiling water. When the water has drained through the bag, pour it in again, drain, and continue to pour and drain four times. Remove the bag and if the coffee is too strong, add boiling water. Be sure to clean the bag by scraping off the grounds with a knife, washing it in cold water, and having it perfectly dry before using again. Serve the coffee with cream. This coffee is made in five minutes and is delicious.

TEA

For a tea-pot holding about four cupfuls, put in two teaspoonfuls tea, pour in freshly boiling water, set in a warm place to stand five minutes before serving. Milk should never be used with tea, and only a little cream, if any. To take it with lemon juice is considered by experts the proper way to drink it.

CANDIES AND SWEETS

FONDANT

This is the foundation for most candies, and should be kept a day or two before using. With it almost an endless variety of candies may be made, viz:—

2 cupfuls sugar
1 cupful water
¼ teaspoonful cream of tartar

Put these ingredients to boil, not stirring after sugar is dissolved. After about five minutes try it in cold water, to see if it can be moulded by hand. Beware of cooking it too long. Let cool gradually, then stir briskly till creamy and ready to knead by hand. Work in a little sugar if the mass becomes sticky. Set away in an earthen dish covered with a damp cloth for a day or two. Then flavor and form into candies of any preferred kind.

BUTTER SCOTCH

1 cupful sugar
¼ cupful molasses
½ cupful butter
2 tablespoonfuls boiling water
1 tablespoonful vinegar

Boil all together till it hardens in cold water. Pour into buttered pan, when sufficiently cool mark with a knife into squares.

CHOCOLATE PEPPERMINTS

3 cupfuls granulated sugar
1 cupful hot water
4 oz. melted chocolate
1 teaspoonful cream of tartar
5 drops oil of peppermint

Boil water, sugar and cream of tartar till it hairs. Remove from fire and add peppermint, beating constantly till it begins to cool, when it must be dropped quickly from a teaspoon on buttered or paraffin paper. When cold, dip in the melted chocolate and return to paper to harden.

If the melted chocolate becomes curdled, add a little olive oil.

Any desired flavoring may be used.

DIVINITY CANDY

2⅔ cupfuls sugar
⅔ cupful water
⅔ cupful corn syrup
1 cupful nuts
whites of 2 eggs

Stir sugar, water and syrup together, boiling till it hardens in cold water, making a tinkling sound when it hits the cup. Mix the stiffly beaten whites with nuts, pour the syrup slowly into the mixture, beating constantly until it is cool enough to form in a ball, then roll out on a buttered platter and cut in slices.

DIVINITY FUDGE

2 cupfuls sugar
1 cupful water
½ cupful corn syrup
1 cupful chopped fruit
whites of 2 eggs

Boil sugar, water and syrup rapidly together till the mixture forms a soft ball when dropped into cold water. Pour the hot syrup slowly into the stiffly beaten whites, beating constantly, and as soon as the mixture begins to harden, stir in a cupful of chopped citron, candied cherries, orange, or similar fruits. Pour the fudge on to a buttered dish, and cut it in squares before it is cold.

NUT KISSES

whites of 2 eggs
1 cupful pulverized sugar
¼ teaspoonful flavoring
1 cupful chopped nuts
pinch of salt

To the well beaten eggs, add sugar, then nuts, salt and flavoring, beating with a spoon as ingredients are added. Drop from a small spoon in little balls on buttered tins and bake slowly.

KISSES

5 tablespoonfuls powdered sugar
whites of 3 eggs
1 teaspoonful flavoring

To the stiffly beaten whites, add flavoring and sugar, dropping from a dessert spoon on a buttered paper in a pan, baking till slightly browned.

AFTER DINNER MINTS

white of 1 egg
same quantity of water
confectioner’s sugar
½ teaspoonful peppermint flavoring

Mix the beaten white and water, adding sugar till the mixture may be kneaded like bread on a board without sticking. Add flavoring, knead again, roll and cut any preferred shape, and set away on a paraffin paper for two days.

PEANUT CANDY

2 cupfuls molasses
1 cupful sugar
1 cupful water
½ cupful vinegar
1 cupful peanuts
butter, size of egg

Boil all but the peanuts together till the mixture hardens in cold water. Then stir in the peanuts with skins removed.

Pour on buttered plates to cool.

POPCORN BALLS

¾ cupful coffee sugar
¾ cupful granulated sugar
½ cupful molasses
½ cupful water
¼ cupful butter
1 tablespoonful vinegar
¼ teaspoonful soda
4 qts. freshly popped corn

Butter a stew pan or kettle and boil in it without stirring the water, molasses, sugar and vinegar. When it will hair, add butter. When the mixture hardens, in cold water, add soda and pour over corn, stirring with a mixing spoon. Dip the hands in cold water and form the mixture into balls, continuing to dip the hands in cold water when making each ball, working rapidly before the syrup hardens. It is sometimes necessary to keep the dish containing the mixture in another dish of hot water to prevent hardening before balls are formed. Keep the finished balls in a cold place.

PULLED CREAM CANDY

4 lbs. sugar
1 teaspoonful cream of tartar
water
flavoring

Use enough water to cover sugar in which cream of tartar has been stirred in a stew pan, boil this till it hardens slightly in cold water. Flavor, pour in buttered tins, and pull when cool enough to handle.

PULLED MOLASSES CANDY

3 cupfuls sugar
1 cupful molasses
½ cupful melted butter
1 cupful boiling water
3 tablespoonfuls vinegar
½ teaspoonful cream of tartar
¼ teaspoonful soda

Heat molasses, sugar, water and vinegar to boiling point, add cream of tartar, stirring occasionally. Boil till it hardens in cold water, stirring often toward the last. When almost done, add butter and soda. Pour into buttered pans till cool enough to pull.

It may be cut with scissors in small pieces.

SEA FOAM CANDY

3 cupfuls sugar
1 cupful water
1 cupful chopped meats
1 tablespoonful vinegar
whites of 2 eggs
1 teaspoonful vanilla

Heat sugar, water and vinegar to boiling, stirring till sugar is dissolved. Boil without stirring till it hardens in cold water. Remove immediately from fire, and when partially cool, pour over the stiffly beaten whites, continuing to beat until the mixture holds its shape. Add nuts, flavor, and drop from a teaspoon on paraffin paper.

CANDIED MINT LEAVES

mint
fondant syrup

Prepare fondant as per Fondant recipe. When the syrup is boiled so it will “hair,” remove from fire, stir a little and dip each small spray of mint in it, laying them on buttered paper to harden.

CANDIED ORANGE AND LEMON PEEL

Cut fresh peel from four oranges into one-half inch strips with scissors. Put in cold water, let boil five minutes, pour off this water, put into cold water and boil five minutes more, pour off this water, put into cold water and boil five minutes more for the third time. Make a syrup of one-half cupful water and one cupful granulated sugar, boil till begins to thicken, throw in peel, stirring constantly till syrup candies on peel. Turn candied peel into a colander to drain, then roll in sugar.

CANDIED VIOLETS

Violets may be prepared the same as Candied Mint leaves. The syrup may be colored by using grape juice, and the stems made green with spinach leaves crushed and juice added to the fondant.

JELLIES, PRESERVES AND CANNED FRUITS

=Never= cook fruit in dishes of tin or iron.

To prevent mould gathering on preserves, keep a pan of lime on the shelves of the fruit closet, and have the closet dark and cool.

When newly-made jelly is a trifle too thin, set the glasses in a pan and put in the warming oven until of the right consistency.

One way to see if jelly has cooked sufficiently is to try it with a spoon. If it runs from the spoon in drops, not in a stream, it is cooked enough.

When jellies refuse to “jell,” add a pinch of powdered alum.

If the preserving kettle be placed in a pan of boiling water, the contents can cook any length of time without burning, and need but occasional stirring.

Sprinkling ashes on the stove lid under a kettle of boiling fruit will prevent the fruit burning on the bottom of the kettle.

Drop half a dozen small agate marbles into the kettle of jelly. The marbles will keep in constant motion and prevent the juice from burning.

HEAT SUGAR FOR JELLY

Place the sugar in a granite dish in the oven and stir frequently till all portions of the sugar are heated. Do not close the oven door.

JELLY BAGS AND GLASSES

Make a jelly bag from coarse white flannel, pointed on the bottom. Bind the top and sew strong loops to suspend it by. The little hair like threads on the flannel seem to hold every little roughness, making the juice perfectly clear. Have the bag as large as will hang in the kettle. Put a stout stick through the loops and suspend it in the kettle with enough cold water to cover the fruit. Cook until soft, lifting the bag occasionally to stir the fruit about. When the fruit is cooked very soft, suspend the bag in a convenient place to drip till morning. Do not squeeze it. In the morning, add the juice from the bag to that in the kettle, let boil about twenty minutes, add an equal quantity of sugar and boil about ten minutes more. This is the usual way to make jelly.

JELLY GLASSES

Have them very clean, place in a large pan on the fire in cold water, and heat to boiling point. Turn glasses upside down to drain, then place quickly on a cloth wrung out of hot water. Fill the glasses and set aside for a day, then cover the jelly with melted paraffin, pouring it in the glasses from an old tea-pot or gravy dish. When a glass is opened, save the paraffin and use it over and over.

EASY WAY FOR JELLY

Berries and soft fruit may be washed and crushed, placed in a cheese cloth bag and squeezed carefully. Measure the juice and put in a kettle and boil ten minutes. Add an equal quantity of heated sugar, boil five minutes, and pour into glasses.

APPLE JELLY

Select perfect fruit, wash, cut out all imperfect parts, remove stems and cores, and put in a kettle with cold water to cover. Boil slowly till apples are soft. Strain through a jelly bag, and suspend the bag to drip over night. Next morning, add the juice to that in the kettle, boil twenty minutes, add an equal amount of heated sugar. Let boil ten minutes, skim and turn into glasses.

A few quinces added to apples make a delicious jelly.

A rose geranium leaf placed in the bottom of a glass before pouring the apple jelly in it, will impart a delightful flavor.

A drop of oil of cinnamon put in apple jelly is much liked by many.

A handful of cherry leaves thrown into apple jelly while boiling will give the jelly a perfect cherry flavor. The leaves may be removed after boiling about twenty minutes.

APPLE AND FIG JAM

Wash and wipe the desired quantity of apples, cut in two, but do not peel or core, remove stem, cover with cold water and cook till soft. Pour in a jelly bag to strain. Cut each fig of the desired quantity into three or four pieces, cover with cold water and cook till soft, then cool. After the figs are cold, stir in with the apple juice and sugar, using one pint of sugar to one pint of juice, and two cupfuls figs to four pints of juice. Boil this mixture till it jellies, then put it in sealed jars.

Part of this jam may be flavored with a little whole ginger.

CRANBERRY JELLY

Cook one quart cranberries in one cupful of water for ten minutes. Put through a sieve, add one cupful of sugar, stir till sugar is dissolved, then pour into glasses. Do not allow juice to boil after adding sugar.

CURRANT JELLY

Wash and remove imperfect berries, but not stems. Mash, bring to the boiling point and simmer till currants are colorless. Strain through a jelly bag. Let drip over night. Next morning, measure the juice and boil for five minutes. Add an equal quantity of heated sugar, boil five minutes and pour into glasses.

Currants and raspberries make one of the very best jellies.

GRAPE JELLY

Pick over the grapes, wash and remove from stems. Put in a kettle, heat to boiling point, mash and boil twenty minutes. Put through a colander, then through a jelly bag to drip till morning. Measure the juice and boil ten minutes. Add an equal quantity of heated sugar, boil five minutes and pour into glasses.

RED RASPBERRY JELLY

Pick over the berries, wash and cook slowly till soft, using one cupful of hot water to each quart of berries. Let drip all night in a jelly bag. Next morning, measure the juice and allow an equal quantity of heated sugar. Cook enough apples to make one cupful of apple juice, strain, add to the berry juice and boil twenty minutes.

Add the sugar and stir until dissolved, cook five minutes longer and turn into glasses.

RHUBARB JELLY

Wash, and cut rhubarb into small pieces, put in a kettle with cold water to cover and boil till soft. Let drip through a jelly bag over night. Do not squeeze. Measure the juice next morning, and allow an equal quantity of heated sugar. Boil the juice fifteen minutes, add sugar and boil five minutes. To each quart add one teaspoonful of gelatine dissolved in a little cold water. As soon as gelatine is dissolved in the juice, pour into glasses.

DRIED FRUIT JELLY

Wash the fruit, let soak over night and cook in the same water. Cook till tender and proceed as in making Apple Jelly.

ORANGE MARMALADE

Wash and cut the peel in quarters from eight oranges and four lemons. Cook the peel until soft in enough boiling water to cover. Save four cups of this water and pour it over three quarts of sugar. Scrape the white insides of the peelings with a spoon, throwing this inside lining away, and cut the peelings in narrow strips with the scissors. Remove the seeds and the tough skin from the orange, dividing it into small sections. Then cook the syrup, pulp and peelings all together for nearly one hour.

CARROT PRESERVES

Wash and scrape three pounds of carrots, steam until tender, add two quarts of sugar, grated rind and juice of six lemons, and one-half cupful chopped almonds. Cook thirty-five minutes.

LEMON RIND PRESERVE

During the summer, whenever lemonade is made, after squeezing the lemons, drop the shells into a jar of fresh water, keep it in the ice box and change the water twice a week. At the time of changing, drops of pure oil of lemon will be found floating on the water. Put these drops carefully in a bottle. After about two weeks, scrape the white inside out with a spoon and throw it away. Weigh the shells and add an equal weight of sugar and cook slowly till thick.

RASPBERRY PRESERVES

Take an equal weight of fruit and sugar. It is usually cupful for cupful. Cook one-fourth of the fruit till soft. Strain it, and pour the juice in the kettle with the sugar, stirring till sugar is dissolved. Put in the remainder of the fruit and boil for five minutes. Dip out the fruit and put in jars till nearly full. Boil the syrup till it jellies, pour over the berries till jars are completely filled, and seal.

If a tablespoonful of glycerine be added to each pound of fruit used in making jam, it will prevent crystallization.

FRUIT JARS

Turn fruit jars upside down to prevent fruit becoming mouldy.

Put a teaspoonful of pulverized borax into a pan of cold water, put the jars in the pan and set on the fire till the water is at boiling point. Remove the jars, place on a cloth wrung from hot water, and fill immediately with fruit. Put on one rubber and screw on the cover. Let stand till just cool enough to handle, and to harden the paraffin. Pour the paraffin all over the rubber where it touches the jar and where it hits the cover. When opening jars, save the paraffin and use again.

When a fruit jar cover refuses to come off, run a knife around the jar under the rubber band, and the cover will loosen immediately.

SAVING PEELINGS

Whenever apples, peaches or similar fruits are peeled, dry the peelings, and at preserving time they are fine for jelly.

TO REMOVE PEACH SKINS

Place the fruit in a pan and cover it with boiling water.

Place another pan of the same size over this, and let stand until cool, and the skins will come off almost whole in the fingers. And when the peach is cut open, the pit will drop out.

When putting away fruit jars if the rubbers are dropped inside and the cover screwed down, the rubbers will be just as good the next season.

Discoloration on the hands from vegetables or fruit may be removed by dipping the hands in very strong tea and washing them in warm water.

CANNING IN THE JARS

CANNING APPLES

Add four quarts of cold water to one quart of sugar and boil to a syrup and cool. Wash, wipe and cut in quarters rather tart apples and pack in fruit jars. As fast as a jar is filled, cover immediately with the syrup to prevent the fruit turning dark. When jars enough are ready to heat, put them in a wash boiler, galvanized tub or dish pan, setting them on small pieces of wood to prevent them from resting on the bottom. Put in cold water to nearly the top of the jars and let it boil ten minutes. Some of the fruit will cook down, and all such jars must be filled with hot syrup. Seal immediately.

CANNING APRICOTS, PEACHES, PEARS, ETC.

Proceed same as Canning Apples.

CANNING PEACHES AFTER SEALING

Prepare a basket of firm peaches by washing, wiping, peeling, quartering and removing pits. As fast as peeled, put into cold water to prevent turning dark. Add one quart of sugar to four quarts of water and boil to a thin syrup. Set the jars on a cloth wrung out of hot water, fill tightly with the fruit, and pour in boiling syrup to fill the jars completely. Seal immediately. Place the jars at once in a tub or wash boiler and cover with boiling water. Place a cover over them and leave until cold. Pour paraffin around each jar where cover hits the rubber and where the rubber hits the glass. Old blankets or rugs may be used as a cover for jars in tubs.

CANNING PEARS, QUINCES AND GRAPES

Proceed as in Canning Apples or Peaches.

CANNING RHUBARB

Wash, peel and cut rhubarb in inch lengths. Place immediately in jars, fill them with fresh cold water and seal at once.

CANNING TOMATOES

Proceed as in Canning Peaches, substituting boiling water for syrup.

SPICED PEACHES

Wash and wipe firm peaches, but do not peel them. Add one and one-half quarts sugar to one quart of vinegar. As soon as the syrup boils, put in as many peaches as it will cover, cook till tender and seal in fruit jars.

TUTTI FRUTTI

Put one pint of French brandy into a three gallon stone jar. Put a layer of unsweetened stewed strawberries in the bottom, and cover with an equal quantity of sugar. Then add the fruits as they appear in market, stewing them till soft, adding one cupful of sugar to one cupful of fruit. Keep covered with a piece of thick white paper to fit in the jar. Dip the paper in olive oil and take it out each time fresh fruit is added. When the jar is filled, cover well and keep in a cool dark place.

CANNING VEGETABLES

CANNING GREEN BEANS

String and break into one inch pieces, then proceed as in canning Peaches, substituting boiling water for syrup.

CANNING CORN

9 cupfuls corn
½ cupful sugar
½ cupful salt
2 cupfuls water

Cut sweet corn from the cob, stir in with salt and sugar and boil twenty minutes. Pour into glass jars and seal as in canning fruits. After opening the corn for use, rinse in cold water to remove surplus salt.

GREEN TOMATO MINCE MEAT

1 peck chopped green tomatoes
4 lbs. sugar
1 lb. raisins
1 lb. currants
¼ lb. citron
2 tablespoonfuls cinnamon
1 tablespoonful cloves
2 tablespoonfuls salt
1 tablespoonful allspice
½ cupful butter

Put tomatoes through the food chopper to crush and loosen the juice, add all the other ingredients, cook until tender and can in glass jars, for use in winter.

CHUTNEY, CATSUP, PICKLES, ETC.

APPLE CHUTNEY

6 tart apples
4 tomatoes
1 onion
1 cupful vinegar
¼ cupful brown sugar
1 teaspoonful ginger
pinch of cayenne pepper
a clove of garlic

Peel and chop apples and tomatoes, add onion and garlic grated, spices, sugar and vinegar. Mix well and boil ten minutes. Allow the mixture to cool, then seal in jars or bottles.

BENGAL CHUTNEY

2 lbs. green apples
¼ lb. brown sugar
3 cupfuls vinegar
1 teaspoonful ginger
1 teaspoonful garlic
dash of cayenne pepper

Chop apples and mix all together in a stone jar and bake five or six hours till the mixture is like pulp. Seal in jars or bottles.

EAST INDIA CHUTNEY

3 pints vinegar
1 lb. brown sugar
1 cupful salt
12 large sour apples
7 large tomatoes
1 lb. raisins
2 oz. ground mustard
4 oz. mustard seed
¼ oz. tumeric
½ oz. cayenne pepper
4 oz. onions
2 cloves of garlic

Put all spices in a little cheese cloth bag and tie. Pare and chop the apples, tomatoes and onions, add the other ingredients, mix all thoroughly and boil for two hours. Put through a colander and seal in jars or bottles.

GOOSEBERRY CHUTNEY

2 pints gooseberries
1½ cupfuls raisins
3 onions
1 cupful brown sugar
1 quart vinegar
3 tablespoonfuls mustard
3 tablespoonfuls ginger
3 tablespoonfuls salt
½ teaspoonful cayenne pepper
¼ teaspoonful tumeric

Chop onions and berries, put on to heat and add the other ingredients and cook thirty minutes. Strain through a sieve and seal.

QUICK CHUTNEY

Scald and peel one large tomato, chop, add one small chopped onion and one chopped green chili. Mix thoroughly with one-half teaspoonful lemon juice and a pinch each of salt and sugar.

CATSUP

To keep catsup from moulding, place a few whole cloves on top just before sealing.

Always keep pickles and vinegar in glass jars.

PRUNE CATSUP

4 quarts prune pulp
3 cupfuls vinegar
1½ cupfuls brown sugar
¼ cupful salt
1 teaspoonful cinnamon
3 teaspoonfuls pepper
½ teaspoonful cayenne pepper
2 cupfuls mustard
1 teaspoonful cloves

Soak dried prunes over night. Drain and cook soft in boiling water. Remove pits and put through colander. Mix the pulp thoroughly with all the ingredients, cook for one hour and stir constantly. Seal and allow to stand at least a month before using.

TOMATO CATSUP

½ bushel ripe tomatoes
2 cupfuls sugar
2 cupfuls vinegar
¾ cupful salt
1 tablespoonful allspice
1 tablespoonful cloves
1 tablespoonful cinnamon
1 teaspoonful pepper
½ teaspoonful cayenne pepper

Scald and peel tomatoes, cut in small pieces and put in a preserving kettle to cook till soft. Strain through a sieve, add the other ingredients, cook about three hours and seal. Have the spices tied in a cheese cloth bag.

CHILI SAUCE

1 doz. ripe tomatoes
3 large onions
3 large green peppers
1½ cupfuls vinegar
2½ teaspoonfuls cinnamon
2½ tablespoonfuls brown sugar
2½ tablespoonfuls salt
1½ teaspoonfuls ginger
¾ teaspoonful cloves

Scald and peel tomatoes, slice and drain. Chop onions and peppers and cook all together about three hours till thick. Seal at once.

QUICK CUCUMBER PICKLES

1 quart vinegar
1 cupful olive oil
½ cupful salt
1 oz. white mustard seed
cucumbers

Wash cucumbers, put in glass jars and pour the well mixed ingredients over them. Cover, and allow to stand for a week before using.

SMALL CUCUMBER PICKLES

Wash and wipe four quarts small green cucumbers, put in a stone jar and add one cupful of salt dissolved in two quarts of boiling water, and let stand three days. Drain off this brine, heat it to boiling point, pour over the cucumbers, let stand a second three days, drain, heat and pour over and let stand for a third three days. Then drain, wipe the cucumbers, and pour over them one gallon of boiling water in which one tablespoonful of alum is dissolved. Let stand six hours and drain from alum water. Mix the following:

1 gallon vinegar
4 red peppers
2 sticks of cinnamon
2 tablespoonfuls allspice
2 tablespoonfuls cloves

Boil these ingredients for ten minutes, then take one-fourth of it and boil with the cucumbers, a few at a time for ten minutes, putting the pickles as fast as boiled, into a stone jar. Strain the other three-fourths of the mixture over pickles in jar.

DILL PICKLES

Wash cucumbers and lay in water over night. Next morning pack tightly in jars and fill the spaces between the pickles with dill. Make a brine of three quarts water, one quart vinegar and one cupful salt, boil together and pour while hot over the pickles and seal. Dill may be added to suit the taste.

FRENCH PICKLES

1 peck green tomatoes
6 onions
1 cupful salt
2 lbs. brown sugar
2 tablespoonfuls cinnamon
2 tablespoonfuls mustard
2 quarts water
4 quarts vinegar
2 tablespoonfuls cloves
2 tablespoonfuls ginger
2 tablespoonfuls allspice
1 teaspoonful cayenne pepper

Slice tomatoes and onions, sprinkle with the salt and let stand over night. Next morning, drain, add two quarts of water and one quart of vinegar, boil fifteen minutes and drain. Then add the remaining two quarts of vinegar and the other ingredients and boil twenty minutes and set away in a covered crock, or seal in jars.

WINES, FLAVORINGS AND VINEGARS

GRAPE WINE

Wash and pick grapes from stems, press out the juice, measure, and put in a stone jar with three pounds of sugar to each gallon. Skim it for twelve consecutive days. Then strain, and add one and one-half pints alcohol to six gallons of juice. Pour in stone jars and cork tightly.

STRAWBERRY WINE

Proceed as for Grape Wine, using two and one-half pounds of sugar to each gallon of juice.

UNFERMENTED GRAPE JUICE

Have thoroughly fresh ripe grapes. Wash, remove skins, boil skins and pulp together in a little water till tender. Strain through cheese cloth, but do not squeeze. Hang up to drip several hours. Measure the juice, put it on to boil and as soon as it starts boiling, add half as much sugar as there is juice. Boil till sugar dissolves, put into jars and seal hot.

MAKING LEMON FLAVORING No. 1

Cut the rinds of two lemons in small pieces, put them into a four ounce bottle, fill with deodorized strong alcohol and let stand in a warm place for one week. Put two drachms fresh oil of lemon, four ounces of deodorized strong alcohol and the juice of half a lemon in a large bottle and strain into the contents of the smaller bottle.

MAKING LEMON FLAVORING No. 2

Cover small pieces of fresh lemon peel with brandy in tightly covered jars, and use the liquid later for flavoring.

DRIED LEMON FLAVORING

Put dried lemon peel through the food chopper two or three times, sift, and put the fine powder away for flavoring.

MAKING ORANGE FLAVORING

Proceed same as in making Lemon Flavoring.

MAKING VANILLA FLAVORING No. 1

With one ounce of finely cut fresh vanilla beans, rub two ounces of sugar and put in a pint bottle. Pour over this four ounces of distilled water and ten ounces of 95% deodorized alcohol. Let stand for two weeks in a warm place, shaking occasionally.

MAKING VANILLA FLAVORING No. 2

Proceed as in making Dried Lemon Flavoring.

Vanilla should be kept in the dark.

TO CLARIFY VINEGAR OR WINE

To each gallon of vinegar, pour in one pint or a little more, of new milk, and let stand one day. The milk will be curdled and caked in the bottom of the jar and all the sediment will adhere to it, and the vinegar may be drained off perfectly clear.

WATERMELON VINEGAR

Take the inside of very ripe watermelons, crush in a stone jar, strain the juice into glass jars, cover and set away to sour. Makes good vinegar.

A small button of garlic in a quart of vinegar gives a good flavor to salads with which it is used.

PERSONAL COMFORTS AND THINGS GOOD TO KNOW

GOOD COMPLEXION CREAMS

Plenty of buttermilk drank each day.

At least a tablespoonful of olive oil each day.

Tomatoes eaten daily.

Onions eaten three times a week.

Plenty of good drinking water.

Apples eaten daily.

CUTS, BURNS, ETC.

Put a few drops of carbolic acid in the water to wash cuts, burns and bruises.

Never close a cut with court plaster. When necessary to cover it to keep out dirt, or to prevent hitting it, fasten a soft piece of linen over it.

AN INSECT IN THE EAR

Hold a lighted lamp to the ear, and the insect will at once come toward it.

TO REMOVE A SUBSTANCE FROM THE EYE

To remove a foreign substance from the eye, slice a very thin piece from a raw potato, raise the lid and lay the potato on the eyeball. Leave for a little time, remove and the substance will be found adhering to the potato.

A moistened flax-seed may be used in the same manner as the potato piece.

TO PREVENT EYE-GLASSES STEAMING

Rub both sides of eye-glass lenses with soap or vaseline, wipe off with a soft cloth and polish with tissue paper or a silk handkerchief, and glasses will not steam in cold weather.

TO REMOVE A FISH BONE FROM THE THROAT

Swallow a raw oyster or a raw egg.

BLISTERED HEELS

If heels are blistered from slipping up and down in low shoes, paste four small half circles of velveteen smoothly to the side of the heel and the nap of the velveteen will prevent the foot slipping.

Another way to prevent blistered heels from low shoes rubbing them, is to stick a strip of adhesive tape around the back of the heel at the spot where the shoe rubs.

HOT CLOTHS

Hot cloths may be quickly prepared by heating them in a steamer, which is easier than wringing them out of hot water.

HOT WATER BAG

Instead of the rubber bag for hot water, a screw top coffee can is a good substitute, as it never leaks, and keeps hot all night. Cover it with a washable case of outing flannel.

Another good hot bag is one made of strong muslin with a washable cover. Heat clean sand in the oven and fill the bag.

A bag filled with hot salt is also good.

LOCKJAW PRECAUTION

When a rusty nail or any other metal causes a wound, bathe it, and hold it for half an hour or more over a burning woolen cloth. A piece of wool may be burned over a shovel of coals, or in any other way, just so the smoke pours on the wound.

TO MAKE A MUSTARD PLASTER

2 teaspoonfuls mustard
2 teaspoonfuls flour
2 teaspoonfuls ginger
water

Mix the mustard, flour, and ginger with enough water to make a paste, and place between two pieces of soft muslin and apply. If it burns too much at first, lay on an extra piece of muslin and remove it later.

TO STOP A SIMPLE NOSE BLEED

Press with the fingers on the upper lip beneath the nostril.

TO EXTRACT A NEEDLE FROM THE FLESH

Apply a magnet immediately.

POISONS

In case of accidental swallowing of poison, mix three teaspoonfuls of mustard with a cupful of warm water and swallow as quickly as possible.

TO REMOVE A SPLINTER

Fill a wide-mouthed bottle nearly full of hot water, place the part containing the splinter over the mouth of the bottle and press tightly. The suction will draw the flesh down and the steam will remove the splinter.

LAVENDER SMELLING SALTS

8 oz. carbonate of ammonia cut in squares
1 fluid ounce oil of cloves
½ oz. oil of lavender
½ oz. oil of bergamot
½ oz. oil of cassia

Put the ammonia into a smelling bottle, mix the oils thoroughly and pour just enough into the bottle to cover the ammonia, keeping the remainder to replenish the smelling bottle.

TO RELIEVE THIRST WITHOUT WATER

Keep a dry pebble or button in the mouth.

BATHROOM AND TOILET

TO CLEAN COMBS

Put a few drops of ammonia in a basin of water and let the combs remain in it a few minutes, rinse and wipe. Combs may also be cleaned in gasoline.

TO CLEAN A BATHTUB

Use kerosene, gasoline, or turpentine on an enameled tub.

FOR THE BATH

Mix four ounces of alcohol, one-half ounce of ammonia and one drachm of oil of lavender, and pour a few drops into a bowl of water to perfume and soften it.

FOR BATH BAGS

4 lbs. oatmeal
1½ lb. powdered orris root
1½ lb. almond meal
2 quarts of bran
1 lb. white castile soap
3 oz. violet sachet

Have the soap dried and powdered, mix all together and keep in glass jars from which to fill small cheese cloth bags to use as sponges.

Another pleasing softener and perfume is made with two and one-half pounds of fine oatmeal and four ounces of powdered orris root. Make cheese cloth bags about four inches square, and fill as wanted.

Two tablespoonfuls of powdered borax is good to soften the water in the bath.

A few drops of lavender and cologne in the bath are pleasing.

A few drops of camphor seems refreshing in a bath.

TO CLEAN BRISTLE BRUSHES

Wash in warm water in which a little baking soda is dissolved, and rinse in warm water and turn bristle side down to dry.

FOR THE HANDS

Immediately after washing and wiping the hands, dip in vinegar and rub together till dry.

Corn meal used with vinegar is good.

Lemon juice is fine for removing stains from the hands.

Putting salt into water for rinsing the hands after cleaning them in soapy water, will be beneficial.

A little granulated sugar should be kept on the washstand to dip the fingers in after covering with soap. The sugar makes a fine lather and leaves the hands very soft. Do not keep much sugar on the stand, as it soon gets hard, but add to it as needed.

Rubbing the hands with a cut tomato once each day will remove stains and whiten the hands.

FOR A DISCOLORED NECK

Dissolve one teaspoonful of salt in one pint of fresh milk, wash the neck with it at night, let it dry on, and wash off with warm water in the morning.

TO CLEAN A SPONGE

Rub lemon juice well into it, and rinse in several lukewarm waters, to remove a sour smell.

THE TEETH

Put a few drops of lemon juice in the water with which the teeth are brushed.

Occasionally brush the teeth with salt.

TO CLEANSE A TOOTHBRUSH

Wash toothbrushes occasionally in a strong solution of salt and water and dip them, once in a while, in boiling water.

TO MAKE A TOOTH POWDER

Mix two ounces of precipitated chalk with two ounces of powdered orris root, then add twelve drops of eucalyptus and mix again.

THE HAIR

A DRY SHAMPOO

Sift yellow corn meal till fine, and rub into the hair, brush thoroughly, and repeat.

AN EGG SHAMPOO

Beat two eggs, add the juice of a lemon, rub thoroughly through the hair, and rinse in several warm waters. Dry in sun and air.

Rub dry salt into the hair at night, wear a night cap, and brush out all the salt in the morning, to make the hair lustrous.

Washing hair in warm salt water is very good if not done too often. Always dry in sun and air.

A GOOD SHAMPOO

Lay a cake of Ivory soap in a pitcher, pour over it a pint of boiling water, and stir till there’s a good lather. Add one teaspoonful of bicarbonate of soda, wash the hair and scalp thoroughly and rinse in several warm waters.

A SHAMPOO FOR AUBURN HAIR

Put five cents worth of Salts of Tartar in a pint of warm water, rub into the hair, making a fine lather. Leave it a short time, and rinse in several warm waters.

WASHING BLOND HAIR

After shampooing blond hair, to the last rinsing water, add the juice of half a lemon strained through a cloth. Dry in sun and air.

TO KEEP HAIR IN CURL

Put the white of an egg in a cup, beat to a froth, and fill the cup with rain water. Apply this to the hair, and roll on clean strips of old stockings and tie in bow knots.

TO REMOVE TANGLES

Put a little alcohol on the tangle.

GLOVES, PARASOLS, ETC.

TO MEND GLOVES

Sew over and over on the wrong side with cotton thread, or place court plaster of the same color on the underpart, smoothing till dry.

TO PRESERVE NEW GLOVES

Wrap in paraffin paper to prevent fading.

TO FRESHEN BLACK KID GLOVES

Cover with ink and polish with a soft cloth when dry.

TO CLEAN CHAMOIS LEATHER

Wash in a weak solution of soda and warm water. Soap the chamois skin with Ivory soap and soak it in the soda water for two hours. Rub it softly till clean, rinse in two soapy waters (not clear water), wring in a rough towel, dry in the air, and when nearly dry, pull carefully into shape.

TO FRESHEN SUEDE KID

Rub with a piece of emery paper.

TO DRY CLEAN WHITE GLOVES

Lay the gloves on a table, rub into them Fuller’s earth and powdered alum mixed in equal quantities, rub well, then brush well, and sprinkle with dry bran and whitening. Leave on a short time, then shake.

TO WASH WHITE SILK GLOVES

Wash at night with Ivory soap suds. Rinse well and let dry in the dark to prevent turning yellow.

TO CLEAN WHITE KID GLOVES

Put on the hands and proceed to wash them as though washing the hands in a bowl of gasoline. When clean, wipe dry on a clean white flannel or towel. Remove and hang out to air. Use gasoline out of doors.

TO CLEAN A WHITE PARASOL

Put in a tub of warm Ivory soap suds, and scrub inside and out, carefully, with a small scrubbing brush. Rinse well, and dry open, out of doors in the sun. If the parasol is white silk, dry in the shade.

TO CLEAN KHAKI TROUSERS

Use warm water, soap, and a scrubbing brush.

SHOES AND RUBBERS

TO BLACKEN SHOES

Use a discarded tooth brush to apply paste blacking. A few drops of paraffin added to shoe blacking will impart a good polish to damp shoes, and help preserve the leather.

TO CLEAN PATENT LEATHERS

Clean with olive oil, then polish briskly with a soft woolen cloth.

Wipe off dust and dirt, clean with sweet milk, leaving the milk on for a few minutes, then wipe with a soft cloth.

Wipe the patent leather to remove dust, then wipe with olive oil and polish with a soft cloth.

CLEANING TAN SHOES

Rub with the inside of a banana peel, then wipe dry with a soft cloth.

A flannel cloth dipped in turpentine cleans tan leather.

CLEANING WHITE CANVAS SHOES

Use a preparation purchased at the stores where the shoes are sold. It is much more convenient to use and costs no more than preparations made at home.

CLEANING WHITE KID SHOES

Dip a clean white flannel in benzine and rub the kid, dipping frequently into the benzine and rubbing quickly, then rub with a dry flannel.

A piece of Art Gum is also good for cleaning kid, but if badly soiled, plenty of benzine or gasoline is better.

FOR CREAKY SHOES

Have a cobbler drive a couple of small wooden pegs into the soles.

CARE OF NEW SHOES

If allowed to stand over night in a pan with enough olive oil to cover the soles, they will last longer, and never creak.

Rub new shoes with a slice of raw potato, and they will polish as easily as old ones.

Coat the soles of new shoes with three or four coats of copal varnish and they will seldom need resoling.

Rub new shoes occasionally with vaseline to prolong their wearing qualities.

If the soles of shoes are oiled with a little vaseline about twice each month, and let dry over night, rubbers will seldom be needed to keep out dampness.

Wet shoes should be stuffed with paper to absorb the moisture and prevent the leather getting hard.

INNER SOLES

Inner soles for shoes may be cut from old felt hats. Soles for bedroom slippers may be cut from old felt hats and glued to the ordinary sole, or bound and sewed to a soft top shoe.

SHOE LACES

If shoe laces are slightly waxed, they will not come undone.

Tie a shoe lace bow as usual, and before pulling the loops tight, slip a second loop through the center and tighten. This will never slip.

TO SAVE RUBBERS

Cut a heel shaped piece out of an old rubber and glue in the heel of the new one.

Always mark your initials inside your rubbers.

To varnish rubbers helps looks and wearing qualities.

When heels of rubbers are worn out, cut them into strap or toe rubbers.

Turn rubbers wrong side out to wash, and they will dry without rotting.

HATS, FEATHERS, RIBBONS AND LACES

TO CLEAN FELT HATS

Rub corn meal carefully into the felt, and remove with a soft brush.

Or scrub with corn meal and gasoline.

The inner part of a stale loaf of white bread rubbed into the felt is sometimes very successful in cleaning.

Rub the entire hat with fine sandpaper and it leaves the hat like new.

To dust a felt hat, use a piece of velveteen.

TO CLEAN STRAW HATS

Clean a black chip hat with a soft cloth dipped in alcohol.

To restore the color, use one-half pint hot water with one teaspoonful of ammonia. Cover the hat with a cloth wet in this mixture, let stand a few minutes, then place a warm iron over the cloth, and press into shape.

TO FRESHEN BLACK STRAW HATS

Mix one ounce of black sealing wax and one-half pint of alcohol. Leave the bottle in a warm place till the contents are creamy, shake the bottle well, and brush over the hat.

TO CLEAN WHITE STRAW HATS

Mix corn meal and gasoline, and scrub with a small scrub brush. Apply till clean, and brush dry.

Another method is to make a paste of sulphur and lemon juice and scrub the hat with it, rinsing in clear water, very quickly.

And still another way is to pour peroxide of hydrogen on the hat and brush it with a small scrub brush. Repeat till clean, shape the hat, and dry in the sun.

TO CLEAN AND FRESHEN CHIFFON HATS

Mix equal parts of magnesia, French chalk and pulverized soap, sprinkle thickly on the hat, leave for a day, and brush off.

If a chiffon or flower hat is caught in a heavy shower, shake it well and suspend it bottom side up in some convenient place to dry. It will revive like new.

Any lace or flower or other hat may be dipped in gasoline entirely, and cleaned thoroughly. Always be careful to use gasoline out of doors.

TO CLEAN FEATHERS

Put one cupful of corn meal, one-half cupful of white flour and three tablespoonfuls of powdered borax into a paper bag and shake the feathers in this till clean, then remove and shake. This also cleans laces, etc.

Feathers are also cleaned by dipping in gasoline, rubbing the feathers toward the tip, then shaking dry. This does not take out the curl. Never use gasoline indoors.

TO CLEAN WHITE FEATHERS

Make a paste of flour and gasoline. Put the feather in it and rub carefully the entire length, toward the tip. Repeat till clean. Rinse in clear gasoline and shake dry.

TO CLEAN RIBBONS

“Wash ribbons” washed in warm soapy water, squeezed as dry as possible, smoothed, placed on an ironing board and held down with a warm flat iron in one hand while the other hand pulls the ribbon quickly under the iron till it is dry, will be like new.

This is good for cleaning ribbons. Dip in lukewarm water, spread on a table and scrub with a brush rubbed in Ivory soap. Rinse in clean warm water and press between folds of thin cloth.

TO WASH DELICATE RIBBONS

Immerse in salt and water, and dissolve shavings of Ivory soap in boiling water till like jelly when cooled slightly. To a little of this jelly, add warm water to form a good suds, add a pinch of borax, put the ribbon in and squeeze back and forth through the hands till clean. Then rinse in warm, then in cold water, roll smoothly in a towel and in about two hours, press between paper.

Gasoline is fine for cleaning ribbons. Do not use gasoline indoors.

Ribbons and silk may be scrubbed with Ivory soap and gasoline, rinsing in clean gasoline.

TO STIFFEN RIBBONS

Put a teaspoonful of sugar in a cupful of water and rinse ribbons, and when pressed between paper, they are like new.

TO CLEAN WHITE WINGS

Make a paste of naphtha and French chalk, letting it dry on the wings and remain for a day, then brush.

Ordinary white wings may be scrubbed with a small scrubbing brush and Ivory soap suds. Scrub in the direction the wings grow, rinse well and while drying, brush frequently.

TO CURL OSTRICH FEATHERS

Sprinkle salt over hot coals, and shake the feathers over them.

Or place the plume in a warm oven for a few minutes.

TO COLOR FLOWERS

Squeeze a little oil paint of the desired color into a cup. Pour in a little gasoline, and mix it with a stiff brush (about one-half inch in width) with the paint. Add gasoline a little at a time till the right shade is reached. Try a leaf in it, dipping in, then shaking dry. Drying makes the color several shades lighter. Ribbons, laces, gloves, etc., may be tinted in this manner.

TO PREVENT SILK FROM CRACKING

Press with a hot iron.

TO CLEAN BLACK SILK

Brush black taffeta with a piece of velveteen, pin it smoothly to the ironing board and sponge with one tablespoonful of ammonia in two quarts of strong black coffee. Sponge both sides and rub dry with a clean soft cloth. An old soft stocking makes a good sponging cloth. Equal parts of ox gall and boiling water are also good for sponging black silk.

Another sponging liquid is one teaspoonful of ammonia in a cupful of strong tea.

TO REMOVE BEESWAX FROM SILK

Put the spotted places between clean white blotting paper, and press with a quite warm iron, changing the blotters as the wax is absorbed.

Grease spots are often removed in the same manner.

TO WASH PONGEE SILK

Wash in lukewarm Ivory soap suds, rinse in warm water, hang on the line and let drip dry, and press on the wrong side without dampening. Pongee sometimes shrinks when wet.

TO FRESHEN VELVET

Spread a cloth wrung from cold water on top of a not too hot range, or over an inverted flat iron, spread the velvet over it and brush lightly with a whisk broom. Velvet can be made to look like new.

TO CLEAN WHITE SATIN

To dry clean white satin, use dried bread crumbs finely sifted, mixed with an equal quantity of pulverized blue. Spread over the satin, let remain an hour or two, and brush off with a piece of soft clean linen. If gold or silver trimmings are on the satin, use a piece of clean white velveteen for brushing.

TO WASH WHITE SATIN

Use Ivory soap suds in lukewarm water, rinse in lukewarm water, and press on the wrong side.

Silks, satins and velvets may often be cleaned by using gasoline and corn meal, cleaning a small space at a time and rubbing with a soft clean cloth. By adding little salt, the gasoline will never leave a mark around edges.

TO CLEAN SILK GOWNS