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Test the Recipes in this Book with

‘ROYAL HOUSEHOLD FLOUR" Witt NEVER

RIPE TOMATO JAM
Select as many ripe tomatoes as are to be used for jam, wash them, cut
out stem ends and pare them. Halve each tomato and scrape out seeds,
then chop the pulp coarsely. To each pint of pulp add half pint sugar. Place
in a preserving kettle, add a small spice bag and melt together. Cook gently
and slowly until the jam is of the usual consistency. Remove spice bag
and turn into jam pots or glasses. Anonymous.

* SALAD DRESSING

Two eggs, half a cup sugar, one teaspoon salt, one teaspoon mustard,

half a teaspoon pepper, two teaspoons cornstarch, butter half the size of an
egg, three parts cup vinegar, one and a half cups water. Beat together and
boil until thickens. G. DeYoung.

PICKLED BEANS

One peck of beans, cut up, cook one half hour in weak salt and water,
drain them off, add 8 pints of vinegar, 3 lbs. sugar, one cup mustard, 1 cup
flour, one tablespoon tumeric powder, two tablespoons celery seed. Mix
mustard, flour, tumeric powder, celery seed with a little vinegar, add rest
of vinegar and sugar, let come to a boil. Mrs. Fairweather.

PEACH PICKLES

Eight lbs. peaches, four lbs. sugar, one pint vinegar. Stick two or three
cloves in each peach, add a few sticks of cinnamon, cook until tender. Take
them out ona platter to cool. When cool put in jars and pour the cold syrup
over and let stand twenty-four hours, then seal up. This is a good rule for
all kinds of fruit pickles, if wanted rich, if not use less sugar.

Bessie Hayne.

ORANGE MARMALADE

Six oranges, three lemons, ten cups water, ten cups sugar, slice oranges
and lemons fine, remove seeds and soak twenty-four hours in the water.
Boil for one hour, add sugar and boil another hour or until it jellies. Put
in jars and cover. Hannah.

INDIAN PICKLE

One gallon cold vinegar, five ozs. mustard seed, five ozs. ginger, one oz.
currie powder, one oz. of tumeric, one half oz. cayenne pepper, four ozs.
salt, 25c worth brown sugar. Dissolve all spices in a little vinegar, put in
vegetables as you get them, stir every day for awhile. This makes nearly
five gallons of pickle. Mrs. P. A. Ottman.

GREEN TOMATO PICKLES

Fifteen lbs. of sliced green tomatoes, five lbs. of onions sliced, let stand
over night with a little salt sprinkled over them. In the morning drain
well. One quart vinegar, five lbs. of brown sugar, one oz. cloves, two ozs.
of cinnamon, boil twenty minutes. Skim tomatoes out and boil the syrup
till thicker and put on tomatoes. Put in jars and seal. Mrs. Roemer.

GREEN TOMATO PICKLES

Ten lbs. green tomatoes sliced thin, four lbs. yellow sugar, one and a
half quarts home-made vinegar, one quart water, one rounded teaspoonful
each of allspice, cloves, mace, cinnamon, red peppers, salt. Put all in, kettle
set on back part of stove, let simmer slowly until a thick syrup forms when
5 a (If you use store vinegar, use less of it and more water).

. E. Hill.

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