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Show KITCHEN AND TABLE THE SUNDAY MENU. BREAKFAST. Grape Nuts Cereal. Fruit. Kidnev Stew. Fried Bacon. Apple Sauce. Baked Potatoes. Flop-overs. Coffee. DINNER. Cream of Celery Soup. Frickaseed Chicken. Baked Dumpling. Squash. Pickles. Lima Beans. Tomato Salad. Cheese. Cottage Pudding with Lemon Sauce. Black Coffee. SUPPER.- Chicken Salad. Rice and Totamoes. Rye Bread and Butter. Peaches and Cream. Cake. Cold Chocolate. Home-made Bay Rum! You may make your own bay rum by placing iii rum the leaves of the bay-plant bay-plant and distilling the resulting liquid, or by procuring the essentia! oil obtained from the plant, and mixing one ounce of it with a gallon of 95 per t cent alcohol, adding gradually, while constantly shaking the mixture, a gallon gal-lon of water. Should it become cloudy, a little additional alcohol will clarify it. Various Kinds of Pickles. T 1.: nnlir t Vl t VlPaf ft. Ill limiting uim; der vinegar should be used. If a green color is desired in sour cucumber pickles it can be obtained by putting them into cold vinegar In a porcelain lined kettle and letting them heat slowly over the fire until they are green. In all pickling, as well as preserving, pre-serving, use only graniteware or porcelain por-celain lined kettles, as all metals are liable to be dangerously attacked bj the acids. Pickles should be kept wel covered with vinegar, and are better noL to be used for at least a month after making. To prevent mould from gathering, put green nasturtium seodt or slices of horseradish root into the pickle jars, which should always "be in a dry. dark place. Sweet cucumber pickles may be made from ripe cucumbers, cutting these in two lengthwise. Take out the seeds and soak the cucumbers in salt and water twenty-four hours, then in vine-j vine-j gar and water for twenty-four hours more. Drain, then boil the cucumbers until tender in a syrup composed of one quart of vinegar, one pound of sugar one ounce of cinnamon, one-half ounce of cloves and one teaspoonful of ground mustard. When the small green cucumbers are to be made into a sweet pickle, for 500 small cucumbers take three quarts of vinegar and three pounds of browr sugar. Let the' cucumbers stand over night in salt and water, then put them in the vinegar and sugar and let then- i come to a boil, and boil three minutes. If the vinegar is too strong, add a quart of water. Put in jars with a few small red peppers and two ounces each of cloves, cinnamon and allspice. Very spick pickles will be the result of the following directions properly carried car-ried out: Put small cucumbers b strong brine for three days, strain from the brine and pour boiling water over them and let them stand twenty-fou hours. Put in a jar a layer of cucumbers, cucum-bers, then a layer pmixed spices, until the jar is full. The proportion of spices to a gallon jar of pickles is as follows: A half-pound sliced horseradish, fift small onions, two ounces each of mace and white mustard seed and one ounce each of cloves and celery seed, one-half dozen red peppers, two grated nutmegs, two pounds of brown sugar, one box ground mustard, one-half pound crushed ginger root; mix suarar and tbhe spices together. Add last one-quarter one-quarter ounce turmeric powder mixed with a' little cold vinegar. Cover a!' with boiling vinegar and do not use for a month. Mustard pickles are among the best of the winter relishes. M'x four quarts of small green tomatoes . with four quarts of small cucumbers, one head of cauliflower and two quarts of onions and steam until tender. Make a pickle of three pints of vinegar, one cupful of white mustard seed, one and one-ha!f cups of ground mustard, one cupful of flour, three cupfuls of sugar, two green peppers chopped fine, one ounce of turmeric tur-meric and one ounce of celery seed Add to this enough hot vinegar U make three quarts of the mixture and pour this over the vegetables. Cauliflower is sometimes made into a Pickle alone. Cut the cauliflower intc sma 1 pieces and stew in hot wate. catthfioer mix one-half pound of mus-qU?Tt mus-qU?Tt f V,"W and one-l one-l wn H" f SURar' Let this cme to ? h "nr it over the cauliflower, which should first be packed in lars it has been discovered that olive oil is a vast improvement to the ordinary cucu ber p, k,ea MJx t r cumbers. peeled and sliced, and Y o '"i11 Pma" white onions peeled and sIlCed. sprinkle with half a pint of sa.t; put in. a colander under pressure for two hours, after which stir well through them a mixture of one teacup of olive oil. quarter of a pound of brown mustard and a tablespoorful ground black pepper; add one ounce of celery seed and put in glass jars; I cover with cold vinegar. They are ready for use in a few days. A simple recipe for tomato chow-chow chow-chow calls for two parts green tomatoes toma-toes and one part ripe tomatoes, three small onions, a red pepper and a cabbage. cab-bage. Chop these together, sprinkle well with salt and put them in a heavy oag mat win stand pressure. Squeeze out as much of the juice as 'possible, then add three-quarters of a pound of sugar, some grated horseradish, half a teaspoonful each of black pepper am' powdered mace and one tablesnoonful each of mustard and celery seed. Add one quart of water and one ouart of vinegar and bring to a boil. When the chow-chow is put into jars there should he just enough of the liquid left to keep it moist. Green walnuts to be nickled should be soft enough to be pierced through with a needle. Put them in a strong brine, in which they must remain for twelve days, with the brine change-" every other day. After draining the nuts nut them in glass jars and pou-over pou-over them boiling hot vineg-ar prepare as follows: To a gallon of vinegar add an ounce each of mace, cloves, allspice and gincrer root, two ounces of nepper-corns: nepper-corns: boil ten minutes; strain, anrl Pour the liquor over the nuts, which will I not be rfady for use under momh. i- ' y. - . . ' i |