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Show Ij Economical Recipes tor the Susy Housekeeper I Sweet Pickled Grapes. T) ICK over, wash, drain and re-j re-j -L move stems from 7 pounds of J grapes. Soparate pulp and skins. Pur pulp In preserving kettlo and simmer until soft. Press through j sieve. Add sifted pulp to the skins, I , then add 4 pounds of sugar, 1 pint vinegar, tablospoon grated nut-t nut-t , Tn?fi, l'i tablespoons cinnamon and j 1 tablespoon powdered cloves. Simmer gently until thick about 2 hours. Seal Immediately in steri-I steri-I lized jars. Eggplant on- Toast. . "T)EEL, split and cut 1 eggplant into small squares and boil in salted wator until tender. The II flnvnr Is Imnrnvncl hv nddlnc a 1 1 . slice of onion. 2 or 3 cloves and 1 H or 3 peppercorns to the wator in I which tho eggplant is to be cooked. H i Drain a tender eggplant thorough- H ly. placo on hot toast and pour Hie? over enough cheese sauce to sea- son. Cheese cream sauce or drawn . H butter cheese sauce may be used. H 1 Garnish with tiny sprigs of parsley. I ' Piccalilli I vyTlPE one-half bushel of green I Vv tomatoes and chop. Chop two H ; medium-sized cabbages. Wipe and ', chop one-half pock green peppers. I ; Chop two quarts onions. Put ai-H ai-H ternale layers of this In an enamel I preserving kettle and sprinkle each I layer with salt, repeating until all Is used. Cover and let stand over-I over-I night- In tho morning drain, put H in kottle and add two pounds of H - white mustard seed and three bags H ' of whole spices (cloves, cinnamon H and allspice), allowing one table-H table-H spoon each to a bag. Pour over H vinegar to cover and add sugar to I ! ; taste Bring gradually to boiling ' point and lot simmer slowly for six H ; hours, stirring occasionally to pre-H pre-H vent burning. Pack In stono jar or H quart glass jars. Keep in cool, H dark place. I r Grape Catsup. H T)ICK over, wash, drain and re- H X move stems from grapes. Put H in preserving kettle, add cold water H to cover, bring to bolliug point and H j simmer until soft. Press through sieve. Return pulp to preserving kettle, allowing for 10 pounds of HB pulp 5 poui'.us sugar, 2 quarts mild vinegar, tablespoon cinnamon, 1 I tablospoon allspice. 2 tablespoons H , cloe and 1 grated nutmeg. Bring H to boiling point and simmer until H ' thick. Pour Into sterilized bottles I or jars, filling each to overflowing I and seal immediately. Spiced Grape Butter. PICK over, wash and steni grapes. Scparato pulp from skins and let them stand ovei night. In the morning heat the pulp to the boiling point in pre- , ' serve kettle and press through a sieve. Add skins to pulp and measure. meas-ure. To 5 pints of fruit add -I pounds of light brown sugar and 2 tablespoons each of cloves and cinnamon. Boll 1 hour, then add 1 cup of mild vinegar aud continue cooking until thick. Seal In sterilized ster-ilized jars. Macaroni witli Oysters. COOK pound macaroni in boll- ing salted water for fifteen minutes and drain well. Pick ovor and rinse 2 quarts oysters. Mix 4 tablespoons melted butter with 1 teaspoon salt and teaspoon popper. pop-per. Arrange alternate layers of macaroni and oysters in a deep, well-greased baking dish, seasoning each layer with the butter, salt and pepper mixture. When the baking dish is full mix 2 well beaten eggs with 1 cup of fine broad crumbs, spread over tho top, and bake in a moderate oven until delicately brown. Serve hot Tartare Sauce. MIX 1 tablespoon vinegar, 1 teaspoon tea-spoon lemon juice, teaspoon tea-spoon salt and 1 tablespoontul Worcestershire sauco in a small bowl and heat over hot .water. Brown 1-3 cup butterine slightly In a frying pan and add to the first mixture, Queen of Puddings. BEAT 2 egg yolks, add cup sugar and 2 cups of milk and beat well. Add 1 cup grated bread crumbs and let stand 20 minutes. min-utes. Bake in a buttered baking dish in a moderate oven. Cool and grate the rind of 1 lemon over tho top of the pudding. Spread with currant or other fruu Jelly. Pre- paro a meringue by beating 2 egg whites dry and then adding Vi cup sugar while still beating. Spread this meringue ovor the pudding, sprinkle the meringue with a little granulated sugar and delicately brown In a slow oven, |