THE UNIVERSAL COOK-BOOK

Garpets, Furniture and OphelsterY &80ds,

801 Market Space, and 308 and 310 Eighth Streets.

John J. Costinett, ^

: : : : army and navy: :

TAvSniONABLC Civilian Dkma

624 14th Street, N. W.

Knights Ccmplcr Kegalia. Cleaning, Altering. and Repairing. WASHINGTON, D. 0.

HARTUNG'S DAIRY,

Prospect St., N. B.

MILK AND OEEAM A SPECIALTY, ^Delivery Twice Per Day.#^

Milk 8 cents per quart. Cream 12 cents per pint.

Orders by mail promptly attended to.

THE UNIVERSAL COOK-BOOK. 91

PICKLES AND MEAT SAUCES.

" Peter Piper picked a peck of pickled peppers.'*

" What is sauce for the Goose is sauce for the Gander."

Cucumber Pickles.

(Mrs. Webb.)

Two hundred small cucumbers ; 15 small white onions ; 1 handful horse-radish root cut small ; 1 dozen small green pep- pers ; put all in salt water and let stand overnight ; in the morn- ing when you take out of salt water, add % 02. of each of the fol- lowing ground spices : — cloves, cinnamon, all-spice, mace, celery seed, white mustard seed and a very little red pepper ; 1 pound of brown sugar ; also an oz. of tumeric. Put the pickles in a jar, and put spices on top and cover with cold sharp vinegar.

Hidgen Pickle.

(Mrs. H. E- W.)

One peck green tomatoes chopped finely ; add 1 handful salt ; drain three or four times ; then add 2 heads of cabbage, 4 la rge onions, 6 green peppers, all chopped finely. Cover this with vinegar ; let it boil five minutes ; drain off the vinegar. Th en take fresh vinegar enough to cover it. Put it all over the fi re

92 THE UNIVERSAL COOK-BOOK .

and scald, with 2 ounces whole cassia, 1 ounce cloves, 1 large tablespoonful mustard; and 1 pint of molasses. Stir well. When cold cover tightly in stone jars.

Chilli Sauce.

(MissM. H. Gould.)

Thirty -six large ripe tomatoes, peel core and chop fine; 4 on- ions, 3 red and 3 green peppers, remove seed and chop fine ; 3 tablespoonfuls salt, 2 cups vinegar, 1 cup sugar, 2 tablespoon - fuls ground cinnamon, 1 tablespoonful cloves, 1 tablespoonful celery seed. Put all on except spices and boil until thick, add spices and boil for 20 minutes longer, then bottle or jar while hot.

Chow Chow.

(Mrs. A. E. Hoyle.)

One-half peck green tomatoes, 4 onions, 4 large peppers, 1 head cabbage. Chop fine and salt over night, then strain through coarse seive and with 1 quart vinegar, 1 cup sugar, % tablespoonful mustard, boil until tender, then add 1 teaspoonful ground cloves, 1 teaspoonful cinnamon, 1 teaspoonful allspice, 1 teaspoonful tumeric, % teaspoonful black pepper, and jar while hot.

Tomato Catsup.

(Mrs. Geo. Barnes.)

One and one-half pecks ripe tomatoes, boil and strain through a seive ; add 3 tablespoonfuls salt, ]/z pound brown sugar, 2 tea- spoonfuls cloves, 2 of mustard, 1 of red pepper, 1 of celery seed ; boil iy2 hours, then add 1 quart cider vinegar, boil another hour, bottle and seal.

Sweet Pickled Cantaloupe.

(Mrs. Keech.) Nine pounds fruit ; 3 pounds brown sugar ; 1 quart vinegar ; 1

THE UNIVERSAL COOK-BOOK. 93

teaspoonful cinnamon ; 1 teaspoonful cloves ; 1 teaspoonful mace; 2 teaspooufuls celery seed.

Peach, Pear and Plum Pickles.

To every quart of vinegar add a pound of brown sugar, boil and skim. Wipe the fruit, stick: three or four cloves in each. Boil in the vinegar, a few at a time, until tender. Skim them out, and cool. When all is done put in a jar, and turn the vinegar over them hot. Cinnamon and allspice may be added in the vinegar, if desired.

Spiced Damsons.

Seven pounds damson plums ; 1 pound brown sugar ; 1 and % pints of vinegar ; 1 ounce cloves ; 1 ounce cinnamon. Boil 4 hours, taking out the pits as they rise. Use either whole or ground spice.

Spiced Currants.

(Mrs. John Patterson.)

Five pounds currants, 4 pounds brown sugar, 2 tablespoon fuls cloves, 2 tablespoon fuls cinnamon, 1 pint vinegar ; boil 2 hours or till quite thick.

Shirley Sauce, for Meats.

(Mrs. J. M. Welty.)

Eight large tomatoes, 4 large onions, 1 green pepper, 4 tart ap- ples, 1 tablespoonful salt, 2 pints brown sugar, 1 quart of vinegar, 1 tablespoonful cloves, 1 tablespoonful cinnamon, 1 tablespoonful allspice. Hash all very fine and boil about an hour and a half.

Maitre d'Hotel Sauce.

(Mrs. Parker.)

Add to 1 teacupful of fresh made drawn butter, the juice of 1 small lemon, chopped parsley, minced onions and thyme, cay- enne pepper and salt. Beat while simmering. Serve with meat or fish.

Age PRINTING CO.

BOOK AND JOB

INVENTIVE AGE BUILDING,

COR. 8TH AND H STS., N. W.. TELEPHONE, 1516. WASHINGTON, D. C.

Have You Seen The

NEW HAMMOND TYPEWRITER?

It possesses all Old and many New advantages. JOHN C. PARKER,

619 7th Street, N. W.

WELCOME FOOT BATH,

Why go with tired feet when by using the Welcome Foot Bathli all soreness will be removed.

MRS. I. M. HOLLISTER, Sole Proprietor, Hartford, Conn;

For sale at Palais Royal, Bentley's Drug Store and Lausburgs.^