My Pet Recipes, Tried and True Part 22

SALTED ALMONDS.

MRS. BENSON BENNETT.

Blanch, put into a baking pan, and to each pound allow a tablespoonful of b.u.t.ter, stand them in the oven, watch and shake until all are nicely browned; take out and lift carefully from the grease, dust thickly with salt, and put in a cool place at once.

b.u.t.tER SCOTCH. (Original.)

MRS. E. A. PFEIFFER.

One pint of maple syrup, b.u.t.ter size of an egg, boil till stiff when dropped in cold water.

CHOCOLATE CREAMS.

MRS. EDWARD C. POWERS.

Two pounds confectioner's sugar, one fourth pound grated cocoa-nut, one tablespoonful vanilla, a pinch of salt, whites of three eggs (beaten very stiff); mix all together, and roll into small b.a.l.l.s; let stand one-half hour; then dip into the chocolate prepared thus: One half cake Baker's chocolate (grated fine), two tablespoonfuls b.u.t.ter. Warm the b.u.t.ter; mix in the chocolate. When cool dip the creams in, and set on a b.u.t.tered plate to harden.

VANILLA TAFFY.

Three cups of granulated sugar, one cup of cold water, three tablespoonfuls of vinegar. Cook _without stirring_ until it threads; add one tablespoonful of vanilla; let cool; pull until white; cut into small squares.

EVERTON TOFFEE.

MRS. FRANK LAURIE.

Put one pound of brown sugar, a breakfast cupful of cold water, eight ounces of unsalted b.u.t.ter, mix well together in a small preserving pan, stir till quite through the boil. Test the strength of the toffee as you do barley sugar.

b.u.t.tER SCOTCH.

MRS. W. R. DEAN.

Two cups brown sugar, one tablespoon water, b.u.t.ter size of an egg. Boil without stirring. Try it in cold water, and it is done when it hardens on the spoon. (Add one teaspoon vanilla if preferred). Pour on b.u.t.tered plates. Mark into squares before it hardens, and when it is cool it will break off neatly.

CHOCOLATE FUDGE.

Four cups sugar (white), two cups milk, one pound b.u.t.ter, one cup grated chocolate, vanilla to taste. Nuts may be added. Boil and beat thoroughly (as for sucre a la creme) pour on b.u.t.tered plates and cut into squares.

NUT CANDY.

Two cups white granulated sugar, one half cup sweet milk. Boil for _about_ ten minutes, and add three quarters cup cut up walnuts. Remove from stove and beat thoroughly and when it thickens pour out on b.u.t.tered plates. Cocoanut candy may be made same way. If the candy does not thicken after being beaten, it is not boiled sufficiently and can be put back on stove. Stir constantly through, if the _nuts_ are in.

PICKLES.

"Peter Piper picked a peck of pickled peppers."--MOTHER GOOSE.

CANADIAN TOMATO CHUTNEY. (Splendid.)

MRS. RATTRAY.

One peck green tomatoes, twelve large red onions, one large cauliflower, two heads celery, two heads garlic, six red peppers. Wash tomatoes and dry them; peel the onions, cut the cauliflower into small pieces, also the celery and peppers and scald and separate the garlic. When all are prepared slice the tomatoes and onions, and put a deep layer into your preserving pan mixing some of the other ingredients with them, then sprinkle with coa.r.s.e salt, and continue layer by layer until all are in the pan. Let this stand twenty-four hours, then drain the liquor off and add the following, placing all on the fire to boil at least two hours, or until soft; three pints of vinegar, three pounds brown sugar, one tablespoonful of cloves (ground), and ditto of cinnamon, allspice and pepper, one ounce of turmeric powder. Stir all from the bottom frequently lest it should stick and scorch.

TOMATO CHUTNEY.

MRS. J. MACNAUGHTON.

Slice one peck of green tomatoes into a jar, sprinkle a little salt over each layer and let stand for twenty-four hours, drain off the liquor; put the tomatoes into a kettle with a teaspoonful each of the following spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful of sc.r.a.ped horse-radish, twelve small or three large red peppers, three onions, a cup full of brown sugar, cover all with vinegar; boil slowly for three hours.

CRAB APPLE PICKLE.

MRS. J. MACNAUGHTON.

One quart good vinegar, six cups brown or maple sugar, one teaspoonful each cloves, cinnamon and allspice. Boil vinegar and sugar together, skim and add spices. Take the blossom end from the apples and put as many in at a time as will lie on the top of the vinegar without crowding and cook until easily pierced with a straw. Seal in gla.s.s fruit jars.

CHILI SAUCE.

MRS. WADDLE.

Six large tomatoes, three small green peppers, one onion, two large tablespoons sugar, salt to taste, one and one half cups vinegar, tomatoes peeled, peppers and onions chopped fine and all boiled one hour.

CHOW CHOW.

MRS. SEPTIMUS BARROW.

One peck green tomatoes chopped fine, one dozen good large onions chopped fine, two quarts vinegar, two pounds brown sugar, one tablespoon each of allspice and cloves, two tablespoons each of ground mustard, black pepper and salt, one half teacup grated horse-radish. Mix all together and stew until perfectly tender, stirring often to prevent burning. Seal in gla.s.s jars while hot.

CHOW CHOW. (Original.)

MRS. E. A. PFEIFFER.

Two gallon tomatoes, twelve onions, two quarts vinegar (malt), one quart of sugar (brown), two tablespoons of coa.r.s.e salt, ditto of mustard, and black pepper, one tablespoon of allspice and ditto of cloves.