Kitchen Recipes.

Te Aroha News, Volume VII, Issue 431, 25 December 1889, Page 5

Kitchen Recipes.

Corn Pudding.— Two cups of corn boiled and cut from the ear, one pint of milk, two eggs, salt to taste. Beat the eggs until very light ; add the other ingredients ; put the'mixture in a buttered pudding dish and bake about forty minutes. Chow Chow. — One peck of green tomatoes, five onions, three heads of solid cabbage, one dozen green peppers. Chop each separately and then mix together and put in a coarse linen bag and drain over night. Put in a porcelain kettle three pounds of brown sugrr, onehalf teacupful of grated* horse-radish, a teaspoonful of ground, black pepper,' a teaspoonful of ground mustard, a tablespoonful of whole, white mustard and a tablespoonful of celery seed. Cover with vinegar, boil and pour on pickles in jar. If you wish it to be yellow, add curry powder to the vinegar. Gkeen Tomato Pickles. — Pick your tomatoes before they begin to ripen or if there has been any frost, take off the stems and wash, cut in slices, not too thin, and put in a jar with salt between the layers, and leave twenty-four hours. Strain through a colander, prepare vinegar in a poiceiain kettle, and when boiling put in as many tomatoes as will cook well. Be ccreful not to leave them in long. Skim out into a colander, and drain bofore putting them in a jar. After they are all cooked prepare new vinegar ; to every four quarts add two pounds of brown sugar, one ounce of whole cloves, two ounces of ground cinnamon tied in a bag, five or six large, green peppers (seeds taken out) chopped tine; boil together in vinegar fifteen minutes, and when nearly cold pour on tomatoes. Ecu Lumokadis. — Egg lemonade is the very quintessence of all that is delicioua in the way of a refreshing and nutritious summer drink, if rightly made— which ib very seldom is. We [Farmers' 1 Review) have our recipe from a gentleman whose friends declare that if in his course at Yale he acquired nothing else, he should be satisfied with the proficiency it brought him in the manufacture of this beverage. The necessary utensils are a lemonade glass and shaker, with a small wooden pestle, all of which will costlscentfi at a house-furnishing store. Extract the seeds from the half of a large lemon and put into the glass with three lumps of pugar. Press and work with the little pestle until the juice is extracted and the skin soft. This draws out the zosfc from the rind and adds greatly to the flavour. Add two tablespoonfuls of sugar, as much finely cracked ice, and a raw egg, and fill nearly full with cold water. Invert the tin shaker over it and shake well. It cannot bo made at its best without ice, and it ia necessary that this should be very finely cracked. Put two straws in the glass when you hand it to your friend, and don't begin the task if the crowd is a large one unless you are strong of arm and steady ot purpose. It cannot be made satisfactorily in large quantities.