1 pint onions - chopped very fine 2 tablespoons salt 1/4 cup lemon juice
Cook the tomatoes, celery and onions covered until very tender and quite thick. When almost done, add the salt. Add the lemon juice at the very last.
1 slice onion
1/2 teaspoon salt
1/2 teaspoon Harvey's sauce
3 tablespoons milk
Fry a slice of onion in butter; then mix together half a teaspoon of salt, one-half teaspoon dry mustard, one-half teaspoon Harvey's sauce, one teaspoon flour, three tablespoons cream and the same of milk, pour it over the onion in the saucepan, and boil five minutes; lastly, slice in a moderate sized boiled beet. This is to be eaten cold.
1 pint condensed tomato
1/2 cup lemon juice
4 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon cloves
4 tablespoons grated onion
Cook the condensed tomato slowly one-half hour. Add the grated onion, sugar, cloves, cinnamon, and cook one-half hour longer. Then add the lemon juice.
Canned tomatoes may be used instead of condensed tomatoes, in which case it will be necessary to use three pints. Cook them until reduced to one pint. Rub them through a colander, and proceed the same as above directed.
Soak six salt pickles in water about six hours. Then drain. Chop two sour apples, one large onion, with the pickles, and mix all thoroughly in a bowl, and sprinkle over them a scant half teaspoon of white pepper, a heaping tablespoon sugar and a pinch of salt if necessary. Pour enough white wine vinegar over all to just cover.
Take one-half peck green tomatoes, two cabbages, nine onions, twelve cucumbers, six green peppers and one-quarter pound mustard seed. Chop all very fine. Make a strong brine of salt water, and boil the chopped piccalilli in it for about five minutes. Remove from the fire, and press out every drop of the brine; then mix in the mustard seed, and put all in a stone crock. Boil a gallon of pickling vinegar, and pour over hot. It may be used as soon as cold.
Take one pint of milk and one dessertspoon of essence of rennet.
Warm the milk to blood heat on the fire, remove, and then add the rennet; let it stand aside until set, about an hour. Place the curd on a hair sieve, and put a plate on top of it, applying gentle pressure for about a minute, and then place a five pound weight on the plate and leave it to drip for about a quarter of an hour. Remove the weight and plate, scraping up the curd into a heap, and repeat the pressing process, in all about three or four times to the hour. At the end of the hour an eleven pound weight may be put on and left on for another hour, at the end of which time the curd will be free from whey and of the consistency of tender fish. Fresh country milk will take a much less shorter time to set, say ten minutes, and require less rennet. Another way of getting the whey out of the curd is to hang it up in a cheesecloth to drain. This will take several hours, but the result is satisfactory. Curd may be flavored with vanilla, ginger, nutmeg, etc., added to the milk before warming.