Boil 12 tender heads of asparagus in a very little salted water. When done, drain and chop. Have ready a pint of drawn butter, with 2 raw eggs beaten into it, add the cooked asparagus, and season with salt and pepper, squeezing in the juice of half a lemon. The butter must be hot, but do not cook after adding the asparagus. This accompanies boiled fowls, stewed fillet of veal, or boiled mutton.
About 1/2 pint of button mushrooms, or an equal bulk of mushroom flaps, wiped carefully and cut into small pieces. Put into a cup of boiling water with a tablespoon of butter, and pepper and salt to taste. Let simmer very gently for 10 minutes. Then thicken with a tablespoon of flour mixed with a tablespoon of butter. Add the juice of half a lemon. Serve with roast meats.
Pick the meat of a hen lobster from the shell, cut in small squares and set aside. The spawn is under the tail. Pound it smooth with 1/2 tablespoon of butter. Then rub through a sieve. Melt a full cup of butter; add to it a tablespoon of anchovy sauce (or a teaspoon of essence,) a pinch of salt, cayenne, and pounded mace, and the sifted spawn. Mix well, add the lobster, heat till near boiling, but do not let boil, as the color will be spoiled. Serve with turbot or salmon.
After soaking 2 anchovies in cold water for 2 hours, put them in a pint of cold water in a stewpan, and let simmer until the fish are dissolved. Strain the water, add 3 tablespoons vinegar and a cup of melted butter. Let simmer 15 minutes longer. Serve with boiled fish or meat.
Stir 2 tablespoons of anchovy essence into a cup of melted butter. Season with a pinch of cayenne and mace. Let boil up for 1 or 2 minutes.
Mrs. J. R. Flanders, Joliet, Ill.
Twenty-four large ripe tomatoes, 7 white onions, medium size, 2 small green peppers - all chopped fine; 5 cups vinegar, 2 tablespoons salt, 1 cup sugar - heat vinegar and sugar, add the other ingredients, boil 1 hour; seal up. Spices may be added, if liked - about a tablespoon each of allspice and cinnamon, less of cloves.
Mrs. E. B. Baldwin.
Two gallons green tomatoes sliced, 12 large onions sliced, 2 quarts vinegar, 1 quart sugar, 2 tablespoons each of salt, ground mustard, and black pepper ground, 1 tablespoon each of allspice and cloves. Stew till tender, seal in glass jars.
Mrs. A. W. Stewart, Logan, Iowa.
1 peck green tomatoes. 4 onions. 8 green peppers.
1 quart small pieces of horse radish. Chop fine, and sprinkle with I cup salt. Let stand over night. Drain carefully, and add 1 cup sugar.
1 tablespoon each of cinnamon, allspice, cloves.
Cover with vinegar, and cook 4 or 5 hours slowly. Put away in a stone crock. If preferred, take 1 cup of grated horse radish and add when cooking, instead of using the cut pieces.
Mrs. Albert Willson, Johnson Junction, Ky.
1 gallon cabbage. 1 gallon tomatoes.
1 quart onions. All chopped together.
3 tablespoons ground mustard. 2 tablespoons ground pepper.
2 tablespoons cloves.
3 gills mustard seed. 1 gill salt.
1 pound sugar. 3 quarts vinegar. Boil together an hour or two, stirring well.