Foods Recipes

4 lb Small yellow tomatoes

2 Lemons

1 tb Ginger root

3 1/2 lb Sugar

1 tb Whole mace

Wash tomatoes, and prick each one with a fork. Add sugar, 1 lemon sliced thinly, and juice of 1 lemon. Mix. Tie mace and ginger root in thin cloth bag. Add to tomatoes. Heat slowly and simmer gently until fruit is transparent. Remove tomatoes. Boil sirup until thick. Add tomatoes and heat to boiling. The Household Searchlight

1 ts Cumin seeds

1 ts Coriander seeds

8 Dried chilies

1/2 ts Ground cinnamon

1 ts Salt

1/2 ts Ground cloves

1 tb Chopped lemon grass

2 tb Chopped shallots

1 tb Chopped garlic

1 tb Yellow curry powder

Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.

3/4 c Sugar

3/4 c Dry mustard

1/2 c Cider vinegar

1/2 c Dry white wine

3 Eggs

An interesting contrast of hot and sweet flavors. In top of double boiler or heatproof bowl, with small whisk beat together all ingredients until well blended and smooth.. Stir over simmering water about 8 minutes or until thickened and smooth. Pour into small sterilized jars; cover and refrigerate. Serve as condiment or use as glaze for meats. Keeps several months. Makes 2 cups. Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2 grams fat, 24 mg cholesterol. Recipe from:The Collector's Cookbook, Gifts From Your Kitchen. The Woman's Day Magazine 11/24/81. Produced by Anna-Lisa Olsson Woman's Day Food Department #306. Copyright 1981 CBS Publications, The Consumer Publishing Divisions of CBS Inc. All Rights reserved.

12 oz Fresh or frozen cranberries

1 c Sugar

1 1/4 c Water

Juice and grated rind of 1 -orange Wash cranberries and pat dry. In a 2-quart saucepan combine sugar, water, orange rind and juice. Cook, stirring over medium heat, until sugar dissolves. Add cranberries to sugar syrup, bring to a boil, and cook until cranberry skins start to break or pop, about 1 minute. Remove cranberries from the heat and pour into a 3-cup bowl or storage jars with lids, to cool. Sauce can be stored, covered, in the refrigerator for up to 10 days, or placed in airtight jars in the freezer for up to 3 months. (Leave 1/2-inch space between sauce and jar lid.) Posted by Stephen Ceideberg; December 13 1991.

3 lb Of white figs

3 Oranges

6 3/4 c Sugar (3 3/8 pounds)

3 Lemons

Makes about 9 half-pints. Wash, peel and chop the figs. Wash and chop the oranges, including the rind. Put figs and oranges in a preservng kettle with the sugar. Place on low heat and cook, uncovered, about 45 minutes, stirring occasionally. While this is simmering, wash, very thinly slice and seed the lemons. Cook them in a small amount of water until tender and drain. About 15 minutes before the fig mixture is done, add the lemon slices. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Jams and Jellies - 1975