Indiana American. [volume] (Brookville, Ind.) 1833-1861, 1855-09-14
as.iaI aaipes.


" "hu sco ioi youfseif.
Tenate sauce.
Scald and peel your tomatoes.
To nine or ten take n piece Of but
ter the size Of an egg, add pep
per and salt, and a very little SUI
gar, but no water. Cook IL an
hour, but stir it often.
Peach Jam.
Gather the fruit when ripe, peel
and stone them, put them into
the pan, aud mash them over the
fire till hot, rub them through a
sieve; and to each pound Of pulp
add a pound Of white sugar and
half an ounce Of bitter almonds,
blanched and pounded; let il boil
ten or fifteen minutes, stir and
skim IL well.
Temate Pies.
Cover the bottom with altern.
ate layers Of sliced tomatoes. ripe
and sound, and bread, crumbled
fine, with butter and spice 10 taste.
put il in u bake pan with loaf
bread sliced fine, and sprinkle
fine sugar over each layer Of to-
matoes as it IL put in. Cover
with sliced bread, and bake as you
do other pies.
Green Corn Padding.
Take young green corn aud
crate IL in a dish. To one pint of
this add one egg we'll beaten, a
small tea cup OF flour, half q cup
Of butter, some salt and pepper,
and beat we'll together. A table,
spoonful Of the butter will make
n cake the size Of an OYSTER
Fry them a light brown, aud when
done butter them. If cream is
at hand, IL is better than butter.
Preserve your ourranss.
If you wish 10 preserve them
for the future use cut them care
fully from the stalks, 50 that the
skins may not be broken. Put
them into perfectly clean aud dry
bottles, adding gradually us you
Gil them, ten ounces Of finely siit-
ed loaf sugar so that tho sugar
may fall on each layer Of currants.
Fill the bottles, and seal the corl<s,
and they will keep till nature fur
nishes you with a new crop.
ourrsnt Jelly.
Mash your fruit with a wooden
spoon, and squeeze the juice thro'
your jelly bag. To every pint Of
juice allow pound Of white SIT
gar. When the sugar is dissoly-
ed add a piece Of isingglass dis
solved in warm water to clarity
the jelly. A quarter Of an ounce
Of isingglass to five pints Of juice
will be sufficient. Boil and skim
it till a jelly is formed; then take
II of the fire and put in glasses
while warm. The next day put
brandy paper over them and paste
them.
To make Fruit Pies.
No under crust should be made
to apple or any other fruit pie
II is always heavy and not fit to
eat. Place a narrow rim Of paste
around the edge of the plate, and
fill with the fruit, either raw or
stewed, and cover IL. The juices
will be retained much better, and
it will save a sight Of -four and
butter, which is no tri1ing consid-
Grafton in these days, and what is
OF more consequence, save dys-
pepsia, which costs more. After
cutting, they are taken out with u
spoon.
Tomato.
There are rs many ways Of
cooking this vegetable as there
arc tastes. We find the following
answer to our purpose Drop the
fruit into scalding water, which
will cause the skins to come of
easily; place them in a glass or
porcelain vessel with a table,
spoonful Of sugar to every quart
Of skinned tomatoes, AID stew;
when the tomato is we'll done, take
up, add some crumbs Of light
bread with a lump Of butter I;
place in shallow vessels and bake,
they are very nice when stewed,
but when baked are delicious.
Green Corn Pudding.
This Is one OF the numerous
rural Injuries which the farmer
has always the power to obtain at
small expense. The following is
the receipt for making it,
Take Of green corn, full in the
milk twelve ears, and CRATE it,
10 this add one quart OF sweet
milk, one-fourth Of a pound Of
fresh butter, four eggs, well beaten,
pepper and salt as much rs may
be deemed necessary; stir the in
gradients we'll together, and bake