The Ashland union. [volume] (Ashland, Ashland County, Ohio) 1854-1868, 1856-08-13

BAKED SWEET APPLEs.-Wash well
the apples place them in a pan with a
very little water, that the juice may not
burn, if they are to be cooked in a brick
oven ; then put the apples in a jar, COW
err them close, and bake them five or six
hours. Sweet apples should be baked
long after they are tender.
CoDDLED APPLEs.-Take windfalls, or
fall apples; wash them, and put half a
peck inro a preserving-kettle {; add half
a cup of water, sweetened with a large
cup of sugar, or half a cup of molasses.
Cover them, and boil gently until ten
der.
To PRESERVE PEARs.-Take small,
rich, fair, fruit, as soon as the pips are
black; set them over the fire in a kettle,
with water to cover them let them
simmer until they will yield to the pres
sure of the finger, then with a skinner
take them into cold water; pare them
neatly, leaving on a little of the stem,
and the blossom end pierce them at the
blossom end to the core, then make a
syrup of a pound ofsugar for each pound
of fruit when it is boiling hot, pour it
over the pears, aud let it stand until
the next day, when drain it off, make it
boiling hot, and again pour it over; af-
ter a day or two, put the fruit in the
syrup over the fire, and boil gently ur-
til it is clear; then take it into the jars
or spread it on dishes, boil the syrup
thick, then put it and the fruit in jars.
How TO MAKE TOMATO FIGs.-Pour
boiling water over the tomatoes in order
to remove the skin; then weigh them
and place them in a stone jar, with as
much sugar as you have tomatoes, and
let them stand two days; then pour off
the syrup, and boil and skim it until no
scum rises. Then pour it over the to-
matoes, and let them stand two days, as
before, then boil and skim again. After
the third time they are fit to dry, if the
weather is good if not, let them stand
in the syrup I'll drying weather. Then
place on large earthen plates or dishes,
and put them in the sun to dry, which
will take about a week, after which pack
them down in small wooden boxes, with
fine white sugar between every layer
Tomatoes prepared in this manner will
keep for years.
TOMATO PREsERvEs.-Take the round
yellow variety as soon as ripe, scald and
peel then to seven pounds of tomatoes
add seven pounds of white sugar, and
let them stand over night. Take the
tomatoes out of the sugar, and boil the
syrup, removing the scum. Put in the
tomatoes, and boil gently fifteen or wen
ty minutes; remove the fruit again and
boil until the syrup thickens. On cool
ing, put the fruit into jars and pour the
syrup over it, and add a few slices of
lemon to each jar, and you will have
something to please the taste of the
most fastidious.
= EAho In AIO1 A1Nh,
juicy, but not very ripe pears; put them
into a saucepan with cold water to Gov
er them set them over a gentle fire
and simmer them until they will yield to
the pressure of your finger, then put
them into cold water; pare them with
the greatest care, so that not a single
defect may remain make a syrup of
three-quarters of a pound of white SUI
gar for each pound of fruit, and a cup of
water to each pound of sugar when the
the syrup is clear, and boiling hot, put
in the pears, boil them gently until they
are done through and clear, and the
syrup is rich now take them with a
skinner into glass jars; boil the syrup
thick, then mix with it a gill of white
brandy to each pint, pour it over the
fruit, and, when cold, put paper and a
close-fttiDg cover over.
A NICE DISH FOR BREAKFAsT.-Take
one egg, and beat it up, add a teaspoon
full of salt, and pour in about two-thirds
of a pint of water, then slice some bread,
dip it In, and fry in a little butter
Serve warm, and you will find it an ex-
cellent dish.
THE BEST Ice CREAM.-Our best con-
PETITIONERS, in making their creams, use
about 8 OF. of loaf sugar to every quart
of cream. To flavor four quarts of
cream with vanilla, requires a bean aud
a half, boiled in a little milk. If with
lemon, the outer rind of three lemons
should be grated very fine, or sig drops
of oil lemon for every four quarts of
cream. Four quarts of good cream will
make seven quarts of ice cream, if well
beaten while thin, milky cream, will
increase but little, and never become
perfectly smooth. The ice should be
fine, and put in the freezer with alter
nate layers of salt-say about two quarts
of salt to an eight quart freezer-the
ice and salt as they work down to be
filed up.
To MAKE PURE WHITE SoAP.--Take
soda in crystals, and put it into a barrel,
with a layer above of quick lime, and
pour a water upon it, suffer