The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1857-07-16
DOMESTIC ECONOMY.

tight cans, so as to keep all the year round, anC
re etain almost their first freshness and flavor
These receipts have all been satisfactorily test
ed, and are worth to every family ten timei
the price OF eur paPer.--Ed. Neios.l
PREsERviNo FRUIT ny HERMETrcALLY SEAL,
ISe.-Mrs. Bateham gives the following direc
tons in the Ohio Cultivator:
First, select good fresh fruits or vegetables 8
stale and fermented articles can never be pre.
served. Vegetables decomposi ng quickly, such
as green corn, green peas, asparagus, should
be preserved within six hours after being pick
ed particularly in hot weather Berries al.
ways within twenty -four hours. Peaches,
ounces, pears, apples should be peeled, and
the seeds removed before preserving
Vegetables should be partially cooked first
such as corn, peas. and tomatoes should be
boiled half an hour; asparagus a quarter hour.
To the vegetables, add half pint of the water
they are cooked in, to the quart.
Fill the can with ripe fruit adding, II desir.
ed, little sugar-simply enough to render the
fruit palstablo, and set in a vessel of water
warm or cold.) Let the water boil, and con-
tinue boiling until the fruit is ,oeH heated
hrOugh--say for half an hour. Direction has
been given to simply let the water boil, but
such direction is defective, as at this time tho
fruit in the centre Of the vessel will be scarce
ly warmed. Should the vessel bs then sea LED, ,
fermentation then takes place. The heat must
Thoroughly penetrate the contents of the vessel
As soon as the fruit is sufficiently heated, seal
the can, and the work is done.
Another way is 10 make a syrup of two
pounds Of sugar for every six pounds Of fruit,
using half pint OF water for every pound of
sugar. skim the syrup as soon as il boils and
then put in your fruit, aud let il boil ten min.
utes. Fill the cans, aud seal up hot. Some
make syrup Of half pound Of su gar to every
pound Of fruit-and some uss only a quarter
Of r pound Of fruit-while some use no sugar
at all.
To keep peaches pare and cut them up. II
thrown into cold water, they will retain their
frmness and color. Heat them in the cans as
ahove-or boil them ten minutes in a syrup.
10 this way, Strawberries, raspberries, cher.
ries, plums, peaches, &c &c, may be kept
any length Of time, in the same condition that
they were sealed up, with their flavor un-
changed For small fruit ii is best to make a
syrup without water, and boil the fruit in il
for only a few minutes.
Tomatoes should be boiled and the skins talk
en- off, aud then placed in keith aud brought
TO boil, and and Kept so ,ohiIe filling the cans
Fresh SrEwED FRUlTs.-Plums cherries.
hlockherries, peaches, pears, and all kinds Of
fruits may be kept in sealed vessels IL simply
slewed ns for the table. II will only be neces
snrv to stew the fruit adding the amount Of
sugar required to make it palatible fill up the
vessel with the hot fruit, and seal at once.
CHERnEs.-There are few persons who are
not fond of pies made OF this delicious fruit,
b Il the enjoyment of this luxury is now usu-
ally confined TO the very short time that this
fruit is ripening. Nothing is more easy than
to preserve them in such condition as always
to be at hand for this pu rpose Let them SIM
ply be stewed with as much sugar as would be
used if they were intended for present use 70
pies, and seal up while hot, in tin cans. II is
only necessary 10 keep them over the ire long
enough to allow them TO become heated tn r
,oughly, and to be sure that the sugar has pene-
trated them.
RAsrBERRiEs--These may he preserved wet,
bottled, or made jam or marmalade Of the same
as strawberries. Raspberries are very good
dried in the sun or in warm oven. They are
very delicious stewed for table or tarts.
RAsPBERRY JAM Weigh the fruit. and add
three quarters Of the weight Of sugar, put the
iormer into Preserving-pan, boil and break il
stir constantly, and let il boil very quickly;
when the juice has boiled an hour add the su
gar, and simmer half an hour. In this way
The Jam is superior in color and flavor to that
which is made by putting the sugar in at first.
RED OR WHITE CURRANT JAM.-Let the fruit
be very ripe; pick IL clean from the stalks;
bruise It, and to every pound put three quar-
ters OF pound OF loaf-sugar; stir it we'll, and
boil nall an hour then add the sugar; boil aud
skim.
GREEN CGRRANT JAM.-Wsigh equal portions
of unripe red currants and sugar, set the fruit
over the fire, at some distance, with a small
part of the sugar, breaking the fruit a little
that the juice may prevent it burning; stir il
continually ard let it remain for quarter Of
an hour, then add the rest Of the sugar, and
boil for quarter Of an hour longer.
BLAcKBERRY JAM.-The common blackberry
requires to be gathered ripe and dry, to be care
fully picked. boiled for half an hour, and then
hall the weight Of moist sugar added and boil
Cd up again for ten minutes. 1t is a most
preserve for children.
A SECRET ron A FARHER's WITE.-WhiIe |
the milking of your cows is going on, let your |
pans be placed in kettle of boiling water
Turn the milk into one Of the pans taken from
The kettle, and cover the same with a lot Of
hot pans, and proceed in a like manner with |
The whole of the milk, and you will have dou
Die the quantity Of sweet and delicious butter.
NN~NfN AetJs
MoLAssEs Cur CAKE.--Five cupfuls OF -four;
i've eggs; two cupfuls Of butter; two cupfuls
II sugari two cupluls Of molasses; one cupful
II milk; half cuPful Of gngeri half cupful
II allspice.
SoFT GINGERBREAD.-The ingredients arc one
'upfu Of sugar, one cupful Of molasses, three
'ggs, three eupfuls OF -four, two tablespoon
uls Of ginger, one tablespoonful Of pearl lash,
md ha tho same quantity Of cloves.
How TO WASH Flannel Some washerwo-
men possess quite a kaaek IN washing flannel,
o as to prevent il fulling. II is not the soap
uds, nor rinshg waters, that thicken up fan
el IN washing. bat the rubbing OF Il. Cloth
; fulled by being "pounced and jounced" in
he stocks Of the fulling- mill with soapsuds.
The action Of rubbing flannel on the wash
oard is Just the same that Of the fuling-
lill. Flannel, therefore, should always be
'sshed In very strong sOapsuds, which will
emove the dirt and grease, by squeezing, bet
" than hard rubbing will Ia weak soapsuds.
should also be rinsed out OF the soap in warm
'aier, and never in cold, as the hbres Of the ,
,ool do not shrink up as much in warm wafer
Tier coming out of the warm soapsuds. Great
are should be taken TO rinse the soap com
lelely out Of the flannel. This advice will
'Ply TO tho washing Of blankets, the same as !
does to the washing Of Aannel.-Sei. Amer.
Lucy STONE in a lectura in Ran ,