Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1858-08-07
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How TO MAKE PINE APPLE PRrsERvE.-
Twist off the top and bottom, and pare off .he
the rough outside Of pine-applps; then weigh
them, ond cut them in slices, chips, or quar-
ters or cut them in four or six. ard shape
each piece like whole pineapple to each
pound of fruit put teacup Of water; put il
in preserving kettle: cover it, and set it
over the fire, aud let them boil gently until
they nre tender and clear; then take them
from the water, by sticking fork in the cen
tre of each slice, or with a skinner into
dish. Put to the water white sugar, pound
for each pound Of fruit; stir it until it is all
dlssoved then put in the pineapple cover
the kettle, and let them boil gently until
transparent throughout when it is so, take
it out, let it cool, and put it in glass jars
as soon as the sirup is little cooled, pour it
over them; let them remain in cool place
until the next day, then secure the jars as
directed previously. Pineapple done in this
way is delicious preserve. The usual man
ner Of preserving it, by putting into the sirup
without first boiling it, makes 1t little better
than sweeteued leather.
How TO MAKE TOMATO FIGs.-Pour boil
ing water over the tomatoes in order to re-
move the skins them weigh them and place
them in stone jar, with as much sugar as
you have tomatoes, and let them stand two
days; then pour off the sirup, and boil and
skim it until no scum rises Then pour it
over the tomatoes, and let them stand two
days, ms before. and 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 srup until drying weather. Then
place on large earthPn plates or dishes, and
put them in the sun to dry, which will take
about week, after which pack them down
in small wooden boxes, with fine white sugar
between every layer. Tomatoes prepared in
this manner will keep lor years.
Use OF SALT IN COOKING VEGETABLES.
German professor says that if one portion OF
vegetables be boiled in pure distilled or rain
water and another in water to which q littls
/ salt has been added, decided difference is
perceplble in the tenderness Of the two.
Vegetables boiled in pure water are vastly
inferior in flavor. This inier,ority may 60 So
far in the case OF onions that they are almost
entirely destitute of either taste or odor
though when cooked in salt water, in addi-
tiou to the pleasant salt taste is pecuiar
sweetness and strong aroma. They also
contain more soluble matter than when cook.
ed in pure water. Water which contains
i20th of its weight Of salt is far better for
cooking vegetables than pure water. because
the salt binders the evaporation of the solu
able and havoring principles Of the vegeta
bles.
ONELErTE SoUFFLE.-ExceIlent. Six eggs
beaten separately-:he whites aud yoks in
the yok beat four tablespoonslul of powdered
sugar, and the grated rind of half a lemon ;
add gradually the whites well beaten bake
eight minutes. This must be put on tho
table Immediately after taking it from the
! oven, or it will fall.
GRASpMoTuER's CAKE Six eggs IL ia.
blespoons of lard; ! teaspoon of salt, aud |
| cup OF sugar. Cut the dough in smell pie.
ces, roll thin, and cut the centre in narrow
strips, leaving the ends whole, Gry in hot
lard, and il you say they are not good, it will
be because you don't make them as grand
mother did.
lloT WATER CAKE.-One cup of molasses
| cup of boiling water; ! cop of butter :
cups OF -four, ia little moro than level full :;
teaspooniuls Of saleratus ginger or Glove,
10 your taste.
SILVER CARE.-The whites OF 8 eggs O
cup OF butter; cups OF sugar "a cups o
iouri cup of sweet milk . teaspoonful o
soda; | OF cream tartar.
A PEEs.-l h. of butter, | do. sugar,
eggs, -four enough to make a very soft doup eli
roll out and cup in shapes bake iu squicl
lvyeS.