The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1858-10-21
DOMESTIC ECONOMY.

DRIED PE-PLANTs.-We published
last year a good suggestion, from an
excellent housewife of Mcridon, in re-
gard to drying rhubarb for pies in win
ter Tender stems are to be cut up, OK
actly as if intended for pies now, and
dried like apples, strung and hung up
in the sun. 1t dries away very much,
but does not lose its acid properties and
is, according to good testimony, Just as
good as when fresh
The remark is often made, that things
in their season taste better than at anv
other time. We hold this to be an err
| Iror. If we can preserve articles of food
or raise them out Of season, their rarity,
if they are really good, adds additional
relish. Lamb and peas in April actual
ly taste better than they do in July,
even if the peas arc not quite so fresh,
and so it is with rhubarb pie in January.
APPLE BREAD.-A very light pleas
ant bread is made in France by a mix
ture Of apples and -four, in the proper
tiOn Of one of the former to two Of the
latter. The usual quantity of yeast is
employed as in making common bread,
and is beaten with flour and the warm
pulp Of the apples after they have boil
ed, and the dough is then considered as
set it is then put in proper vessel, and
allowed to rise for eight or twelve hours
and baked in long loaves. Very little
water is requisite; none, generally, if
the apples are very fresh.
PIcELEs.-As this is the season for
putting up pickles, a correspondent of
the Commercial sends to that paper the
following recipe for making the best
that can be made:
A peck of green tomatoes sliced; one
dozen onions sliced; sprinkle them with
salt and let them stand until. the next
day, then drain them.
box Of mustard; J ounce of ground
black pepper; 1 ounce of whole cloves;
l ounce Of yellow mustard Seed ounce
of allspice Put in the kettle a layer
Of spices, and one of tomatoes and
onions, and enough vinegar to cover
them. Wet the mustard putting it in.
Let the whole boil 20 minutes, and you
will have a pickle of such exquisite fla
vOr that when once eaten the memory
Of it will continue pleasant to your dy-
ing day, even if you should live to
hundred years and more. H.H.
SWEET PICKLE CUCUMBER AND Musk
MELON.--Take two lbs. Of sugar, one
of cinnamon, to one pint of vinegar;
boil together and skim, then take ripo
cucumbers, pare, take out the pulp,
cut them into strips one inch thick,
throw them into cold water few mo-
ments, add them to the pickle, and
boil until clear; or you can stick a quill
through. For muskmelons, take them
just as they ripen, before they get mel
low, and prepare them the same as Gu
oumbers. When done, put into stone
jars, cover tight, and set in n cool place,
and you will have a delicious pickle,
ready at all times. @. r. D.
To DESTROY ANTs,-A strong solu-
tion of chloride Of lime, sprinkled about
the places whore they frequent, we have
found an edectual remedy for both the
red and black ant. AS an experiment,
1 sprinkled some of this solution on
an ant-hill, long inhabited by black
ants, and in a few days I found that the
whole colony had left for parts Jun
known Cores. Of Rural New Yorker.
Corn OYSTERS. Take dozen ears
Of cOrD (tho white Hour corn ie tho
best,) crate it off the cob, add to it one
pint of new milk, two toaspoonfuls Of
ground pepper, one of salt, teacup of
four stir together, and fry them small
in hot butter like griddle cakes. Send
them to the table hot and covered. To
beeaten with butter Good at any meal,
but fine for tea, and very much resom-
bling oysters.