The Highland weekly news. [volume] (Hillsborough [Hillsboro], Highland County, Ohio) 1853-1886, 1861-09-19
Domestic Recipes

ter Jhey nave grown to their full size,
and slice them thin; scald them an in.
stant in salted water; then lay them in
a jar with vinegar, cloves, and CHINA
mon.
PICELED CUCUMBERs. -- Wash and
cover them with a cloth; turn over them
a weak brine, boilinghot; cover closely.
Let them remain a few days, then rinse
the brine from them, and remove to cold
vinegar, with horso-radish and spices to
suit keep covered closely.
TOMATO AND ONION P1oELEs.-To
one quart Of vinegar, add half pound
Of brown sugar, haitian ounce of cloves,
and ono ounce Of cinnamon buds. Sc
lect small onions; boil ia tho vinegar
three minutes; skim them out when
cool, lay them out in q crock; frst a
layer Of onions, and then tomatoes, Jtho
small plum tomato is the bost;) and
when the vinegar is cold, pour it over
them, and set it in a cool place.
RIFE ToMAToEs.-Piok them before
ripe enough to be soft; wash and prick
themj make brine so strong that it
/ will dissolve all of tho salt, boil and
skim, and when cold pour it on tho to-
matoos. hct them stand eight davs:
pour off, aud put on a weak vinegar.
which let remain the same length Of
time; then remove, put on strong vine
gar, and whatever spices suit your taste;
tic up and put away. You will have
nice pickles, and those that will keep.
For PICKLING PEACuEs.-Paro the
fruit, then add one-half pound sugar to
every pound of fruit. Put them in q
ijar; layer of fruit, and then a sprink-
ling of sugar, and Let them stand all
night. To the juice thus expressed
add vinegar enough to cover them, cook
short time, and they are done. Spice
as you please. ] learn from a German
lady, Can excellent housekeoper,) that
4 a piece Of horse.radish root put into q
jar with any kind Of pickles will pre-
vent any scum from rising.
WATERMELON PICKLEs.--Ten pound.
of watermelon rinds boiled in pure wa.
ter until they are tender; drain the wa
ter of, then make syrUp Of two pounds
Of sugar, one quart of vinegar, half an
ounce Of cloves, and one ounce of Gin
namon; the syrup to be boiled and pour
cd over tho melon rind boiling hot.
Drain the syrup off and let it come to a
boil, and pour it over the melon three
days in succession, The riads prepar.
ed ia this way far surpassos any pickle
l ever tasted. 1t will keep from one
year to another.
PEARS FOR THE TEA TApLB.-Take
ripe pears; wipe them carefully; place a
layer, stem upward, in a stone Jar,
sprinkle over sugar; then set in another
layer of pears, and so on until the Jar
us filed. TO every gallon, put in one
and half pints of water Cover the
top of the jar with pic crust, and set in
a slow oven for two hours.
BAKED TONAToEs.-Aftcr removing
the skin by pouring boiling water over
them, cut the large ones in two or more
pieces, and put them ia baking dish,
and season by using salt, pepper, sugar
and butter. A little flour and water
should be added, and they should be
baked in a hot oven for an hour, when
they will be found delicious and health
full
MARBLE CAKE.--Whites of eight
eggs two cupfuls Of white sugar; two
and half cupGuls Of flour; one-half cup
tul Of butter; ono-halr cupful Of sour
milk ono-half toa-spoonful of soda; ono
tea-spOonful of cream tartar. Then
take Same proportions, using red sugar
sand in place of two cupfuls of white
sugar, put it in pans, first layer Of
white aud then the pink dough, and YOU
will have a beautiful cake. When cut,
it will bo in waves of pink and white,
LoAT CAKE.--Tho old fashioned loaf
cake which our mothers used to make
NOT too rich to put in our school bas,
kots for lunch, and yet one of the most
excelleat Of all the many sorts Of cake
may be prepared on bread d-making
days without much trouble, by taking
three cupfuls of bread dough, two eggs,
half a oupful Of milk, and teaspoonful
of soda, working these thoroughly to-
gether; stir in half pound Of raisins,
with nutmeg or other spices; let it raiso
until night, and bake in a moderate
oven.