Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1866-09-19
r, Z g p + 8

Ham 10 PreserUe Watermelon Kind. -
True economy consists in putting to a
GOOD use whatever we have, and not,
as many people suppose, in going but
half clad, and making meals upon moth
ing. and having it warmed up for next
day. We find the following recipe in
an exchange, which is reprinted for
the benefit of our lady readers. OF
course, we cannot vouch for the truth
of the statements made, as we have
never tested it in our family Water
melon rinds are plenty nowadays and
if they can be preserved, we see no
reason why they shouldn't be. How
ever, the following is the recipe, read
it, and Judge for yourselves;
"To a bucket Of cold water, put IN
two handfull8 of lime cut yonr rihd
(either watermelon or canteiope-Jhe
latter I prefer); let it remain twenty
four hours: turn it often from the Dot
tom; after taking it out OF the lime
water, put it in cold water to soak out
the taste Of the lime; change the wa
ter often have some grape leaves and
strong alum tea to scald the rlnd IN;
after covering the rind with the alum
water, place the grape leaves over 1t,
and cover it with thick cloth, so they
may be a good green color; let them
boil in this about ten minutes; then
drop them in cold water; bolla strong
ginger tea. enough to cover the rind
well; when you find it strong, drop
your rind in it, and let it boil in that
until you can taste it through the rind
when you break it in two. To every
pound of rind allow one and a half
pounds of white sugar (the rlnd you
must weigh as soon as you cut it, be-
fore you put it in the lime) and sutfi
cient water to allow it to boil a long
while; as soon as the syrup commences
to boil well, put in your rind, and keep
it cooking slowly until the rind will
look perfectly transparent; it takes
some time to get perfectly done; the
syrup, when it is perfectly done, will |
be as thick as honey"
Best Corn Bread. i think none of all !
the good corn bread recipes printed in
your invaluable Agriculturist, are quite
equal to ours, made thus: Make a
thick batter Of l quart of sweet milk
and l quart of butter-milk, l table
spoonful saleratus and of salt, tea
cup molOsses, = teacupfuls Of wheat
-four Cor shorts), and corn meal to
thicken it,. Bake two hours in an
oven little hotter than for wheat
bread.-A loaf still nicer, especially for
poor teeth, is made by using half the
above quantity, steaming it three hours
and then baking enough to just brown
the top nicely" Laura" Cooper,
Michigan.
Bro1on Bread-Mix cups corn
meal, 3 cups rye -four, ] cup molasses
with teaspoonful of soda dissolved in
it, with a suficiency of cold water.
Bake IN Il covered dish, about three
hours, in slow oven-A Friend.
Corn Doagers.-Salt and scald sifted
corn meal. When cool wet the hands
in cold water and mould into cakes
like biscuits, but not very thick. Bake
rather slowly, on a griddle, in hot fat,
browning first one side and then the
other. Split open and eat while hot,
with butter or syrup, or with meat
and gravy Contributors name not qiU
en-.
Meat Bals.-A good way to use bits
Of cold meat. Cold beef or pork,
chopped very fine, put into d dish with
an egg to each J 10, crumbs of bread
soaked and mashed fine, 2 onions Tif
liked] chopped well season well with
salt if fresh, and with pepper. Make
into small cakes and fry in plenty of
lard.-M L. B.
Carrot Sauce.-Scrape and thorough
ly clean the carrots, slice in very thin
round pieces, boil tender, and then
cook dry. For each quart of slices
pour oyer a cup Of cream, season with
salt and pepper and let them boil up
for moment. Serve hot. Thus pre-
pared they will be relished higbIv.
even by those who do not like carrots
any way.-Mrs. n. LgaHs, Muscatiue.
Iolca.
Ctaret Vine Stajns.-A Wilbraham
(Mass.) subscriber says that these NAV
be removed from table cloth by rub.
blng the spot: as soon as made. thor.
oughly with common salt. When
washed, the stain will entirely disap
pear.
10 Color ScarleE-For one pound of
cloth or yarn, mix in warm water,
ounce cream OF tartar and | ounce mi.
Verlzed eochineal; add , ounces muri.
ate'of TIN. Stir until it scalds, then
put IN the cloth or yarn.-Housekecoer
MH