Columbia democrat and star of the north. [volume] (Bloomsburg, Pa.) 1866-1867, 1866-08-29
AGRICULTURAL.
DOMESTIC RECEIPTS.

UlJu1OLlO hEJEflI lOs
CANNING PEACHES Put into nice
porcelain or brass kettle any desired quanti-
tv of water, sweeten with pure white sugar (;
when boiling, thow into it either whole or
stoned peaches as desired Let these also
boil to a certainty, when, with a prong or
fork ill one bottle with the fruit, afterwards
covering with the boilingjuice Let the bot
tie be quite full, cork and seal, or cover with
the lid Immediately, completing one bottle
at a time. As the fruit is exhausted in the
kettle more should be added, also some boil
ing water from the tea kettle, and sugar as
the supply of juice diminishes. Be careful
to season the bottles with warm water before
filing with the boiling fruit, or you viii be
very likely to crack many Of them. 1t will
be of no use for you to allow the fruit to re-
main in any bottle, however slightly fawed
or cracked, as thecontents will notkeep In
such case the fruit should be returned to the
kettle, brought to boil ndplaced in per
feet bottle, but there is no necessity for
cracking or injuring one in ten thousand
Do not allow yourself to be more than few
seconds in filing and completing entirely,
each bottle Care should be taken not to
place bottle after filing and while hot, near
to any very cold substance for instance, ON
a cold plate, marble, stone shelf, table, or
against the stone wall, and in no case sprin-
kle with cold water Any one understand
ing the principles ofheat and cold will per-
ceive Immediately the commonsense Of these
directions.
ROASTING AND FRYINa MEATS. The
English are acknowledged to be the best
meat cooks in the world. They never allow
anywater or broth in the pan where the meat
is. The roast, from time to time is pasted
with the drippings from the fat In frying
steak or mutton chop, the pan should be-
come thoroughly heated before placing the
meat in it, which should have been previous
ly seasoned with pepper and salt. The lat
ter should not be applied till just before the
cooking, as it has tendency to harden.
The steak or chop should be turned con-
stantly till done brown.
HINTS TO Ice CREAM MAKERS. The pro-
portion of ice and salt should be near as pos
sible-two parts of ice to one of salt. In
packing, make one q yer of ice, then a layer
Of salt, and SO on, to the desired depth. If
the cream freezes but slowly and does not
come TO- an ice as rapidly as usual, the pro-
cess may be very much fastened by adding
a little more salt and few fresh pieces Office
Before putting into the freezer the cream or
milk should be as cold as possible
ToSLATo CATsUP. Pour boiling water on
the tomatoes, let them stand until you can
rub off the skin, then cover them with salt,
and let them stand twenty four hours Then
strain them, and to twoquarts put two ounces
ofpepper, two nutmegs. Boil half an hour,
then add pint of wine.
To PICKLE TOMATOES. AS you gather
them, throw them into cold vinegar. When
you have enough, take them out, and scald
some spices tied in bag, in good vinegar
and pour it hot over them.
To PICKLE ONIoNs-Peel, and boil in
milk and water ten minutes, drain off the
milk and water, and pour scalding spiced
vinegar on to them.
CURRANT Ice WATER.-Press the Juice
from ripe currants, strainit, and put pound
Of sugar to each pint of juice. Put it into
bottles, cork and seal it, and keepin cool,
dry place. When wanted, mix it with ice
water for drink. Or put water with it,
make livery sweet. and freeze it. Freezing
always takes away much of the sweetness.
The juices of other acid fruits can be used
In the same way.-Beecher's Receipt Book.