Lewistown gazette. [volume] (Lewistown, Pa.) 1843-1944, 1866-09-05

our and one balf pint vinegar; spice to
your taste, boil your fruit TIL tender'
CurUmLer PickGe.-Malle brine to bear
an egg, lay in the cucumbers for nine
d,ys; then take out and wash them:
take vinegar and water sufficient to
cover; let it come to boil; pour 1T
over once day for three days; after
that take pure vinegar, put in a small
bit of alum, let it boil with the spree,
and pour it over
from Godey's Ladys Book for september1
Ortord DumpAngs Mix well togeth>
er the following ingredients Two
ounces grated bread, four ounces OF
entrants. four ounces of shred suet,
tablespoonful of sifted sugar, little
allspicr, and plenty Of grated lemon
peel Beat up well TWO eggs, add
little milk, and divide the mixture into
five dumplngs. Fry them in butter
light brown color, and serve them with
wine sauce.
French RoHs Work one pound of
butter into pound OF fouT put to it
one beaten egg, two tabIespooutuls OF
yeast, one tablespoonful of salt, and
as much warm milk as will make
soft dough; strew -four over it; cover
it with a cloth and set it in a warm
place for an hour or more, until light;
-four your hands well, make it in small
rolls; bake in Il quick oven.
Onion Pickle Peel nice large onions,
and, when peeled, lay them in a jar;
take cider vinegar, place it on the stove
to boil, and put into it cloves, CHINA
mon, allspicc, and as many other spices
as are liked; when the vinegar is boil
ing hot, pour over the onions and leave
it stand twelve hours; pour the vinegar
off from the onions, heat again to II
boiling heat and pour over the onions
as before; proceed in like manner till
the vinegar is heated and poured over
the onions for three times, when they
will be ready for use.
French Tea CUkeS.-Beat ten eggs to
a high frOth; dissolve half teaspoon
full of cream Of tartar in hot water,
the eggs, and beat them for ten minutes;
add four ounces Of powdered loaf sugar
and the same Of fine flour; put the
mixture in square tins, and bake in
quick oven
Whtewash that ,CiU Not RuJ OFF,
Slake the lime in the usual way Mix
one gill Of -four with little cold water,
taking care to beat out all the Jumps;
then pour on boiling water enough to
thlcken it to the consistency Of com
mon starch when boiled for use Pour
while hot into a bucket Of the Stacked
lime, and add one pound of whitening
Stir ali well together. A little blue
water made by squeezing the indigo
bag, or little pulverized indigo mixed
with water, improves it.
To PreSerUe Ftowers.-As much nitrate
of soda as can be he'd between the
thumb aud finger, it is said, if thrown
in u vase OF water, vii preserve flow
ers for the space of a fortnight. This
may be an interesting fact for the la
dies.
.SIoeet Corn alt the Year Round
Nearly all the dried corn that one
buys has a flavor, when boiled, resem
bling soda or enthusiastically it
has but little sweetness and much
toughnesS. Now, there is a way of
preserving corn which is warranted to
give 'entire satisfaction
Select, in their season, fresh, medium
sized ears of corn, strip off silk and
husks, then plunge the ears in boiling
hot water, leaving them in for only
three minutes Next cut the corn
kernels from the cob with a sharp
knife and spread them out on fiat
dishes, taking care not to have the
layer more than two kernels thick.
The dishes must then be placed either
in a moderate oven Cleft open) or over
the kitchen range on board shelf
which can be arranged over it for the
purpose (say y or 8 feet over the top
OF the range.) The contents of each
dish must be disturbed occasionally. so
rs to insure their becoming thoroughly
dried. 1t is well to spread lace or
mosquito netting over the dishes to
protect them from flies, dust, etc, for
sometimes the corn will be two or three
days in drying.
When the corn is perfectly dry, tie
itup in bags and put it up in cool, dry
place.
In winter, when you wish to enjoy
the fruit of this little pains taking, yoI
take out few handfuls of the corn
wash it well, soak it all night, and The
next day boil it till tender, in the sam,
water it was soaked in. About twenty
minutes before you take it from thu