Nashville union and dispatch. [volume] (Nashville, Tenn.) 1866-1868, 1867-09-06
Reasonable Recipes.

The following recipes will be found
very useful to housekeepers at this
season
MARLMADE OR QUNCEs-Pare, core
and quarter the ounces, and put them in
cold water over a slow fire, until they be-
come soft Put the cores and parings with
a stick or two of cinnamon in a saucepan
of water, and let il boil down to thick,
glutinous substance; then strain, and dis
solve in il the sugar, pound for pound with
the fruit. Mash the ounces with a wooden
spoon, in a dish, mix thepulp and the dis
solved sugar together in preserving pan,
and boil for about half an hour keeping il
well stirred.
ERYsTALIZED FRUTT-When the fruit Is
preserved, take it from the syrup and set it
in a cool oven to dry. Dissolve three pounds
of loaf sugar in half pint of water add
TO II the white of an egg, well whisked
and set il over a moderate fire. When il
boils up throw on a little cold water which
will still it and leave time for removing
scum repeat this as often as any scum rises;
when the syrup is boiled TO candy hight,
bright and clear, take il off the fire Din
the dried fruit into it while warm, and dry
it again.
ounce jelly Take some yellow
ounces, not over ripe; peel and cut them
IN quarters, and boil them in water enough
10 cover them. When they have been well
boiled, squeeze them through a muslin
strainer; run the uice through a Jelly bag
20 clarity 1t; measure it, and TO each pint
add the juice Of a lemon strained For
every pint of liquid allow pound of dou-
bic refined sugar; powder il and put it in
a Jar in a quick oven, stir it occasionally.
that il may be well heated through Mean
time put the ounce Juice over a good FIRE;
when Il comes 10 boil skim, and let il
boil fast for FIVE minutes, then stir in the
hot sugar, keep it boiling two minutes
longer, and pour it into pots as soon as At
has cooled little This is a French re-
ceipt which can be relied on in making
Jelly of all kinds. While less troublesome
than the usual method of boiling the juice
and sugar together from the first, the Jelly
is superior in color and flavor.
TOMATO SAUCE FOR WINTER UsE.-One
peck Of tomatoes, six onions sliced, two
heads of celery, a dozen shalots, one ounce
Of cayenne pepper, half an ounce Of black
pepper, one ounce of mace ia powder. Slice
them into a well timed saucepan. mixing
the seasoning with them as they are cut
mp; boil, keeping them well stirred when
thoroughly soft drain of the water and rub
through a hair seiye. Boil il again till il
is thick as apple sauce. Put il into bottles
and cork close. Put the bottles into a
stewpan, I'll il with cold water and let it
boil for twenty minutes. Keep in cool
place Examine the bottles occasionally,
and If there is the least indication of a
change turn il into the kettles again, boil
and skim it, keeping il we'll stirred from
the bottom that it may moi adhere, and put
it into the bottles again When required
for use, warm what is wanted with little
gravy. 1t is as nice as when fresh done,
and viii be found excellent with calls head
or brains, beef, mutton. pork or goose. An
onion or a shalot, boiled In the gravy with
which IL IS mixed, will be an improvement.
HrETs ON PICKLING.-Never use brass,
copper or bell metal kettles for picking,
because the verdigris produced in them by
the vinegar is very poisonous. Kettles
lined with porcelain are the best, and if you
cannot procure them, block tin may be sub
stituted; iron is apt to discolor any acid
that IL boiled in it. Vinegar for pickles
should always be of the best cider kind. In
putting away pickles use stone or glass jars;
the lead, which Is an ingredient in the glaz.
ing of common eartbenWare, is rendered
very pernicious BY the action Of the vinegar
Have a large wooden spoon and fork for
the express purpose Of taking pickles out |
of TIE Jar when you want them for the Ia
bic; see that while in the jar they are al |
ways completely covered with vinegar II /
YOU discern ia them any symptoms of not /
keeping well, do them over again in fresh |
vinegar and spice The jars should be
stopped with large fat corks, fitting closely, |