The morning star and Catholic messenger. [volume] (New Orleans [La.]) 1868-1881, 1868-07-12
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8 BAKED BEAxs.-Take quart of marrow
the beans, soak them twenty-four hours
Parboil them until quite tender then put
. In a pan with pound of fat pork and bake
. very slowly several hours, or all night.
) BRATrLEBoRo PUpplNs.-One cup o,
) milk, or water, one emp of molasses, one
one pound of raisins, flour to make O stiff
batter, one-fOurth of a cup of mixed spice.
Boil four hours. Leave sufficient room in
: the bag or mold to allow for swelling, as it
will be of double the size when boiled, if
allowed room to expand. BY adding more
most excellent plum pudding.
BROWN BREAD.-Scald two quarts of In
dian meal, and when cool add one quart Of
rye meal. Pour in warm water enough to
make thick batter. Then add a half pint
OF OF molasses and little salt, and one teacup
pour In the batter, and let it stand until it
rises enough to bake. Bake from six to
eight hours in a brick oven. Put it in at
any time when it is ready in the evening,
and let it stand until breakfast the next
morning. There is very wide difference
of opinion as to which is the best kind of
meal, white or yellow. Grandmother always
used the yellow meal, aud could not abide
the white.
To PREVENT MILK SoUR1NG.-We know
that bisulphite of soda aud the similar salt
of lime are occasionally used to prevent
milk turning sour. The Quantities used are
| very small, but with the ill,judged secrecy
which leads some men to keep to themselves
facts which might benefit their neighbors,
some people keep the Quantity a secret. It
will he very easy for any one to determine
the desirable quantity by beginning to use
very little of a dilute solution in one pan,
day after day, and seeing what the effect is.
Whether the effects are desirable or not, on
the whole, we do not know, but no harm
will be experienced from using the milk not
so strongly impregnated with the salt as to
be unedible.
PRESERVING FRUITS IN BorrLEs.-As the
present is the season of fruit preserving, we
commend the following to our readers,
which we find in the New York Agriculturist:
An esteemed correspondent who has
tried various plans, sends US the following
best success. This, of course, is intended
for ordinary bottles with corks. Where
some of the many patent Jars are used, the
scaling process is unnecessary. Put the
fruit in bottles and add one eighth of it's
weight of sugar. Place the bottles, COM.
other material in the bottom, to prevent the
heat breaking them. Fill the boiler with
cold water nearly to the top of the bottles,
and heat it to boiling. Dip the corks in
bottles. Tie the corks down with wire or
Irvine, and then seal the corked bottles by
turning the necks down twice into the
melted sealing wax. When sealed, place
them again in the boiler, and boil a short
time. Put them in a cool place until wanted
for use. The necks Of the bottles must be
heated in water before the corks can be
drawn. The first boiling expands and ex-
pels most Of the air from the bottle, coagu-
lates the albuminous part of the fruit. and
fnrmQntinN
second boiling, after the bottles have been
corked and sealed, renders the free oxygen
contained in the small quantity of inclosed
air inert; the oxygen onites under the in
is wholly converted into carbonic acid, and
cannot act further in causing decomposition.
To make the wax to seal the bottles, melt.
together one pound of resin, four ounces of
beeswax, and three ounces Of tallow.
BOTTLED FRUITS AGAlN.-Mrs. H. c. L.,
berries could not be canned, they lost their
flavor, cooked to pieces, lost their color,
etc. have canned the Wilson for three
years very successfully in the following
manner. They kept their form very well,
pounds of carefully stemmed berries put
one pound of sugar lay them in bright
tin pan in alternate layers, let them remain
six or eight hours, then pour the juice OFF
into preserving kettle, and boil rapidly
and cook sloXly ten minutes, then bottle
and seal Eay4ripe currants, three
pounds. of $k 3rants to one pound
Of sugar; together in the kettle
and boil dn8ff tn6 juice is pretty well OUT.
say ten minutes; then lift the fruit out. atl
let the Juice boil fifteen olstwenfFsrhfnA tes,
then the currants and t them re-
main kng enough to sAeat them
Aass saf. After cooking currants
in dfent ways, find this the best, as the
air dOQa not hoan IN
in thin, jelly like juice that is delicious.n
REMOVAL OF THE REMAINS OF DIR. Cum
sirNGs T0rzHALvARY CENsTERY-Imposin0
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