Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-10-19
ron THE HOUSEWIFE.
.Preserying Garden seed.


To preserve garden seed from tn
weevil, put them in eorked bottles, with
small quantity of spirits of turpentine.
hae Grape CatsuP.
Grape catsup is new condiment sale
TO be just the thing, and here is the recip'
| given by an exchange: 'Take fiv'
pounds of grapes, boiled and cullendered
two and half pounds of sugar, one pin
of vinegar, one tablespoonful each o.
cinnamon, cloves, allspice and pepper
and half tablespoonful of salt. Boz
until the catsup is little thick.
IBW How 20 Cook Egg Plant
Pare and cut the egg plant in thin
slices; let it stand for two or three hour;
in cold water, well sailed, which removes
strong flavor and makes it more deli
cate; when thoroughly drained, dip each
slice into egg and cream, well beaten,
1.-TWO eggs and two tablespoonfuls OF
cream) then into cracker crumbs. Have
ready large frying kettle of boiling lard,
frying q few slices at time; they need
room, if you would have them delicate
and crisp. Stewed tomato is very nice
with egg plant. --.e
Beefsteak.
John T. Donald, of Thomaston, Miss
writes to the Southern Cultivation.
When you cut up beef, select such
pieces as will make good steaks-in hot
weather let the pieces weigh four or five
pounds, in cool weather ten pounds. Rut
welFall over with corn meal, and hang UP
in cool place, (no SALTY When you cut
off piece for cooking, be sure and rub
meal over the fresh cut surface. This
plan will enable you to have fresh steak
for several days. / have tried 1t fol
years, and very rarely fail. The first
of last July, l mealed and hung up a
piece, which kept just one week, using
some of it every morning.
.-cG To Fry oysters:
A Bostonian contributes the following
TO the Country Gentleman: Select large
oysters; drain thoroughly: place them
singly in a towel and wipe dry. Dip in
cream well beaten, then in cracker
crumbs-(the crumbs should be seasoned
with salt and pepper.) Have ready a
large kettle of boiling lard, and fry to a
delicate brown. Send to table often and
hot. Serve Msyonnaise dressing or lemon,
with fried oysters. In frying, always
have large kettle of boiling lard, and
enough of it. Saratoga potatoes
would not be the marvel that they are, if
these simple rules were followed.
10 Purify Dairy Utensils.
Stand on end, in a convenient place for
use, an open ended vessel of suitable di-
mansions for the size of the dairy, say
from half barrel to hogshead. In this
slack some quick lime, enough to make a
thin whitewash when filled full of water,
and cover to keep out dust dirt. The lime
viii settle, leaving a saturated solution of
lime over it, as clear as spring water
After using the milk pans, ETC., wash
them as other utensils are washed and
rinsed, then dip them in the adjoining
cask of clear lime water, give them a
quick turn, so that every part becomes
immersed therein; set them to drain and
dry, and the publication is complete,
without any scalding process from the
new pan to the old WORKOUT one. The
lime in the clear water instantly neutral
ICES the acidity of the milk yet remaining
in the cracks and seams, ETC., of the milk
vessels, to destroy which the process of
scalding has been performed.