The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1870-10-07
VALUABLE RECIPES.

80 SOLID MUsTARD.--Halfa box of sela-
tine boiled In one quart ofmilk, and pour
while boiling hot over eight eggs and
eight spoOusfal of sugar beaten well to-
gether. Favor to taste, aud put in
moulds on ice.g To be eaten with cream
and sugar. yf'a3 St>tt H'q'-.. =
MILK OF RosEs.-Mix together pint
of rosewater, and an ounce of oil OF sweet
tartar. Bottle it and shake it well. 1t is
good for the hands. .s...si...7
OUNCE. JAM.-Grate ounces which
have beenspaIed, cored, and halyed to
pound ounce, after grated, add three
fotrths of pound Of sugar; boil twenty
minutes THIS is very light colOred, and
if put in moulds or bowls, turns out well.
PEACH EEArHER.-S:ew peaches as if
for pies, taking out the stones and make
into pulp; put this on planned boards
on a roof in the sun. In q. few days If
will be dry enough to peel of the boards.
Roll it and put away dry. "a n6.l1.,
~ CRYsIALIzEp PLUNs. AStoge them. aud
pat one pound Of plums to half a pound
of sugar; cook them to a pulp; then
spread on board dishes to dry pack them
away In glass jars. When wanted 70
serve, take little and roll in powdered
sugar the shape Of plums- g.t,-tf
GREEN TOMATO PICKLEs.--N ASH rand
slice them, salt them (lightly) and let
them remain over night thendrain the
water OFF. To three quarts ofgoOd apple
vinegar, and one pound ofsugar; season
with black pepper, mustard, cinnamon,
and cloves, to the taste.s Put the toma-
toes and spices in a Kettle, and let them
scald, in the vinegar five minutes.
PEPPER SAUCE-Take twenty-five pep
pers without seeds; cut them pretty fine,
then take more than double the quantity
of cabbage, cut like slaw !; one root horse
radish grated. one handful salt, a heap
ing tablespoonful of mustard-seed-f AMI
cloves ditto, sllspice ditto, boil enough
vinegar to cover it, and pour over boil
ing hot, mixing it well through.
APpLE JELLY-Pare twelve large pip
pins and cut them in. small pieces; boil
them in two quarts of.water; when half
of the water is boiled away, mash the APP
pies and strain taem. To each pint of
Juice put one pound OF white sugar, With
the white of an egg beaten in little wa
ter: set it over the FIRE and skim well;
throw in some lemon peel or ginger tied
in q thin rag. w ucu IL HAS .COuft. W
Jelly, take it off and put it In glasses. "A
little lemon juice is an addition:
q TOMATO FIGs.-Scald and remove the
skins of eight pounds of tomatoes, cook
them in three pounds of Sugar, till they
are clear. Take them out witlia spoon,
with as little juice as possible.) or dish
es. to be dried in the sun, or cool oven.
occasionally turning them. Whep dry
pack them in a box. sprinkling suglr be-
tween the layers. These. tasted exceed
ingly like figs. The round, middle sized
tomatoes are the best; the pear-thaped
yellow are also. good, We know from
trial. "a - ~ ~ t.sf
CRAB APPLE JELLY.--Jelly from any
other tart apples can be made in The same
way as the fcllowing--apples.f owever,
should first be spliced. The crab apples
have a very delicate fiavor775etter for
Jelly than that of other apples
Put them in kettle with Just enough
of water to cover them, and lei them boil
four hours. then take themoff the fire
and rub through colauder; this will
separate the seeds and skin from the
pulp: strain it through flannel bag.
Then to each pint of tle juice thus
strained add pound Of wIte sugar and
boil for twenty minutest-meanwhile
skim, If necessary then ffllyour glasses
or moulds. and let them stand for two or
three days in the sun, till suiiiciently
hardened. iti