Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-08-02

Use coal oil TO clean furniture and re-
move blOtches and hide scratches; it is
excellent. When sewing machines get
gummed up, use it to loosen the dirt, and
it viii clean it without water or soap {;
then grease it with sperm oil, and the ma
chinery will be like new.
Beef Tomato Pie.
Take cold roast beef, cut in small thin
slices; have the tomatoes ripe and peel
cd line deep dish with light biscuit
crust; put layer of beef, then q layer of
sliced tomatoes; salt, butter and pepper
TO taste, until The dish is nearly full put
on the top crust, cutting cash from the
top to the bottom Of the dish that it may
not burn. Bake two hours in a slow
oven.
Lemonade.
Those who live where fresh lemons
cannot be obtained whenever wanted,
will find very nice substitute for lem
onade can be made by dissolving a small
portion of citric acid in water, favored
with good essence of lemon, and sweet
encd 10 taste. 4 quarter of pound will
make gallons Of lemonade, and is much
preferable 10 tartaric acid, being made
from lemons themselves. It viii also
take the place Of lemon juice in making
lemon pies.
To Harden Butter in Summer.
a simple mode of making butter hard
in warm weather, where ice is not handy,
is to inYert common flower pot over
the butter, with some water in the dish
in which the butter is laid. The orifce
at the bottom may be corlled or not 1t
will still be coolerif the crock be wrapped
with wet cloth. The rapid abstraction
of heat by external evaporation causes
the butter to become hard.
To Pickle CJ,cumbcrs.
Mrs. Jordan write, To- the Rural NIc1O
Yorker /: The following is one of the
very best recipes for picking cucumbers.
Take three gallons of rain water, two
gallons cider vinegar, half a pound Of
alum, three quarts of salt. Pot the Gu
cumbeTs in and cover with horse radish
leaves or q cloth, and keep weight on
them. l keep my mangoes in the same
way. When wanted fOr'the table, take
them out, rinse them in water, put them
in vinegar, and scald them in brass if you
want them to look green. l have kept
them two years in this way, and have not
! lost one.
How to Dry Apples.
The Knoxville Wing says the following
advice, as the best method of drying ap-
pies, is from one of the most experienced
and successful fruit-growers in the State,
/ and if carefully followed, will always in
4 sure a ready market and high prices for
this important staple: Gin collecting the
fruit for drying, carefully assert it, and
select it, and select all the sound and per-
feet apples. Pare and core these care
| fully, then slice and dry without allowing
them to get wet. See that they are not
exposed to dust, and as soon as dried put
| away carefully until ready for market.
| Follow these directions as near as you
can with what apples are left, and when
| you offer them for sale you will readily
roalize from two to three cents q pound
more than the price Of those dried in the
ordinary way"
Canning Tomatoes.
In the Syracuse Union we find the fol.
lowing: -''The most thorough and re-
liable mode Of canning tomatoes is as fol
lows: They are just sufficiently steamed,
not cooked, to scald Or loosen the skin,
and are then poured upon tables and the
skin removed, care being taken to preserve
the tomato in as solid state az possible.
After being peeled, they are placed in
large pans, with false bottoms perforated
with holes, SO as TO strain off the liquid
thatCmanates from them. From these
pans they are carefully placed by hand
into the cans, which are filled as solidly as
| possible-in other words, all are put in
that the cans will hold. They are then
put through the usual process and hcrmi.
tically sealed. The cans, when opened
for use, present the tomato not only like
the natural vegetable in taste and color,
but also in appearance; and moreover,
when thus sealed, they are warranted &c
keep in any climate, and when opened,
will taste as naturally as when just pluck
ed from the vine"