The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1870-08-13
Domestic Recipes.

FRENCH PIcKLE.-Al lady of unquestioned
skill sends us the following recipe: Take
one peck of green tomatoes and cut in
thin slices-take layer of tomatoes and
sprinkle salt upon it, and SO alternately
until the whole peck is disposed of-let
them remain in their condition over night
in the morning squeeze them out dry
Then take two heads of slaugh cabbage,
cut up fine; doz. large green peppers,
cut fine peck onions, cut up; then add
ID. mustard, ID. white mustard seed,
To. of sugar, 2 OF. alspice and Cloves whole;
OF. celery seed-mix all together and
cover with vinegar and boil two hours.
To PICKLE Musk MELoNs-Musk Mel
ons make very nice, sweet pickle, by TAX
ing them when ripe, and using the solid
part next to the outer rind. Cut in slices,
or any shape you choose, place in preserv-
ing pan, and cook slowly, half or three
quarters Of an hour, in syrup proportional
ono cup of sugar to one pint of vinegar,
with little cloves and cinnamon.
MANGO PICKLEs-Select smooth-skinned
melons; when ready put them in weak
Brine and let them remain in it about ten
| days; then take out in a brass KETTLE cover
with cold water, and place upon the stove
and bring to scalding heat, but do not let
them boil then take out, and after remov-
ing the seeds, sprinkle the inside well with
| rI canI md I, oil
bers, previously soaked in brine, nartur-
ton, onions, if you like, fine cut cabbage,
and any spices that you prefer tie up we'll
and place in good cider vinegar, and you
will soon have fine tender mangoes.
GRAPE JELLY.-Pluck the grapes from
the bushes, choosing only such as are per-
fectly sound and ripe. Scald them slightly
by heating in porcelain or brass kettle,
and place them in a jelly-bag to drain, first
crushing the skins to allow juice to exude.
To make the best jelly the bag should not
be pressed but the juice allowed to drain
slowly without pressure. To one pint of
juice add pint Of white sugar, heat till
dissolved and the mixture comes to a boil.
Pour into tumblers, sealing them over with
white paper smeared with the white of egg,
(which will make the paper stick to the
glass, and place them in the sun till made.
GRAPE JAM.-Boil grapes very soft and
strain them through seive. Weigh the
pulp thus obtained, and put pound Of
crashed sugar to pound of pulp. Boil it
twenty minutes, stirring it often. The
common wild grape is much the best for
this use.
full bloom, fully ripe, in dry, warm day
lay the clusters carefully in boxes holding
30 lbs, with layers of paper between each
layer of grapes, cover, and put in a cool,
dry cellar, and they will keep fresh until
May.
APPLE JELLY.-Take apples of good
quality and flavor, cut them in slices or
>lua.toia, ana sUew I'LL SOFT; then STRAIN
out the juice and boil to the consistency of
molasses add a pound of crushed sugar
to every pint, stir constantly til. the sugar
is dissolved, add essence of lemon. The
pulp that is left may be rubbed through a
seive; add half its weight Of sugar, boil
togethera few moments, stirring constantly.
This is a good marmalade.
EGG PLANT-IIow TO Cook IT.-Purple
ones are best. Take them fresh, pull out
the stem, par-boil them to take out the bit
ter taste, cut them in slices an inch thick
without peeling them, dip them in the yolk
of an egg and cover them with grated
bread and little salt and pepper. When
one side has dried cover the other in the
same way; then fry them nice brown
They are very delicious. The eggplant
may be dressed thus par boil it after scrap
ing off the rind, cut slit the whole length
and take out the seeds, fill the space with
rich, fine meat, stew it in well, eat seasoned
gravy, or bake and serve it up with gravy
in the dish.
APPLE CUsTARD PIE.-Peel sour apples
and stew until soft and not much water left
in them then rub them through cullen
der; beat three eggs for each pie to be
baked, and put in at the rate of one cup of
butter and one of sugar for three pies;
season with nutmeg. One egg for each pie
will do very well, but the amount of sugar
must be governed somewhat by the acidity
of the apples. Bake as pumpkin pies,
which they resemble in appearance. Dried
apples are very nice by making them lit
tie more juicy. You can frost them, and
return them to the oven for few moments,
which will improve their appearance.
GLASS FOR WINDows.-A window glazed
with ground glass is almost always unsatis-
factory. The vitriied surface being re-
moved, the smoke and dust discolor it, and
make it difficult to be kept clean. White
enamelled glass, having a semi-opaque fig
ure upon transparent ground, is more
satisfactory. If the windows of dining
room were filled with clear light pink glass,
the effect of the room would always be
pleasant and comfortable. The greatest
Clic SlOulu Dc ldhcH W dNoltl
dark colors.
To SOFTEN PUTTY AND REMOVE PAINT.
To destroy paint on old doors, etc., and
to soften putty in window frames, so that
the glass may be taken out without break
age or cutting, take 1 To. of American
pearlash, lbs. of quick stone lime, slack
the lime in water, then add the pearlash,
and make the whole about the consistence
of paint. Apply it to both sides of the
glass, and let it remain for twelve hours,
xybap bo M, will l,o co eoftnnn,l tbo% +l,o