Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-10-01
FARM AND GARDEN.
FOR THE HOUSEWIVES.
To Take Grease out of Paper.

To Take Grease Out of Paper.
Gently warm the parts containing the
grease, and apply blotting paper, so as TO
extract as much as possible. Boil some
clear essential oil of turpentine, and ap-
ply if to the warm paper with soft,
clean brush. A little rectifed spirits of
wine should be puC over afterward.
A Good SaIVe.
Boil an egg until it is pretty hard; take
out the yolk and rub it in enough pure
glycerine to make a salve of the desired
consistence. This is an ointment of SUI
perior efficacy for sore nipples, chapped
lips, and similar irritable conditions of the
skin. II will keep free from rancidness
in all weather.
Apple Marmalade.
Take ten pounds of apples, pared and
quartered, make syrup of ten pounds of
sugar; stew the apples perfectly soft, and
add the syrup; cut three oranges and add;
stir all the time until thick, then let it
cool; put in jsrs, and put paper over the
top of the fruits and cover close.
stuffed Beefsteak.
Cut thick slice from the round, in
shape as near an oblong square as posi-
BILE. Rub over it salt and pepper to taste.
Make q stuffing of stale bread and fat
salt pork season with salt, pepper, sage,
etc. Roll it up in the steak; sew the
edges of the slice together with strong
Irvine, so that none of the stuffing may
escape. Bake it in q quick oven.
Potato starch.
To make starch from potatoes, wash
your potatoes clean; then pare them.
Take large crater and CRATE them into
tub of water. After 1t becomes settled,
drain the water off, putting fresh on
again, pouring and changing about three
times, when the starch will be ready to
dry. This is done by spreading it out on
paper OF muslin, and it will be dry in a
very short time. 1t will compare favor
ably with the best silver gloss starch that
can be found in the market. - -. -
Mustard Pickle.
Fill a three gallon jar with small; green
tomatoes, Cucumbers, nasturtiums, onions,
caulifOwer, hOrse-radish, and few small
green peppers. Let them stand, in salt
and water twenty-four hours. Drain of
this water. Put the mixture in brass or
porcelain kettle, with fresh water, and
boil eight or ten minutes. Then drain it
thoroughly and put the pickle in the jar.
Put three quarts of vinegar in the Kettle
to boil. Take three-fourths of a pound
of best mustard, and beat it up in cold
vinegar, and pour into the hot vinegar.
When it thickens, pour it over the pickle.
Chow Chow.
Chop One-half bushel of green torna-
toes. sprinkle fine salt over them, and
let them stand twenty-four hours; then
pour off al the water you can from them.
Chop three large cabbages break up
twelve large caulifiowers. Boil all In
vinegar fifteen or twenty minutes, or I'M
til they are tender. Throw away the
vinegar they are boiled in. Then add
eight chopped peppers, handful of salt,
about half a pound of white mustard
seed, one handful of whole cloves, same
of aIlspice, cinnamon, and celery seed !;
mix well, taste, and if not favored
enough add more. Pack in pots and
cover with cold vinegar.
French Tomato Pickle.
One peck of green tomatoes, sliced
six large onions, sliced, covered with oEe
teacup Of salt, and left over night. Mex
morning, put it in kettle, covered will
three parts water, one part vinegar
and allow it to boil ten minutes. Thel
drain it well, and put it in jar. TAX
vinegar enough to cover three quarts o
this scalded tomato, and add TO it tw'
pounds of brown sugar, one-half poun(
of white mustard seed, one teaspoon o
Toured mustard, allspice, cloves, CHINA
mon, ginger. Boil these together TEL
minutes, and pour over the tomatoes
Scald the sugar in the vinegar, and skin
it before putting in the other ingredients
Sweet Picked Cucumbers.
. |.- Pare one peck of ripe cueumbert
quarter them lengthwise and simmer ther
in slightly sailed water until you can site
a straw through them easily. Then tax
the fruit out of the water and put in jars
Have ready a syrup made from pint an
half of good vinegar, four and hal
pounds of sugar, and spices to taste, an
pour it hot over the cucumbers, cover .
and sci away in a cool place. In coup
of days pour off the syrup, heat up agal
and pour hot over the fruit as befor,
Be careful not to have too muC
salt in the first process. The rule is,
pound and half of sugar to every ba
pint of vinegar for the syrup. A gre
many of the seed will be left in the wat
to throw away, and what adheres to Il
fruit | LET alone used nutmeg, allsCit