The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1870-09-16
VALUABLE RECIPES.


OUNCE PRESERVES The orange
ounce is the best to preserve. Peel and
core the ounces; weigh a pound of
crushed sugar to pound ofquInces; put
the cores and peel in a kettle with just
enough water to cover them. Let them
simmer for about two hours, then strain
the liquor and put it back into the kettle,
and put in as many ounces as the liquor
will cover; boil them until they are ten
der, take them out and put them on fiat
dish to cool; put in more until all are
boiled; then put the sugar in and let it
oil until it becomes a syrup; then put
rs many ounces as the syrup will COW
Ter; let them boil thirty minutes, then
put them on a fiat dish to cool; and then
more until they are all boiled; then boil
the syrup until all the water is boiled out
of it. When the ounces are all cool, put
them into jars, and straiu& the syrup
while it is hot through fine sieve on the
ounces.
OUNCE JELLY.-Prepare the ounces to
boil as above. cut them into thin, small
pieces, boil them one hour, strain the liq-
uOr through a fine sieve; IGeasure pint
Of liquor to a pound of sugar, boil it
about twenty-five minutes and strain 1t
into the moulds
OUNCE MARMALADE.--Talle the ounces
that you have boiled for jelly, and mash
them with q spoon; to pound ofquinces
take a pound Ofsugar; boil them togeth-
er until they are well sottened, strain
them through a coarse sieve, and put 1t
up in small jars.
PEACHES. to pound Of peach
es pound of sugar; put the peaches in
to a preserving Kettle, and turn on boil-
ing water enough just to cover them, and
let them boil ten minutes. Take them out
On a fot 6iCl1 N Pnoi fhpFl noel
them with your fingers to keep the shape;
take a little of the water that they were
boiled in, add the sugar, and let it boil
until it becomes syrup. Put in few
peaches at a time, so as not to crowd
them; when they are done lay them on
a dish to cool. Lay them carefully into
a jay, boil the syrup few minutes after
the peaches are down, and strain it hot
over the peaches.
ANOTHER MoDE. Peel the peaches;
weigh pound of sugar to pound of
peaches, and stew half the sugar on to
the peaches, let them stand over night.
Next day turn off the syrup and add the
rest of the sugar; boil the syrup about
fifteen minutes; put in the peaches and
boil them until they are tender; take
them out to cool, put them in jars and
strain the syrup hot into them; let them
stand two or three days. 1.-The syrup
DCCOlIlC
the syrup and peaches into the preserY-
ing kettle, give them one boil and put
them into jars when cold. Put papers
wet with brandy over tne mouth of the
jars, then a bladder over it and tie them
up.
BRANDY PEACHEs.-Prepare thou as
before directed, excepting the suSdr;
take three-quarters of q pound Of sugar
to one pound of peaches. When they are
done allow 9-Quart of white brandy to
quart Of syfap; lay the peaches while
they are hot into the cold brandy; then,
when they are cold, put them into the
jar; rain the syrup hot through fine
sieve into the brandy, then put it on the
peaches.
EGG PLUMs Pierce the skins of the
pIums with a large needle. Takea pound
of sugar to pound of plums; boil the
sugar to a syrup and put the plums in
while it is hot; boil it until the plums
look clear; take them out to cool, and so
on until all are done. Put them up for
hree or four days, as above stated, sc.
DAMsON, OR ANY DARK PLUM.-Take a
pound of sugar TO a pound of plums;
make the syrup, put in the plums, and
boil them about thirty minutes. Let
them cool; then put them into jars aud
strain the syrup on while it is boiling hot
CHAPPED LIPS, GGc.-Boil an egg until
it is pretty hard take out the yOlk, and
rub it with enough pure glycerine to
make salve of the desired Conscience.
We have found this to be an ointment Of
superior efficacy for sore nipples, chap
ped lips, and similar irritable conditions
of the skim 1t is standard in our own
practice, will keep free from rancidness
in all weather, and deserves notice b
profession. ~
CHEMISTRY will prove thae there is
more nutriment in a quart of corn meal
than in a half bushel of beets. But in
practice, two quarts of meal fed with
half bushel of roots vii make more meat
than four quarts of meal.