Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1870-09-17
VALUABLE RECIPES.


OUNCE PRESERVES The orange
ounce is the best to preserve. Peel and
core the ounces; weigh a pound Of
crushed sugar to a 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 1t back into the kettle,
and put in as many ounces as tho liquor
will cover; boil them until they are ten
der, take them out and put them on a nat
dish to cool; put in more until all are
boiled; then put the sugar in and let u
boil until it becomes q syrup; then put
in as many ounces as the syrup Will Gov
or; let them boil thirty minutes, then
put them on a flat 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 strain the syrup
while it is hot through 4 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; measure Il pint
Of liquor to n pound of sugar, boil 1t
about twenty-five minutes and strain 1t
into the mOulds
OUNCE MARMALADE.--Take the ounces
that you have boiled for Jelly, and mash
them with n spoon; to Il pound ofquinceS
take q pound %ofsugar; boil them togeth-
or until they are well 5ottened, strain
them through n coarse sieve, and put it
up in small jars.
PEACHEs.-Weigh to 4 pound of peach
es a 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
carefully Oh a fiat dish to cool, then peel
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 1t becomes n syrup. Put in a 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
n Jay, boil the syrup a few minutes after
the peaches are down, and strain it hot
over the peaches.
ANOlIEh UkbbIs - NNl LliC DNllJIltS :
weigh n pound of sugar to a pound Of
peaches, and stew half the sugar on to
the peaches, let them stand over night.
Next day turn of 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. Ii the syrup
has become thin at the topnt the Jar turn
the syrup and peaches into the preserv-
ing Kettle, give them one boil and put
them into jars when cold. Put papers
wet with brandy over thc mouth of the
jars, then a bladder over it and tie them
up.
BRANDY PEACHEs,-Preparc them as
before directed, excepting the sugar;
take thrce-quarters OF "a pound OF sugar
to one pound of peaches. When they are
done allow n quart of white brandy TO a
quart Of syrup; lay the peaches while
they are hot into the cold brandy; then,
when they are cold, put them into the
jar; strain the syrup hot through Il fine
sieve into the brandy, then put 1t on the
peaches.
EGG PLUMs Pierce the skins of the
plums with Il large needle. Take pound
of sugar to a pound of pIums; boil the
sugar to a syrup and put the plums in
while 1t 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
three or four days, as above stated, sc.
DAMsON, OR ANY DARK PLUM.--Takc a
pound of sugar to a pound of plums /;
make the syrup, put in the plums, aud
boil them about thirty minutes, Let
them cool then put them into jars aud
strain the syrupon while it is boiling hot
CHArPED LIPs, &C.-Boil an egg until
it is pretty hard take out the volk, and
rub it with enough pure glycerine to
make q salve OF the desired cOnsistcnce.
We have found this to be an ointment of
superior efficacy for sore nipples, chap
ped lips, and similar irritable conditions
of the skin. 1t is a standard in our W
practice, will keep free from r~ancidness
in all weather, and deserves notice by the
profession.