Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1871-08-05
Reeipss, &C.,
From Woods Household Magazine. |


[From Woods Household Magazinc1
TO PRESERVE PEACHEg.-T clear |
stone yellow peaches, white at the stone, |
are the best Weigh the fruit after il is
pared. To each pound of fruit allow a
pound of loaf sugar. Put layer OF sugar
at tho bottom of the preserving kettle, and
then layer Of fruit, and so on until the
fruit is ali in. Stand il over hot ashes un-
ill the sugar entirely dissolved; then boil
them till they are clear; take them out
piece by piece, and spread them on q dish
free from syrup. Boil the syrup in tho pan
until it iellies; when the peaches are cold,
fill the jars half full with them, and fill up
with tho boiling syrup. Let them stand
short time covered with thin cloth, then
put on brandy paper, and cover them close
with Corks, skin, OF paper. From twenty
to thirty minutes will generally DC sufficient
to preserve them.
TO PRESERVE PEAEs.-Tako a small,
rich, fair fruit, as soon as the pips are black;
set them over the fire in kettle, with
water TO cover them; let them simmer un-
til they will yield tD the pressure OF the
finger, then with skinner take them into
cold water; pare them neatly, leaving on Il
little OF the stem, and the blossom end;
pierce them at the blossom end to the core,
then make a syrup Of q pound Of sugar FOR
each pound Of fruit; when il is boiling hot,
pour it over the pears and let it stand un-
Ill the next day, when drain it of, make il
boiling hot, and again pour it over; alter u
day on two, put the fruit in the syrup over
the fire, and boil gently until it is clear;
then take it into the lars or spread IL on
dishes, boil the syrup thick, then put it and
tI> f,rrit ia iaIS.
To PRESERVE DA,ysDN DNs.-Eo every
pound OF damsons, allow throc-guaItgrs o.
pound OF powdered sugar; put into ilra
or WoLl-glazed earthcrn pots, alternately q
layer Of damsons and one of SUGAR: tx
strong paper or cloth over the pots, and sci
them in the oven after the bread in drawn
and let them stand till the oven is cold
The next day strain Off the syrup, and boi
it till thick; when it is old, put the dam
sons into small Jars or glasses, pour oYeI
the syrup, which should cover them, an,
tie q wet Bladder or strong cloth over them
IOMATO CATsUP.-Take ripe tomatoes
and scaId them just sufficiently to ALLOW
you to take oiltho skin; then let them staut
for a day, covered with salt; strain then
thoroughly to remove the seeds then &
every two add quarts; three Oz. OF cloves
two OF black pepper, two nulmogs, and
very little Cayenne pepper, with q HlN
salt: boil the liquor for half an hour, ant
then let it cool and settle; add q pint of tn
best cider vinegar after which bottle j.
c0rElng and sealing il tightly. Keep IL al
ways in cool place.
TOMATO FIGs.-Thc Scientific Hlacyirl
says the following recipe for making ioma
TO lSS Is said TO be eXCgllont Collect n 10
OF ripe tomatoes about one inch in diane
ter, skin, and stew them in the usual man
nor; when done, lay them on dishes, flatto
them slightly, and spread over them ligll
layer of pulverized white or best brow
sugar; expose them to summers sun o
place them in n drying-house; when rs DIR
as fresh Ggs, pack in old fig or small boXe.
Win sugar, between each layer. Ifpropel
ly managed, the difference cannot be dl
tected from the ycritable article.
CURDs.-Freshly soured and thickono
milk is esteemed by the doctors very whole
some and easy Of di gestion. Families i
the country may make this scrviccablc b
stirring several tajlespoonfuls of orana
W!ne or native port into dish of sol
mix before it sets, then leaving it to curdl
ard eating with powdered sugar and nu
meg. The wine quite disguises the III
pleasant taste of sour milk, and makes it
delicacy. When cream is churned, rs
should be, every morning, the buttcr-mi
may be treated in this way and will !
found very rich.
ANOTHER WAY.-Tai;e one Jushel of t
maJoes, and boil them till they are sol
squeeze them through fine wire sciy
and add half a gallon Of vinegar, one pil
and halfofsalt, two ounces ofclUVes, qua
ter Of pound Of allspicc, two ounces
Cayenne pepper, three teaspoonfuls Of blat
pepper; mix together, and boil about thr
hours; or until reduced to about one-haI
then Dos,lc without straiIiag.