Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1871-06-10
Recipes, g.,


BLACK CAKE.-One pound of butter, one
pound of flour, one pound Of sugar, four
pounds of raisins, one pound ofcitron, one
pound of figs, eight eggs, one cup OF moias-
ses, one wine glass of wine, one wine glass
of brandy, three nutmegs, one tapiespoon-
full of cloves, two tablespoonful OF cinna-
mon, and two of mace. If this should not
be black enough, please add an amendment
in the form of an ounce OF pulverized char
coal, which can be procured OF any drug
gist, and which will add greatly to the hue
ofthe cake, and is very healthy in its effect
on the system.
PICKLED ToMAToEs.-To one peck of
green tomatoes, add eight onions and six
green peppers cut them in slices, and
sprinkle thoroughly with salt let them re-
main over night. In the morning drain off
the Juice, cover with vinegar, boil five
minutes, again drain ofthe liquid to pre-
vent fermentation, add one cup of sugar
with mustard seed and spices, place in
stone jar, and cover with strong vinegar.
To KEEP Eeas.-Eggs will only keep
few days in salt and the salt in which
they are kept should not be used afterwards
for the same purpose. To preserve them
for two or three months grease them all
over with melted mutton suet, and then
wodge them close together, small end down.
ward, in a box of bran, layer above layer.
The box must bcsclosely covered. Char
coal is better than bran. Keep them in
the coolest part of the house.
GRAHAM FLOUR MUFFINs.-One pint
of sour milk, and small teaspoonful of
soda ; one tablespoonful ofsugar Graham
flour enough to make thick batter Bake
in rings, or drop the batter in spoonfuls on
square tin. A little salt should be added
to the batter before baking
CRUMPETs.- three tea.cupsful of
raised dough and work into half a tea-cup-
full of melted butter, three eggs, and milk
to make thick batter. Bake in a hot,
buttered pan, inhalf an hour.
Coon RICE PUDDING WITHOUT EGGs.-
One cup of rice to nine cups of sweet milk
set upon the stove three houss without boil
ing, until the rice swells so as to partially
thicken the milk, stir occasionally, then
add one cup of raisins, sweeten to your
taste, bake one hour and half
RIBBONS RENEwED.-Washin in cool studs
made of soap, and iron when damp. Cover
the ribbon with clean cloth, and pass the
the iron over that Ifyou wish to stiflen
the ribbon, dip it, while drying, into gum
arabic water.
To WHITEN STRAW HATs.-Scrape
stick sulphur with knife, mix the powder
to q mush with water, plaster it thlckly
over the straw, and place in the hot sun
several hours brush of when dry. An
easy and eflectual plan.
To KEEP KNIVES FROM RUsTINa.-An
excellent way to keep knives from rusting
is to scour them on board, crossWise,
with some dry brick, after having wiped
them perfectly dry and put them away
without wiping off the brick dust.
How TO DRY FRUIT.-The general
promise of q large fruit crop this year, and
the probability ythat the industry of the fami-
lies Of our country readers will be turned
to most profitable account in drying fruits
for market, q branch of commerce which
supplies many families with comforts and
necessities, at comparatively small outlay
of labor, makes the following directions
for preparing fruits particularly worth Of
note:
APPLEs.-Pick before fully ripe. pare all
over, slice from each side to the core-the
thinner the slices the quicker they will dry,
and the higher price they will bring. All
pared and sliced fruits should be dried in
the shade and out of the wind, to preserve
a light color, on which very much depend
the price.
PEACHES should be picked before too
ripe, sliced towards the centre, so thin that
when dry the slices will not be thicker than
the blade ofa table knife. BE very par
ticular and dry them light color. Dark
peaches are always dull sale at half price
or less than bright ones. Peaches, if not
peeled, should be cut in halves.
CHERRIEs.-Take out every seed and
dry without any admiXture of sugar or
syrup, and dry thoroughly. The damper
they are the less price they sell for. Cher
ries not seeded are little value and dull
Of sale,
Blackberries, Whortleberries and Rasp-
berries should not, in picking and drying,
lose any oftheir juice: the pulp is Of no
value.
DAMsoNs and other blums should be
dried without seed.
PEARS and ounces should be sliced the
same as Peaches, and be free from sores
and seeds.
Remember, that neither peach nor cherry
seeds, apple cores or peelings, sugar, syrup
or water, will sell for dried fruit. BY care
lessly or Intentionally leaving or putting
them in, you will in the price have TO pay
for sorting, where il can De done, and lose
the amount paid for freight on the portion
Of no value.
Keep the fruit clean, and do not forget
the fact that the better it is prepared the
quicker it will sell, and the higher price it
will bring. Lastly, pack in nice, clean
barrels, boxes or bags.
CREAM CAKE.-Break two eggs in q cup,
and ill up with cream. One cup of sugar,
one and one half cups Of four, One-hall
spoonful Of soda.
The CURE OF CANCRE.-Some remark
able cures ofcancer, effected by the use of a
decoction of the common red clover drank
rs u tea and used as u wash, have lately
called the public attention 10 the medical
properties OF this plant. This, however,
cannot be said 10 be new remedy; it has
been employed for some years past, aud
there are some apparently well-attested
cases OF its efficacy even after the disease
had become distresslngly painful, aud all
hope was given up.