Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-08-02
RoR THE HOUSEWIVES.
Corn Frltters.

Corn Frltters. -rs'
Crate six ears of corn; add one table.
spoonful of flour, and two eggs; pepper and
salt to your taste; TO be fred like oysters.
Tomatoes and Grasin. r.7
This simple and delicious dish is made by
cutting some ripe tomatoes in hall, putting
them in q buttered dish with some bread.
crumbs, butter, pepper, aud salt, and bakng
till slightly Drowned on the top. f
. sias-kNtZ Baked Corn. EE
Take six ears of feld-corn, or twelve ears
of sugar-earn. Cut the grain partly of, and
scrape the rest; add one tablespoonful of
butter, q tablespoonful of sugar, and tea
spoonful of salt. Rub these well together,
and add pint of new milk. Bake in a dish
that you can set Cd the table without dis
turbing 1t. r- ia ..... EI
10 Tomato Stew. El
Take eight pounds of the plate of beef,
put it on TO boil in a gallon of water, with
dozen of donates, the same of okras, six
potatoes, cut small, two carrots, cut length
wise, two onions; season it to your taste
with pepper and salt; let it stew slowly
four hours; skim all the fat off the gravy,
and gzrnish the meat with the potatoes and
carrots. .-.---s .--..- -.
Tooth Wash.
Dissolve two ounces of borax in three
pints of water; before quite, cold add one
teaspoonful of tincture of myrrh and one
tablespoonful of spirits of camphol; bottle
for use. A wine-glassful of the solution
added to a half pint of tepid water is suffi-
Gent for each application. This solution
applied regularly preserves and beautlies
the teeth, arrests decay and induces
healthy action Of the gums. pr
To Keep MILK Sweet.
In very warm weather, when it is diff
cult TO preserve mi from becoming sour
and spelling the cream, it may be kept per-
fectly sweet by scalding the new milk very
gently without boiling, and putting it away
in the earthen pan or dish in which it has
been scalded. This method is adopted in
all the large diaries in England, and partic-
ularly in Devonshire. Cream already
SKINNED may be kept quite sweet for
twenty-four hours il scalded, but if as much
powdered loaf sugar be added as viii
sweeten it, an then scslded, it will keep in
a cool place for two days.
Tomato Sauee.
Take any quantity Of ripe tomatoes, put
them into an earthen jar, and place them,
covered over, in hot oven until perfectly
soft; then rub them through seiye, to keep
out the seeds and skin. To every quart Of
juice add Glove of garlic, or, if the favor
is preferred, two shallots, bruised, q quarter /
OF an ounce Of ginger, and the same guam
tity of black pepper, and tablespoonful Of
salt; boil for about twenty minutes, and bot
lie, cork down, and wax it at once. Some
like the addition Of vinegar or lemon-ju
to the same; Others prefer it without. If
liked, the juice of two lemons may be added
to the above, before boiling.
To Preserve Peaches.
Pare, halve and weigh the peoches: put
them in a preserving kettle of boiling wa
ter, and to six pounds of peaches, put
teaspoon full of soda or pearl ash; let them
boil one minute; then take them out and
throw them in cold water; scrape off the
black scum which adheres TO the peaches;
wipe and lay them on dish; have the ket
lie cleaned, and put the peaches in layers
with half their weight in sugar; they will
not require Ony water; let them cook slowly
at firstf then boil till clear-when take them !
out aud let the syrup boil till it becomes |
rich. The favor of the peach is retained |
and they are not so sweet as in the old way, |
brandy Peaches.
Choose fine peaches, not too ripe; dip |
each one in scalding lye for half q minute |
TO remove the down. having previously |
pricked them with pin Or coarse needle;
rub them dry and throw them, few at q |
time, into pan Of boiling syrup, composed |
Of one pound OF sugar (whiJe) to one pint |
Of water; let them boil until straw can
be gently run through to the stone take
HON, "a rlfD1lv 1nH N II ORG thus
prepared and cool, take the syrup and add |
white brandy or good whisky in equal pro-
portion place your peaches in suitable Jars,
pour the syrup on and seal them down.
They are best after having been kept few
months. Make syrup of as macy pounds
Of sugar as you have peaches. N. B.
GOOD whisky is quite as good as expensive
brandy
To Preserve Green Corn.
The Mobile Register tells how to keep
,Orn as fresh an good as when first taken
rom the stalk. Shave the corn from the
OBJ and pack it away in a common stone
ar, with salt in alternate layers. A layer
If corn, say one inch thick, then layer of
ait sufficient TO cover it; then another
aver of corn, aud so on till the n is
lied. Then cut pieces of boards to fit into
he jar, lay them upon the corn, and put on
weight to hold it down; for pickle will
10 rise, aud all the corn must be held be-
leath the surface of the pickle. A cloth or
PAPER must be next tied over the mouth Of
he jar 20 keep out the dust and flies, and
hat is all there is of it. But there will be
more to do when you desire to
lse your corn, and therein lieth the seeret
If the process. 1t will be to salt for the Ia
DE as packed away, of course, and if You
oak the salt out on the ordinary plan you
poll the whole thing, for the milk aud life
# thu grain comes out with the salt. But
'ou must soak It, nevertheless, aud now let
IS tell you how to do it. Commence ope-
ations by taking it from your jar and
lropping it directly into kettle of boiling
fail to have the water boiling
When the corn strikes it. This cooks the
,,iil in tho rain OF roOdorsru -, |