Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-08-16
Sweet Pickles,

Sweet Pickles.
For each nine pounds of fruit, take three
pounds Of sugar, one pint of vinegar, and
one half ounce of cloves. Put the sugar
and vinegar together in preserving kettle,
let them come to a boil, then put in cloves,
ground if for apples; if for peaches or toma-
toes, put two whole cloves in each or more
as you like. Put your fruit into the strip,
let it boil until it cracks open, then lift it
out carefully, boil down the juice, and pour
it over them. As the juice gets thinner by
standing, drain it off, and boil it down as
much as you can conveniently, pouring it
over the fruit again.
To Sweeten the Breath.
From six to ten drops of the concentra-
ted solution of the chloride of soda, in a
e-glassful of pure spring water, taken
Immediately after additions of the morning
are completed, will sweeten the breath by
disinfecting the stomach, which, far from
being injured, viii be benefited by the med
icine. Unnecessary, this may be reported
in the middle of the day. In some cases
the odor arising from carious teeth is COM
bined with that of the stomach. II the
mouth is well rinsed with teaspoonful of
the solution of the chloride in lumber of
water, the bad odor of the teeth will be re-
moved.
Tomato Sauce.
Take any quantity of ripe tomatoes, pu
them in an earthen jar, and place them,
covered over, in hot oven till perfectly soft;
then rub them through fine seive, to keep
out the seeds and skins. To every quart
of juice add a Glove of garlic, or, if the fla
vor is preferred, two shallots, bruised, a
quarter Of an ounce of ginger, and the same
quantity of black pepper, and a tablespoon
full of salt; boil for about twenty minutes,
and bottle, cork down, and wax it at once.
Some like the addition of vinegar or lemon
juice to the same; others prefer it without.
If liked, the juice of two lemons may be
added to the above before boiling.
Floating Island.
Put into a clean sauce pan one quart OF
milk; when it has been on the stove long
enough to become nearly hot, add to it the
beaten yolks of three eggs, and stir it until
it becomes as thick as cream. Do not let it
boil. Then strain through a small seiye,
sweeten and favor to the taste, and set it
in cool place till wanted. Put the whites
of three eggs into a large vegetable dish,
with two tablespoonsful of curTant or other
Jelly to each eeg-that is, six tablespoOnsful
TO the three eggs-and six tablespoonful of
white powdered sugar; beat the same till it
resembles thick, white paint or thin putty
in consistency-perhaps an hour or more;
do not stop too soon. Just before dinner
drop the islands on the custard and it will
make delicious dessert. Try it.
To RenOVste Old Butter.
In many o, the rural districts of Belgium
there are regular butter msrts, where, upon
a given day, the farmers of the surrounding
country bring their weekly produce for
sale. Immense quantities of butter are
bought by English dealers for expectation
to London; but as their purchases being the
product of hundreds of diaries, differ in
quality and appearance, the article needs to
be prepared in a manner that will command
for it the highest price, which can only be
secured by uniform color and quality OF q
large quantity. Often portion OF the but
ter brought to market has been oversalted,
a fault more common in summer than in
| winter with farmers, who fear that theiI
wares will become rancid in a short time
unless well sailed. The process employed
| by dealers is to churn the butter in sweet
new milk, and in short time it comes Out
a delicious article, which is sold at a higl
price. In this manner we have it within
our power TO turn Goshen butter that haG
been sailed and has become slightly rancid
into an article not to be distinguished from
that freshly churned.
THERE are 70 marine hospitals In thu