Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-06-15
FOR THE no SEwLFE.
BIackberries.

labor necessary to their gathering and pre-
paration, and are always ready sale. They
are highly relisbed by all who have tried
them, and are much sought after" They
are very fine when canned.
BLACKBERRY WNE-After washing the
berries add sufficient cold water to cover
them; mash, and let them stand u to Is
hours. Then strain through wire seive
Cor tin strainer) and a second time through
thick domestic. Add one measure of sugar
to one-and- a-haf measures of juice; put in
vessels (jugs or demii ohns) TO ferment, and
tie piece Of cloth over the mouth to keep
out insects. After three weeks strain again
through thick domesticS, and bottle. Great
care must be taken not to mix wine fer
mented at different times, otherwise sec
Ond fermentation will ensue, which will
fatally injure it.
Tomatoes.
BAKED TOMAToES.-Peel and mince
enough to ELL a quart dish; season them with
sugar, mace, pepper, sak and liStle minced
onion. Put layer of crumbs upon the
bottom of the dish. then layer Of tomatoes,
a little butter; another of bread crumbs,
until the dish is full. Bread crumbs must
be strewn thickly over the top; lay over bits
of butter. Bake in moderately hot oven
two hours.
RAW TOdAToEs.-To prepare a dish of
raw tomatoes, slice large, ripe tomatoes,
place a layer in a deep dish, and sprinkle
white sugar over them; then another layer
Of tomatoes and layer Of sugar alternate
~, until the dish is nearly full; then pour
over them elaret wine until all are nearly
covered.
ANOTHER WAY.--SHce the tomatoes and
on each layer sprinkle brown sugar, and
pour over them vinegar diluted with water
One-half, and add little salt if preferred.
Most persons will prefer either of the above
to the ordinary way, and likely eat double
the quantity.
To PICKLE TOMAToEs.-Slice, round
ways, quarter of an inch or so in thick
ness, and put in layers, sprinkled with salt,
"a hours, or over night; then drain thor
oughly. To good cider vinegar, add a pint
bowl of sugar to a quart-more or less, to
your taste-R teaspoon of cloves, and one
of cinnamon; a pepper pod, or the black;
put the tomatoes in and bring to boil.
They are ready for use, and keep well.
. Apples.
SWEET APPLE PUDDING.-Take pint
OF scalded milk, half pint of corn meal,
teaspoonful of salt, and six sweet apples
cut in small pieces. Mix well. This
makes a nice plain pudding. .a.
ICED APPLEs.-Pare and core one dozen
large apples; eli with sugar, very little but
ter, and cinnamon; bake till done; let them
cool, and if you can without breaking, put
on another dish; il not, pour off the juice;
having some icing prepared, lay on top and
! side, and set into the oven minute or two
to brown slightly; Serve with cream.
| APPLE CUSTARD.-Take pint Of boiled
! apples, and mash them as fine as possible.
Add the Olks of six and the whites of three
| eggs, well beaten; one tescupful Of sweet
| cream; little rose-wateT, some nutmeg, Gin
namon, and a small lump Of butter. Mix
all together, and sweeten it well. Then
make a good crust Pour in the mixture
! and bake in an oven.
! BAKED APPLE Choose
large russell or sour apples that cook tender;
peel aud quarter them, take out the cores
and use one apple to a dumping. Pinch
your pie crust well, grease your pie-pan, set
your dumplings right side up; do not let
them touch each other; sat them in your
oven and bake delicate brown. Eat hot,
| with any sauce you prefer.
SPICED APPLEs.-Eight pounds of APP
pies, pared, four pounds Of sugar, one quart
OF vinegar, one ounce Oh SLICK CluudLuOu,
| half ounce of cloves. Boil the sugar, vine
gar, and spices together; put in tie apples
when boiling and let them remain until
tender (abOuJ twenty minutes.) Take
them out and put them in jar. Boil down
the syrup until it is thick and pour it over.
BAKED BATTER PUDDING WITH APP
PLEs.-Take half pound of -four and the
whites of two eggs, half a teaspOonful of
baking powder, and one teaspoonsu Of
salt. Rub the powder till smooth, mix it
we'll with the -four, adding the salt, and as
much milk as will make it a stiff batter,
beat it until quite smooth, then add the re-
mainder of the milk, and the eggs, we'll
beaten. Put some apples, cut as for pie,
into buttered dish, pour the batter over,
and bake in moderately hot oven. Dam
sons, currants, gooseberries, or rhubarb,
may be used in the same way.