The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1872-10-11
HOUSEHOLD RECIPES.

HOUSEHOLD RECElIES.
Apples stewed for sauce should be
pared, cored and put irto cold watsr
until they are: ready to be cooked, to
keep them from discoloripg. Add
little water, putting them in q Dor.
cleain kettle or stew pan. Cover them,
and let them cook gently.
no DESTROY ANTS.
Take flowers of birthstone, half q |
pound, and potash, four ounces. Set |
in an earthen pan over the fire till dis |
solved and united; then pulverize and |
make, with water, strong solution
and sprinkle where the ants frequent. |
KEEPING EGGS IN SALT.
D. w. Derby asks il eggs, packed In
salt, put away in some cool place, will
keep through the summer months.
We know they will keep some time,
but have had no experience keeping
them through the summer.
FRUIT JELLIEs.
Fruit Jelljes, 30 called: are made by
putting half an ounce of alum in one
pint of water; let it boil minute or
till dissolved, then add four pounds
white sugar boil two minutes longer
and strain when cool, add half two
shillings bottle of vanilla, lemon or
strawberry extract other flavor.
MANGOEs OF MELONT.
Take green melons and make brine
strong enough to bear up an egg; then
pour 1t boiling hot on the melons, keep
ing them under the brine, let them
stand five or six days, slit them down
Il sal- oil <hn
scrape them well in the inside, and
wash them clean; then take cloves,
garlic, ginger, nutmeg ard pepper
put all these proporIionately into the
melons, filling them up with mustard
seed, then lay them on the eartfen
pot, and take one part of mustard seed
and two parts of vinegar, enough to
cover them, pouring it on scalding hot.
Keep then. closely covered.
BOILING MEATS.
When meats are boiling on q grid
iron over hot Goals, the sudden high
heat applied sears the outside, which
shuts in the juices, and the rapid appli-
cation coon cooks the meat through, If
I'm moderately thin pieces. 1t is then
tender, juicy and palpable. Those who
never broil their fresh meat, fish or
poultry, do not know, the excellencies
of properly cooked dish of animal
food. OF all methods for fowls, broil-
ing is the best-provided that the cook
is active enough to handle the gridiron
and meat dexteriously, SO as not to
make charcoal of an atom, and yet
quickly cook every part of the meat
sufficient to suit the taste Of the consul
mer.
TOMATO swEETBREADs.
Cut Up q quarter of peck of dne
ripe tomatoes, set them over the fire
and let them stew in nothing but their
own juice till they 60 to pieces-then
strain thep through seive; have
ready four or five sweetbreads that
have been nicely trimmed and soaked
in warm water. Put them into a stew.
pan with the tomato Juice, and little
salt and cayenne, add two or three ia.
ble-spoons of butter rolled in flour. Set
the saucepan on the fire, and stew the
sweetbreads till done. A few minutes
before you take them up, stir in two
beaten yolks of eggs. Serve the sweet.
breads in deep dish with the tomatoes
poured over them.
ROLLED JELLY CAKE.
One cup of sugar, one tablespoonful
of butter, one and half cups of flour,
two-thirds Of cup OF milk, one egg,
two teaspOOIsful of baking powder,
sifted with the flour. Bake in a large
sheet, aud when done, spread on the
jelly, and cut the sheet in strips three
or four inches wide, and roll. II, in
stead of jelly, sauce is inside and
spread between the layers of the cake,
it msy be eaten as cream pie, and fur
nisb very nice and easily prepared
desert.
For the Sduee.-Beat together one
/ egg, one teaspoonful of corn starch, one
table spoonful of flour, and two of SUI
gar. Stir it into half pint of milk,
ank boil till it forms q good custard
remove from the fire, and flavor with
vanilla.
TOMATO BEER.
A Georgia correspondent of the
Southern Planter tells how to moke to.
mato beer. He says:
Gather the fruit Cnce a week, stem,
wash and mash it; strain through q
coarse linen bag, and to every gallon OF
juice add pound of good MOTT brown
sugar. Let it stand nine days. and
then pour it off from the pulp, which
will settle in the bottom of the jar
Bottle it closely, and the longer you
keep it the better it is when you want
to use it. Take a pitcher that will
hold as much as you want to use-fill it
nearly fall of fresh sweetened water,
add some of the preparation already de.
scribed, and a few drops of essence of
lemon, and you will find it equal to the
best lemonade, costing almost nothing.
To every gallon of sweetensd water 1
add half tumbler of beer.
GRAPE LEAF PICKLES.
The Moravians in Salem, n. c., are
said to put up cucumber pickles as fol-
lows:
Put a layer of the sour wild grapes
with the leaves of the vines in the bot
tom of the vessel then a layer of the
cucmbers and alternate thus until the
vessel is full, or until you have put in
as many cucumbers as you desire.
Then put in water enough to cover
them, and place boards and weights on
the top to keep them under the water.
They do not require further attention,
although you may, if you desire, take
them out and finish them with vine
gar. They are called grape leaf pickle.
| A lady who tried the pan last year
was very much pleased, and pro-
nounces it better than ordinary me-
thod. 1t is supposed that any other
article that may be used will answer as
well as the cucmbers, provided it is
firm.
USE OF FRUIT.
Instead of standing in fear of a gen.
erous consumption of ripe fruit, one
should regard it as decidedly conductive
to health. The very diseased common
ly assumed to have their origin in the
free use of all kind of berries, apples,
peaches, cherries, pears, and melons,
have been quite as prevalent, If not
equally destructive, in seasons of search
ty. There are SO many erroneous no.
tons entertained of the bad effect of
fruit, that it is quite time a counterfeit.
ing impression should be promulgated,
having its foundation in common sense
and based on the common observation
of the intelligent. No one ever lived
longer, on freer from the attack of dis
ease, by discarding the delicious fruits
of our country. On the contrary they
are very essential to preservation of
health, and ara therefore given to US
at the time when the condition of the
body, operated upon by deterioratipg