Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-07-26

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Preserve these the same as Strawberries
or currants, either liquid, or jam, or jelly.
Blackberry jam or jelly is an excellent med
icine In Summer complaints or dysentery.
To make it, crush quart Of fully ripe
blackberries with pound Of the best loaf
sugar, put it over gentle fire, and cook it
until thick; then put to it gill of the best
fourth-proof brandy, stir 1t awhile over the
fire, then put in pots. .- 2 eliza Cst
Blackberry Syrup.
Make a simple syrup Of a pound of sugar
to each pint Of water, boil 1t until it is rich
and thick; then add to it as many pints of
the expressed juice of ripe blackberries as
there are pounds of sugar; put a half nut
meg, grated, to each quart of the syrup; let
It boil fiften or twenty minutes; then add to
it half a gill of fourth proof brandy fo- each
quart of syrup; set 1t by to become cold,
then bottle it for use. A tablespoonful for
a child, or a wineglass for an adult, is a
dose.
Potato Puddings-FOur Kinds.
/. Mix together twelve ounces of boiled
mashed potatoes, one ounce suet, one ounce
Gone sixteenth of pint) of milk, and one
ounce of cheese. The suet and cheese to
be melted or chopped as fine as possible.
Add as much hot water as will convert the
whole into tolerably stiff mass; then bake
it for short time in an earthen dish, either
in front of the fire or in an oven.
2. Twelve ounces of mashed potatoes,
one ounce of milk, and one ounce Of suet,
with salt. Mix and bake as before.
8. Twelve ounces Of mashed potatoes,
one ounce of suet, one ounce of red her
ring chopped fine or bruised in mortar.
Mix and bake. hgct
4. Twelve ounces of mashed potatoes,
one ounce of suet, and one ounce of hung
beef, grated or chopped fine. Mix and
bake.
Cucumbers.
This is considered one of the most de-
leterious of yegetables-and with good rea-
son when eaten raw; and yet there are but
few that admit of greater variety in the
cooking. Now don't laugh, Gear reader, for,
seriously, we consider this fruit nearly
equal TO the egg plant, when properly cook
ed. 1t is excellent stewed, fried, stuffed,
parboiled and made into fritters, and sweet
or spiced pickles. Taken when fully grown,
but not ripe, they are fAvorites with all; and
when just too old for eating sliced in vine
gar is just the time when they are in their
prime for cooking. One of the most simple
ways of cooking is to peel and cut the Gu
cumbers in thin slices, lengthwise, and
fry delicate brown in just so much
sweet butter as they will soak up
without becoming sodden. Cooked thus
and eaten with salt and paper, they are ex-
ceedingly deli cate. We think that if our
farmer friends will try the cucumber cooked
in any of the various ways that may be sug-
gested, they viii believe with us that the
cucumber is of value other than as a pickle
or eaten raw. The cultivation of this We
getable is of great antiquity; so great in
deed, that the memory of man, goes no:
back to the beginning. The Egyptians,
Israelites, Romans, and Greeks, especially
favored them; but in modern times they
have not been regarded with high favor,
except by the wealthy when rare, and con-
sequently dear; and we think it is nigh time
that fruit SO easy Of cultivation should
come to take its proper place amouns' cult
nary dishes of the people, for we do not
believe there is cholera in them when
cooked.
Canning Fruit.
The following timely and practical ideas
about canning fruit are from the Home In
terest Department Of the New York TTi-
bU7le:
The simplest cans ere the best. Those
of glass, with glass covers, a rubber band,
aud screw ring, are as easily sealed as
they are unsealed, and can be managed by
any child of twelve. A tin funnel, just fit
ting into the neck of these, can be made,
and with this the caas can be filed verV
rapidly without spilling. As TO fruit, it
should be perfectly fresh and sound, and
carefully picked over, so that no i'll flavor
injure its quality when it comes on the
table. We give formula: