The Republican journal., 1872-11-14
Useful knowledge.

PUMPKIN PIES. Cut the pumpkins into
small pieces; take out the seeds and inside
bat do not pare it. 1t must be we'll grown
and thoroughly ripened, and not waterv.
Put the pieces into a saucepan, with only 4
lew spoontuls of Water-not more than
four; cover close and let it cook gently, So
as not to scorch, until the water has all
evaporated, and the pumpkin has cooked
quite dry, and is of i rich. dark orange
color While hot sft it through coarse
sieve: Season only as much as you are
needing for the day For one large pie
one egg, one tablespoonful of molasses.
four tablespoonfnls of condensed milk, and
enough of new milk to make it as thin as
you wish--or if you have it-half milk and
half cream, instead of condensed milk /;
sugar and spice to suit the taste Bake till
clear rich brown, but do not blister or
scorch
How TO SELECT FLOUR. /. Look at it's
color; if it is white, with slightly yellow
ish or straw colored tint it is good sign
Ii 1t is very white, with Il blush cast with
white specks in it the flour is not good.
,. Examine its adhesiveness, wet and knead
little OF it between the fingers if it works
dry and elastic it is good il it works soft
and sticky it is poor. Flour made from
spring wheat is likely to be sticky. 3.
Throw a little lump Of -four against a dry,
perpendicular surface; if it adheres il a
lump the flour has life in it; if it falls like
powder it is bad 4. Squeeze some of the
hour in your hand; il IT retain the shape
given by the pressure, that too, is a good
sign. Flour that will stand all these tests
it is safe to buy. These modes were given
by Old flour dealers, and we make no apollo
9y for printing them, as they pertain to IL
,.I,r
the quality OF that which is ''the staff of
life
"SwEEr PICKLE" OF APPLES Take three
pounds OF sugar, three quarts of vinegar
(not very strong), ten pounds of sweet APP
pies; pare, quarter, and core the apples put
~ Sn"Ar and vinegar tooethnr, Toll nd
SKIM 1t, then take hall OF the syrup out into
another vessel, put rs many of the apples
INTO your preserving pan a> VIII boil con-
yeniently, and boil until tender; them SIX IN
those out and add more apple and syrup,
and so on until all is done Spice with
whole cloves and nutmeg. | kept apples
prepared last year in this way, until May /;
they neither moulded nor fermented, They
were kept in 4 cool, dry place
PUMPKIN PRESERVES. Cut n nice rioe
pumpkin into pieces third Of an inch
thick, pairing them. Take equal weight in
white sugar Allow the juice of one lemon
to pound Of pumpkin. Let the pumpkin
remain in 4 pan with the sugar and Juice all
night. In the morning put into Il preserv-
ing kettle, cooking till perfectly clear Be
sure to skim well. Then add lemon peel
cut in pieces small as marbles. Take ont
and strain the syrup through 4 Jelly bag,
and pour over the pumpkin.
PRESERVED APPLES. Weigh equal guam
titles OF good brown sugar and of apples ;
peel, core and mince them small. Boil the
sugar, allowing to every three pounds a
pint of water; skim it well, and boil it pret-
ty thick; then add to the apples the grated
peel OF one or Two lemons, and two or
three pieces of white ginger if you nave it.
Boil till the apples fall and look clear and
yellow. This preserve will keep for years
COLE SIAw. Cut the cabbage rather fine
into a basin or large bowl; sprinkle little
salt over; then with Il potato masher, thor
oughly bruise the cabbage; then, take three
tablespoonfuls sugar; half pint best sweet
cream; four tablespoonfuls vinegar; stir
well together and mix through the cabbage.
The cabbage should not be green. Many
persons do not know the value of cream in
| cooking; it is far preferable to butter in a
great many things. Rural New Yorker.
FRIED SQUASH. Slice thin, dip in egg,
then in flour, and fry in butter.