Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1872-08-09

h 1uCoC l. law OOAO OlINCooAlAJs
have now in bearing the Victory apple
of the old year produced in this way; mex
year the scions of the last year will bear OF
the regular year.
FOB THE HOUSEWIFE.
RingwOrm Remedy.
Paint it with iodine few times and il
viii entirely destroy every vestige of it.
iodine for. BOiIs.
As soon as a boil becomes shard and in
| famed paint it with iodine. The poison
will not be scattered, but will be absorbed
by it.
Baked Tomatoes.
A delicate dish is made by taking four
tomatoes, cutting them in halves, putting
them in buttered dish with bread crumbs,
butter, pepper and salt, and then baking till
slightly Drowned on the top. EFFIE.
How 10 Select Flour.
Look at the color; if it is white, with a
slightly yellowish or straw-colored tint, buy
it; if it is very white with blush cast; or
with white specks in it, refuse it. Examine
its adhesiveness; wet and knead little Off
between your fingers; if it works soft and
sticky, it is poor. Throw a little lump OF
dry flour against dry, smooth, perpendi-
cular surface; if it falls like powder, it is
bad.
A Very Nice Pudding.
Cut a pan of sponge cake through the
centre. Spread over the lower half jelly
currant or any other, according to what you
pour over it. Blanch and cut in four or
five pieces, two or three dozen sweet al
monds. Stick the upper part of the cake
full of the almonds, and lay it upon the
Jelly. Pour over the cake whipped cream,
soft custard Of foam sauce. To blanch al
monds, pour boiling water over them,
which removes the skin very easily, and
then cut them.
Two Ways TO Keep DamsODs.
Put them in small stone jars, or wide
mouth glass bottles, and set them up to
their necks in kettle of cold water; set it
over the fire to become boiling hot, then
take it off aud let the bottles remain until
The water is cold; the next day fill the bot
ties with cold water, and cork and seal
them. These may be used the same as
fresh fruit. Green cages may be done in
the same way.
Another way is to put quart Of dam
sons into jar with pound Of sugar
stewed between them; set the Jar in warm
oven, or put it into a kettle of cold water
and set it over the fire for an hour, then
take it out, set to become cold, draia the
juice off, boil it until it is thick, then pour
it over the plums; when cold, cover the
same IS preserves.
Frozen Pudding.
One quart of cream-halr pint of milk
III IL -
Toot-haf pound of canded fruit-tWo-
thirds Of teacupful Of stoned raiSins-tWo
tablespoonful of brandy. Beat the eggs
with all the powdered sugar they will take;
mix the arroWrCot smooth with little milk;
stir into the egg, and add to the boiling
milk; when well cooked, stir in half tea
cup of cold milk and add to the cream.
Put in sugar enough to make quite sweet,
and freeze, adding the brandy before ri
freezing. When well frozen, put into a
two quart melon or brick mould layer of
cream; then a layer of fruit cut fine; crumbs
| Of sponge or any other nice cake and the
raisins; then a layer Of cream, and so on
until the mould is full. Pack in ice and
salt; it requires from two to three hours to
harden and is very nice.
A Paper ON Pickles.
Mary C. West communicates to the
Mobile Register the following suggestions
CHOPPED CABBAGE PICKLE.-Almost
everybody knows how to make this, but 10
matter: I am going TO tell how make it.
put together one pint finely chopped
onions, three gills white mustard seed,
three tablespoonfuls ground mustard, two
tablespoonful ground black pepper, two
tablespoonfuls ground cloves, three table
spOonfuls celery seed, one pound brown
sugar and three quarts strong vinegar.
simmer this compound over slow fire
until it begins to thicken, when pour it
upon and stir it well into two gallons Of
finely-chopped cabbage. So soon as cool it
is ready for use.
CANTELOPE SWEET PICKLE.-Take per-
fectly ripe cantelopes, quarter, remove the
| seeds, peel, place in stone jar and pour on
| sCalding vinegar enough to cover them.
| Let stand one day, then pour off the vine
gar, heat and return it as in the first in
stance. Repeat this on the day following,
! giving the fruit the third scalding and the
| third soaking. On the fourth day take out
| the fruit, weigh it, and to every five pounds
add three pounds of loaf sugar and one
/ quart of fresh vinegar. Put in cinnamon,
| gloves, ginger, mace and aispice to suit the
! taste. The cloves and spice should be
used sparingly, as their dark color Injuries
J the appearance of the pickles. Put all over
| the fire in p0rCelain-lined kettle and sim
! mer until the fruit is tender enought to ad-
init the passage Of straw through it.
! Fake of then, and pour dack into the jar
! Let stand twenty-fOur hours, then poul
the sirup off into the kettle, bring it to the
boil and return TO the fruit. l consider
this the finest pickle in the world.
| GREEN TOMATO SWEET PICKLE.-Into
a common-sized wooden bucket half full Of
water put a handful of unsiacl-ed lime, and
| ELL up with small green tomatoes carefully
picked. Let stand twenty-four hours, then
! take out the tomatoes, and soak them fol
the same length Of time in clear water
Then make a compound Of flour and hall
pound sugar, one quart vinegar, one ounce
cinnamon and one ounce cloves. This is
intended for seven pounds Of fruit. Boi
the compound together, pour over the fruit,
let stand twenty-fOur hours, then bring all
TO the boil, and tie closely in a jar.
! CUCUMBER PICKLEs.-Put together
good vinegar, one gallon; mace, half al
ounce; cloves, two dozen; powdered ginger
half ounce; salt, one table spoonful. Sim
neT together for ten minutes in q porcelain
kettle, then put in the cucunbers and sim
mer fifteen minutes longer. Finally, poul
all into a stone or glass vessel and covel
closely.
To COLOR PICKLEs.-Dont use a cop
per vessel for that purpose and poison your
self. Boil together water, one gallon; com
mon salt, two pounds. Pour the hot solu
ton over the cucumbers and allow it to re-
main three or four hours. Then pour OF