Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-07-24
lSclpfui Hints for llOsaxcvvivc J.

Mo1AssEs CANDY.-Two cups molass-
es, Onn cup sugar, one tablespoonful
vinegar, butter size OF Il hickory nut.
Boil briskly twenty minutes, stirring
all the timc. When cool pull until
white.
HARDENING WooD FOR PULLEYs. Al.
ter Il wooden pulley is turned and
rubbed smooth, boil it for about eight
minutes in olive oil; then allow it to
dry, after which it will ultimately be-
come almost as hard us copper.
SpoNaE CAKE Three eggs, one and
half cups sugar, beaten together five
minutes, half cup Of water, one tea
spoonful cream tarter, one-half tea
spoonful soda, and two cups flour.
Flavor with extract of lemon.
FILTER For CIsrERN WArER.-Per-
folate the bottom Of wooden box
with number of small holes place
inside IL piece of flannel, cover with
coarsely powdered charcoal, over this
coarse river sand, and on this small
pieces of sandstone.
PICKLE FOR HAMs.-For one hundred
pounds of ham take six gallons of wa.
ter, nine pounds Of salt, one quart OF
molasscs, three ounces Of saltpetre, and
one ounce salcratus. When ready to
smoke they can be soaked and freshen-
ed to taste, if too salt.
JUMBLEs Half pound of butter,
half a pound of sugar, three fourths al
q pound OF flour, three eggs: flavor
with rose water and nutmeg. After the
ingredients are mixed, take out u little
ON well-sugared board and cover with
sugar. Cut i'll short strips, and cook
on we'll buttered tin.
EGG CAKE.-Two cups of sugar, one
egg, piece Of butter the size of a
large egg, one cup of sour milk, one
teaspOOnful of soda, a little salt and
nutmeg, one teaspoonful of lemon,
three cups of -four beat the white OF
/ egg separately, the sugar and yolk and
butter together bake in = thoroughly
heated oven.
MAKING C1rR1c Acm.-Treat fresh
lemon juice with powdered chalk until
ali the acid Isl nentralized. Citrate OF
lime will be precipitated, which wash
and then decompose by means oil
diluted suIphuric acid. A precipitate
of sulphate of lime will then be formed
while the citric ACID lissolves.. Filter,
and the stlphuries acid will then de.
posit itself in crystals when the concen:
trated liquid. cools. = !;
TOMATO CATsUp. Wash the tomatoes
and press them through fine sieve to
six quarts of jnice and pulp; add the
same quantity of best vinegar, then SET
it over the fire to boil. When it begins
to thicken, add of pimento, cloves, and
pepper, each half all ounce cinnamon
a quarter of an ounce, and two nutmegs
finely grated. Boil to the consistency
of thin mush, then add four table
spoonfuls of salt, and take it ont of the
vessel. When cold. bottle and cork
tight. Boil III brass or bell metal ket
tie, or tin-lined vessel. This can't be
beat.
CAROLINE Boaas, of Pike Co., III.
How TO MAKE TOMATO F1as.-Pour
boiling water over the tomatoes in
order to remove the skins; then weigh
them and place them in stone jar witt,
Us much sugar as you have tomatoes,
and let them stand two days; then
pour off the syrup and boil and skim it
until no scum rises. Then pour it over
the tomatoes and let them stand two
days as before, then boil and skim
again. Alter third time they are fit
to dry. if the weather is good: if not,
let them stand in the syrup until dry.
ing weather. Then place on large
earthen plates or dishes, md put them
in the sun to day, which will take about
week, after which pack them down in
small wooden boxes, with fine white
sugar between each layer. Tomatoes
prepared i'll this manner will keep for
years.