The Pulaski citizen. [volume] (Pulaski, Tenn.) 1866-current, 1873-09-11
POR ZEE HousEWIFR.


OF grated raw potato, one quart of boil
ing water in which a handful Of hops
have been boiled, one teacup Of white
sugar, coffee sugar, one-half tea-cup of
salt; when almost cold put little good
yeast to start it, say about half a pint.
One pint Of this yeast makes four good
sized loaves of the most delightful bread
you ever ate.
To Dry GREEN CoRN.-On a warm.
bright day take a shallow box. SET
slanting where the sun will shine full
upon it. Spread clean cloths in your
oox. Prepare your corn as you like,
and spread it evenly over the bottom Of
the box; then cover very closely with
window sash. The.heat will be SO great
no fly can live. Your corn viii dry in
one day and be perfectly clean.
BREAKFAsr BIsoUT.-Take piece of
risen bread dough. and work into it one
beaten egg and tea-spoonful of butter
or lard; when it is thoroughly amalga-
mated, hour your hands and make it
into balls the size Of an egg; rub a tin
over with milk, and set them in a quick
oven Tor twenty minutes, and serve
them hot for breakfast. When eaten,
breah them open to cut would make
them heavy.
PoTATo BRHAD.-Take six good sized
potatoes, boil and mash very fine. Add
three pints boiling water. Stir -four in
till it makes a stiff batter. When luke
wsrm, add your yeast, set it in a
moderately warm place. In the morn
ing knead in flour and salt as stiff as
you can. Set in a warm place to rise;
knead again, adding as little -four as
possible. Let it rise again, and then
put 1t into your pans making them half
full. When the loaves have risen to
the top Of the pans bake them a good
brown.
FKUT IN TIE CANs.-The Boston
Journal of Chemistry says The ina
preston prevails among those who free
ly use fruits which are put up in tin
cans that they are injured thereby, and
this impression ia in many cases cor
rect. We have long commended that all
preserved fruits and vegetables should
be stored in glass, and that no metal
of any kind should be brought in con-
tact with them. All fruits contain more
or less of vegetable acids, and others
that are highly corrosive are often form
ed by fermentation, and the metallic
vessels are considerably acted upon.
Tin cans are held together by solder,
an alloy into which lead enters largely.
This metal is easily corrected by vege-
table acids, and poisonous salts are
formed. Undoubtedly many persons
are greatly injured by eating tomatoes,
peaches, etc, which have been placed
IN tin cans, andwe advise all our friends
who put up fruit to use only glass jars
for the purpose.
SWEET PIcKLEs-Twelve pounds of
fruit, six pounds of sugar, and quart
OF cider vinegar cloves and cinnamon.
Let the fruit boil in the above until
soft take out, put carefully on a dish.
let the syrup boil down, then put in
fruit again and boil few minutes fill
Jars and seal with tissue paper dipped
IN white of egg.
YELLoW PICKLE.-To each gallon of
vinegar take quarter of pound of
brown mustard seed, two ounces of
long pepper, two Of black pepper, two
OF garlic. one of tumeric, quarter of an
ounce of mace, half pound of salt, and
a few roots horse-radish. Let the salt
and spice be we'll dried, and put them
into the vinegar cold. Gather your veg
etables ON dry day, strew over them a
little salt, and let them stand two or
three days, then put them on a hair
seive, either in the sun or by the fire to
dry. Put them in a large jar with the
vinegar, and let it stand by the FIRE for
ten days it must not, however, be al
irwed TO become any hotter than new
milk.
Mixed PIoKLE.-15 gallons of cab
bage IL gallons cueumbers gallon
green tomatoes; l gallon onions 3
quarts green pepper chopped fine and
pressed hard to extract the water. Be
lore measuring, mix aud put in a bag
the over night next morning squeeze
and press all the water that can be got
ten from it then prepare the seasoning:
IL cups ginger; II cups black pepper; 1
quart white mustard seed; pint grated
horseradish; tablespoonful cloves; 2
ounces celery seed; 4 grated nutmOgs;
mix together and then mix through the
pickle. Take three gallons of apple
vinegar, add five pounds of sugar, boil
and pour over the mixture. Salt to
taste.
CUCUArBER PICKLES. Wash sufficient
cucumbers to fiji three gallon Jar; put
on them teaoupful of salt, and cover
them with boiling water. Let them
stand over night, then pour off the wa
ter and wipe the cucumbers dry. Then
put them into brass kettle and cover
them with vinegar; add piece Of alum
the size of a hickory nut Heat gently;
do not allow them to boil, but keep
them warm for three hours, and then
pour on the vinegar, which viii be
worthless. Put the cucumbers into a
jar and then take fresh vinegar and heat
to boiling in a brass kettle, adding
spice, mustard seed and peppers to
taste. Skim and pour il while boiling
hot on the oucumbers. Let il stand for
twenty-four hours, then pour of and
boil and skim the vinegar for three sue
ccssive days. Then pour it on the GU
cumbers, and set aside ready for use.
Good cider vinegar should be used.
LARGE FARAL--A correspondent of
the Lafayette Courier sends that paper
some account of what is probably the
largest and best managed farm in the
world. 1t is in Knox county, H., and
Is owned nv Mr. hgicbaai Sullivant