Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-08-16
FOR THE HOUSEWIFE.
German Pickles.

Aoho cOunOJ Ilpo CuCuuU6ES, peel anu re-
move the seeds, cut lengthwise into strips
an inch wide. To three quarts of the pieces
add thTea cups Of vinegar and four of water;
soak twenty four hours, stirring once or
twice. Put one quart of vinegar on the
fire, add one pint of sugar, a little stick Gin
namon and teaspoonful of pimento tied
in bit Of cloth; scald all together; add the
cucumber and boil till soft.
A New Way to Serve up Peaches.
Take good sized freestone peaches, wipe
thrm with towel, halVe them, aud place
them fiat side down, in hot butter or lard.
Let them fry to nice brown, then turn
and fill the seed cup with sugar, which, by
The time The fruit is properly coated, will be
melted and form with the juice ofthe peach
rich syrup. Serve up hot, aud if you do
not like them you iced not repeat the ex-
pertinent. Mos. persons think the dish a
superb one. Medical writer's caution peo-
pie against eating peaches served up in any
form in the evening. lis asserted that they
are Oppressive to the circulation, and ex.
haust the system by the prussic acid which
they contain. 1t is better to eat them in
the morning or DOT later than an early diu-
ner, SO that some exercise may follow ea.-
ing to aid their proper digest on.
Cucumber Salad.
The Hearth and Home said last fall: We
have just prepared our win er's supply of
cucumber salad, aud this is how we made
it: There were about dozen ripe White
Spine cucum cers lying on their vines, and
these We picked, washed, pared, cut into
strips, taking out The seeds, and then to
each dozen cucumbers-ah ich We cut up
into pieces like small dice we put twelve
large white onions, chopped; six large green
peppers, also chO ped: one quarter pound
each black and white mustard seed, and
gill of celery seed. These were all mixed
together, teacup of coarse salt added, and
they were then hung 10 in cotton bag to
drain, for twenty-four hours. Then the
salad, with enough cold cider vinegar added
to cover it, was put into stone jars and fast
ened nearly air tight. In six weeks it will
be FL FIR use. We found the recipe in an
old paper some years ago, and it has proved
one OF the incest pickles We ever used. l.
looks as well as it tastes, so white and crisp,
and makes an excellent salad for Joint of
cod meat.
To Pickle Green Cucumbers.
Take small ones of Uniform size, wash,
put in q porcelain kettle, cover with cold
water, add . little salt; set it on the stove,
let il heat gradually and boil FIVE minutes;
then drain off all the water; add good vine
gar; to one gallon of vinegar add one cup of
molasses, one tablespoonful cloves, do. Gin
namoD; let boil five minutes; remove to an
earthen or stone dish; pour over them the
hot vinegar; cover tight; when cold, they
are ready for use. / never use any acids,
ner cook in brass TO make them look green,
considering both Injurious to health. When
we prepare them for winter, / wash and
scald my barrel to make it p-rfectly clean,
cover the bottom with salt, wash the Gu
gamblers in plenty of cold water, lay In
layer of cucumbers; sprinkle over with salt,
and so continue, putting in alternate layers
of cucmbers and salt each time of putting
int the barrel; cover with cold water, lay
ing on fiat stone TO keep them all under
water; if any are allowed to come 20 tbs
top of the brine, thereby being exposed TO
the air, they will rot. These will keep per-
fectly sound, one, two or three years If de-
sired. When wanted for use, soak in cold
wster, changing everI six hours; keep COW
cred while freshning, IS the ght has ten
dency 10 fade them; when the salt is all
drawn cut, prepare as green cucumbers, ex.
cept to cook them longer.
How 20 Cook Cracked Wheat.
There is no food more healthful than
cracked wbea', especially during VAIN
weather, beirg the most nourishiDg, and the
least beating of any other Jingle article of
food. For general family use it will be
found most delicious, whOleso and nour-
ishiDg. For children, when growing up, it
is perfection Of food to strengthen and de.
velop their brain and nerves, make muscle,
bones, etc, and give them general bodily
viaor. To those suffering with dyspepsia,
costiyene g, Indigestion and kindred all
ments, and those cfsedenisry habits, twill
be inyaluable. It Gao be used in very many
ways, such as for puddiags. soups, Cruel,
muffius, cakes as desert, CO with mi k,
sugar or syrup, or fried ia slices; or, in ct,
in almost any manr er tina. rice, oatmeal,
com meal, barley, tapicca, saco, or any sim
liar article can be used and in which the
skillful housekeeper win find a most des'ra
bic substi ute Tor all. For breakfast dish
1t is unequalled, and should be on every ia
bic. 1t can be prepared in q great variety
CT forms, few of which we give:
BOILED PUDDING Put into DO Ter a
quart of milk or water, and when it is
brought TO the boiling point stir it slowly
about FIVE tablespoonfuls of wheaton grits
or cracked wheat, and Let it boil an hour,
and half or two hours, stirring occasion
ally. By boiling il in e separate vessel, not
in immediate contact with she FIRE, the risk
of burning is obviated, without requiring
constant stirring. Soaking the girls over
night in .Lbe proper quantity of milk and
water, and boiling as above, is considered a
decided advantage. Serve with wine or
other sauce, or sugar; dyspeptics, however,
viii probably find molasses the most whole
condimept,
"BAKED PUDDNG Boil q quart of
milk OF water, and stir in about five table
spoonfuls, ss above, and af.er sufficient
boiling, let to stand to cool, While cooling,
be up well four eggs with half pound of
sugar, then add a quart of milk, end mix
thoroughly, after which stir these into the
cooling macs, which should be only luke
warm, adding spices OF fruits if you wish;
and after thorough mixing of the ingre-