Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-08-23
FOB THE HOUSEWIFE.
Hop Yeast.


One and ore-hah pounds of grated raw
potato, one quart of boiling water in which
a handful of hops have been boiled, one
teacup of white sugar coffee sngar), one
half tescup Of salt; when almost cold put q
little good yeast to start it, say about half q
pint. One pint OF this yeast makes four
good sized loaves Of the most delightful
bread You ever ate. au GtLt@
To Dry Green Corn.
On warm, bright day take shallow
box, set slanting where the sun will shine
full upon it. Spread clean cloths in your
box. Prepare your corn as you like, and
spread 1t evenly over the bottom of the box;
then cover very closely with window sash.
Th3 heat will be so great no fly can live.
Your corn wit dry in one day and be per-
fsctiy clean.
Breakfast Biscuit.
Take piece of risen bread dough, and
work into it one beaten egg and a teaspoon
full Of butter or lard; when it Is thoroughly
amalgamated, -four your hands and make it
into balls the size of an egg; rub tin over
with milk, and set them in quick oven for
twenty minutes, and serve them hot for
breakfast. When eaten, break them open;
to cut would make the n heavy.
Potato Bread.
Take six good sized potatoes, boil and
mash very fine. Add three pints boiling
water. Stir -four in till it makes stiff bat
ter. When lukswsrm, add your yeast, set
it in a moderately warm place. In the
morning knead in flour and salt rs stiff as
you can. Set in warm place to rise;
knesd again, adding ss little -four as posi-
BILE. Let it rise again, and then put it into
your pans making them half full. When
the lOaves have risen to the top of the pans
bake them good brown.
Fruit fn the Cans.
The Boston Journal of Chemistry says:
The impression prevails among those who
freely use fruits which are put up in tin cans
that they are injured thereby, and this i'm.
preston is in many cases correct. We have
long contended that all preserved fuits and
vegetables should re stored in glass, and
that 10 metal of any kind should be brought
in contact with them, All fruits contain
more or less of vegetable acids, and others
that are highly corrosive ara often formed
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
corroded by vegetable acids, and poison
Gus salts are formed. Undoubtedly many
persons are greatly injured by eating toma-
toes, peaches, etc., which have been placed
in tin cans, and we advise all our friends
VIII put up fruit to use only glass jars for
the purpose.
How TO Make Pickles.
SWEET PICKLEs.-Twel7e pounds of
fruit, Blk 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 dish, let the syrup
boil down, then put in lruit again and boil
a few minutes; till 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 IF II ounce of mace, half
a pound of salt, and few roots of horse
rsdish. Let the salt and spice be well
dried, and put them into the vinegar cold.
Gather your vegetables on dry day, strew
over thin little salt, and let them stand
two or three days, then put them ON hair
seive, either in he sun or by The fire to dry.
Put them in a large jar with the vinegar,
and let 1t stand by the fire for ten days; it
must not, however, be allowed to become
any hotter than new milk.
MIXED PICKLE IL gallons of cabbage;
II gallons cucumbers; gallon green toma-
toes; gallon onions; quarts green pep
pers, chopped fine ard pressed hard to ex-
tract 1.-THE water. Before measuring, mix
and put in bag over night; next morning
squeeze and lress sill the water that can be
gotten from it; then prepare the seasoning
II cups ginger; Il cups black pepper; l
quart white mustard seed; l pint grated
horseradish; l tablespoonful cloves 2
ounces celery seed; grated nutmegs; mix
together and then mix through the pickle.
Take 8 gallons of apple vinegar, add 5
pounds of sugar, boil and pour over the
mixture. Salt to taste.
CUCUMBER PICKLEs.-Wash sufficient
cucumbers TO fill three gall on jar; put on
them q teacupful of salt, and cover them
with boiling wster. Let them stand over
night, then pour off the water and wipe the
cncumbers cry. Then put them into a
brass kettle and cover them with vinegar;
add piece of alum the size of hickory
rut. Heat gently; do not allow them to boil,
but keep them warm for three hours and
then pour off the vinegar, which will be
worthless. Put the cucumbers into jar
and then take fresh vinegar and heat to
boiling in brass kettle, adding spice, mus
tard seed and peppers to taste. Skim and
pour it while boiling hot on the cucumbers.
Let stand for twenty-four hours, then pour
off and boil and skim the vinegar for three
successive days. Then pour it on the Gu
cumbers and set aside ready for use. Good