Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1873-10-31
FAR1f AND FIRESIDE.
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| spooufuls little ginger whole pepper
corns, one dozen half tablespoonful Of
ground mustard to . pint Of the mixture
one tablespoonful sugar to the same quanti-
ty; one tablespoonful best salad oil to the
same one teaspoonful celery seed.
| Cut slit in the side OF the melon. insert
your finger and extract all the seeds. II
you cannot get them out in this way, cut
slender piece out. saving it to replace, but
the slit is better. Lay the mangoes in
strong brine for three days Drain of the
| brine and freshen in pure water twenty -four
house Green as you would cucumbers, and
lay in cold water until cold and firm. Fill
with the stufing sew up the slit, or tie up
with packthread pack in deep stone jar,
and pour scalding vinegar over them. o. Re.
peat this process three times more at inter-
walls Of two days, then tie up and set away
in cool. dry place.
They will not be ripe for four months,
but are very fine when they are They
will keep several years
PEPPER MANaoEs- Are put up in the
same way, using green peppers that are full
grown, but not tinged with red. 'a.c
They are very good, but you, fingers
will smart after thrusting them into the pep
pers to pull out the seeds For this pur-
pose have used, first, small, penknife to
cut the core from its attachment to the stem
end Of the pepper, then smooth bit Of
stick, to pry open the slit in the side and
work out the loose core or bunch of seed
By the exercise of little ingenuity yeu
may spare yourself all suffering from this
cause. Should your fingers burn badlyi'
that night. Cream will also allsy the pain.
P1cKLED CABBAGE Two gallons vine.
gar one pint white mustard-seed four OF.
ginger three OF. pepper. corns one OF.
allspice; two OF. cloves one OF. mace
one or. nutmeg two OF. tumerio all poun-
ded fine /; one large handful Of garlic chop.
ped one handful scraped horseradish -
four lbs. sugar, two OF. celery seed, three
lemons, sliced thin
Mix all and set in the sun for three days.
10 prepare the cabbage, cut in quarters,
leaving off the outer and green leaves, and
put in kettle Of boiling brine. Cook three
minutes Take out, drain, and cover thick
ly with salt Spread out in the sun to dry,
then shake off the salt, and cover with cold
vinegar in which has been stepped enough
tumeric to cover it well. Leave il in this
two weeks to draw out the salt and plump
the cabbage. They are then ready to pack
down in the seasoned vinegar. Do'not use
under six weeks or two months.
Picked PEAoHEs.-Ten lbs. fruit
pared (; four and half lbs. sugar; one
quart vinegar mace, cinnamon and cloves
to taste
Lay the peaches in the sugar for an hour,
drain off every drop of syrup, and put over
the fire with about cup Of water. Bell
until the scum ceases to rise. Skim put
in the fruit and boil five minutes. Take
out the peaches with perforated skinner,
and spread upon dishes to COOL Add the
vinegar and spices to the syrup. Boil if
teen minutes longer, and pour over the fruit
in glass jars.
PIcKLED PEACHES, UNpEELsD.-Rub the
fur off with coarse cloth. and prick each
peach with fork. Heat in just enough
water to cover them until they almost boil;
take them out, and add to the water sugar
in the following proportions -
For every seven lbs of fruit three lbs.
sugar boil fifteen minutes skim, and add
three pints of vinegar one tablespoonful
(each) of allspice, mace, and cinnamon
one teaspoonful celery-seed one teaspoon
full cloves.
Put the spices in thin muslin bags. Boil
all together ten minutes, then put in the
fruit, and boil until they can be pierced
with straw. Take out the fruit with a
skinner, and spread upon dishes to COOL
Boil the syrup until thick, pack the peaches
IN glass jars, and pour this over them scald.
ing hot.
You may pickle pears in the same way
without peeling. Sense in the
Household.
PLUM PUDDING.--17 small crackers
pounded 2 pounds of sultana raisins 10
eggs; and half quarts of milk; 2 ia
blespoons of molasses little salt l cur
or more of sugar. Season with cloves, nut
meg and cinnamon, and, if desired, glass
Of wine. Bake moderately four hours
This is very nice cold, and can be cut in
slices, and used when needed.
CHRISTMAS PUDDING.-2 dozen crackers
rolled fine ; 2 quarts of milk; dozen eggs;
! pint of molasses 2 cups of sugar /
teaspoonful of cloves nutmeg and oassia :
pounds OF ralsins; pound of currants:
! OF pound of citron; wineelass of wine
or brandy. Mix the ingredients excen.
cltron, eggs and wine, let it stand over
night; In the morning, add eggs and wine.
Add cup of melted butter. Cut the cit.
ron into thin pieces and distribute it in tho
layers Of the pudding. Bake four hours.
This makes two good sized loaves, and can
be cut IN slices and served when needed.
with hot or cold sauce. It will keep two OF
three months.
GnIAr1Nn PuDD1Na. Il Dox Of gelatins
dissolved in ! pint of cold water. Beat the
yolks of 4 eggs, add 8 tablespoons of sugar.
and turn into the gelatine aud water. Have
ready quart of boiling milk set in kettle
of boiling water. Pour the mixture into the
milk, and stir until it bells Remove it from
the fire, and stir in whites of tbs4 eggs
beaten to froth Flavor vith,lemon. va