Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1873-10-16
Domestic Recipes.


CUCUMBER SALAD.-The Hearth and
Home says: We have just prepared our
winters supply of cucumber salad, and
this Is how We made It: There Were about
dozen ripe White Spine cucumbers lying
on their vines. and these we picked. wash
ed. pared. cut into strips. taking out the
seeds. and then TO each dozen cucumbers.
which we cnt up into pieces like small dice,
We put twelve large white onions. chop
ped; six large green peppers, also chop
ped; one quarter pound each black and
white mustard seed, aud gill OF celery
seed. These were all mixed together. a
teacup OF coarse salt added. and they
were then hung up IN Il cotton bag to drain
Tor twenty-four hours. Then the salad,
with cold cider vinegar added TO cover it.,
was put into stone jars and fastened near
ly air-tiyht In six weeks it will be- fit for
use. We found the recipe in an old paper
some years ago, and ii has proved one OF
the incest pickles we ever used. 1t looks
as well AS it tastes. so white and crisp,
and makes an excellent salad for joint OF
cold meat.
TO Hull CoRN.-Take one quart of
strong lye, prepared by pouring warm wa
ter upon peek or more OF ashes; add two
quarts of boiling water TO 1t. and put in the
corn; let il boil until the bulls begin to
start, which yon can determine by taking
l. L.. -,
cold water. skim ont all the corn: rinse
il in two or three waters; put 1t into cold
water and let II boil up; turn OF that water
go as to extract all the I've; fill up with
add salt 10 your TASTE; let II boil half an
hour or more, and serve. Ii must cook
great while to be palatable.
CIDER VisEGAR.-To make good cider
vinegar. fill the barrel and let II remain
where the sun can shine upon 1t part OF the
day.-Leaye the bang out, aud insert u
bottle, reversed, into the bnng hole; put
in each barrel one sheet foolscap paper. a
half plat OF good light cmptings or yeast.
lfyou choose, put In pint or more of mo-
lasscs. You will have vinegar in six
weeks. Use good cider.
To MAKE Hor YEAsr.-One and one
half pound OF grated raw potatoes. one
quart OF boiling water, in which handful
of hops have been boiled, one t-acup of
white sugar (coifee sugar. one-haif ,cacup
of salt; when almost cold put in little
good yeast TO start it, say about half a
pint. One pint OF this yeast makes four
goodszed loaves Of the most delightful
bread you ever ate.
TOMATO C.TsUP.-One-half bushel of
ripe tomatoes. stewed aud sifted; one
quart OF strong cider vinegar; one ounce
each of ground cloves, cinnamon and all
spice; one large spoonful OF ground mus
lard; salt and pepper to taste. Put in the
pod of Csyeene pepper, and take 1t out
when well seasoned. Boil all together.
stirring it occasionally, for nearly an hour.
Bottle a. soon as cool; cork tightly and
keep in the cellar.
CABBAGE SALAD.-Boil Savoy cab
bage until tender; then drain and chop il.
serve with salad dressing made out OF
two hard-boiled egg. mashed very fine
three tabespoonsfuls of thick sour cream.
one teaSpoouful OF salt, two tablespoonfuls
OF strong vinegar. Stir until perfectly
smooth. aud turn over the cabbage.
COOKING BEETs.-The true way TO cook
a beet is 10 bake. not TO hoil II. Thus
treated and sliced in vinegar or butter. il
is exceedingly palaiabe aud nutritious.
Boiling extracts the most valuable part of
this vegetable.
CHEAP SPONGE CAKE.-Three eggs beat
en- four minutes: add one and one-haif
cups of sugar; then beat five minutes. one
iea>pooniul of soda; one-half cup of cold
water two cups OF flour.
ANOTHER ONE.-Two eggs; one cup of
sugar; one-half cup Of water; two cup, of
flour: one teaspoon OF cream tartar; one
half teaspoon of soda.
NICE COOKIES One cup OF cream; one
half cup OF butter; two eggs; one aud one
halt cups OF sugar; one teaspoon of soda.
Isingiass is very delicate starch for
fine muslin, also rice. Some add n very
little fine salt 10 starch.