Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-08-09
FOR THE HOUSEWIVES.
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Apple Jam.

ks-4.a.A
Apple Jam.
Weigh equal quantities of sugar and good
sour apples; pare, core aud chop the apples
fine, make good clear syrup Of the sugar;
add the apples, juice and grated rind Of
three lemons, and few pieces of white
ginger. Boil it until the apple looks clear
and yellow. On no account emit the GIN
ger. a-z 81 LSssaa g - Z g.,
Tomatoes.
STEwED T0MAToEs.-Select yery ripe
tomatoes, skin and slice them, rejecting the
hard parts. Put in pocelain saucepan,
with little salt and pepper, and simmer
for one hour and half. Add piece of
butter, or two tablssroonfuls of beef, NUT
ton, veal or chicken gravy. Toast slice of
bread, cut 1t into inch bits, and put in the
dish IN which the tomato will be served,
turn the contents of the SAUCEPAN over l..
An0ther Wdg.-Take one dozen good
sized tomatoes, skin and slice them; put ia
sauce pan and boil for one hour; season
with pepper and salt, then strain through
seive, put back into the pan and add two
well beaten eggs. Stir rapidly for five min
utes, then turn out and serve. This Is very
delicious as an accompaniment to roast beef
or mntton. i-Llls
BAKED STUFFED TOMATOES Select
very largs sized Trophy tomatoes and cut
space at the stem end, taking care not to
break the outer skin, fill up this cavity
with etuf1ing OF bread rubbed through q
colander, butter, salt, pepper and little
sugar; put back the stem end, which should
have been cut Cat In . circular form, care
fully, SO that it will fit in closely; place the
tomatoes In baking pan and bake for one
hour. If well managed they can be made
t. retain their shape. .--=----a-
10 BRoIL TOMAToEs.-Broile toma-
toes make delicious d ish; select those that
are not oVer-ripe, and cut them in halves
crosswise; dip and cut side into beaten egg
and then into weet flour, and place them
upon gridiron, whose b,rs have been
creased previously. When they have be-
come well browred, turn them over, and
cook the skin side until thoroughly done.
Then put the butter, salt and pepper upon
the egg side and serve upoHs platter.
BAKED ToMAToEs.-Select thoroughly
ripened fruit, cut them in halves; sprinkle
over the cut half with bread crumbs, sugar,
salt, pepper and butter. Place them In
baking pan cut side upwards and bake in
an oven for two hours. Serve on platter,
garnished with curied parsley.
TOMATO Soup WITHOUT MEAT.-Take
one dozen good sized, very ripe tomatoes,
skin and chop fine; put into soup kettle,
boil for ten or fifteen minutes, add bit Of
salteratus as large as pea, stir till it s,ops
foamlng: turn in one pint of fresh, sweet
milk and three Boston crackers rolled fire;
season with salt and pepper and good
piece Of butter; boil for fifteen minutes,
This soup can be made upon short notice,
and is really toothsome dish, somewhat
resembling lobster soup.
Drying and Preserving Apples and
- Other Fruft. .
We have many inquiries in regard to the
best mode or plan of drying or preserving
tbs spple and other fruit. The whole sub.
ject has been pretty well discussed at the
winter meetings of the various horticuItu-
rel societies. All of the common modes
are defective in this: that the process is too
slow. In order to make white, clear SAM
pies that have not been acidified the prepa-
ton must be FASTENED and the fruit at once
placed in the dryer. Rverv Eo1sekeeper is
awste Of TIE fact in paring s.r.sI cnttinp nm
the fruit 1t cns:: ges color in very few min
COeS, and that this coloring of the fruit
reduces its value. The Allen process avoids
this, not so much in the peculiarly Of the
drying as in the rapid manner of doing the
work. This is point that has been over
looked, and is but another proof of the
separation between the producef and the
Producing is an art or
trade, Ii you please to call 1t, and manufac-
turing Is another art or trade quite distinct,
but must be learned in order to succeed.
There is no question that one may do both
at different times, but it it is not 80 clear
that he can manage both at the same time.
In the Alden process, and that in COM
mon use, hot air is the element most in use
The sun-dried apples command low price
in market; the scidifed, hot-air dried, the
next; while those by the Alden process are
nearly double the latter. Why is this? Not
in the use of hot-air, for both processes
make use of it, but in the skill and appli-
ances for its better use lies the secret.
And this brings Us to the question, can
the farmer, on his small apparatus, make as
good product as that by the large appara-
tus of the Alden factory? say, most as
suredly, we can, but We cannot do it 80
cheap; and brings the whole subjec5 down
to the simple question, Wilt pay?
The drying and preserving Of fruits must
be in the hands of those who make it Q
special study-the factory. These men
must purchase the fruit from day to day,
prepare it for market, and sell it to their
while the farmer grows the
fruit, and his market is the fruit-prepaling
factory.
/ have no doubt that an improvement
may be made In this drying apparatus, ny
neighborhoods that have less quantities of
fr1lit and Vepetahles to disn0sa of.