Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-07-24
l0rll,ini Hints for l;nu~rsviVc

asf1hNt SoI As"N~e"ANe's
MoLAssEs CASpY.-Two cups molass-
Us, uni, cup sugar, one tablespoonful
vinegar, butter size uf :, hickory nut.
Boil hr:skly twenty minutes, stirring
Ill the time. When cool pull until
white.
HARDENING WooD FOR pULLEYs. Az.
ter Il wooden pulley is turned and
rubbed smooth, boil it for about eight
minutes in olive oil; then allow it to
dry, after which it will ultimately be-
come almost as hard us copper.
SPONGE CAKE Three eggs. one and
II half cups sugar, beaten together five
minutes, half cup Of water, one tea.
spoonful cream tartcr, one-half tea
spoonful soda, and two cups flour.
Flavor with extract Of lemon.
FILTER FOX CISrEKN WATER
folatc the bottom of wooden box
with number Of small holes place
inside !, piece of flannel, cover with
coarsely powdered charcoal, over this
coarse river sand, and on this small
pieces of sandstone.
PickLE FOR HAMs.-For one hundred
pounds Of liam take six gallons Of Wal
ter, nine pounds Of salt, one quart of
molasst $, three ounces Of s;ltpctrc, and
one ounce salrratus. When ready to
smoke they can be soaked and trcshen-
ell to taste, if too salt.
JUMpLEs Hall Il pound of butter,
half pound of sugar, three fourths of
pound OF flour, three eggs: flavor
with rose water ami nutmeg After the
ingredients are mixed, take out little
on II Well-sugared board and cover with
sugar. Cut III short strips, and cook
Oh il ell.buttercd tin.
EGG CAKE.-Two cups Of sugar, one
egg, u piece of butter the size of II
large egg, one cup Of sour milk, one
teaspoonful of soda, Il little salt and
nutmeg, one teaspoonful of lemon,
three cups of flour beat the white Of
egg separately, the sugar and yolk and
butter together bake in u thoroughly
heated oven.
MAKING CrrR1c Ac1D.-Treat fresh
lemon jnice with powdered chalk until
all the acil'is ncntralized. Citrate OF
lime will be prccipitatcl, which wash
and then decomposc 10y means of
diluted sulpl,uric acid. A prccipitltc
Of sulplate Of lime will then be formed
while the citric acid lissolves. Filter.
and the stlphurie acid will then de-
posit itself in crystals when the coucen-
trated liquid cools.
TOMATO CArsUp.-Wash the tomatoes
and press them through fine sieve to
six quarts Of juice and pulp; add the
same quantity OF best vinegar, then set
it over the fire to boil. When it begins
to thicken, add of pimcnto, cloves, and
pepper, each half all ounce; cinnamon
Il quarter Of al ounce, and two n,,tmegs
finely grated. Boil to the consistency
Of thin musi, then add four table.
spooDfuls Of salt, and take it ont of the
vessel. When cold. bottle aud cork
tight. Boil in brass or bell metal kct-
tie. Or tin-lined vessel. This can't be
beat.
CAROLINE BoGGs, of Pike Co., Ill.
How TO MAKE Tomato FIas.-Pour
boiling water over the tomatoes in
order to remove the skins; then weigh
them and place them in IL stone jar with
rs much sugar lis You have to,nutoes,
and let them stand two days; then
pour off the syrup and boil and skim it
until no scum rises. Then pour it over
the tomatoes and let them stand two
days as before, then boil and skim
again. After third time they are fit
to dry, it the weather is good: ii not,
let them stand in the syrup until dry
ing weather. Then place on large
earthcn plates Or dishes, and put them
III tho sun to day, which will take about
week, after which pack them down in
small wooden boxes, with fine white
sugar between each layer. Tomatoes
prepared III this manner will keep Tor
years.