Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-09-18
Domestic Recipes.

pared our winters supply of cucumber
salad, and this is how we make it f.:
There were about dozen ripe White
Spine cucumbers lying on their vines,
and these we picked, washed, pared,
cut into strips, taking out the seeds,
and then to each do1ens olloumbers-
which We cut into pieces like small
dice-we put twelve large white onions,
chopped; one quarter pound each black
and white mustard seed, and a gill of
celery seed. These we're all mixed TO-
gether, q teacup of coarse salt added,
and they were then hung up in q cot.
ton bag to drain, for a hours. Then
the salad, With, enough cold cider vine.
gar added to cover it, was put into
stone jars and fastened nearly alright.
In six weeks it will be fit for use. We
found the recipe in an old paper some
years ago, and it has proved one of the
incest pickles We ever used. It looks
as we'll ~ it tastes, 20 white and crisp,
and makes an elegant salad for . joint
of cold meat.-Heartt and Home.
To Can PEAoHEs.-Pour boiling
water over the peaches, and let them
stand for fifteen minutes then take .
napkin and rub Of, the skins. II you
desire them in halves. the stones can
be taken out by cutting round each
peach j; but il this is done, crack .
dozen or more of the peach-stones and
take out the kernels pour boiling
water over them, and rub of the skins.
To each quart can of peaches add three
or four OF these kernels, and the fruit
will be better-davored.
To every pound of peaches take half
. pound Of white sugar. Melt it with .
teacup of boiling water. Let it boil up
and skim it we'll. Add the peaches,
and let them boil for ten minutes, or
less if the fruit soitens quickly. Often
one boil up is quite sufficient. Skim
out the fruit into the glass jars, treat
ing them as for tomatoes. Add the
kernels, and screw the covers tightly in
place.
Glass jars are much better for all
such purposes than those made of tin,
%. the tin will affect the contents.
During the late war hundreds of SOL
diers were made sick, and some lost
their lives, from eating canned fruits
and meats. Canned tomatoes and
canned corn will often cause severe
diarrhea when eaten from tin cans.
To SALT Down PoRk.-Cover the
bottom of the barrel with common salt
one inch deep. Then pack tight in
layers, having half an inch OF salt be.
tween all the layers. In each layer
have large Jumps Of salt, 81 that the
brine can circulate nom lh.nl 1.m.;4u
ing undissolved. A barrel of pork will
| AL & a.
Place the rind next to the barrel, and
leave out lean and bloody pieces for
sausages. II white scum and bloody
matter rise, scald the brine and add
more salt. Put board with a stone
on it on the top layer to keep it under
the brine. Never let any Of the pork
out of the brine. The pork is not
ready to use under six weeks.
To CAN ToxArozs.-Select fair,
ripe tomatoes, and pour boiling
water over them to remove the
skins. Peel them carefully, cutting
out all hard spots, and slice thin. Put
into large porcelain kettle-iron or
tin are not desirable, on account of the
acid contained in the tomato. Let
them boil hard, and then skim off the
| CEU8t GA6t x1So9s A4G0E OOll1UR IOI Q8lI
an hour or so, season slightly with
salt and pepper.
The glass cans should be placed
UPON several thicknesses of cotton
cloth, thoroughly wet in cold water,
and, for convenience, they can be
placed in large tin pan, and brought
to the stove or range, and filled from
the kettle while still boiling hard over
the fire.
Place 2 silver tablespoon in each jar
before filing it up, and it will prevent
the glass from cracking upon receiving
the boiling tomato.
It requires two persons to can toma.
toes or fruit, for success depends upon
the rapidity with which the operation
is performed. While one fills the Jars,
the other can put on the covers instant.
y, and screw them tightly in place.
Now take thick towel and stand each
jar upon it's head. This operation will
determine whether they are alright.
Let them stand until entirely cool
then put in q dark, dry closet.