Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1873-08-21
Domestic Recipes.

find them improved by being spread in
O loft about the 18th of March,"
Domestic Recipes.
TEA LEAVES. the tea leaves for |
a few days, then steep them in a tin
pail for q few hours, strain through
sieve and use the tea to wash all
vanished paints. It requires very
little "clbow polish, as the tea acts
as strong detergent, cleansing paint
of its impurities, and making varnish
equal to new. It cleans window sashes
and oilcloths, indeed any vanished
surface is improved by application. It
washes window paues and mirrors
much better than water, and is excel
lent fer cleaning black walnut picture
and looking glass frames. It will not
do to wash unvarnished paint with it.
Whiting is unequaled Tor cleaning
white paint. Take small quantity on
damp flannel, rub lightly over the sur
face. and you will be surprised ut its
effects.
SWEET MACCARoNI PuDD1NG.-An ex-
cellent dish in vogue in Italy consists
of a sweet maccaroni pudding, which
should be made in plain tin mold.
Into this mold put SIX or seven Jumps
of sugar, moistened slightly with water,
and set it over the fire, using a hot
plate so as not to blacken the bottom
Of the mold. Let it boil until it begins
to burn, and then, by fitting the mold
from one side to the other, let the
burned sugar cover the whole of the
inside, so as to form what the French
term caramel crust, which must stand
to cool. In the meantime boil
sufficient maccaroni in milk to fill
the mold, and sweeten to taste,
flavoring with lemon peel. When cold
add three eggs, put everything INTO the
caramel mold, set it in saucepan of
boiling water, and let it boil for an
hour. Turn it out, and pour coffee
round it, with milk and sugar added,
precisely as made for breakfast. The
coffee sauce harmonizes we'll with the
maccaroni, and is Il novel accomplish.
ment. Good maccaroni, by the way, is
known by it's smoothness, its trans
parent yellow color, and the fineness
ana closeness of it's grain when broken.
The BEST RECEIPT FOR BRINE. OR
PICKLE FOR CORNING HAMS, BEEF,
PORK. AND HUNG BEEF.-Four gallons
water; two pounds Of rock salt, aud q
little more Of any other kind; two
ounces of saltpetre: one quart of molas-
SEES. Mix, but do not boil. Put the
hams in a barrel aud pour this over
them, and keep them covered with it
for six weeks. If more brine is needed.
make it in the same proportions
BRINE FOR BEEF, PORK, TONGUES,
AND HUNG BEEF -Four gallons of wa
ter; one and half pounds of sugar ;
one ounce of saltpetre; one ounce OF
saleratus. Add salt; and if it is for
use only q month or two, use six
pounds of salt. if f,r all year, use nine
pounds. In hot weather rub the meat
with salt before putting it in, and let
it lie in it for three hours, to extract
the blood. When tongues and hung
beef are taken out, wash the pieces,
and when smoked, put them in paper
bags, and hang in u dry place. In very
hot weather rub the meat we'll Will
salt before it is put in tho pickle, and
let it lie three hours, for the bloody
portion to run out. Too much salt.
petre is injurious.
To PICKLE GREEN CuCuMBERs.-Take
small ones of uniform size, wash, put
in a porcelain kettle, cover with cold
water, add little salt; set it on the
stove, let it heat gradually and boil
five minutes; then drain off the water !;
add good vinegar; to one gallon of
vinegar add one cup mol,sscs, one
tablespoonful cloves, do cinnamon let
boil five minutes remove to IN earth.
ern or stone dish; pour over them the
hot vinegar; cover tight; when cold
they are ready for use. / never use
any acids, nor cook in brass to mekc
them look green, considering both in
furious to health.
When VIC prepare them for winter,
L wash and scald my barrel to make it
perfectly clean, cover the bottom with
salt, wash the cucumbcrs in plenty of
cold water, lay in a layer Of cucum-
bers, sprinkle over with salt, aud 20
continue, putting in alternate layers
of cucumbers anil salt each time of
putting into the barrel; cover with
cold water, laying on IL fiat stone to
keep them all under water; if any are
allowed to come to the top of the brine,
thereby being exposed to tho air, they
will rot. These will keep perfectly
from one, two, or three years if dc.
sired.
When wanted for use, soak in cold
water, changing every six hours; keep
covered while fresllening, rs tho light
has tendency to fade them: when the
salt is all drawn out, prepare rs green
| cucumbers, except to cook them Ion
ger.-LUr. Ru,ttl Nc,v Yorker.