Richland beacon. [volume] (Rayville, La.) 1869-1890, 1873-09-06
FOR THE HOUSEWIFE.

MI ~.
emf lenptbwise into strips, an inch wide.
To three quarts of the pieces add three
cups of vinegar and four Oh wa'ei
soak twenty-fOur hours, SURFING once
or twice. Put one quart OF vinegar on
the fire, add one pint OF sugar, a iittie
stick cinnamon aud teaspoohini Oh
nimento TIED in bit o! cloth scald all
torether add the cucumber and boil
till sOf,.
NV WAY TO SERVE III PEACHES.
T,Le cool sized frcestune peaches, wipe
,Lem with n towel, halve t..em, and
nlacr 6hem flat side down, i'll hot butter
or lard. Let them fry to NICE Drown,
.bcn turn and fill the seed cup with
sugar, which, by the time the fruit is
properly coated, will be melted and
form with the Juice of the peach
rich syrup. Serve up hot, and # You
do not like them you need not repeat
the experiment. Most persons think
the dish a superb one. Medical wri-
ters caution people against eating
peaches served mp in any form In the
evening. 1t is asserted that they are
Oppressive to the circulation, and ex-
haust the system by the prussic acid
which they contain. 1t is better to eat
them in the morning or not later than
an early dinner, SO that some exercise
NAV follow eating to aid their proper
digestion.
CUCUMBER SALAD.-The Hearth and
Home said last fall We have just pre-
pared our winters supply of cucumber
salad, and this is how we made 1t !:
There were about a uOzen ripe White
Spine cucumbers lying on their vines,
and these we picked, washed, pared,
cut into STRIPS, taking ont the seeds,
and then to each dozen cucumbers,
which we cut up into pieces ike small
dice, We put twelve large white onions,
chopped six large green peppers. also
chopped; one quarter pound each black
and white mustard seed, and gill OF
celery seed. These were all mixed to-
gether. a teacup of coarse salt added,
and they were then hung up in cotton
bag to drain, for twenty-four hours.
Then the salad, with enough cold cider
vinegar added to cover it, was put into
stone Jars and fastened nearly air-tight.
In six weeks it will be fit for use. We
found the recipe in an Old paper some
wears ago. aud it has proved one OF the
incest pickles we ever used. 1t looks
as we'll as it tastes. SO white and crisp,
and makes an excellent salad for a
Joint of cold meat.
To PICKLE GREEN CUCUMBERs.-
Take small ones of II uniform size, wash,
nut in a porcelain kettle, cover with
cold water, add little salt set 1T on
the stove, let it heat gradually and boil
, five minutes then drain off all the wa
ter; add good vine, ar ~ uno gaiion OF
vinegar add one cup OF mo.asscs, one
tablespoonful cloves, do. cinnamon let
, boil five minutes; remove to an earthen
or stone dish T; ponr over them the hot
vinegar; cover tight; when cold, they
2 are ready for use. never use any
7 acids, nor cook in brass to make them
: look green, considering both injurious
: to health. When We prepare them fol
winter, [ wash and scald my barrel t.
make it perfectly clean, cover the bot
: tom with salt, wash the cucumbers III
> plenty of cold water, lay in layer OF
cucumbers; sprinkle over with salt,
: and so continue, putting in alternate
layers of cucumbers and salt each time
. of putting into the barrel; cover will
, cold water, laying on flat stole to keel
them all under water if any art
E allowed to come to the top of the brine
thereby being exposed to the air, the!
, will rot. These will keep perfectly
! sound, one, two or three years if de
, sired. When wanted for use, soak IL
q cold water, changing every six hours
: keep covered while freshning, as the
light has a tendency to fade them
when the salt is all drawn out, prepar,
I as green cucumbers, except to cool
them longer.
a How TO Cook CRACKED WHEAT
|. There is no food more healthful thar
4 cracked wheat, esl ecially during warn
weather, being the most nourishing, an'
:, the least heating of any other single ar
ticle of food. For general family us
: it will be found most delicious, whole
= some and nourishing. For children
= when growing up, it is perfection of foo
to strengthen and develop their brai1
and nerves, make muscle, bones, etc.
and give them general bodily vigor. II
o those suffering with dyspepsia, costive
: ness, indigestion and kindred ailments
and those of sedentary habits, it will b
q invaluable. 1t can be used in yer,
many ways, such as for buildings
soups, Cruel, mullins, cakes as desert
r cold with milk, sugar or syrup, or frie'
3 in slices or, in fact, in almost any man
: ner that rice, oatmeal, cOTnmeal, barely
e tapicca, saco, or any similar article cal
: be used and in which the skillfull house
e keeper will find most desirable substi
tute for all. For a breakfast dish it i
unequalled, and should be on every ia
e BILE. 1t can be prepared in great vari
I ETY. of forms, few of which we give
BOILED PUDDING.-Put into a boil
er quart of milk or water, and whel
it is brought to the boiling point stir j
g slowly about five tablespoonfuls o
v wheaton grjts or cracked wheat, and lie
a it boil an hour and half or two hours
a stirring occasionally. BY boiling it in 4
e separate vessel, not in immediate con
!" tact with the fire, the risk of burning il
q obviated, without requiring constan
sFsss,lg. Soaking the grits over nign
. in the proper quantity of milk and wa
2 ter, and boiling as above, is considered
a decided edvnntage. Serve with win,
or other sauce, or sugar dyspeptic s
: however, will probably find molasse
the most whole condiment
' "BAKED PUDDING.-BOil a quart O
i milk or water, and stir in about five ia
ble-spoonfuls, as above, and after suffi
4 cient boiling. let to stand to cool