Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-11-22
DOMESTIC ECONOMY.
Helpful Hints for the Housewife.

IN the ordinary way.
NICE CREDIBLE CAKES.
Good shorts-not the coarser kind
are better for griddle-cakes than fine O
even buckwheat -four. They are mad
as follows: Six cups rich buttermilk-
loppered milk viii do with a httl,
cream-three teaspoons even full O.
soda to neutralize the sour milk; littl,
salt, two ggs.Stir into this enough short.
to make thin batter as for other grid
dle-cakes, and fry as usual. Rubbing
the griddles with dry salt and wipine
off carefully before oiling will prevent
trouble in turning. Corn griddle-cakes
and buckwheat-cakes are very nice
made in this way, though yeast is usu.
ally preferred for the latter.
GOOD sAUERKRAUT.
Let your stand" holding from hall
barrel to a barrel, be thoroughly
scalded out; the cutter, the tub, and
the stamper also well scalded. Take
off all the outer leaves of the cabbages,
halve them, remove the heart, and then
proceed with the cutting. Lay some
clean leaves at the bottom of the stand,
sprinkle with handful of salt. fill in
half bushel of cut cabbage, stamp
gently until the juice just makes its
appearance; add another handful of
salt, and SO on until the stand is full.
Cover over with cabbage leaves; place
on top clean board fitting the space
pretty well, and on top of that stone
weighing twelve or fifteen pounds.
Stand away In a cool place, and when
and when hard freezing comes on, re-
move to tho cellar. 1t will be ready for
use in from four to six weeks. The
cabbage should be cut tolerably coarse.
The Savoy variety makes the best arti-
Gle, but it Is only half as productive as
the Drumhead and Flat Dutch. There
is no dish more wholesome than we'll
made sauerkraut, but it should always
be boiled with piece of picked pork
or corned beef.
HOW TO COOK CRANBERRIES.
The culinary art can be well employ
ed on these calculated berries, as any
house-keeper who tries these directions
will find. Only one hint to the ladies
may be necessary in this connection,
and that is, buy only red cranberries.
They alone are ripe, and few white
berries, with their acid, will as effectu-
ally demoralize dish of sauce as, ac-
cording to Josh Billings, one enthusiast
TIC hornet will dispense camp meet
ing.
Remove all defective berries, and
wash the rest through several waters.
To every pound of fruit add pound of
sugar. Put them into preserving
kettle over a fire; stew slowly. To pre-
vent the berries from sticking to the
kettle stir them frequently with silver
spoon. When done, turn them into a
deep dish, and set them aside to cool;
after which they may be used for pies,
tarts, or sauce.
For Sauce.-When for sauce, mash
them fine through aculender, and put
them into small moulds suitable for the
table, having first rinsed the moulds to
prevent the berries from sticking.
For JeDy.-To a quart of water add
our quarts of fruit, and when the ber-
hes become very soft by stewing, strain
he juice though bag, and put pound
IT fine white sugar to every put of the
liquid. Pour the juice into a porcelain
lined kettle, and boil and skim it until
the jelly is produced. Test this by oc-
casionally dropping a spoonful of hot
liquid into cold water. When it sinks
to the bottom without mixing with the
water, it must be taken from the fire
and poured while warm into glasses.
hours later paste branded
paper tightly over the glasses.
For Preserves-Select firm, cherry
3olored berries; very dark ones have
1ingy look after boiling. Dissolve the
sugar in little water in a porcelain
lined kettle; one pound of sugar for
every quart of fruit. Drop in the ber-
ries while the liquid is cold and heat up
Do not cover the bottom of
-he kettle with cranberries deeper than
TWO incqes. Boil gently about fifteen
minutes; if boiled too long the fruit
viii go to pieces. Seal up in jars.
COOKING MEATS.
The most economical way of using
neat is to cook it in hot water, and
serve it up in its own gravy If it is
BOILED for preparing soup, the water
should not be too quickly raised to the
polling point, since this tends to coagu-
ate the albuminous portions and to
prevent the juices from passing into
he water. The meat should be chop
BED or cut as fine as possible, and steep
ID for some time in cold water, which
should then be graually heated up to
temperature not exceeding $50 deg.
or 63 deg. below its boiling
POINT. AT the last moment the soup
nay be allowed to reach the boiling
point. The bones should be crushed
II broke up into small pieces, and
BOILED, or rather simmered, for eightor
zen hours, in order thoroughly to ex-
5ract their nutritive matter.
If we wish to cook meat in such a.
way as to preserve the maximum of nu-
lriment in the most digestible form, we
should place it in large pieces in boiling
water and keep it there for five min
ties. The high temperature coagulates
.he albumen at the surfaceof the meat,
stops up its pores, and thus prevents
he juices from escaping. After this
polling for about five minutes, add cold
water to reduce the heat to about $50
degrees F., and keep it at that temper
lture till the meat is sufficiently cooked.
It will then be found to be tender, Juicy,
'avOry and nutritious. Sailed meat in
ended to be eaten cold, should be al
owed to cool in the water in which it
has been boiled.
In roasting meat, as in boiling it, the
irst object should be to coagulate the
llbumen at the surface, in order to pre-
7ent the escape of the juices. The
neat should be at first placed close to
5he fire, kept there for ten or fifteen
minutes, and then withdrawn to a great
II distance from the heat. If cooked
IN the oven of a stove or range, the
oven should be very hot when the meat
IS first put into it, kept at the same heat
for a short time, then cooled down par
tally (by opening the door or checking
the fire., and the roasting should then
be allowed to GO on very slowly so that
the innor parts may be thoroughly done.
The loss of weight mostly water and
fat is nearly one-third more in roast
ing than in boiling.
ROastmeath has thericher favor because
certain aromatic principles are devel-
Oped by this mode of cooking. The