The home journal. (Winchester, Tenn.) 1858-188?, 1873-09-11
FOR THE

h"'o pooh ooii"u, oHc tchcup OF WHlte
sugar, coffee sugar, one-half tea.cup OF
salt when almost cold put a little good
yeast to start it, say about half a pint.
One pint of this yeast makes four good
sized loayes Of the most delightful bread
you ever ate.
70 DRY GREEN CoRS.-On a warm,
bright day take a shallow box, set
slanting where the sun will shine full
upon 1t. Spread clean cloths in your
Do1. Prepare your corn as you like,
and spread it evenly over the bottom Of
the box then cover very closely with a
window sash. The heat will be so great
no fly can live. Your corn will dry in
n day and be perfectly clean.
BREAKFAST BIscuIr.-Take a piece Of
risen bread dough, and work into it one
beaten egg and a tea.spoonful of butter
or lard when it is thoroughly amalga.
mated, flour your hands and make il
INTO balls the size Of an egg RIB a tin
over with milk, and set them in a quick
oven for twenty minutes, and serve
them hot for breakfast. When eaten.
breah them open to cut would make
them heavy.
PoTAro BREAD, Take six good sized
potatoes, boil and mash very fine. Add
three pints boiling water. Stir flour in
til It makes a stiff batter. When luke.
warm, add your yeast, set it in Il
moderately warm place. In the morn
ing knead in flour and salt as stiff as
you can. Set in a warm place to rise (,
knead again, adding as little flour rs
possible. Let it rise again, and then
put 1t into your pans making them half
full. When the loaves have risen 10
the top of the pans bake them a good
brown.
FRUIT IN TR Cause.-The Boston
journal Of Chemistry says: The i'm
preston prevails among those who free
~ use fruits which are put up in tin
cans that they are injured thereby, and
this impression is in many cases cor
rect. We have long contended that all
preserved fruits and vegetables should
be stored in glass, and that no metal
of any kind should be brought in ron.
tact with them. All fruits contain more
or less Of vegetable acids, and others
that are highly corrosive are often form
ed by fermentation, and the metallic
vessels are considerably acted upon.
I'm cans are held together by solder,
An alloy into which lead enters largely.
This metal is easily corrected by
table acids, and poisonous salts are
formed. Undoubtedly many persons
arc greatly injured by eating tomatoes,
peaches, etc, which have been placed
III TN cans, and we advise all our friends
who put up fruit to use only glass iars
for the purpose.
SWEET PICKLES Twelve pounds Of
irult, xix pounds of sugar, and Il quart
OF cider vinegar cloves aud cinnamon,
Let the fruit boil in the above until
Soit take ont, put carefully on a dish,
Leu the syrup boil down, then put in
fruit again and boil n few minutes fill
and sea with tissue paper dipped
in white of egg.
YELLOW PICKLH.-To each pallon of
vinegar take a quarter Of "A pound of
brown mustard seed, two ounces of
long pepper, two Of black pepper, two
OF garlic. one Of tumeric, quarter of an
OF mace, half a pound of salt, and
n few roots horse-radish. Let the salt
md spice be well dried, and put them
INTO the vinegar cold. Gather your veg
on IA dry day, strew over them n
title salt, and let them stand two or
ihree days, then put them on a hair
'eive, either in the sun or by the fire to
Try. Put them in n large jar with the
vinegar, and let it stand by the fire for
ien days ; 1T must not, however, be al.
Owed to become any hotter than new
milk.
MIXED ~PIoKLE.-l4 gallons of cab.
hage ; II gallons cucumbers | gallon
green tomatoes | gallon onions 3
quarts green pepper chopped fine and
hard to extract the water. Be
fore measuring, mix and put in Il bag
he over night next morning squeeze
md press all the water that can be got
en from it then prepare the seasoning:
cups ginger; J cups black pepper;
'nnrt white mustard seed; | pint grated
iorseradish; | tablespoonful cloves: .
'uDces celery seed; 4 grated nutmecs;
nix together and then mix through the
Ickle. Take three gallons of apple ,
add five pounds Of sugar. boil ,
nd pour over the mixture. Salt TO ,
lste.
CUCUMBER Pickles. -Wash sufficient d,
icumbers to fill a three gallon jar; put II
l them n %teacupful Of salt, and cover n
EN- with boiling water. Let them !,
and over night, then pour off .the wa NJ
r and wipe the cucumbers dry. Then n,
: them into a brass kettle and cover VI
with vinegar; add piece of alum III
size of a hickory nut. Heat gently; s,
not allow them to boil, but keep no
m warm for three hours, and then Al,
ir of the vinegar, which will be ~,
Put the cucumbers into a No
and then take fresh vinegar and heat in,
boiling in a brass kettle, adding =,