Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1873-08-02
FOR THE HOUSEWIFE.
To Make Good Yeast.


Take five or six potatoes-grate fine.
Then add two tablespoons Of sugar and one
of salt. Take one quart of water and q
handful of hops. Boil few minutes, strain
and stir into potatoes. Set on the stove
and stir until thick. When cool add one
cup or yeast. EMMA.
Light COrnbread.
Take one-half gallon water and when it
comes to boil add meal enough to make
as thich as mush. Then add enough cold
water to make it cold enough for the hand.
Then thicken with meal and knead acelI,
adding salt. Let it stand ten hours in a
warm place. Shortening may or may not
be added. just before baking. Bake in a
deep pan in a slow oven.
JelIfes.
In making jellies of apricots, ounces,
peaches, spples or plums, peel, remove the
stones or cores, cut in pieces, cover with
water, and boil gently till well cooked; then
strain the juice gently through a Jelly bag
and add half pint of sugar to a pint of
juice. For berries, pound of sugar to a
pint of juice; boil till it ropes from the
spoon, or from fifteen to twenty minutes.
In making raspberry jelly use one-third cur
rants and two-thirds raspberries.
Baked Potatoes,
Potatoes are more nutritious baked than
they are cooked in any other manner, and
they relish better with those who have not
been accustomed to eat them without sea-
soning. $Wash them clean, but do not soak
them. Bake them az quickly as possible,
without burning in the least. AS soon as
they are done, press each potato in a cloth
so as to crack the skin and allow the steam
to escape. If this is omitted, the best po-
tatoes will not be mealey. They should be
brought Immediately to the table.
How to Ripen Tomatoes.
Pick them from the vines as soon IS they
have their growth, and put them in an upper
room before a sunny south window. A
painted floor is best to spread them over, IS
it will draw the heat much better than an
implanted one. Tomatoes do not ripen fast
if left on the vines after the weather gets
chilly. Vines that have been kept from the
frost can be pulled and hung up by the
roots in the cellar. It is said the to natoes
will continue to grow and ripen for weeks.
To Preserve PIums without the
Skins.
Pours boiling water over large egg or
noGgnltnt bOnuun plums; cover them until it
is cold, then pull off the skins. Make asyrup
of a pound Of sugar and teacup of water
for each pound of fruit; make it boiling hot
and pour it over; let them remain for day
or two, then drain Off and toil again; skim
it clear and pour 1t hot over the plums;
let them remain until the next day, then
put them over the FIRE in the syrup; boil
them very gently until clear; take them
from the syrup with skinner into the
pots or jars; boil the syrup until rich and
thick; take off any scum which may arise,
then let it cool and settle, and pour it over
the plums. If brown sugar is used, which
is quite as good, except for green gsges,
clarity Il as directed.
Melon Preserves.
To make an excellent preserve from |
unripe melons, the green part of water
melons and citrOns, in imitation of |
ginger, boil in alum Water-a |
tablespoonful to about two galloRs-pare,
cut in pieces, and lay in water for one or |
two days, to take out the alum taste. TIE
pieces should not be quite soft, but like
sweet cucumber pickle. Drain well, make
\ syrup of sugar. pound to each pound
meloD-a pretty strong favoring Of ginger,
as hot as may be liked, remembering that
WHCA DUltcu Ii VIII IasI6 uCLJeT, a llGIi6
mace and some lemon peel or essence of
emon to taste. Boil tie pieces in this, till
clear. Unripe melons are soaked for some
lays in brine, cut up and freshened in cold
water before boiling in alum. This pre-.
serve requires watching, being very apt to
mold.
Green Corn Pudding.
Allow one long ear ofsweet corn for each
person. Take half pint of milk, one egg,
, dessert-spoonful of white sugar, one of
sweet butter, and tesspoonful of sat to
every two ears. Beat the eggs and sugar
we'll together, and the add the milk and
'alt. Cut the corn off the cobs with sharp
lnife, but not too fine; or, better still, spit
Zach row of grains down the middle before
cutting off the cobs. The corn must not
De boiled first. Stir the chopped corn in
o the milk, and bake in a brisk oven in
,ustard cups or a tin pan until The top is
nicely Drowned, but not hardened. Serve
rot, without sauce. This is delicious
fish. Some persons prefer it cold. Com
non corn may be used, if young aud ten
Ter, but requires as much again sugar.