The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1873-09-05
FOR THE HOUSEWIFE.

-OEhMAN IlChEDSs- L thAOCOuA 1APC
cucumbers, peel and remove the seeds,
cut lengthwise into strips, an inch wide.
To three quarts of the pieces add three
cups of vinegar and four OF water
soak twenty-four hours, stirring once
or twice. Put one quart of vinegar on
the fire, add one pint of sugar, a little
stick cinnamon and teaspoonful of
pimento tied in bit o. cloth scald all
together add the cucumber and boil
till soft.
A New WAY TO SERVE UP PEACHES.
Take good sized freestone peaches, wipe
them with a towel, halve them, and
place them fiat side down, in hot butter
or lard. Let them fry to a nice brown,
then 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 a
rich syrup. Serve up hot, and if you
do not like them you need not repeat
the experiment. Most persons think
the dish superb one. Medical wri-
tiers caution people against eating
peaches served up 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. It is better to eat
them in the morning or not later than
an early dinner, so that some exercise
may follow eating to aid their proper
digestion.
CUCUMBER SAnAD.-The Hearth and
Home said last fall We have just pre-
pared our winters supply of cucumber
salad, and this is how we made it :
There were about a dozen ripe White
Spine cucumbers lying on their vines,
and these we picked, washed, pared,
cut into strips, taking out the seeds,
and then to each dozen cucumbers,
which we cut up into pieces like 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
years ago, and it has proved one of the
incest pickles we ever used. It 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 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 all the wa
ter; add good vine ar ; to one gallon of
vinegar add one cup of molasses, one
tablespoonful cloves, do. cinnamon let
boil five minutes remove to an earthen
or stone dish pour over them the hot
vinegar; cover tight when cold, they
are ready for use. I never use any
acids, nor cook in brass to make them
look green, considering both injurious
to health. When we prepare them for
winter, l wash and scald my barrel to
make it perfectly clean, cover the bot
tom with salt, wash the cucumbers in
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 with
cold water, laying on fiat stone okeep
them all under water if any are
allowed to come to the top of the brine,
thereby being exposed to the air, they
will rot. These will keep perfectly
sound, one, two or three years if de-
sired. When wanted for use, soak in
cold water, changing every six hours !;
keep covered while freshning, as the
light has tendency to fade them;
when the salt is all drawn out, prepare
as green cucumbers, except to cook
them longer.
How TO Cook CRACKED WHEAT
There is no food more healthful than
cracked wheat, esq ecially during warm
weather, being the mostnourishing, and
the least heating of any other single ar
ticle of food. For general family use
it will be found most delicious, whole
some and nourishing For children,
when growing up, it is perfection of food
to strengthen and develop their brain
and nerves, make muscle, bones, etc. =,
and give them general bodily vigor. To
those suffering with dyspepsia, costive-
| ness, indigestion and kindred ailments,
and those of sedentary habits, it will be
| invaluable. It can be used in very
many ways, such as for buildings,
| soups, cruel, mullins, cakes as a desert,
cold with milk, sugar or syrup, or fried
| in slices or, in fact, in almost any man
ner that rice, oatmeal, cornmeal, barely,
tapicca, saco, or any similar article can
| be used and in which the skillfull house
| keeper will find a most desirable substi-
| tute for all. For a breakfast dish it is
| unequalled, and should be on every ia
| BILE. It can be prepared in great vari-
| ETY. of forms, few of which we give
BOILED PUDDING into boil
Nf Il ON nd TTTno IN
| it is brought to the boiling point stir it
slowly about five tablespoonfuls Of
wheaton grits or cracked wheat, and let
it boil au hour and half or two hours,
stirring occasionally. By boiling it in a
separate vessel, not in Immediate con-
tact with the fire, the risk of burning is
obviated, without requiring constant
stirring. Soaking the grits over night
in the proper quantity of milk and wa
ter, and boiling as above, is considered
or other sauce, or sugar dyspeptics,
however, will probably find molasses
the most whole condiment.
"BAKED PUDDING.-Boil a quart of
milk or water, and stir in about five Ia
ble-spoonfuls, as above, and after suffi-
cient boiling. let to stand to cool.
While cooling, beat up we'll four eggs
with half pound of sugar, then add a
quart of milk, and mix thoroughly,
after which stir these into the cooling
mass, which should be only luke-warm,
adding spices or fruits if you wish and
after thorough mixing of the ingre-
dents, put in pans and bake. In MAX
ing any pudding where fruit, etc., is to
be introduced, it is important that the
material should be of the proper con-
sistence if too thin, the fruit will set
tie to the bottom. Generally the thin
ner you mix the grits without causing
the mass to settle, the more palatable
and easy as digestion will be the pud-
ding, etc.
LEMON CREAM.-Squeeze large
lemon, and CRATE the peel, add two
teacups and half of water, and heat it
over the fire. While it is heating, rub
two tablespoonfuls of corn-starch
smooth, and beat the yelk of three eggs.
Stir the lemon-water gradually into the
corn-starch, add the egg and set it on
the fire gradually, like boiled custard,