The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1874-08-13
HOUSEHOLD HINTS.

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SUET PUDDINe.-One cup of suet; one
cup of molasses; one cup of raisins; one
cup of milk; three cups of flour, or one
and half cups of corn-meal and one cup
of flour; one teaspoonful of soda. Stir
molasses and milk together, put in soda,
then suet, then flour slowly, then raisins.
Steam three hours in pudding dish. Eat
with sauce.
In the hot days of summer, when a
warm drink for tea is not to be thought
of, strong cold black tea to which lemon
juice and sugar have been added will be
found very refreshing. The tea may be
prepared in the morning and placed on
ice about an hour before using, adding
the lemon juice and sugar at table; if
the ice is put in tea it weakens it too
much.
WEDDING CAKE.-Three pounds of but
ter creamed with three pounds of brown
sugar, two dozen of eggs, yolks and
whites beaten separately, four pounds Of
chopped fine, five pounds of currants,
after they have been well picked over,
washed and set aside to dry, two pounds
of citron, sliced very thin and chopped
fine, two nutmegs grated down, one table
spoonful of ground cinnamon, one-third
of teaspoonful of ground mace, two
pounds of sifted flour, cream, butter and
sugar, add yolks, then two-thirds of the
flour, alternating with the whites of the
eggs, then add spices. Dust the fruit
well with the remaining third of the
flour and mix in at the very last
TOMATO CATsUP.-To one peck of ripe
tomatoes add one teacup of salt, three
tablespoonfuls of black pepper, two
tablespOonfuls cloves, two tablespoon
tuls allspice, one large red pepper, fresh
| from the garden, four large onions,
chopped fine; one tcacup of brown
sugar, one quart of good vinegar. Pour
| boiling water on the tomatoes to remove
the skins, then cut up in pieces or mash
in your fingers, add the above ingrcdi-
ents and boil two hours in a large
porcelain kettle Add teacup of celery
seed, if liked, and then mash it through
a common cOlander Put on the fire
again and let it come to a boil, then
bottle while hot, and seal the bottles,
although it will keep long while only
corked without being sealed. Dry all
that will not pass through the colander
for soup in the winter; but mash all
through that will 90, as it makes the cat
sup richer and thicker.
YELLOW PIcKLEs.-Get the hardest
heads of cabbage you can find and cut
them into quarters. Put them in a
kettle and sprinkle over them a little
SALT set them on the fire and let them
simmer till tender Then take them out
of the water, and let them stand until the
next day. Take as much vinegar as will
cover them, one tablespoonful of tu
meric, and scald them Let them stand
in it day; then take them out and lei
them drain. Now put them in a stone
jar and pour boiling vinegar over them
with spices to your taste, mustard and
celery seed, with few chopped onions
| You should be careful not to cook the
cabbages too much, or they will come te
pieces. The advantage of making cab
bage pickles by this recipe is that the
old-tashioned tedious process is avoided
and yet the result found equally satisfac
tory. Let it not be omitted to add three
pounds of sugar, brown or white, to one
peck of pickle.
CHIcKEN-SALAD.- Eight large pullet:
or two turkeys boiled till well done; picl
out all the bones, skin and fat; cut III
the balance into small pieces and set i
aside. Boil one dozen eggs hard, lc
them cool, then separate the whites ant
yolks. Mash the yolks very fine, and
chopping the whites very fine, set then
also aside. Get a very large flat dish
put in the middle of it the yolks of the
eggs and four large tallespoonfuls oil
mixed mustard. Have by you one PIN
of strong vinegar from your spiceC
pickle pot is besU and large bottle OF
pure olive-oil Pour little oil in the
mustard, and with silver fork rub it ir
till smooth then little vinegar, il
which has been melted two good table
spoonfuls of salt; then oil, etc, alternat
ing oil with vinegar, and each time rub
bling it in till well mixed. When yor
have mixed the whole bottle of oil and
pint of vinegar, and it is smooth, like
butter, then add IA heaping tcaspoonlu
OF Cayenne pepper, one ounce of blacl
pepper, and three ounces Of celery seet
rubbed fine in mortar. Have ready Il,
much celery as you have fowl, cut up il
| pieces one quarter of an inch in length
mix carefully together, and pour Til,
dressing over all. Serve in glass or chin;
bowls. The above quantity is enough tt
provide for party of 50 or 100 per
sons.-Ha3pers Bazar