Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1874-03-14
DOMESTIC ECONOMY.
Helpful Hints for the Housewife.

TIE HEALTHFULNESS OF LEMONS.
When people feel the need OF an acid,
If they would use lemons or apples,
they would feel well satisfied. When
lemons are cheap In the market, a per-
son should purchase several dozen at
once, and prepare them for use In the
warm, weak days of the spring and
summer, when acids, especially citric
and malic, or the acid of lemons, are so
grateful and useful Press your hand
ON the lemon and roll it back and forth
b-iskly on the table to make it squeeze
more easily; then press the juice into
bowl or tumbler-never into tin;
strain out all the seeds, as they give
bad taste. Remove all the pulp from
the peels, and boil in water-a pint for
a dozen pulps, to extract the acid. A
few minutes boiling is enough then
strain the water with the juice of the
lemons; put pound of white sugar to
a pint of the juice; boil ten minutes,
bottle it, and your lemonade is ready.
Put tablespoonful or two of this lem
on syrup In glass of water and have a
cooling, healthful drink.
HOUSEKEEPING HINTS.
How much it facilitates the business
of housekeeping to have some standard
articles of diet prepared by the guam
tity, so that In case of an emergency
one is always prepared During the
cold weather every housekeeper should
keep on hand fruit-c cake, cookies, or
jumbles (weprefer the latter for COM
mon use), pies, tarts, pressed meat,
etc. 1t economises time to make all of
these In large quantities. Many kinds
of cake keep well, but we think that
Fruit-cake is little the best to keep.
We make ours by the following recipe:
cup of butter, 2 of sugar, 81 lbs. of
flour, whites of three eggs, the whole
of one, cup of milk, l teaspoon of
soda, 2 of cream of tartar, over cup
of raisins.
For Jumbles-1 cup of butter, 2 of
sugar, of sour cream, egg, tea
spoonful of salaratus; don't knead
very stiff; roll out and bake in a quick
oven.
We make our tart crusts; then fill
with Jelly when we want them for use.
For the crusts we use l cup of lard,
tablespoon of white sugar, white of one
egg, 3 tablespoons of water, -four suffi-
cient to roll out. Tapioca Jelly is very
nice to fill with, but 1t should be pre-
pared the same day 1t is used. Soak
four tablespoons Of tapioca over night
in water enough to cover it. Mash and
stir up the tapioca and add a pint of
water. Let it simmer gently till clear
and thick; add half a cup of sugar and
half wine glass of white wine. 1t is
nice served up white, but if you desire
it pink, add red sugar sand till it is the
right shade.
Pressed Meat-We prepare a
quantity of pressed meat every winter.
This is our mode:-We take the lean
part of pork found in the chops and
neck pieces, and about a third part
lean beef. Boil till done. Take out all
the bones and chop fine; season with
pepper, salt and sage Place In some
thing to mold it, with a weight on top
to press out all the fat possible. We
use a steamer to press ours In, with
large plate over it and hatiron for
weight.
IL lACSC Ndl VI Nd1uCO II NAeo odUOCo
are always ready. We fill our empty
cans toward spring with sweet apples.
They are nice with few raisins or
spiced lemons.
We sometimes find our store of
pickles growing too small toward spring,
and it Is rather poor time to replen-
ish them; but apple pickles are about
as good as any, Judging from the way
people eat them. Pare and halve the
apples, removing the cores carefully to
keep them In good shape. Steam them
and remove to jar. Heat spiced vim
egar and pour over them.
What should we do without apples?
There is nothing nicer to use in cook
ing, and we are pretty sure that, what
ever the state of our stomacbs, they
will not hurt us. Apple short cakes
are favorites of ours. Make a rich cake
of sour cream, saleratus and enough
-four to roll out; bake, split open and
spread on stewed apples, sugar, butter
and nutmeg