The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1874-08-27
HOUSEHOLD HINTS.

+ HOUSEHOLD HINTS.
SWEET PICKLEs-FOur quarts OF mel
ons, or fruit; three pints of good cider
vinegar; three pounds of sugar; one-half
tablespoonful of cloves; one tablespoon
full of cinnamon. Tie the spices up in a
cloth and boil for nine mornings, and
pour over the pickles each time.
LADY FrNGERs.-Beat the yolks of four
eggs with quarter of pound of sugar
till smooth and light. Whisk the whites
Of the eggs, and add to these and sift in
a quarter of pound of flour. Make into
smooth paste and lay on buttered pa
per in the size and shape the cakes are
required. Bake quickly. While hot
press two of the cakes into one on the
fat side.
| A VERY handy thing is a pail so grad
uated and marked that one can tell at a
glance how many quarts of fruit or milk
are in it. A six-quart pail can be meas
ured carefully and then marked with a
little ridge running round the pail-made
by running groove on the inside of the
tin, like the ridges that are put on
stove-pipe. Any good tinsmith can make
one, and make it accurately enough to
serve as measure for quarts. Pals
thus marked become almost indispensa-
BILE.
Picked GREEN ToMAToEs.-Cut the
| in, oil hon in,
weak sailed water. Drain, and lay them
in jar, sprinkling each layer with sugar
and trifie of brown mustard and cloves
Scald sufficient vinegar to cover them,
and pour it over while hot. After eight
or ten days drain off the vinegar and re-
ject it. Scald fresh supply and pour
over them hot. If horse-radish is avail
able add few pieces, first washing
thoroughly and splitting through the
ccnter.-Culticotor.
ELECTION CAKE.-One cup of light
sponge, taken out when you are making
bread; if it stands until little sour it
is all the better; one cup of sugar, one
teaspoon soda, two rounding tablespoons
shortening; if liked, you can add one
cup stoned raisins or currants, and one
teaspoon each of nutmeg, cloves, and
cinnamon; dissolve the soda in a little
water and stir it in last; it makes all
cakes lighter; it should stand about half
an hour to raise before going into the
oven; it does not get very light before
| it is baked.
Dry ToAsT.-There is as much art and
| care necessary to make this simple arti
Gle properly as to roast hare or fowl.
The slices of bread should be thin or
thick, as liked, and the crust be cut Off
1t should be held little distance from
the fire to draw the steam out of it, and
be turned before it hardens or begins to
brown; then be toasted on both sides till
of light golden brown, and be placed
in toast rack, or be stuck upright on a
fork till it is cold. The next piece must
be put at the other end of the toast rack,
otherwise the steam from this will make
the first piece leathery.
To PRESERVE QUINCEs-Take peck
of ounces. Pare and cut each one into
six pieces; divide them and put half of
these into two quarts boiling water, and
let them boil till tender. Then skim
them out and put the other lot into the
same water Take out these, and then
strain all the juice back into the kettle.
Add six teacups white sugar to that juice
and skim and boil till the sugar is dis
solved. Then put all the ounce back
and boil until done-sometimes half an
hour. They should be stirred or turned
with the skinner, and should be nice
pink when done and clear. Use ripe
ounces. Let cool and tie up with
branded paper. Dopears the same way,
only they require less sugar and not so
long doing Western Rural
A New WAY TO SERVE PEACHES
Take good-sized freestone peaches, wipe
them with towel, halve them, and
place, flat side down, in hot butter or
lard. Let them fry,to 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, but if you don't like them you
need not repeat the experiment Most
persons think the dish superb one
Medical writer's caution people against
eating peaches served up in any form in
the evening. 1t is asserted that they are
deprpSSjve to the circulation and ey.
haust the system by the prussic acid
which they contain. 1t 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 diges-
ton.