The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1874-10-01
HOUSEHOLD HINTS.


HARRas LEWIS says Re has found as
high as 80 per cent Of cream in-the last
pint Of milk drawn from COW, when
the iirst pint from the. same COW had
only y per cent. -
BRrDeET's G1NGER eNAPs.-Oae cupful
Of molasses, let it. boil up one boil. One.
tablespoonful of butter, one teaspoonfu1
of ginger, half a teaspoonful Of salt, and
-four enough to roll them out. "The
thinner you can roll them the ginteeler
they'll taste" They are most excellent.
|-Household..
To AVOID greasy butter, churn with
pressure instead of friction. The dash
churn brings butter by pressure, and
makes better hltter than most other
kinds of churns. Butter should also be
worked by pressure instead of friction.
The ladle or worker should not be drawn
across the butter, but pressed down
upon it.
TOMATO CHowDER-Soak q peck OF
green tomatoes for twenty-four hours in
salt water. Chop them quite fine in the
chopping-bowl, adding three or four
onions. Mix with them a teacupful of
white mustard seed Scald sufficient
good vinegar to cover them, splicing it
with pepper-corns, cloves and allspice,
tied loosely in thin muslin bag. Pour
the vinegar over the tomatoes and tie up
the mouths Of the jars in which it is put
away. One of the best pickles ever
made.-Cincinndti Times.
To Do RED Characteristic right
across perfect ones, apd put into tray
or jar, first a layer of cabbage well sailed,
then salt, then cabbage sailed, layer upon
layer. Then, after draining off the brine,
heat vinegar enough to cover, adding an
ounce Of mace to each quart of vinegar
and handful of whole pepper. Just let
it heat well-not boil Then pour it
over the cabbage. When it is cold, tie it
up. Use white wine vinegar; about
six quarts of vinegar will be sufficient
for eight good-sized cabbages.-Cor.
Western Rural.
APPLE JELLY.-A nice, wholesome and
palatable and economical jelly may be
made in the following manner: Cut or
chop up quantity of good apples, par
ings, cores and all, if free from defects,
and boil thoroughly in water sufficient to
cover them. When soft, press through a
coarse cloth, allowing most of the pulp
to lot
off the clear liquid, add small quantity
of tapioca dissolved in cold water and
slightly cooked, thin with sufficient
white sugar and then boil away sufficient
to make jelly of the right consistence,
and you have as nice preserve as an
epicure desires, clear and beautiful, The
bottom, or the pulp Of the first, cooked
with some nice molasses makes very
fine apple butter, both of which will keep |
long time.
BAKED TOMATOES CANNED.-Select to-
matoes of nearly uniform size, or place
the largest where the heat is the strong
est, so that all will cook uniformly. Two |
inches or two and a half in diameter is
the best size Bake them in earthen-
ware-in large pie-dishes if at hand. Let
the heat be strongest on the top, so that |
the juice will not cook away too fast. An
hours time ought to cook them suffi-
GENTLY. When tender throughout they |
make a delightful dinner dish, served |
hot. If they are to be canned, the cans
should be hot and everything ready be- |
fore they are taken out Of the oven.
Then they should be lifted quickly into
the cans, and some of the juice turned in
to fill up between every layer. If the
juice is done away, fill up with boiling
water, though it will not be SO good |
Have the juice or water fill the cans even |
full and seal at once. If there has been |
any delay in filling the cans, or, perhaps, |
anyway at first trial, it might be best to |
set the cans in hot water and boil a few |
make sure that the air is |
quite expelled before sealing These
will keep, like other canned tomatoes, an
indefinite length of time. When wanted, |
they should be taken out on a pie-dish |
with the juice, heated through in the
oven and sent to the table Western |
Rural.