The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1874-10-08
HOUSEHOLD HINTS.

SUNDERLAND PuDDING.-One cup OF
milk, one egg, one and half cups hour.
Stir well together, bake in cups about
twenty minutes, and serve with sweet
sauce.-Cu ltirdtor.
Misunderstanding to r. Rother,
the following formula affords a mucilage
which will keep in the hottest weather:
Gum arabic, twelve Troy ounces; glycer-
inc, eight fluid ounces; water, sixteen
fluid ounces.
SHORT Nut CAKEs.-Two cups OF
sweet milk, three cups Of sugar, five
eggs, three tablespoonfuls OF butter
0evel, not rounded, one and half tea
spoonfuls Of soda, three Of cream tartar,
one spoonful Of salt, little nutmeg.
PIcKLED PLUMs-Seven pounds sweet
blue plums, four pounds brown sugar,
two ounces stick cinnamon, two ounces
whole cloves, one quart vinegar. Put
layer Of plums and spice alternately
Scald the vinegar and the sugar togeth-
er; pour it on the plums; repeat for two
or three days, the last time scaldlng
plums and sirup together.
PRESERVING GRAPES WITH HONEY
Take seven pounds of sound grapes on
the stems; have the branches as perfect
as possible and pack them snugly, with
out breaking, in stone jar. Make
strip of four pounds of honey and one
pint Of vinegar, with cloves and CHINA
mon to suit, or about three ounces OF
each is the rule Boil them well together
for twenty minutes and skim well; then
turn while boiling hot over them and
seal Immediately. They will keep for
wears if you wish and are exceedingly
nice. Apples, peaches and plums may
be done in the same way.
PEACH MARMALADE.-Take small and
imperfect clings: they will not admit OF
being removed from the stone in pieces
of uniform size and shape, but you can
pare them, and after cutting from the
stone place them in porcelain kettle
with one pint of water to two quarts of
fruit: boil them until soft; take off and
put through sieve with a wooden potato
masher. Then return to the kettle,
adding one pint Of sugar TO every quart
of prepared fruit; bring to boil and
seal while hot. 1t can be sealed without
the addition Of the sugar, and when eaten
let it be sweetened with white sugar to
the taste. 1t then greatly resembles
fresh peaches.
COLD SLAw.-With sharp knife-there
are knives made for the express purpose
cut up nicely firm head Of cabbage.
Sprinkle it with as much pepper and salt
as you think necessary. Beat up the
yolk of one egg add lump Of butter the
size of walnut, gill of cream the
same quantity of vinegar, tablespoon
full of sugar, an even teaspoonful OF
mustard, and pinch of bruised celery
seed Heat these condiments, mixed
together, in tin cup; put the slaw in an
oven, and pour the mixture over it boil
ing hot stir it till well mixed, and the
cabbage slightly coddled; then send to
table hot. 1t may not be irrelevant TO
remark that the term cold, usually APP
pended to slaw, has no reference to the
dish being served up hot or cold, but is
only an English corruption of kohl the
German name for cabbage. Cold slaw,
therefore, merely signifies sliced cab
bage II is the most. digestible form in
| which cabbage is dressed, besides being
generally liked when well made, and
peculiarly acceptable at seasons when
vegetables are scarce.-Ha1per's Bdzar