The Superior times. [volume] (Superior, Wis.) 1870-1912, 1874-09-19
Recipes.

pEACH PICKLES. For 3 quarts of
peaches take l quart of vinegar and 3
pounds of sugar; boil the sugar and
vinegar with cloves and alspice, and
while hot pour the liquid on the fruit :;
continue this for three days until the
peaches are tender, but cook the fruit
III no other way. This rule is worth
preserving.
To CAN TOMATOES. Be sure they
are perfectly fresh and ripe, immerse
them for minute or two in scalding
water, in an oX-muzzle if you have one;
remove the skin, put the pulp into a
colander to drain. then put in the pre-
serving kettle and boil till Just done,
a minute too long will make the seeds
give out their bitter flavor; put at
once in cans aud seal If these direc-
tions are followed you may have toma-
toes all winter as fresh as though iust
from the vine.
To PRESERVE GRAPEs.-First, pick
off all the unsound or unripe ones, and
lay the clusters IN an empty room on
papers until dry, for II all packages
some will be crushed and dampen
others. Then any empty crate will do
to pack them in. First layer of
grapes, then layer of paper, so as to
exclude the air and keep them sepa-
rate, then grapes and then paper, and
SO on until you have three or four lay
ers-no more than four. If the box is
to hold more, put in partition to sup
port the others that are to be packed.
GREEN TOMATO PICKLES. THE best
of all ways of picking green tomatoes
is as follows: Soak peek of green to-
matoes 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 peppercorn, cloves, and allspice,
tied closely In thin muslin bag. Pour
the vinegar over the tomatoes and tie
up the mouths of the jars III which it is
put away.
PRESERVING CRAB APPLES. Wipe the
apples thoroughly with cloth and
take out the blow with the point of a
sharp knife, but leave the stem in, and
do not pare or quarter the apples.
When thus prepared weigh the fruit
and take an equal quantity of sugar,
place the apples in water enough to
cook them and let them boil until the
skins crack. Take out the apples and
in the same water, place the sugar and
boil to syrup, skimming to make it
clear Put the apples back when the
syrup is clear and let them cook few
minutes. Then place then in jars and
seal them up. This is the best way to
treat the Siberian crab apples, but if
the large yellow varieties are used they
should be quartered and cored.
SALT YEAST BREAD.-Put three tea
cups of water, as warm as you can bear
your finger in, in a two-quart cup or
bowl and three fourths of teaspoonful
of salt. Stir in flour enough to make
quite a stiff batter. This is for the
rising, CT emptyings, as some call it.
Set the bowl, closely covered, III a ket-
tie, III warm water, as warm as you can
bear your finger in, and keep 1t as near
this temperature as possible. Notice
the time you set your rising. In three
hours stirin two tablespoonfuls of flour,
put it back, and five and one-half hours
from the time of setting it viii be with
in an inch of the topoi your bowl. 1t is
then light enough and will make up
eight quarts Of -four Make Il sponge
in the center of your flour with one
quart OF water of the same temperature
as the rising, stir the rising into it, cover
over with little dry flour, and put ii
where it will keep very warm, and do
not work as much as yeast bread.
Make the loaves a little larger and keep
it warm for another three~quarters OF
an hour 1t will then be ready to bake.
While rising this last time, have youl
oven heating. Itneeds hotter oven
then yeast bread. If these rules ar,
followed, You viii have bread as white
as snow, with light brown crust, de
hciously sweet AID tender.