Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1874-07-02

tub and freezer according to the direc-
tions accompanying each freezer OBJ
serve that the more slowly the work is
done the firmer and smoother will be
the product. If large bulk of light
snowy cream ID desired, turn tho dasher
as rapidly as possible; what is gained
in volume, however, is lost in quality.
If beaten rapidly at first, or if beaten at
all before the cream is entirely chilled,
small grains of butter will appear diff
fused through the mass. When the
freezing is completed, open the can, re-
move dasher, pack the cream firmly
down, replace the cover, draw off the
water, fill the tub with salt and ice, in
the proportions above given, cover with
q WOODEN blanket and let stand several
hours to harden and Upen. 49, ~-- =
i RhiLadelpkt ioa Cream Dissolve
one pound 81 lited white sugar IN tHo
quarts Of fresh pures cream, flavor and
proceed ~ 'abOve directed IN all'fe-'
spects. All attempts to cheaper by the
use of arrow-root, corn starch, and the
like, impair the quality of the cream,
and every d.epof milk you gadd spoils
to melt quite fap ss & 1aS
y Fzavo,' for tlvo Quarts.- Vanilla-
one tablespoonful of extract of vanilla.
Lemon-one tablespoonful each of ex-
tract and juice of lemon. strawberry
and other fruits-one pint of finely
strained juice and four ounces of sugar.
Chocolate three ounces of Bakers
chocolate and four ounces of sugar
melted in four ounces Of water and
finely strained.
Water Ices.-TO one quart OF finely
strained juice of oranges, OF lemons,
peaches, cherries, Strawberries, raspber-
ries, or any juicy fruits, add two quarts
freeze like ice cream. For orange OF
strawberry ice add the juice Of one
lemon"
ToMAToEs.-It is well to put of
canning tomatoes = as long aa
one can; certainly. till the heat
of the summer is passed. Any
thing will do to put them up in, glass,
tin, or stone. They should be first
sca!ded so as to peel easily, then. cut
and drained in q sieve or colantler, and
allowed to boil q very few minutes, four
or five at most, II they: are perfectly
ripe, then canned and sealed up tight.
If they remain too long over the fire the
seeds will impart q bitter taste to the
vegetable. OF course all hard or de-
cayed portions should be removed. AS
soon as the can is sealed, stand 1t on its
head till cold and give the screw last
turn before putting it away This year
1 am going to stand my cans ON their
heads oil winter, and see if T may not
thus prevent mold forming around the
neck Of the jar, as it did in some of my
fruit last year. - a.. i"
Tomato catsup may be made in the
following manner. Scald ripe tomatoes
just enough to remove the skins,
sprinkle with salt and let them stand q
day; strain through sieve to remove
the seeds; then to every two quarts add
two ounces OF cloves and two of black
pepper, two nutmegs, q very little cay
enne pepper, and salt if necessary; boil
the liquor half an hour, let it cool and
settle; add Z. pint Of. tl,s. best cider vim
egar, and bottle tightly; keep ina cool
place.
Chowchow is TINS made. Ono half
bushel green tomatoes, one dozen
onions, one dozen green pepper, all
chopped fine, one pint of salt, Let
them. stand together over night Drain
off the brine and cover with good vine
gar. Let it cook slowly an hour, then
place in q jar. Take two pounds of
sugar, two tablespoonfulls eachof cloves
and pepper, half q cup of ground mus
tard, one pint of grated horseradish,
and vinegar enough to mix them. Boil
well and mix with the ingredients in the
jar. It is ready for usei in two days.
Cor. He0rtHz0,sd Home. r. - s + :.
STRAWBERRY TAp1ocA.-This makes a
most delightful dessert. Soak over
night large teacupful of tapioca in
cold water; in the morning put half of
it in yellow-ware baking:dish, or in
the porcelain one of q silver pudding
dish. Sprinkle sugar over the tapioca;
then on this put a quart of berries,
sugar, and the rest of the tapioca. Fill
the dish with water, which should cover
the tapioca about a quarter of an inch.
Bake in moderately hot oven until it
looks clear. Eat cold with cream or
mustard. If not sweet enough, add
more sugar at table, and in baking, if it
seems too dry, more water is needed.