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

who have no knowledge Of the subject
on which they treat, and rs II safeguard
should print upon their business cards
some simple and correct instructions
for the preservation of leather.
Domestic Receipts.
THE ART or MAKING IcEs.-A cores
ponlcnt writing to tho Germantown
Telegraph says:
For the enlightenment of thousands
Of lovers Of these cooling, refreshing,
and wholesome Injuries, I give You tho
two modes Of preparing them-the best
first.
Neap0li0n Icc- Crc0na.-Rub we'll
together twelve eggs and one md q
quarter pounds of white siftcd sugar,
add two quarts Of perfectly fresh and
pure cream: flavor as below named,
and cook in a farina boiler, "a tin vessel
set into Il larger one containing hot
watcr), stirring constantly till it thick
ems, but it must not curtllc. Strain
through fine sieve and put it on ice to
cool. AS there is reason i'll the cook
ing of eggs, so the freezing Of ice
cream demands care and skill it may
be us readily under(lone or overtlone, as
Il bcefsteak or an oyster stew. I will
suppose you use Tinglcy's freezer,
which 1 lind superior to any other.
Pour the cream into the freezing can,
put lii the dasher, cover and fastcn;
then break up your ice with n wooden
mallct, in any heavy, COARSE cloth, COT
fee-sack, or the like, to the size of wal
nuts, and pack firmly around the can,
adding coarscly ground salt until the
tub is entirely full. A four-qu;lrt can
requires twenty-five pounds of ice and
one quart Of salt. Cover and fasten the
tub and freezer according to the direc-
tons 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 is desired, turn tho dasher
us rapidly as possible; what is gained
in volume, however, is lost in quality.
If beaten rapidly ut first, or if beaten at
MI 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
n WOODEN blanket and let stand several
hours to harden and ripcn.
.ihilatlek22hia Ice CTcan.-Dissolve
one pound Of siftcd white sugar in two
quarts of fresh, pure cream, flavor and
proceed ~ above directed in all re-
spects. All attempts to cheaper by the
use of arrow-root, corn starch, and the
like, impair the quality of the cream,
and every drop of milk you add spoils
the punch, besides causing the cream
to melt quite rapidly.
Flavor for too yuarts.- Vanilla
one tablespoonful Of extract of VANILLA.
Lemon-one tablespoonful each of ex-
tract and juice of lemon. Strawberry
and other fruits pint of finely
strained juice and four ounces of sugar.
Chocolatc-thrcc ounces of Bakers
chocolate and four ounces of sugar
melted in four ounces Of water and
finely strained.
Water Ecs.-To one quart Of finely
strained inice Of oranges, Or lemons,
peaches, cherries, Strawberries, raspber-
RIGS, or any juicy fruits, add two quarts
Of water and three pounds of sugar, and
freeze like ice cream. For orange or
strawberry ice add the juice Of one
lemon"
TOMATOES is we'll to put off
canning tomatoes as long as
one can; certainly till tho heat
of the summer is passed. Any
thing will do to put them up in, glass,
tin, or stone. They should be first
scalded so as to peel easily, then cut
and drained in sieve or colantler, and
allowed to boil very few minutes, four
or five ut most, if they are perfectly
ripe, then canned and sealed up tight.
II they remain too long over the fire the
seeds will impart bitter taste to the
OF course all hard or dc-
caycd portions should be removed. As
soon rs the can is sealed, stand it on its
head till cold and give the screw last
turn before putting it away This year
l am going to stand my cans OH their
heads all winter, and see if I may not
thus prevent mold forming around the
neck Of the jar, as it did i'll some Of my
fruit last year.
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
day; strain through sieve to remove
tho seeds; then to every two quarts add
two ounces Of cloves and two of black
pepper, two nutmcys, a very little cay
enne pepper, and salt if necessary; boil
the liquor half an hour, Let it cool and
settle; add pint of the best cider vim
ngar, and bottle tightly; keep in cool
place.
Chowcllow is TINS made. One 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
of the brine AMI cover with good vine
gar. Let it cook slowly an hour, then
place in a jar. Take two pounds of
sugar, two tablcspoonfllls each Of cloves
md pepper, half q cup of ground NUS
ard, one pint of grated horscradish.
md vinegar enough to mix them. Boil
veil and mix with the ingredients in the
ar. 1t is ready for use in two days.
lOr. Hearth aud Home.
STRAWBERRY TArEoCA. makes
most delightful dessert. Soak over
hight l"rge tcacupful of tapioca in
odd water; i'll the morning put half of
t i'll Il yc!]ow-warc baking dish, or in
he porcelain one Of IL silver pudding
fish. Sprinkle sugar over the tapioca;
hen on this put II quart of berries,
ugar, and the rest of the tapioca. Fill
he dish with wltcr, Which should cover
he tapioca about Il quarter of an inch.
Bake III {; moderately hot oven until it
ookS clear. Eat cold with cream Or
If not sweet enough, add
more sugar at table, and in baking, if it
seems too dry, more water is needed.
Iron Ship Building.
The Wilmington Dcl.) Daily Com
ncrcial says that the Ship yards Of Will
n intrto,, have f.nnStr11cfn,l anil unnt mt