Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1875-07-25

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GREEN CAGES Weigh three-quarters of
pound of sugar for each pound of fruit,
after having split the plums and taken out
the stones. Take the kernels from them,
pour boiling water over them and rub off
the skins. Then put the sugar over the
| fire with cup of boiling water; melt it
and skim it thoroughly; put in the plums
and the kernels, and let them boil until
quite clear; skim out into glass jars, and
turn the syrup over them while it is boil
ing hot. BY placing the glass jar on
wet towel and putting large silver spoon
into the jar, before adding the syrup,
there is no danger of cracking the glass.
OF course the spoon is taken out when
you close the jar tightly.
To PRESERVE DAMsoNs.-Put half &
pound of powdered loaf sugar to every
pound of Damson plums; mix well to-
gether, and put them into stone pot;
| cover them closely, place in a pot of boil
ing water, and boil them for three-quar
| tiers of an hour. Let them stand until
nearly cold; then strain off the juice, add
quarter of pound to every pint of it,
and boil the skin until perfectly clear;
pour it over the Damsons, put paper
wet in alcohol or whisky over them, and
tie down with strong brown paper. They
will keep perfectly good for at least
year.
To PREPARE BEANS FOR WINTER Use.
Put as many as are wanted for imme-
diate use into a pan, and pour hot mot
boiling) water over them (the salt will
fall to the bottom); lift out the beans,
put them into fresh hot water three or
four times, allowing them to remain in
each water for about an hour, and then
boil them in the ordinary way. Toward
| the end of the winter they will need
nearly half an hour extra boiling, as tho
salt is apt to make them hard. A pinch
of carbonate of soda added to the water
they are boiled in gives them the bright
green color they have when fresh.
To PRESERVE AsPARAeUs.-Takc away
the white part, and boil the remainder for
three minutes with salt and butter; then
take them out and put them in cold wa
ter for an hour. Drain thoroughly, and
put them by in jars or other vessels, with
sprinkling of salt, a lemon cut in slices,
and vinegar and water in equal proper
tons. Cover them to the thickness of
penny-piecc with butter that has been
previously melted, and store them away
in moderately cold place.
To PRESERVE PEAs.-Gather the peas
before sunrise, shell them Immediately,
and throw them into boiling water; when
they have had good boil, take them of,
and when cold spread them thinly over a
wire sieve; place the sieve for six hours
over hot wood ashes, or over very slow
coal fire, so as to dry them very gradually,
aud then put them in bottles, corking
them carefully.
| STRING BEAN SUCCoTAsH.-When the
beans are nearly done, add an equal guam
tity of tender, sliced green corn, stew
gently for fifteen or twenty minutes, mix
thoroughly and serve warm. 1t can also
be made by grating and scraping of the
corn and adding one-halfpint with the milk
to one quart of string beans. Cook gently
and serve warm.
| To KEEP DAMsoNs.-Put them into
stone jars; set the jars up to their necks
in a kettle of cold water and boil them
half an hour; then cork up tightly
When needed for use, add sugar to sui
taste.
Cur CAKR.-One cup butter, two cup
sugar, five eggs, five heaped cups o
-four, one teaspoonfal Of cream Of tartar
and two teaspoonfuls soda, and ncsrl,
one teacup and half Of sweet milk.
BIRDS of feather flock together.