Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1875-06-13

BOILED GRAPE JUICE.-The following
is a simple process adopted successfully
in making light quality of sweet non
intoxicating wine. The juice is pressed
from the fruit in the ordinary way, and
then placed in huge vat or tank, care
fully boiled and the impurities skinned
off as they rise to the surface. After the
Juice thus treated becomes cool, it is
placed in bottles or in barrels as may be
desired, and then slowed away for use.
BY the boiling process it does not become
necessary to rack off the wine, as it is
perfectly clear and free from all impuri-
ties as soon as the operation is completed.
The wine thus made is wholly free from
intoxicating qualities, and is beverage
to the use of which on the table the most
rigid temperance advocate could not rea
sonably object.
To DRY PLUMs.-Gather the plums
when not too ripe. Prick each one with
darning needle in several places. Take
half a pound of sugar to each pound Of
fruit; melt the sugar with a little water !;
skim it thoroughly; then add the plums
and boil for half an hour; skim out the
utes longer, or until it nearly candies,
which you can tell by taking up small
quantity in spoon and letting it drop
down until it threads out in minute
strings; turn it over the plums, and put
them to dry in a cool oven, stirring them
up every few minutes; when candied, put
into paper boxes.
To PRESERVE APRIcoTs-Turn boil
ing water over the fruit and let them stay
in it until Won can peel off the skins, or
rub them off with towel; take three
quarters of pound of sugar to every
pound of fruit; melt the sugar and clarity
it with the whites of two eggs, thoroughly
beaten; add them when the sugar is melt
ed, and when it boils up we'll, turn in a
small teacup of cold water; when it boils
again, remove the scum which rises to the
top; pour off the clarified syrup into a
preserving kettle, and put in the fruit
let it boil for ten minutes; skim out into
jars; turn in the syrup, and fasten closely
To PRESERVE GREEN GRAPEs.-Take
the largest grapes before they commence
to turn ripe; stone and scald them; take
three-quarters of pound of sugar; clari.
fly it as for apricots; then boil the grapes
in it until soft, but not to a jam; skim
them out and put into jars with the syrup
FRUIT CAKE-Four eggs, two cups OF
sugar, one cup of molasses, one-half pint
of sweet milk, one and one-half cups OF
butter, one large tea-spoonful of soda, one
tablespoonful of cinnamon, two nutmegs
one-half pound of stoned raisins, and foul
cups of flour. This makes enough fol
two loaves.
Corn STARCH CAKE.--Whites of 81,
eggs, two cups sugar, one cup sweet milk
one cup butter, one cup cornstarch, two
cups flour, one teaspoonful cream tartar
one-half teaspoonful of soda, or two tea
spoonfuls baking powder.
JELLY CAKE.-One and one-half cups
sugar, three eggs. one and one-half cups
milk, one half cup cream, one teaspoonfu
baking powder, or one teaspoonful cream
tartar and one-half teaspoonful soda.
SWEET APPLE PIcKLEs.-Have ready {
stew kettle two-thirds full of strong vim
egar, into which put cloves, cinnamon
allspice, two cups sugar, heat this nearly
to boiling Pare apples, leave them whole
let them boil five minutes, pour out in {
jar and cover tightly.
THE juice of ripe tomatoes will remove
the stain of walnuts from the hands with
out injury to the skin.
A STRONG solution of carbolic acid ant
water, poured into holes, kills all the anti
it touches, and the survivors Immediately
take themselves off.
EXCELLENT CooKIEs.-Three cups su
gar, one cup lard, two eggs, one cup SOU
milk, one teaspoonful soda, salt.