The interior journal. [volume] (Stanford, Ky.) 1872-1881, 1875-07-16
FARM AVID FsREsrDE.

hlfrt NM hANfhthhitHs sl'''s h'oh
fruit, and that which is not dead ripe, but
Just in a condition to I've the most palata-
bic. Take the best glass jars with tightly
scaling covers. Fill the cans full Of fruit,
and put them into deep kettle or pan Of
cold water, first putting grating ofwire
into the bottom Of IL to prevent the cans
from touching IL. A handful Of hay or
straw will do as we'll Place over a slow
fire at first, for if the heat is too great at
the commencement the glass will expend
too quickly. Let them come to the boil
ing point, and meanwhile you can pre-.
pare a syrup ofwhite sugar, taking half
pound Of the best lump sugar to every
quart can Of fruit As the fruit in the
cans shrinks, add more to them. Boil
the sugar with just enough water to dis
solve it, and skim II thoroughly, then
Gil up each jar with the boiling syrup,
and after cooking them from fifteen to
twenty minutes, seal mp tightly, taking
a towel dipped in cold water to handle
the boiling hot cans. Keep the cans in
the coolest place in the house, but not in
= damn ,olia, aud Iool a, ,ben, In anon,
a vel .f,c, ,bev arc mn, awoy 70 900 II
the covers are tightly sealed and no
L,hbl.s oe.;, ro d;sco,n;bIe 4, tho fru;,
n ,hov .,o .;r.,;,b, ,bcv will keen for
veor. I, !. not a GOOD practice TO cook
,bo r,u;, with tho sugar before puttinr
into cans as |, taxes awav the natural
aavo, 4, a o,oo, dooree
~,
~ Saa,to l;-h \, = ,ioh AMI
.aia,.,Ja Ln, M, uhoI..omo IN, veal
l,a,naohs r. ,an a.. no, ,w.rc ,ba,
vou h,veonc (which il pr,of cpouch that
Won have n GOOD onel eat Potato ponc.
mr. Inn, .Ly,noI Gives several rccipes
Co.. m.l;,c !, "a s,Iloxs.
Tale twelve IN 6f,ccn nice sweet
&C.,. lr.n,s ol,,ovs nroc.,ro,N boil
,ber until xoIl dome, them peel mash
with nestle or roll;ne.pin. and rub
,brougb n seiye to Get out all strings or
tougb 6bers. now add sugar TO make il
very rich. ground cloves nutmeg and
sweet milk enough to make IL the con.
sis,encv of custard Won can then pour
49, ~; - ;n tn,,oroJ non and
~.
Tote o,e Gallo, Of GRATED pota,o
vans are best add four eggs, one pound
V, L,,,as ona n;nt 81 We, nil one
,oasn1onh,, q, "a. ono mint of fopr anil
swod,on ,o s,;, tho t,sts some pot,toes
rim sxeo,er than others rconires less
- IA so,son ,alo oonaI au,pt;tie.
a;n,aou ,;,co- ,p,rac and srice
Bake till thoroughly done.
tn two ouarts of nicely grated pota-
toes. add one teacupful of sugar, two
.poonful Of fresh butter or lard, salt TO
snit the taste two tablespoonfuls of
ground alspice. two eggs. one pint of
sweet milk Rake in a slow oven until
done.
Exprp,yrxrsrx DEEP ANp SHALLOW
s.-,r,xo or Mug -.Nuch discussion has
hoon hod from time 70 time in regard IN
,ho ros,I,. 90 bo ob,a;rad /, settinc milk
-, sholIow and a,,bouob tho amos
- I. No, 61Iv s.,,I.d be,woen the adj.
,,ooa,os of tho two svstems IL would An.
,oar tho, IN. buIt If ,estimonv Cvors
The latter system a, tn quantity while
.s % ouoIitv the deem setting gives the
hos, results
-, ,,-.,,.,-
~ WI: a -;i - an ~, I,aa 80 ~
." ,ne n'a' '''"'' "''n - - IN.
Pan'' Ven. 'e'.n PJ I'M, " '.n"
one Vi o"''ei anu en IA, :" pa"e
'"en'! i've Po'.u' VI MN W ~. po'n1
oi ou''e'' III 'ne 'e'o'u '''r' 49,
n'e po"n's '"'''ee" u'no,oo, ",a -
IN pans gave one Po'nu VI ou''e'' , "" ,n,.
IN pans on'y 'Men'y ''oul oa .l:r, ""
ounces were relu'ieu' III 'ie '"'''
pertinent IL looh twenty seven I"u""S