American citizen., 1876-08-19
DOMESTIC ECONOMY.

BLACKBERRY CORDIAL.-To l quart
of blackberry juice add l pound of
white sugar, tablespoonful of cloves,
l of allspice, l of cinnamon, and OF
nutmeg. Boil all together Is minutes,
add wineglassful of brandy or whisky;
bottle while hot, cork, and seal. This
is useful in bowel complaints.
Corn FRIrTERs.-Take half a dozen
ears of sweet corn, CRATE it from the
cob as fine as possible; 3 well beaten
eggs; tablespoonful and half OF
flour; season with pepper and salt, melt
equal portions of lard and butter, in
frying-pan; when boiling hot drop in
the mixture spoonful at a time. Fry
brown, and send to the table hot.
GRAPE PEMARMALADE.-Bo the grapes
till very soft, then strain them through
sieve; to every pound of pulp obtain
ed use a pound of sugar. Boil these
together 20 minutes, stirring constant
ly. When cool dip out into small
glasses and cover with paper dipped in
brandy to prevent mold from coming
on top of the marmalade.-keepi in
dry, dark, and cool place.
PLUM BUTTER Look over the plums
carefully, discarding any specked ones;
put into sufficient hot water to cover
them, adding L .teaspoonful of soda to
every bushel of plums boil until the
skins crack; drain and rub through
colander; take pint for pint of the pulp
and granulated sugar, heat in a porce-
lain kettle slowly 20 minutes, stirring
to keep from burning; store in crock
in any cool place.
To PRESERVE PEARs.-Take pears
not quite ripe and peel off the skins.
Prepare sirup with pound of sugar
for hour, removing all the scum that
rises. Put in the pears and let them
boil for 10 minutes, or just long enough
to soften a little; then take out and
cover tightly with paper wet in whisky
or alcohol, and cover with another pa
per placed over the mouth of the jar.
I OUNCES PRESERVED WHoLE.-Pare
and put them into a saucepan, with the
parings at the top then fill with hard
water, cover close, and set over gen.
tie fire till they turn reddish; let them
stand till cold; put them into clear,
thick sirup; boil them for few
minutes set them on one side till quite
cold; boil them again in the same man.
ner; the next day boil them until they
look clear; if the sirup is not thick
enough boil it more; when cold, put
branded paper over the fruit. The
ounces may be halved or quartered.
KEEPING DRIED FRUIr.-A house.
keeper, writing of the best methods of
keeping dried fruit, says: 81 have kept
pared peaches for four or five years, by
keeping them in the dark. As soon as
removed from the dry house or bake
oven they are put into any kind of
strong bags, tied tight, then placed in a
close box, chest, or barrel. If arbar-
rel is used, it must be carefully lined
with paper. The only secret is in keep
ing fruit Qike furs) in the dark. The
moths will find access in time to bags
or jars, if exposed to the light. The
old plan of re-heating dried fruit makes
it dark in color, and causes it to lose its
pleasant flavor" Another says on the
same head: "When dried, place
common vegetable steamer over a ket-
tie of boiling water; if the holes in the
bottom let the berries or corn through,
put a thin cloth over them, then put in
corn, etc., to the depth of two inches,
stirring often with the hand, so that it
may all heat alike. When it gets too
hot for the hand 1 conclude the larvae
are destroyed; then put it into a
pan and dry thoroughly, and put into
some crooks; tieing a strong cloth tight
over the mouth of the crock, l fill a
fruit can for handy use as often as re-
quired. 1 have several kinds of berries |
on hand that have been dried four |
years, and corn two years, treated in |
this way, and there never has been a |
worm in any of it.