The Hickman courier. [volume] (Hickman, Ky.) 1859-current, 1876-10-27
Joyio,,s ReciDes.

SYBUP-TO make gallon OF syrup OF
beautiful whiteDess and crystal-like
transparency, such As is known in our
markets as silver driPs, or rock-candy
drips, there are required eight pounds of
refined sugar, such rs is known by its
various names and grades of A or b or
extra c, and costing from ten to twelve
and half cents per pound, according to
locality and distance from the sugar
refinery. To this quantity should be
added three pints of boiling water, and
the whole subjected to slow boiling for "A
period of fifteen or twenty minutes; after
which the solution, while warm, should
be strained through fabric of mod
erately close texture. This viii produce
a gallon of syrup, at much less cost than
the price demanded in market for the
grades of syrup named. For a light vel
low or golden syrup the same quantity
OF light. brown sugar may be employed,
and so on through the lower grades OF
sugar and syrup; but no grades of sugar
en- be found which will produce so
worthless an article as the Cuba molasses
generally offered in all markets
-CHow.-Two quarts of small
white onions, two quarts of gherkins, two
quarts of string beans, two small cauli-
flowers, half a dozen ripe red peppers,
half pound mustard seed, one-half pound
whole pepper, one pound ground mus
tard (aud as there is nothing so adul-
terated as ground mustard, it is better to
get it at the druggists, twenty or thirty
bay leaves and two quarts of good cider
or wine vinegar. Peel the onions, halve
the cucumbers, string the beans, and cut
in pieces the caulihower Put all in a
wooden tray and sprinkle well with salt.
In the morning wash and drain thorough
", and put into the cool vinegar. except
the red peppers. Let boil twenty min
ules slowly, frequently turning over.
Have wax melted in q deepish dish. and.
as you fill and cork, dip into the wax.
The peppers you can put in to show to
the best advantage. If you have over
six jars full, it's good to put the rest in a
jar and eat from it Tor every dinner.
Some add little tumeric for the yellow
color
TOMATO PREsERvEs.-I select large.
smooth ripe tomatoes; remove the skin
and for each pound of tomatoes take one
pound Of sugar let them stand in the
sugar over night; cook them slowly un-
til done; favor with cinnamon bark.
Green tomatoes-select medium size
make syrup of the sugar (using the
same quantities as ripe tomatoes), into
which drop the tomatoes when it is boil
ing, cook slowly for three or four hours,
favor with cinnamon bark, cloves or
allspice (whole) to suit the taste.
CAKE REcIPE.-AIost cake recipes call
for two teaspoonfuls cream tartar, and
one Of soda. Now, if for this is sub
stituted One-third teaspoonful pulverized
crude ammonia, stirred into one spoonful
brandy, and stirred into the butter, eggs
and sugar, it will be found very great
improvement.
FEATHER CAKE Two cups of sugar,
half cup OF butter, one cup of milk,
three eggs, three cups of -four, one tea
spoonful of soda, two Of cream tartar.
Flavor with lemon. This makes one
good-sized loaf Should be baked in
square pan. Contrasts well, in the same
dish, to serve with fruit cake.
BREAKFAST LoAF.-Take one half
pound Of dough and work about TIVE
ounces of butter into it, with the same
quantity OF good moist sugar, an egg and
a little nutmeg beat the mixture well,
and put it into the tin (about half fuID
in which it is to be baked let it rise,
then bake in moderate oven.