Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-09-28
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FARM AND FIREsIDE.

FARM AND PRESIDE.
COOKING APPLEs.-Apples of uniform
size are selected and simply wiped and
cored. This last operation is quickly per-
formed by punching them through with an
apple corer; thus removing the stem,
seeds and tougher part, and making an
opening for the introduction of sugar in
the cooking operation which follows. At
ter dipping them in water, they are placed
in any deep pan or baking dish, and
sprinkled with sugar, about teaspoonful
to each apple. teacupful of water turned
on around them. They are then baked
with slow, steady fire till soft, when they
should be removed from the baking pans
for cooling and the table. When served
with cream, this is dish fit for a queen.
Every part Of the apple can be eaten, the
sugar having neutra lized the acidities in
the fruit, and the cooking making tender
the skin. There IS another very good way
OF treating sweet apples. Stew them in a
porcelain kettle, and with just enough of
molasses and water to prevent their burn
ing on, till cooked, and then transfer them
to the oven with all TIE liquid residum to
dry brown. This gives Il baked apple,
half jellied, delicious in flavor that one
can love. Sweet pickles, by some con-
sidered superior to the old-fashioned apple
sauce, are made by partly baking sweet
apples and then saturatlng them in
pickle of vinegar, sugar and spices.-This
is easier than apple sauce, which must be
smothered in boiled cider.
EFFECTIVE SCARECRoWs.-Take two
small, cheap mirrows; fasten them back
to back attach cord to one angle,
and hang them to pole. When the glass
swings the sun g rays are reflected all over
the field, even if it be large one, and even
the Oldest and bravest of crows will depart
should one of its lightning
flashes fall on him The second plan, al
though terror to the crow, is especially
well suited to fields subject to the inyoads
of small birds, and even chickens. 1t in
wolves the artificial hawk made from a
large potato and long goose and turkey
feathers. The maker can exercise his imi-
tative skill in sticking the feathers into
the potato so that they resemble the spread
ishing what ferocious looking bird of
prey can be constructed from the above
simple material. 1t only remains to hang
the object from a tall, bent pole, and the
wind will do the rest. The bird will make
swoops and dashes in the most inquisitive
of venerable hens have been known to
hurry rapidly from its dangerous vicinity,
while to small birds it carries unmixed
american.
To STEW CoRN.-Choose well-filled but
tender ears. Cut it from the cob with two
cuts to the grain, also making an 1ncision
lengthwise of the ear. 1t can then be cut
off the cob without the skin. Then put
the cobs on to boil in stewpan, covering
them with water. When well cooked,
having boiled twenty minutes, say, take
them out, aud into the water in which they
were boiled put the corn. When sufficient
ly steWed-only few minutes are requir-
ed-season with pepper, salt, cream and
butter, adding little sugar If preferred
very sweet. This recipe may be relied
upon as a peculiarly excellent one, the
sweetness of the corn being unsurpassed
when the directions are exactly attended
to. It originated in the Valley of Vir-
ginia.
branded PEACHEs.-To every pound
OF peeled peaches add one pound of sugar
and one gill of white brandy; make syr-
up of the sugar, add only enough water to
dissolve, let it come to a boil, then put the
fruit in and let it boil FIVE minutes re-
move the fruit carefully. then let the syr-
up boil fifteen or twenty minutes longer,
until it thickens; add the brandy and take
the kettle at once from the fire pour the
hot syrup over the fruit and seal at once.
If, after the peaches have been removed, a
reddish liquor oozes from them, drain this
Off before adding the clear syrup. Put up
in glass jars that have been rolled in hot
water. The peaches should not be over
ripe. White cling-stones are, perhaps,
the best.
APPLES FOR DDsERT.-Pare, core and
quarter any tart apple ripe enough to cook;
place in porcelain kettle with water
enough to cover them boil until soft, but
still retaining their their shape; for each
quart add two tablespoonful of sugar; one
half teaspoonsful of grated nutmeg
two teaspoonful of corn-starch stirred with
two tablepoonfuls of sweet cream and
one tablespoonful of brandy bring to the
boiling point again-may be eaten warm or
cold.
TOMATO CATsUP.-I send you a good
tomato catsup receipt, one that will keep
three or even five years if made according
to directions. To every gallon of juice
take three tablespoonsfull salt, two table
spoonsful. one of red and one of black pep
per, two tablespoonful mustard, one ia
blespoonful cloves, one quart good vinegar;
boil from five to six hours steady, and
when cool bottle and cork; all the spices
must be ground fine and the tomatoes
must be strained through sieve.
BAKED PEACH PUDDDING.-Line a
deep pudding dish with puff-paste; put in
a layer of peaches, pared and sliced, then
sprinkle with sugar, and add few bits of
butter and little corn starch; then peach
es, and so until the dish is nearly full.
Add teacupful or more-according to
your dish, of hot water, and cover the
whole with paste prick well with fork
and bake one hour.