The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1877-08-09

CURRANT AND RASPBERRY. = One
quart of red currants, one pint of rasp-
berries; squeeze out the juice and strain
well; add one pint and half of sugar.
mix well, then one pint of water; freeze
the same as iee-cream. >aaz --.
CLEANSE JEwELRY.-Use hot water
and clean brush rub very little soap
on the brush, then dip it into powdered
borax and scour well; rinse in hot water,
and rub dry with clean towel, or chamois
is better; silver bangles are frightened
in the same way.
To PREVENT FLIES INJURING Pic
TURE FRAMEs.-Boil three or four
onions in one pint of water. Brush
fly will touch them, and it will not in
jure the frames.
FRUIT STAINs.-To remove fruit ste ms
let the spotted part of the cloth imblbe
little water without dipping it, and
hold the part over two or three lighted
Drlmstone matches at a proper distance.
The sulphurous gas which is discharged
soon causes the spots to disappear Or,
all bright colored fruit stains can be re-
moved by scalding in clear, boiling water,
before any soap is applied. .-.
BAKED MUsHRooMs.-Cu off nearly
all the stalks; wipe off the skin with a
wet, soft cloth, place them neatly in a
pie-dish, sprinkle on a little pepper and
salt, place a small piece of butter on
each mushroom; bake about half an
hour; basic occasionally with butter and
water; serve in the dish in which they
are baked, with a sauce poured over
them; make the sauce of drawn butter,
a little minced parsley, little lemon
juice, salt and pepper.
BLACKBERRY WINE.-To ten quarts
OF the berry juice put one quart of wa
ter, three pounds of A sugar, one-eighth
OF an ounce of tincture of ammonia; let
item boil up, then strain, and when cold
put in one quart of pure French spirits;
mix thoroughly together. Let it remain
IN cool place; it will be ready for use
III few days. Do not bottle it until
after year or so, and keep cool all the
time, otherwise it may ferment and spoil,
but after year that danger is past.
To PRESERVE WATERMELON RIND.-
Pare off the thin green skin, cutting into
pieces or fancy shapes. If you wish to
color them a beautiful green, line your
porcelain kettle first with vine-leaves,
then cover each layer of rind with a
little pulverized alum; lay vine leaves
on top three or four thick, pour on cold
water just enough to cover the rind !;
closely cover the top of the kettle, let
them steam, (but not come to boil, J
for two or three hours; when they are as
green as you would like, throw away the
leaves and place the rind in cold water
let it remain four hours; change the
water every hour. To every pound and
quarter of sugar allow two cupfuls of
water. Boil and skim until no more
scum rises, then put in the rind, and let
it simmer gently nearly an hour; skim
out the rind, spread it on dishes, and let
it stand in the sun until it becomes firm
and almost cool; then let it simmer
nearly half an hour longer; spread it out
again and let it become firm; add the
juice of one lemon and "a strip of ginger
root for every pound of rind; let it boil
in the syrup until it thickens. Pack the
rind nicely in jars, and pour the scalding
syrup over it. Tie it up when cool.
This makes a very Misunderstanding
sweetmeat.