The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1877-09-27
Household Hints.

BAKED TOMATOES. smooth ripe
tomatoes; take out the hard part at the
stem end, leaving a small round cavity,
into which put a piece of butter aud
some sugar; arrange them in q buttered
pudding dish stem side up, season with
pepper and salt, and sprinkle very lightly
with fine crumbs. Bake an hour in
moderate oven.
SWEET MILK GEMs-There is no more
delicious Graham bread than gems mixed
with sweet unskimmed milk, without salt
or baking powder. Like water gems
they require a hot oven. As there is no
soda, yeast or baking powder to make
them light, all depends upon the
thorough stirring together of the flour
and milk, and a quick, steady baking.
Skinned milk is little better than water.
KENTUCKY CORN CAKEs.-Take one
quart of corn meal and two teaspoonfuls
common wheat flour, (not prepared) !; add
salt to taste, and mix thoroughly with p
sufficient quantity of buttermilk to form
batter. Next melt a heaping teaspoon
full of lard, stir it with the batter well.
and bake on a hot griddle, pouring them
thin. By this recipe the full flavor of
u.
the taste of molasses, which many people
mistakenly deem necessary to cause the
cakes to bake brown. aet --sa. F.
PICKLED CABBAGE (YELLow.)-Shave
firm white cabbage fine, and sprinkle
very lightly with salt; let staRd over
night, then drain well and cover with
vinegar in which is dissolved enough
turmeric to make it yellow. After a
week drain Oft this vinegar and cover
with fresh vinegar seasoned to taste with
cloves. cinnamon, allspice, mace, curry
powder, sugar, celery seed and turmeric.
The spices should be tied in a bag; all
the ingredients stepped together and
turned hot over the cabbage. A simple
and very good way of making this pickle
is to shave or chop the cabbages; sprinkle
with salt; let stand over night, then
drain, and cover with the pickle as di-
rected for green tomatoes. Boil for ten
or fifteen minutes, and when cold pack
in jars. e. .....-..--'..
FRIED CUCUMBERS.-Cucu that
are too large to use in the ordinary way,
even when they begin to turn yellow,
may be sliced, and treated in the same
way as egg plant. Slice the fruit cross
wise, about half an inch thick, peel and
stack up; put plate with with fiat
iron on top, or lay the slices in strong
salt and water to remove a slight bitter
uess. AT the end of two hours dry the
slices on cloth, and dip in thin batter
of egg and flour, ann fry to light
brown, or instead of the batter, dip first
in beaten eggs and then in cracker pow
der. Serve hot. sf-.
To SELECT FLoUR.-In selecting -four,
first look at the color. If it is white
with straw-colored tint, buy it. If it
is white with BLUSH cast, or with white
specks in it, refuse it. Second, examine
its adhesiveness-wet and knead al little
of it between the fingers; if it works soft
and sticky, it is poor. Third, throw a.
little lump of dried flour against a
smooth surface; if it falls like powder it
is bad. Fourth, squeeze some of the
-four tightly in your hand; if it retains
the shape. given by the pressure that,
too, is a good sign. 1t is safe to buy
flour that will stand all these tests.
These modes are given by all old -four
dealers, and they pertain to a matter
that concerns everybody-the staff of
life.