Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1877-09-21
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FARM AND FIRESIDE.

|
| JAMS.--In making jams the fruit should
| be carefully cleaned and thoroughly bruis-
ed, as MASKING it before cooking prevents
| it from becoming hard. Boil fifteen CT
twenty minutes before adding the sugar,
as the flavor of the fruit is thus better pre-
served usually allowing tfree-quarters of
sugar to a pound of fruit), and then boil
half an hour longer Jams require almost
constant stirring, and every housekeeper
should be provided with a small paddle
with handle at right angles with blade
similar to an apple-butter ''stirer,' only
smaller to be used in making jams and
marmalades. To tell when any jam or
marmalade is sufficiently cooked, take
out some of it on a plate and let it cocl.
Ii no juice or moisture gathers about it,
and it looks dry and glIstening, it is done
thoroughly. Put up in glass or small stone
jars, and seal or secure like jellies. Keep
'jellies and jams in. a cool, dark and dry
place. .......--,
THE FARMERS GR1NDsroNE.-There is
no tool as essential on the farm as good
lgrindstone it is therefore necessary that
every farmer should have one and know
how to take proper care Of it. a grim
stone should always be kept under cover,
as, exposure to the suns rays hardens the
grit and Injuries the frame The stone
should not stand in water when not in use
as this causes soft places The water
should be allowed to drip from some vessel
placed abovs the stone, and the drip should
be stopped when the stone is not in use.
All greasy Or rusty tools should be cleaned
before being sharpened, as grease OF russ
choke up the grit. The stone should be
kept perfectly round.
, RAIsIN CAKE.--Beat pound of butter
to cream, adding one pound of flour and
one pound Of sugar, pounded fine and still
red into the yolks Of six eggs; then beat IN
the whites, whipped to stiff froth, a wine
glass Of brandy, in which is stirred Il tea
spoonful of essence of rose, q small nut
meg, grated, and a small teaspoonful Of
soda dissolved in tablespoonful of hot wa
ter; beat all together until light and
creamy, then add one pound of raisins,
stoned and chopped strew a cHn Of flour
over them before putting theta il The cake
line a pan with buttered paper, put in the
cake and bake an hour and q quarter il a
quick oven.
TOMATO PREsERvEs.--Thes small yellow
tomatoes make preserves equal to those Of
the West Indies. Select W Ill ripened fruit
stem and wash well. To every six pounds
Of tomatoes add five pounds of white sugar,
Put the tomatoes into kettle, with just
enough water to prevent them from burn
ing. Steam, with tight cover over them
until the skins break. Skim out the fruit
and add the sugar, with q little more water
it needful, to melt it. Boil for twenty
minutes; put in the tomatoes again, let
them boil up once, and turn the whole into
a closely covered jar. In the late winter
slice up two lemons..and add to the toma-
toes.
MOCK HoNEY.-A writer in the ''Holse-
keepers Companion" gives q receipt for
this honey: ''To ten pounds Of nice white
sugar add two pounds of water and four
grains cream of tarter, ten drops essence Of
peppermint, two drops Oil of wintergreen.
one drop altar of roses, and one large spoon
full of -four of slippery elm. First put So
gar IN pot, or preserving kettle; then put
in the elm; then drop the oil and essence
on piece of sugar; then put in the water
put on the fire, and, when beginning to
melt, dissolve the powder in little warm
water; then put in and let it come to a
boil and skim clear. Be careful not to
scOrch it.
gathering seed corn take such ears only as
are finest and from the most prolific STALK
5 2. Never take from stalk having bu5
one ear; if thirty stalks can be found with
two or more good-sized ears, generally
but one of them is fit for seed, and that
usually the second from the ground.
5. Always take ears that are filed out
to the end, and that beyond the husk, If
such can be found. When you come to
plant, before Smelling break one ear and
see if the pith Of the cob is dried up; FOR,
if it is not, the corn is not ripe.
GOLDEN LFMONADE.-Makea lemon
ade, rather more tart than for an ordinary
drink, take as many eggs as you have used
lemons, and. beating until thoroughly
light, add, during the process, about half q
cup OF powdered sugar to half-do2en
eggs. When thoroughly light pour into
the lemonade, keeping it well stirred.
This makes d delicious cool and health
drink for summer evening and is particu-
larly acceptable to ladies. Golden cider
may be made in like manner, by substitll-
ing cider for the lemonade
70 kEEPsTONIATOEs FOR WINTER USE.
AS the tomato season is now here. con
tribute one way for keeping them for win
ter use that may be new to some of your
readers. | ate them IN February, sliced
and seasoned with sugar and a little vine
gar, that seemed every way as nice as to-
matoes picked from the vines. They were
preserved in the following manner: Dis
solve teacup Of salt in gallon of water.
Pick ripe tomatoes, but not over ripe, leav-
ing little Of the stem or. The tomatoes
must be well covered with brine, and they
will keep till spring or over.-E'Gcbaoge.
BROWN Breadth a gallon crock miz-
one quart Graham flour and one quarQ
white flour. Make hole in the centre
put in two tab!espoonfuls of molasses and
two of brown sugar, a pinch of salt and q
cup Of warm water. Stir thoroughly and