The Jackson standard. [volume] (Jackson C.H., Ohio) 1847-1888, 1877-09-20
Rseipss 81 the HousehoId.


Dairh Coax In diving sweet corn,
never -csli a. bat cat u from The Coz
when IA will barely DO 10. cooking. and
dry A. quickly ~ pos-iblc Then when
it is used IN winter. do not boil II. bat let
IL soak on the back Of the stove.
PE.cu MaHuAL,pE Peaches too rine
for preserving answer for marmaiade
Pare and quarter them. allowing three
quarters ~ n pou "a ~ sugar % erch
pound 81 fruit and a half pint of tsrter
10 each pound ~ sugar Boil one und =
bali hours. stirring constantly
Rirr Tou,ro PicKtrs Peel firm. ripe
tomatoes. slire them in halves. thsn
park IN isr with alternate layers ~ "a.
FaF. use three pound. 10 a peck of inma
toes and spice % taste. invert pl~te
over the tomnto~s. thry viii make their
own vinegar. and ~ ready ior use in =
month
70 PHrsrayr Ca,n ArrLrs To each
pound ~ ifu't usr ono pard of sugar.
.us a half pint 81 water. rut che sugar
and wster into 70 pofcsisin Kettle I'd ID
boil up then skim H1d odd lhc apyifr
boil until you can run q stfaF thfouef
them skim out the fruit and pat it INTO
i,rs sod hoii the syrup down 10 Jelly.
then pour u over The fruit
BaErB Pr,ru PrDbi,a Line a dep
pudding dish wiih puH p1-.-. pot 10 q
layer of p-aches parrG aud slirfd. then
.priukle with sugar and add few hit.
Of butter cpd little corn starch. then
peaches. aud 20 on uuiii the di.h i near.
~ iull Adj tea -upful or morr-ac.
cordng o. yoir di-h. oi hot water. and
cover The whole with The = .ir prick
wvll with fork und bake one hour.
CucuuaER PiCELEs Cover your cucum.
bers with salt aud water. stronE and
boiling hot Let them stand in brine
tuenty 70 ho' then drain a.d wash
tssni. Boil tie vinegar with mixed
-pice.. VIA. cloves. whole pepper. al.
spice pct the r.cumbers in. irt thea.
skim out and pour frr-h vinegar over
then u yoE DO not like your pickles
too hot pat your spices la Gag aud pat
IN the vinegar
PoT Pm Cook chicken. OF any Kind
Of u.s4t suitable. In the usual way. about
ten minutes before you wish 10 serve
take out the meat and thicken the
prayyi have ready SOC nice biscuits
just baked break them open aud put
into the kettle lrt them boil slowly two
or three minutes aid take out Ia ia
plain that this must b. good u ths tient
is properly cooked aud seasoned. aud the
biscuits are light aud nice.
Cars JrLLY-Use cultiv- ted grapes.
not too ripe If q light color islly is Dc.
sired. take them quite green Roll gent.
", till tie juice b lowing. and the = ip
nnlf Dissolved Cool thsta. an. pr.ss
through thin. strong jelly baL. witch
will allow most Of the pulp - pass
through Weigh this aud : low one
pound and tao ounces of sugar 90 each
pound Of fruit Boil the Juice until con.
.id~rsbly reduced. then add the sugar
heated ia the ovrnl end boil fifteen
minutes. when ID j. ready 90 pour into
glasses.
F,RuEns FRrir CAEr Soak three tee.
,upiul. Of dried npplr- over night In
warm wHter. chop slightly in the afn.
nR. then simmer two hours in o cups
u molaskrs; rdd two well bsatsa Gags.
me cup Of sugar. one cup of sweet milk
,nc hall cup Of butter. one drssrt spoon.
al Of soda. Hour enough O. make rather
J stiH l. tier hsyof With spics 90 suit
he taste Bik~ in a moderately quick
wen, tais will make two cakes
GnEry Cars WfNr -Gnthsr the grapes
ut ns thsy begin o. change color. bruiss
hem. aud 60 every qusrt oi irutt allow
me quart of wHtfrs ist th.m remain for
wo days stirring ssrh dsy then press
through q cloth hng "a lrt thr juice
tand six hour then pour ~ carefully.
nd add % every gallon juice thrc.
,puuds Of sugar Barrel. and when ID
,as done woi king. add one bali ounce of
EiuElasa aud one quart Of bfrudy a. ~.
~ I've gallons 81 wine ln iuuf dHya
'uns tightly. and Ia ia months bottle
ed wire the cofks