Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1878-06-14
FARM AND PRESIDE.

|
TIMELY EECIP Es.--The following
timely recipes are recommended to all
interested. In England they are regarded
as very superior, and followed by the most
experienced housekeepers
To Preserve Morello or Kentish Cherries.
Take the cherries when they are fully
ripe. and stone them to one pound of
them put half pound of clear brown SUI
gal. Boil the cherries in juice for one
| hour and a half /; then add the sugar. and
boil for as much longer time stir them
occasionally to prevent their burning
They are excellent for pies, and should be
stirred for day or two, to keep the syrup
from settling at the bottom. 1t is best to
put them in rather small jars, for the pre-
serve will become acid, if exposed to the
air when the jar is opened. if not sooner.
Cherry Bo,ence.-Stone and put in a stone
jar the cherries; place this jar into pot con-
tanning water, set it on the fire, and let the
water boil around the cherries until the
juice is extracted then strain the juice,
and to one gallon put four pounds of SUI
| gar put it into kettle, and let it boil
| until all scum has been taken off. While
! boiling add pinch of allspice and few
blades of mace. Just before bottling put
to each gallon Of liquor one quart Of bran
day and one quart Of rum. A tablespoon
to a tumbler of water makes a delicious
summer drink.
Psckled Cherrses.-Pick over your cher
ries, and remove all the specked ones. Put
them into a jar. and pour over them as much
hot vinegar and sugar as will cover them
to each gallon of vinegar allow four pounds
of sugar. Boil and skim it, and pour it
hot over the fruit. Let it stand week,
then pour off the vinegar and boil it as be-
fore; pour it hot over the cherries the
second time. As soon as they are cold tie
them closely.
Compete Of Chcrries.-For this, red cher
ries are to be preferred, because of their
piqataaat flavor. Kentish or Morrelloes are
the best. They must not be prepared as
for pie, because every cherry should have
a portion of the stalk remaining. The
best way, therefore, is to shorten the
stalks with a pair of scissors. Put the
fruit in stew-pan with fine sugar in the
proportion of quarter pound sugar to
pound of fruit, and to the same quantities
add the juice Of one lemon. Put them over
a slow fire; shake occasionally let them
boil for three minutes, then take them out
with spoon, put in basin and carefully
drain away all the syrup, which put into
the pan again and reduce by boiling. To
thicken the syrup little isinglass may be
added, but if it can be done without, it is
much better, because jelly of pure syrup
is beautifully transparent, but isinglass
destroys the transparency. The syrup
must be poured into plate to set, and
when the compete is required the cherries
are piled in pyramid and jelly turned
over them.
TO Bottle Green Goose6erries for Tarts.-
Cut off the tops and tails of some goose
berries, which have not obtained their full
growth, and put them into wide-necked
bottles which have been well washed and
dried. Cork them loosely, and set them
in pan of cold water, which should be
brought to boil very gradually. Leave the
gooseberries to simmer until they assume
shrunken appearance, then take the bot
ties out. If they are not full, take the
contents of one bottle to fill up the rest,
and pour sufficient boiling water into the
bottles to cover the gooseberries. Cork
the bottles closely. and tie bladder over
the top, keeping them in dry, cool place
till wanted. When required for tarts or
buildings pour some of the water away,
and add as much sugar as would be nee
essary for fresh fruit, which they closely
resemble in flavor and appearance.
To Preserve Strawberries. To one quart
of Strawberries put one pound of sugar;
put little of the sugar in the bottom of
the kettle, and one tablespoonful of water;
then layer of strawberries, and then of
sugar, until all are in, but do not do too
many at time. Put them on slow fire,
shaking them every now and then until the
syrup is drawn. Let them boil for half an
hour; put them Immediately into the jars,
and seal them up tight. Set them in the
sun for few days.
MUTTON CUTLETS.-Loin chops make
the hest cutlata Tobo off tho ,,orxoI -.