Sharp County record., 1878-10-03
HINTS FOR THE HOUSEHOLD.

Street. Corn Baked.-Cut and scrape
the corn from the cob, add about ! cup
sweet milk to l dozen ears, salt, pepper,
lump of butter on top; bake an hour.
The top will be brown like beans.
Tomato Soups cups of tomatoes,
after they are cut, 1 quart OF boiling
water; after they are well cooked add
teaspoonful of soda, salt and pepper to
taste, l pint of sweet milk. Let boil up,
and pour over broken crackers.
Street Pickle TomatoeS.-Slice and
stand in salt and water night and day
take out the drain carefully; 2 quarts OF
vinegar, pounds of brown sugar, to
neck of tomatoes; cinnamon, allspice,
and cloves to taste; boil all together un-
til they look clear.
Blackberry Pudding.-1 pint of sweet
milk, 2 well beaten eggs, little salt, 4
tablespoonful of soda dissolved in hot
water, teaspoonful cream-tartar sifted
in the flour, enough sifted flour to make
a stiff batter, ! pint of blackberries
we'll dredged with flour. Boil l hour in
a buttered mold or Toured bag.
Preseryiroo Corn in CGnS.-Dissolve
II ounces of tartaric acid in ! pint of
water, cut the corn from the cob and
add sufficient water to cook it properly.
When cooked add 2 tablespoonfuls of
the acid solution to every quart of corn.
Can it Immediately, seal securely and
put it away in cool but not damp
place. When wanted for use stir half a
teaspoonful of soda through 2 quarts of
corn, and let it stand three or four hours
before cooking. This will remove all
the acid taste and render the corn as
fresh as when cooked in the summer.
Tomato Catsup.-To buShel of to-
matoes, add 1 pound of salt and 1 quart
of onions; a large dish-pan is conve-
nient for the first process. Slice the
onions and tomatoes and put in the pan
in layers, alternating with salt; let them
stand hours, then turn all in a kettle
to boil 3 hours, turn out, aud when
cooked enough put through a sieve.
Much of the labor of this can be lessen
ed by first squeezing the tomatoes
through a coarse cloth; pound well
/ of pound of pepper (whole), same
of allspice, ounces of cloves, ounce
of mace, q half-box of mustard, and
cayenne pepper to taste, tie these Sc
curely in a cloth and put in the kettle
with the pulps, which must cook slowly
over an hour longer; when about done
add pint of vinegar to each gallon Of
catsup. Of course, this "keeps" any
length of time without being sealed.
Manqo Pickles.-Take small, smooth
musk or nutmeg melons, cut out of the
side small square piece, insert your
finger and extract the inside entirely,
reserve the pieces cut out, lay the man
goes in strong brine for 3 days. Drain
off the brine and freshen in clear water
for "a hours; lay in cold water until
firm. Fill with this stufing-2 handfuls
of English mustard seed, mixed with l
handful of grated horseradish, l tea
spoonful of nutmeg and mace, powder
ed, dozen whole pepper corns, ! table
spoonful of ground mustard, and ta-
blespoonful of best salad oil to pint of
the mixture, teaspoon of celery seed.
Put in the reserve piece and tie with
pack thread. Pack in deep stone jar
pour over scalding vinegar. Repeat
this three times more every third day.
Tie up, set away in cool, dry place,
for months, then ready for use.