The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1878-08-08
Domestic Recipes.

Cider Wine.-The cider for this pur-
Der, when it should be barreled and
placed in a vault or cool cellar, and left
to remain there until February or early
in March. when it should be bottled,
using champagne bottles, well-corked
and wired; the cork should be driven
down to an eighth of an inch of the
mouth, so that the wire can grasp it,
Use good-sized copper wire, which will
require only once passing overthe cork,
provided it is well secured around the
neck of the bottle. Then return the
bottled cider to the cellar, laying the
bottles on their sides, and it viii keep
for years. Be sure that the bottles are
thoroughly clean, which must be attend
ed to just before the bottling begins.
Hanging Baskets.-Pretty ones can be
made of the oak balls which drop about
the time of the ''sere and yellow leaf.n
Collect quite quantity and thread them
upon wire and arrange just as though
you were working with beads. A very
pretty design is to commence by making
circle for the top ten inches in diane
ter, then work down in the form of scol-
Tops or diamonds, gradually narrowing
it in, to form graceful shape.
Leaves for WreathS or Baskets.-We
know of no nicer plan than to gather
and press them with warm irons mot
too hot), until they are dry. If not
quite dry enough they Will curl over
much, if too dry they viii be brittle.
Press them-well-just sufficiently At
ter all this is done get your little brush
"a camel's hair brush or feather tip
and varnish them. We think our
oak-ball basket, lined with pretty green
moss and filled with bright leaves, put
in handsomely, would be little heart
rest all winter long. If you have pretty
wild moss you can pull it in shreds,
wash, dry and dye it yourselves using
Leamon's green anaiine dye); but the
easiest way would be to send ten cents
to first-class florist and ask him to
send little package by mail.
Pumpkin Pie.-Take one pint of
pumpkin that has been stewed soft and
pressed through colander; meltin half
pint Of warm milk, a quarter OF
pound of butter, and the same quantity
of sugar, stirring them we'll together;
one pint of rich cream will be better
than milk or butter; beat eight eggs
very light, and add to the other ingre-
| dients alternately with the pumpkin,
then stir in a wine-glass of rose-water
and two glasses of wine mixed together,
a large teaspoonful Of powdered mace
and cinnamon mixed, and grated nut
meg. Having stirred the whole very
thoroughly, put it into a buttered dish,
and bake three-quarters of an hour.
auer-Kraut.-In the first place let
your stand" holding from half a bar
rel to a barrel, be thoroughly scalded
out; the cutter, the tub and the stamper
| also well scalded. Take off all the out
er leaves Of the cabbage, halve them,
and remove the heart and proceed with
the cutting. Lay some clean leaves at
the bottom Of the stand, sprinkle with
a handful of salt, ill in half bushel of
cut cabbage, stamp gently until the
Juice just makes its appearance, then
add another handful of salt, and SO on
| until the stand is full. Cover over with
cabbage leaves, place On top a clean
board fitting the space pretty well, and
On the top of that stone weighing
| twelve or fifteen pounds. Stand away
in a cool place, and when hard freezing
comes on, remove to the cellar. 1t Will
be ready for use in from four to six
weeks. The cabbage should be cut
| tolerably coarse.