San Marcos free press. [volume] (San Marcos, Tex.) 1877-1892, 1878-07-27
DOMESTIC ECONOMY.

LEMON SIRUP.-Squeeze the lemons;
strain the juice carefully least any pulp
should remain; to 1 pint of juice add
2 pounds of sugar; set it
away until it is completely
dissolved, stirring it occasionally; then
bottle it. or teaspoonsfals of this
sirup stirred into glass of water will
make delightful lemonade. ..
CURRANT JELLY-You must put the
currants in a stone jar and set them in
an iron pot, with water sufficient to
reach the top of the jar without its run
ming in while boiling. After they are
done, mash and strain the juice from
them. Add pound of white sugar to
a pint of juice, but first put the sugar
into the kettle with little water, and
let it boil to very thick sirup; then add
the juice, and let the whole boil very
rapidly and without stirring for 20 min
utes.
TOMATO CATsUP.-1g gallon of tomato
juice, pounds of sugar, z tablespoon
fuls Of salt, tablespoonful of black
pepper, a little horse-radish, 6 onions
chopped into the very smallest pieces.
Pound the spices. Boil well for about
2 hours, being very careful to stir from
time to time, that it may not stick to
the bottom of the kettle and burn. Just
before taking off, add l quart of good
sharp vinegar. Bottle, cork tightly, and
keep in cool place. "
BRANDY PEACHES. Rub the peaches
with a coarse cloth, and throw them
into pail of cold water. Put them
from that into a kettle of cold water,
and boil them until straw may be run
to the stone. Take them out, and throw
them into cold water. Clarity sirup
made in the proportion Of pound of
good white sugar to pint of water,
and, when cold, put half sirup and half
brandy. Drain the peaches well, and
lay them into the branded sirup. Put
them in glass jars, with air-tght covers,
such as are used for canning fruits.
The peaches may be peeled if the tough
ness of the skin is objected to.
BLACKBERRY SIRUP.-To 2 quarts of
blackberry juice add J ounce of CHINA
mon, ounce of nutmeg, ounce
of allspice, and I of an ounce of pow
dered cloves. Boil these together, so as
to compound the spices with the juice
of the berries and to preserve it. While
hot, add pint of best French brandy.
Sweeten with loaf-sugar to suit the taste.
Three pounds will probably be right for
this quantity. Bottle it, and exclude
the air. Excellent in summer COM
plant. Give to an adult tablespoon
full at intervals of or 4 hours, if nee
essary. To a child give a teaspoonful
times a day, or oftener if desirable.
To PICKLE PEAoHEs.-To IA pounds
of peaches, peeled, put 3 pounds OF
brown sugar, teaspoonfuls of CHINA
mon, 8 teaspoonfuls of powdered cloves,
to quart of strong cider vinegar. Let
the vinegar, sugar and spices boil very
little while; then put in your peaches,
and let them scald enough to stick
straw through them with ease. Take
them out, put them in an earthen jar,
seeing that the vinegar covers them
well, which must be poured over the
packed peaches. Place cover lightly
over them the first day; the second pour
off the vinegar, heat it to the boiling
point, and return it hot to the fruit.
Repeat this process until the peaches are
fit for use. Four or five times are gen.
orally enough to cure them. Cover up
tightly then. Watch from time to time,
and if the slightest fermentation occurs,
scald the fruit once more, skimming off
the juice and scum that rises to the sur
face. These pickles generally, however,
keep admirably; the main point to Sc
cure this being the seeing that the fruit
is freshly gathered and sound. The
black Georgia peach is good variety
to select for this purpose, or the large
militia Hath rnoch