The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1878-10-24
4tlanitowot pilot.
Domestic Recipes.

Steamed Brcad.-Bread is splendid
steamed instead Of baked, but should be
steamed from half an hour TO an hour
longer, according to the size OF the loaf.
Paint Spots.-When neither turpentine
nor benzine will remove paint spots from
garments try chlorofoTm. 1t will absorb
and remove paint which has been on for
six months.
Steamed Pudding eggs; sugar,
one cup; sour milk, one cup; soda, two
teaspoonsful; little salt; raisins, one cup;
-four to make it rather thicker than cake.
To be eaten with swcetened cream.
Sweet Tomato Pickle-Seven pounds
ripe tomatoes, peeled and sliced; three
and half pounds sugar; one ounce mace
and cinnamon, mixed; one ounce cloves
one quart vinegar. The spice must all be
ground. Mix all together and boil one
hour.
Fruit Cake.-Four cups of flour, two
cups Of sugar, one cup OF molasses, one
cup Of butter one tcaspoonful Of soda in a
cup Of sour milk, four eggs, one pound Of
raisins, one pound Of citron, one pound of
currants, with little wine. Spice and
cinnamon to suit the taste.
Picked Cherries.-Best vinegar, one
gallon; sugar, four pounds cinnamon and
cloves ground, Of each one tablespoonful
tie the cinnamon and cloves in a cloth and
putting with the cherries into the vinegar
and sugar and cooking till done. They
ire nicer than preserves and more healthy.
To Bottle Green Gooseberries.-Cut off
the tops and stalks, and put them in wide
mOuthed bottles, which have been washed
and dried cork them tightly and set them
in a pan OF cold water; put it over the fire
and let it remain till it boils The berries
should not be suffered to break. Wipe
the bottles and put in a dry place; they
will keepa year.
Baked Indian Pudding.-Put half a
pint of sweet milk and the same of water
into tin pan or basin, and when it boiIs
stir in a cup Of Indian meal, wet up with
a little water and a teaspOOnful Of salt;
remove from the fire and add pint OF
cold sweet milk, four beaten eggs, a cup
Of sugar and any seasoning you like; stir
well: bake in deep dish half or three quar-
tiers OF an hour.
Blackberry Cordial.-.Fake the ripcst
blackbcrrics, mash them, put them IN a
linen bag and squeeze out the juice. TO
every quart Of juice allow one pound of
beaten loaf sugar Put the sugar into d
large porcelain kettle and pour the juice
on When it is all melted set it on the
fire and boil to thin jelly. When cold
add il quart Of brandy to every quart of
juice and bottle. Fit to use at once.
Green Pea Soup-Boil till tender one
pint of shclled peas, in just water enough
to cook them; remove from the fire and
mash very fine; then mix thoroughly with
two pints Of sweet milk strain through a
sieve. and return to the fire. Season with
butter. pepper and salt to suit the taste,
and when it bells, serve with crackers, the
same as oyster soup. String beans can lie
prepared in the same manner.
Citron-Kcep the rinds of watermelons
or cantelopes in strong brine until YOU
wish to preserve them; then boil In fresh
water until the salt IS removed. Soak or
boil short time in weak alum water,
then boil again in fresh water until there
is no taste of alum left. Make rich
syrup Of two pounds OF white sugar TO
each OF rind When the syrup has bolled
until well clarified drop the rind in and
boil IN hour Lemon fayoring may be
added and pinch Of citric acid TO pre-
vent sugaring.