The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-08-01
HINTS FOR THE HOUSEHOLD.

Tomato Cdtsup.--3 bushel of toma-
toes, add 1 ounce ground cloves, ounce
ground ginger, half the quantity of
cayenne and small teacup of salt; let
it boil two-thirds away and bottle.
CHrrant Soy.-5 pounds of stemmed
currants. pounds of brown sugar, /
pint OF best cider vinegar, tablespoon
ful OF black pepper, and tablespoon
fuls OF salt. Simmer together hours,
but be careful not to let it burn. De-
licious to be eaten with meats.
To Pickle Green Tomatoes.
peck OF green tomatoes, gallon OF vine-
gar, b tablespoonful of whole cloves, 4
OF allsplce, of salt, of mace and / of
cayenne pepper; boil the vinegar and
spices together 10 minutes; put in the
tomatoes and let all boil hour; when
cold put in jars.
Tomato Saace (French) Gut 10 to-
matoes into quarters and put them in a
saucepan with sliced onions, little
parsley, thyme, Glove, and pound of
butter; set the saucepan on the fire, stir
ring occasionally, for 4 of an hour;
strain the sauce through hair sieve and
serve with beef-steak.
TO Can Peaches.-Procure the largest,
finest and ripest fruit. Use granulated
sugar in proportion of pound of sugar
TO pound of fruit. Make the strip of
! teacupful of water to pound of sugar
Let it come to boil and skim. Have
your peaches pared with silver-plated
fruit-knife, and throw them into clear
cold water, in a wooden or earthen yes
sci. Boil the fruit in the strip until it
is so tender that you can put broom
straw through it, then skim it from the
sirup with skinner and place in the
cans until they are quite full. Fill up
with the boiling sirup and Immediately
screw on the tops as tightly as possible.
You will find you will have to screw
them on again and again. Look at ev-
cry jar for or days after canning to
see if it is air-tight. If your store
closet is not quite dark wrap your cans
around with brown wrapping paper.
Light Injuries all fruit-it must be Kept
cool also.
To Preserve Melon RindS.-Cut off all !
the green, thick rind, take the white |
part and cut it in shapes or strips; boil |
in clear water until tender, with tea
spoonful of soda, and dozen peach |
leaves to every gallon; then take out |
the rinds and soak them in alum water |
hour; afterwards boil gently in GIN
ger tea l hour; make strip of equal |
weight of the sugar and rinds. Put it in
q porcelain kettle with sufficient water
to cover the sugar; put in it whilst cold |
the beaten white of an egg to clarity it;
let it boil and remove the scum that |
rises "a good plan is to strain the sirup), |
rinse the kettle out and return it to boil |
up; put the rinds in and some ginger
root tied in muslin, let it boil up; take |
the pieces out on fiat dish to cool, and |
when cold put it in the strip again to
cool until soft. Keep it in large earth
en- bowl two days, then pour off the
sirup, add the juice of lemon or table,
spoonful of extract; boil it up and pour
hot over the rind. Put it in your jars.
Brandy PeGches.-Put into broad,
shallow preserving-pan 5 pounds of
broken loaf-sugar, with just enough
water to keep from scorching. Let it
melt slowly, and then come to boil.
In the meantime take pounds of fine,
ripe, freestone peaches, as nearly of
size as possible. With a clean flannel
rub off the down (but it is well while
doing so to tie handkerchief around
the throat, as, with many people, the
floating down irritates the skin of the
neck to a painful extent). Now prick
each peach to the stone in several places
with silver fork. When the strip is
boiling drop in pounds of peaches,
which will be enough in the pan. Boil
slOsoly and carefully, turning them oc-
casionally, till they are tender and of
clear amber or pinky hue, according to
their kind. Then take out carefully and
lay in wide-mouthed glass jars till the
jars are two-thirds full. Prune jars are
capital for this. Now boil the other
pounds of peaches in like manner, in
the same strip, adding, if you fear it is
getting too thick, a cupful of water.
When done put them also in jars. Now
add to your sirup 2 quarts of the best
old rye whisky, and l quart of the best
high wines, boil brisk for 10 minutes
and then pour hot over the peaches. If
any thing is left over, keep it in a pitch
er, for next day the peaches will have
absorbed 50 much that the jars will
need filling up. When cold, cover
closely, and put in a cool place, and
on can not be at a loss for any extern
porary dessert all the year round-espe-
cially if you have cream to pour over
the peaches when brought to the table.