The Findlay Jeffersonian. [volume] (Findlay, Hancock County, Ohio) 1870-1881, 1878-12-27
domestic RecipeS.

Steamed Bread.-Bread is splendid
steamed instead of baked, but should bt
steamed from half an hour to an houl
longer, according to the size of the loaf
Paint Spots.-When neither turpentine
nor -benzine will remove paint spots from
garments try chlorcform. 1t will absorb
and remove paint which has been on for
six months.
Steamed Pudding.-Two eggs; sugar,
one cup; sour milk, one cup; soda, two
teaspoonsful; little salt; raisins, one cup;
flour to make it rather thicker than cake.
To be eaten with sweetened 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 -four, two
cups of sugar, one cup of molasses, one
cup OF butter, one teaspoonful of soda in a
cup of sour milk, four eggs, one pound of
raisins, one pound of citron, one pound of
currants, with a 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 cloth and
putting with the cherries into the vinegar
and sugar and cooking till done. They
are 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 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 dry place; they
Will keepa year.
Baked Indian Pudding-Put half
pint of sweet milk and the same of water
into tin pan or basin, and when it boils
stir in cup of Indian meal, wet Up with
little water and a teaspoonful of salt;
remove from the fire and add pint of
cold sweet milk, four beaten eggs, cup
of sugar and any seasoning you like; stir
we'll: bake in deep dish half or three quar-
tiers of an hour.
Blackberry Cordial-Take the ripest
blackberries, mash them, put them In
linen bag and squeeze out the juice To
every quart of juice allow one pound of
beaten loaf sugar. Put the sugar into
large porcelain kettle and pour the Juice
on When it is all melted set it on the
fire and boil to a thin jelly. When cold
add quart of brandy to every quart of
Juice and bottle Fit to use at once.
Green Pea Soup-Boil till tender one
pint of shelled peas, In just water enough
to cook them; remove from the fire end
mash very fine; then mix thoroughly with
two pints of sweet milk, strain through
sieve, and return to the fire. Season with
butter, pepper and salt to suit the taste,
and when it boils, serve with crackers, the
same as oyster soup. String beans can be
prepared In the same manner
Citron.-Keep 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 boil d
until well clarified drop the rind in and
boil an hour Lemon fiavoring may be
added and Hpinch" of citric acid to pre-
vent sugaring.