The Portland daily press., 1879-09-16
AGRICULTURAL.
The Household.
Domestic Receipts.

an ounce OF cinnamon; Doll SLOW ly Iof llVe
or six hours. 1t may then be put into jars
A spoonful of this added to almost any soup
or sauce gives it most delicious flavor.
LIMA BEANS AND CoRN.-Bol pint of
sheled beans in water just to cover for ten
or fifteen minutes. Cut corn from half a
dozeL ears and add to the beans; boil twenty
minutes or half an hour, adding hot water
as needed to keep from burning. Season
with pepper, salt and two tablespoonfuls OF
butter.
ANOTHER WAY.-Take green tomatoes
and slice them; put them in basket to
drain. in layers, with salt scattered over
them, teacupful to each gallon; next day
slice one quarter the quantity of onions and
lay the onions and tomatoes in alternate
layers in jar, with spices intervening
then fill the jar with cold vinegar
SCALLoPED ToMAToEs.-Pe and cut
into slices one-fourth of an inch thick, as
many ripe tomatoes as you wish to fill your
baking dish, first layer of tomatoes, sea-
soned with butter, pepper and salt, then
layer of bread crumbs, and so alternate
until the dish is nearly full, having bread
crumbs l. st; cover and bake half an hour,
then remove the cover and bake brown.
TOMATO SALAD.-Take off the skins with
a sharp knife, cut into thin slices and lay in
a salad bowl. Make dressing by working
a teaspoonful each of salt and made mus
tard, half teaspoonful of pepper, the yolks
of two hard-boiled eggs, with two table
spoonfuls of melted butter; then whip in
with fork five tablespoonful of good vine
gar. Pour over the tomatoes, and set on ice
or where it is cool for an hour before serv-
ing.
TOMATO PICKLEs.-One peck of green
tomatoes sliced, one dozen onions sliced,
sprinkle with salt; let them stand until next
day; drain them, then use the following
spices: One box of mustard, one and a hall
ounces of black pepper, ounce of whole
cloves, ounce of yellow mustard seed, ounce
of all-spice; put in the kettle layer of to-
matoes and spice alternately, cover them
with vinegar; wet the mustard before put
ting in, then let the whole boil fifteen or
twenty minutes.
TOMATOEs.-While this vegetable is in
season do not forget that it may be cooked
In many different ways, among the most de-
lightfu of which are boiling and frying
Choose large, firm and not over-ripe toma-
toes, cut in slices nearly an inch thick and
broil over clear fire. If the slices are to be
fried, dip them in -four and fry in butter.
Sprinkle with pepper and salt and lay them
in a dish containing a little melted butter.
Cover and let them stand in warm place
for five minutes before serving.
CORN OYsTERs.-One cup of grated sweet
corn, one beaten egg, little salt, one table
spoonful of sweet milk a little black pepper
and about two tablespoonfuls of sifted flour,
or as much as will make the batter of the
right consistency for frying. Add table
spoonful of melted butter and mix well with
spoon. Fry in hot fat until of arich brown
color on both sides. They are much like
oysters in taste, and the fancy may be prettily
carried out by making them as much alike
in shape as possible. Serve very hot at din
ner; with roast beef or steak, they may be
served as an entree.-N. Il. Farmer.
A SIMPLE CosMETIC.-Bathe the face in
buttermilk, sour. of course. Take a soft
rag, dip into cup of buttermilk and wash
every part of the face, neck and hands. If
there has been a greater exposure to the sun
than usual, after washing the face well,
squeeze the cloth out and just wipe the skin
off and let it remain without washing until
morning You will be astonished to see
how soon the freckles and tan will disappear.
For keeping the hands white and skin soft
there is nothing equal to buttermilk. When
one gets burned with the hot sun, one or
two bathings will cause the smarting to
cease, and take out the Inflammation and
render it comfortable quicker than any other
remedy ever tried. There is something in
the acid contained in the buttermilk that
does the work. When one has stained fin
will remove the stains almost Immediately.
1t is particularly cooling to the skin.
IMPORTANT HINTs.-Flour is peculiarly
sensitive to atmospheric influences; hence it
should never be stored in room with sour
liquids, nor where onions or fish are kept,
nor any article that taints the ali of the room
in which it is stored. Any smell perceptible
by the sense will be absorbed by -four Avoid
damp cellars or lofts where a free circulation
of air cannot be obtained. Keep in dry,
cool, airy r0em, and not exposed to a freeZ-
ing temperature nor to intense Summer or
artificial heat for any length of time above
70o to 75o Farenheit 1t should not come in
contact with grain or other substances
which are liable to heat. Flour should be
sifted, and the particles thoroughly disinte-
!. grated and then warmed, before baking.
, This treatment improves he color and bak
ing properties of the dough. The sponge
should be prepared for the oven as soon as
the yeast has performed its mission, other
wise fermentation sets in and acdity results.
American Culticator.
MAKING PIcKLEs.-I give the method
commonly used by farmers around Boston
for0ickling cucumbers, beans, onions, eau
liflOwers, &c. Provide good tight casks or
barrels. Empty beef or pork barrels are eX-
celent; molasses hogsheads will answer,
though more apt to be leaky. Take out one
head from each cask and mount them on
the other head upon blocking high enough
to admit of drawing off the brine from
hole near the bottom. A light cellar is the
best place to mount the casks. Provide also
for each cask a loosely fitting head about
half an inch smaller than the chime of tho
cask. Wpen the vegetable are brought in
from the field they are assorted, if it is de-
sired to market m separate ", or are
picked together if Il DE marketed as "mixed
pickles." They are then washed in cold
water and placed in the casks and immedi-
ately covered with brine made strong
enough to float potato. The loose head is
placed over them and loaded with stones, to
keep the pickles under the brine. After
few days fermentation takes place; the scum
which rises to the Surface should be removed
every day or two, and at the same intervals
the brine should be drawn off at the bottom
of each cask and poured over the pickles
again. This process will equalize the
strength of the brine and prevents its becom-
ing too fresh at the surface. When the fer
mentation subsidies the pickles will III ed no
further care until wanted for market except
to keep them constantly covered with brine.
A few days before marketing, take them from
the brine with dip net and place them in
fresh cold water, which should4be changed
= three or four times a day, until the pickles
are quite fresh. They are then taken out of
the water and placed in strong white wine
otherwise called whiskey) vinegar, spiced to
suit the taste with pepper, allspice and cloves
and after standing over night are ready for
sale. The old fashioned style of scalding the
vinegar is unnecessary, and the practice of
''greening" the pickles in copper kettle is
very deservedly growing Unpopular. The
green color of all pickles is due to small
amount of copper absorbed from copper
kettle, and has nothing whatever to do with
their freshness. Pickles preserved as above
described are of dull yellowish-brown col
or, and are sometimes made little brighter
yellow by the harmless addition of tumeric
Corr. Country Gentlemdn:
To think clearly and act quickly one must