Connecticut western news., 1879-07-16
Household Hints.

AIR TIGHT PEACHEs.-The fruit seas n IS not just yet with us, but it approach as in the near future, so while housekec D. CTS are upsetting things generally duri g the semi-annual soap suds and whi:e- washing period, it would be we'll for them to look up and place in order th, ir cans, or rather jars (not family but glass;; for fruit should never be cam cd in tin, when glass can be procured. White peaches are best to can, and though they cost more are really cheaper, for they are more solid, always keep better and the flavor is infinitely finer. Whether white or yellow fruit is used always leave the stone attached. Pare your peaches and leave them whole, or cut them, as preferred. Pack them in jars, not too tight, and cover with cold water. When all are packed pour off the water into 8 preserving kettle, and to every quart jar allow quarter pound of sugar. Melt these together till Q syrup is formed. While it is preparing set your jars (flled with peaches in
 
 the water boils around them and they are thoroughly heated through, then pour the syrup on them and fit the covers on immediately.
 RICE WATER FOR INvA1IDs.-I often recommend rice water in my summer practice. It is made as follows Take four ounces of rice, and wash carefully in three waters; in skillet put quart of water and boil it put in the rice and boil until the rice is in perfect pulp; then strain carefully, and put on the fire again, adding white sugar to taste, and a small piece of cinnamon, or if pre- ferred, little grated nutmeg; skim if necessary, and strain again; use when cold.-Dr. J McD.
 BAKED INDIAN PUDDINa.-Two quarts of milk, scalded, one cup meal, one half cup of flour meal and four wet with a very little cold milk, then turn into the scalded milk; when cool add two eggs, one and one-half cups of sugar, one-haIf cup molasses, one nutmeg, @ little salt, and one and one-half teaspoon fuls of ginger. Rub @ piece of butter as large as half an egg around the pan before putting in the ingredients, and bake an hour.
 CRACKER PUDD1NG.-T crackers in a cloth, and boil half an hour in sweet skinned milk and water. Serve with 8 sweet sauce.
 CUsTARD PUDDING. One quart of sweet milk, three eggs and two-thirds of a cupful of sugar ; grate nutmeg on top. Bake slowly till solid.
 CORN STARCH BLANC oMANaE.-N early boil one quart of sweet skinned milk and add five tablespoonfuls of corn starch, wet smooth ill little cold milk and little pinch of salt; stir till it thickens. Serve cold, with quince or other jelly, or, if it is to be eaten with sugar and cream, add one teaspoonful of vanilla when taken from the fire. To MAKE GINGER BEER. gallons of ginger beer may be made as follows {: Put two gallons of cold water into pot upon the fire; add to it two ounces of good ginger and two pounds of white or brown sugar. Let all this come to 8 boil and continue boiling half an hour. Then skim the liquor and pour 1t into jar or tub, along with one sliced lemon and half an ounce of cream of tartar. When nearly cold, put in teacupful of liquor to cause the liquor to work. The beer is now made and after it is worked for two days, strain and bottle for use. Tie the corks down firmly.
 SPRUCE BEER. quarts of boiling hot water, eight quarts of cold water. In the hot water add twenty-five drops each of the oils of spruce, sassafras and wintergreen, three cents worth of yeast, three pints of molasses. Mix it and lei it stand all day, then bottle. Put the molasses in the cold water after the oils are we'll mixed in the hot water add all to the sweetened water last of all add the yeast. If made in the morning il must be bottled at night. Half goblet of dock root boiled in the water if healthy.