The Canton advocate. [volume] (Canton, D.T. [S.D.]) 1877-1897, 1879-09-18
DOMESTIC INTELLIGENCE.

SpiCed Currants.-Flve pounds of cur
rants. three pounds of sugar, one pint Of
vinegar, two tablespoonfuls of cloves, two
of cinnamon. Simmer five or six hours.
Elderbcrry Winc.-Two quarts Of juice,
two quarts of water, four pounds Of white
sugar; put in jar, cover with thin
cloth to protect from flies, and skim ev-
cry day until we'll fermented. Then turn
into cask and cork tightly. r ta
Tomato Pie.-Stew, green tomatoes
with very little water until tender, and
for each pie allow one tablespoonful o
butter, three of sugar and little nutmeg.
Bake between two crusts. Tic quantity
of butter and sugar given is fora me
dium- sized pie.
Tomato Stew.-Scald and skin the de-
sired number, and place in stew pan
without water; let them simmer for half
an hour. Add pepper, salt, good-sized
piece Of butter and spoonful or two of
white sugar. Crate a few bits of stale
bread over all; boil up once and scrvc
very hot. ais ,zs,.s.,.. .5s4.si -
Currant Jelly.-A pound of white sa-
gar to pint of Juice. Pound and sift
the sugar and treat as hot as possible
without burning or dissolving II. Boil
the Juice Ave minutes very fast, and while
boiling, add the sugar, stir ut we'll, and
when it has boiled again one minutestakc
it of. n aa.s b4s rssrt je..I
Lemon Ice.-One pint of rich Lemonade
with a little grated rind of lemon in it.
It must he very sweet, as it loses much
in freezing. Add the whites Of threc
eggs cut to a stiff frotlI. Freeze like ice
cream The juices ofyny fruit, witassu.
gar and water added. maybe prepared IN
the same way. ssa8 .a4oa ,y& ,isxg
Root Beer.--Take q quantity ofsaEeapa-
rilla roots and sassafras bark an6. .s0mc
hops and boil till the strength is extracted.
To three gallons Of the liquor, aftcrs K is
strained, add one Quart OF nolasDess <nl
q quart of yeast. After standings ~
warm place eight or ten hours, strain
again and bottle. 1t will be fit for use
the following day. ,..,.....i, a,,,,E
!. Sweet Green Tomato, Pickles, ash,
remove any imperfections, weigh out
eight pounds, chop fine, add four pounds
ot'white or light brown sugar; boil slow
ly for three hours: then add q Quaf6 @of
vinegar and a dessertspoonful each of
ground cinnamon and cloves. Boil .fif-
teen or twenty minutes longer, and when
cool, put into bottles or jars
Goosebcrry Jelly.-Pick the fruit be-
fore quite ripe; put into q dish aud place
in kettle of hot water; cover closely
and boil until the fruit is tender. Strain
the same as currant jelly and to each pint
of Juice allow q pound of sugar; boil
twenty minutes; turn into jelly cups and
set in the sun for several days or until
stiff. Protect from insects and dew.
Brattlcboro Fricasse. Take two chick
ems, cut them up neatly, and lay them in
skillet with Two slices of thin-cut ham,
two small onions, and a few blades. of
mace, seasoning with pepper and i salt.
Add little water, and put on I q quick
fire. When about half done, add = pint
of cream, and lump of butter the size
of walnut, rolled in flour. Keep con-
stantly stirring until done. aili7' ai'4i
Too Old Cream.--ff, when d pan is
taken down to bc SKINNED there 10 found
a thin layer of whey under the ream,and
under that thick, sour milk,stlle hope Of
making good, sweet butter from that
cream may as we'll be given,up, farit is
next to an impossibiliy. II such cream
could be cburned Immediately, and un-
der the most favorable conditions, it is
possible to make far quality Of, butter
for immediate use, but as a rule such
cream had better be kept out of the cream
jar. Cream taken from sour milk, which
has progressed so far in fermentation as
to sepcratc its whey, will always, ;inyaria-
bly,, give strong, cheesy flavor to the
butter made from it. Good cheese js good
in its place, but most, persons prefer, to
have their butter and cheese in separate
packages. So So.
q 80 aa..I .l--E