Stevens County tribune. (Morris, Minn.) 1877-1880, 1879-09-25
HOUSEHOLD DEPARTMENT.
Recipes.

To harden pickles after they are taken
out OF the brine.-A lump of alum put
in vinegar, and horse, radlsh cut in strips,
will make them crisp.
Corn Oysters.-Grate twelve ears OF
sweet corn; add two eggs beaten separ-
ately and salt to taste; drop in hot butter
and lard, and fry until done.
Wiring crash towel out of water and
spread it smooth on the carpet wherever
moths are detected and iron dry; the hot
steam will kill the worms and eggs with
out injuring the carpet.
Brown Bread.-Take one quart of but
ter-milk, one of sweet milk; thicken with
half Indian meal, and half rye -four or
wheat; add salt and molasses, if wished;
neaping teaspoonful of soda.
Breakfast Corn Bread.-Scald the meal
at night, and when cool, add teaspoon
full OF yeast, two of shortening, the same
OF molasses, a little salt, stir we'll, and in
the morning pour on buttered tin, and
bake.
Germ loaf.-Take one pint of sweet
milk, half pint of sour milk, half cup of
butter, one OF molasses, three eggs, one
make thick batter, one teaspoonful of
soda. Bake two hours slowly.
Green Corn Pudding-Take a dozen
ea1s and CRATE them; add a teacupful of
milk, spoonful of butter, teaspoonful
OF salt, and some grated nutmeg; mix
well together; put in pan, place in
hot oven, and bake for an hour.
Stuffed Tomatoes Cut in halves and
hollow out in centre; take whatever cold
meat you have, chop with onion, some
herbs, crumbs of bread, and add to it two
yolks OF eggs; fill up your tomatoes, and
put in buttered pan; let them bake
slowl y.
Brown Bread No. 2.-Take quart of
corn meal, pour on boiling water or milk :;
when cool add a cup of yeast, two spoon.
fuls of molasses, little salt and one
quart of rye flour, wet with milk, and stir
with spoon. Pour in tin pans to rise.
Bake slow.
Raised Biscuit, No. 3.-Make sponge
with one quart of water and one yeast
cake, little salt; when light, add half a
teacuptul Of melted butter, one egg, and
knead we'll but not too stiff with -four; let
it rise and then make into biscuit, and
bake on tins.
Corn Bread No. Stake three tea cup
fuls of corn meal, one of wheat -four, two
tablespoonfuls of sugar, two teaspoonfuls
of cream of tartar; mix we'll while dry.
Dissolve one teaspoonful of soda in warm
water; mix to a thin batter, and bake in
a quick oven three fourths of an hour.
Prize loaf.
Raised Biscuit, No. Take some
light breaddough sufficient for two square
tins Of biscuit, mold in four ounces of
butter, and let it rise again, and when
light, pick up small punches and drop
on buttered tins. Let it rise few min
utes, and bake slowly.
Currant Bread-Take some light
sponge or bread-dough, enough for two
loafs of bread; add half pound of butter
one OF brown sugar, one Of currants and
caraway seeds. ii you like, or table
spoonful of allspice. Put III pans, and
when light, bake one hour in slow oven
Eat with butter.
!, Raised Biscuit, No. 2.-Warm a pint
of sweet milk, piece CT butter the size
of ain egg, tablespoonful of sugar, two
of good yeast, the white of an egg vel
beaten; make hole In your -four, anC
stir up till thick as batter. Set it where
it will keep: when hight mold over anG
> and let it rise again; then pick up small
pinches OF the dough and put on tins
when hight, bake.
r Picking Fruit-The following ex
f oellent mode is practiced in many tami
: lies: To one peck of fruit allow fou,
pounds Of sugar, pint OF sharp vinegar
D and spice to taste; boil the vinegar and
D sugar together for few minutes, then
B drop in the fruit and boil until moder
: ately soft; when done, pour the vinegar
: over them and let them stand till colo
:. before covering. Plums, peaches, pears
e &c, can be done in this way.
S steweo Apples.-Peel and core 81
:. apples, put the cores and parings into {
1 quart OF water and simmer gently. Strain
y off and pour the liquid over the apples
:, adding the juice OF half lemon anC
q three ounces white sugar. Boil gently
till the apples are quite tender, ther
turn out into basin and beat up with {
4 fork, gradually adding teacupfuI Of
cream. When the whole is about the
consistency of cream, pile up in a gIas:
L dish, and put away in a cool place
r Whipped cream or the whites of eggs
h well whlsked, may be put over the tol
h before serving.
:. Important Hints.-All lovers of flow
> ers must remember that one blossom al
Il lowed to mature or Ego to seed" injure
r the plant more than dozen new buus
n Cut your flowers then, all of them, before
l they begin to fade Adorn your room
s with them; put them on your tables; sent
S bouquets to your friends who have n,
o flowers; or exchange favors with thos,
e who have. You will surely find that tn,
s more you cut off the more you Will have.
!, All roses after they have ceased to biocn
J, SHOULD be cut back, that the strength o
e the root may go to forming new roots fo
t the next year. On bushes not a seeC
|, should be allowed to mature.
/ Sweet Tomato Pickle.-Seven pound
e ripe tomotoes peeled and sliced, tire
/ and half pounds of brown sugar, on,
ounce of powdered cinnamon and mac,
mixed, one ounce of powdered cloves, on
: quart OF vinegar. Mix and stew on
u hour.
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