Connecticut western news., 1879-08-13
DOMESTIC RECEIPTS.

MIXED PIcK1E.-To each gallon of vinegar allow Q quarter of pound of bruised ginger, quarter of pound of mustard, quarter of @ pound of salt, two ounces of mustard seed, one aud aShalf ounces of turmeric, one ounce ofCRpe4ndi black pepper, one quarter 9phae @i Cayenne; cauihowers, onions, celery, sliced cucumbers, gherkin, French beans, institutions, capsicum. Have g large jar with tightly fitting lid, in which put as much vinegar as is re- quired, reserying little to mix the va rious powders to smooth paste. Put into basin the; mustard turmeric, pepper and Cayenne; mix them with vinegar and stir until no Jumps remainj add all the ingredients to the vinegar and mix we'll. Keep this liquor in warm place and stir thoroughly every morning with 8 wooden spoon for near month, when it will be ready for the vegetables to be added. As these come into season have them gathered on a dry day, and, after merely wiping them with cloth to free them from moisture, put them into the pickle. The cauli-, flowers should be divided into small punches. Put all the vegetables into the pickle raw, and at the end of the season, when the vegetables are all procured, store away in jars and tie over with bladder. As none of the ingre- dients are boiled, this pickle will not be fit for eating for several months. will repeat that the contents must be stirred each morning. .- -. s.....,- ..,
 RASPBERRY JAM.-Weigh equal pro portions of powdered loaf sugar and raspberr1es, put the fruit into a pre- serving pan and with silver spoon mash it we'll; let 1t boil six minutes; add the sugar and stir we'll with the fruit. When it boils, skim it and lot it boil for fifteen minutes. ! \ /
 STRAWBERRY JAM.-Gather the scarlet berries when perfectly ripe, ,;bruise them we'll and add the juice of other straw berries; take an equal weight of lump sugar, pound and sift it, stir it thor oughly into the fruit and set on a slow fire; boil it twenty minutes, taking off the scum as 1t rises, pour into glasses or jars, and, when cool, tie covers down.
 PICKLE CHOW ow.-Quarter of a peck green tomatoes, the same of white onions and picking beans, one dozen green cucumbers, one dozen green pep pers, one large head of cabbage; season with mustard, celery seed, salt to suit the taste. Cover the mixture with the best cider vinegar. Boil two hours slowly, continually stirring, and add two tablespoonfuls of sweet oil while hot.
 PRESERVED BLACK CURRANTs.- the entrants upon a dry day; to every pound allow half pint of red currant juice and pound and a-half of finely pounded loaf sugar. With scissors clip off the heads and stalks; put the juice, entrants and sugar in preserving pan; shake it frequently till it boils; carefully remove the fruit from the sides of the pan and take off the scum as it rises; let it boil for ten or fifteen minutes. This preserve is excellent.
 PEACH TAPIooA. Soak half pint tapioca in half pint of cold water sev- eral hours or over night; fill 8 baking dish half full of nice canned peaches, no syrup; sweeten to taste; bake half an hour; add half a pint of the syrup to tapioca, boiling water to thin and half teacup sugar. Boil this till clear; pour over the peaches and bake slowly half an hour. Serve cold with cream and sugar.
 GREEN CORN PUDDING. Twelve ears of green corn. grated, one quart of sweet milk, three tablespoonfuls butter, three of sugar and three eggs; bake in 8 buttered dish until it begins to thicken, then it is done; put the butter in last on top and it will bake nice and brown Household.