Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1879-11-28
FARM AND FIREsI DE

CIDER AND ITS USES. The juice of APP
pies is very abundant this season, and the
housewife can, with little labor, prepare
many luxuries that are both healthy and
palatable. Jellies made from cider are
very nice, and it is little trouble to make
them. Take gallon of cider, before fer
mentation has commenced, and boil it
down in porcelain kettle to two quarts;
skim it frequently, and then STRAIN it
through jelly bag. Add one quart of
graduated sugar, and boil slowly for 6f-
teen minutes and dip into jelly glasses. It
is pure fruit jelly that is remarkably nice
for either invalids or table use. Those
who do not like very sour jelly can add
more sugar. nj aHe- 7ie
Cider Wine.-To three gallons Of new,
unfermented cider add nine pounds of
sugar; dissolve the sugar by stirring it
we'll. Put in into sweet keg and let it
stand four weeks; then strain it through
cloth strainer, and put it either into bot
ties or jugs, cork tightly and it will keep
for any length of time, asiage improves it.
Every housekeeper knows what luxury
and convenience pure unadulterated q
wine is in family, either for cooking pur-
poses or medicinal uses. Maple sugar is
as nice for wines as any other. 5a
Boiled Cider.-This is prepared by boil
ing sweet cider down in the proportion Of
four gallons into one. Skim it well during Z
boiling. and at the last take especial care
that it does not sorch. A brass kettle,
well cleansed with salt and vinegar, and
washed with clear water, is the best thing
to boil it in. For tart pies for summer
use it is excellent; and for mince pies it is
superior to brandy or any distilled liquor
and in fruit cake it is preferable to brandy.
1t is very convenient article in family.
Cider VSnegar is almost necesi-
ty in house keeping, and is easily prepared.
After cider is fermented, draw it off into
a keg, and take strips of straw paper, dip
ped either into West India molasses or
maple syrup, put them into the keg of CT
der and set in warm place, near stove
or chimney where it will not freeze, and in
few weeks you will have sharpe pure
vinegar. If one needs it to use in shor-
ter time, they can fill a jug with cider, and
turn into each gallon of cider pint of
molasses and cupful of lively yeast
Have the jug full of the liquid, let it stand
uncorked back of the stove where it will
keep warm. It will commence fermenting
in twenty-four hours, and will not take
over week to make splendid sharp vine
gar. 1t must be drawn off into another
jug, leaving the dregs, and kept in tight
corked BOTTLES, where it will not freeze.
If one has good cider, there need be no
trouble about vinegar, as it can be made
into sharp vinegar in short time by using
little labor, and taking care of it. Straw
paper saturated with molasses acts upon
cider like mother. and in few weeks has
every appearance of that article, only
little firmer in consistency, and rather
thicker in texture.-Farner' Wife IN the
Country Gentleman.
STUFFED OR DRESSED HAM.-Mix one
quart of grated light bread with tea
spoonful each of mace, nutmeg, cloves.
allspice, salt, thyme, sweet basil, fat meat
and parsley chopped fine, a little butter
and brandy to soften dressing; boil and
skin nice ham, make incisions about an
inch apart as deep as possible and stuff
with the above mixture; spread the yolk
of an egg over the top and then crate
bread crumbs thickly oyer it; bake until
brown; very nice.
WAFERs.-One quart of flour, one tea
spoonful Of soda, one teaspoonful of cream
tartar. lump of fresh butter size of an egg;
mix with fresh milk, roll and bake in
wafer irons.
RICE MUFFINs.-One pint of rice, one
fourth pound of butter, six eggs, one pint