Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1879-05-28
Household Recipes.
CRIsPED CRACKERS

Ohtoh III ShANhEhh.
Mrs. L. McCurdy wishes to know
how crlspcd crackers are made.
| Ans Split butter crackers in hall
with sharp knife; butter and place OF
tins in quick oven to brown. They
are very nice served with coff ant
fruit for dessert, or for luncheon with
coffee and cheese.
CANNING OF FRUITS, CORN AND oKRA
| New Beginner asks how to dry anC
can blsckberries and other fruits
Also, how TO eau corn and okra, and
which kind of cans to use, glass OIL
tin.
ANs.-To Dry Blackberries: They
may either be spread in shallow
boxes and covered with mosquito
netting, to prevent flies reaching them
and left to dry in the sun and wind
protecting fro N rains and dew; or, &c
ten pounds of berries allow one pound
Of sugar, and over a slow fire and
scald; dip out the berries iD.o earther
ware dishes, and boil down the juice,
when a few spoonfuls may be added
to each dish We prefer to dry them
prepared in this way in the oven and
ON the back Of the stove.
To CAN BLAcKBERRIEs, &C.: Fol-
preserving fruits of all kinds, we think
glas, jars preferable to tin, and those
jars with glass top, rubber band and
screw-ring have given with us, the
best satisfaction Fill the cans with
perfect fruit. sprinkled with sugar in
the proportion OF one half pound Of
berries; lay the glass covers on and
place on straw or broken plates in a
wash boiler of luke warm water. The
water should come within an inch or
two Of the tops of the cans. Let come
to boil, note the time and boil TWEEN
ty minutes. Draw to the back of the
stove; take out the cans and if the
be rries be not covered with their own
inice, p"ur in little diluted sirup of
sugar aud water to fill them to tbevery
rim; wipe the top of the can perfectly
dry; put the rubber in place and screw
on the ring as tightly as possible.
Screw down again and again as the
cans cool, causing contraction of the
glass. Some prefer To cook their
fruit in a porcelain kettle with sugar
added in the proportion of one'forth
or one half pound to apound OF fruit
There are several ways for preparing
glass cans for hot fruit The jar my
lie filled with cold water and gradu-
ally heated or pl ced empty in cool
oven and in that way heated Again,
many are succc ssful aud never break
or crack a jar, by simply pl'cing it on
towel wrung out OF cold water aud
wrapped closely about so as to ex.
cIude the air. Place asilver spoon
Inside ond fill.
TO Can Corn: Cut the corn from
tie cob when not too old; fill tin cans
and seal up by soldering on the lid;
punch small hole IN the lid and
place in large pan of boiling water,
which should come almost to the top
of the can. Boil in this bath one-halt
hour, or until the steam escapes freely
from the aperture. Take out and seal
up with drop or solder. Return to
the hot water and boil from three to
four hours. When cool, if the can
ming has been perfect, the ends Of the
can will BE- slightly concave.
&, OKRA: We have never seen or
heard of its being canned, but know
of no reason why it could not, as we'll
as asparagus, beans, peas, etc.
CocoANUr SPONGE CAKE.-Five
eggs, whites and yelks separate; one
cuY powdered sugar; one full cup pres
pared flour; juice and half the grated
peel ot QUE lemon; a little salt; half
grated nutmeg, one cocoanut, prepared
aud grated. Stir together sugar, and
the whipped and strained yelks. To
this put the lemon, salt and nutmeg;
beat in the -four and whites by turns.
then the grated cocanut. Bake in
square, shallow tins, or in one large
card; it should be done in half an hour,
Ior the oven must be quick, yet steady.
II il best eaten fresh.