American citizen. [volume] (Canton, Miss.) 1864-1890, 1879-09-20
DOMESTIC ECONOMY.

w ATERMEION hlND IL hIEo-- III u
them; cut up the inside rind in small
squares; then boil in weak ginger water
until tender; make II sirup of sugar
and vinegar, spiced with cloves and cin-
namon, and pour on hot three success
i've mornings.
CANNED PEARS Allow one-half
pound of sugar to one of fruit; prepare
"A sirup: add pears and cook until ten
der; skim out and boil sirup until rather
thick; return the pears; let them boil
up, and can while hot; halve pears for
canning.
PEAR PICKLEs.-One peck of pears,
three pounds of sugar, one pint of good
cider vinegar; steam the pears over
water until tender; then boil in the
strip, with spices, same rs for peaches.
I always peel the pears for picking, but
do not peaches.
KEEPING GRAPES FRESH.-Take a
wooden box; put in layer of cotton
batting; then a layer of grapes (do not
let them touch one another); then an
other layer, and so on, until full. Keep
them as cool as possible and not freeze
them; dip the end of the stem
in melted becsw;,x as soon as picked.
MIXED PICKLEs.-Slice green toma-
toes and cover with salt and water, let
them stand three or four days; then boil
tender in water and Il little vinegar
drain well after boiling; then put a layer
of tomatoes in jar and sprinkle with
(whole) allspice, cinnamon, cloves and
thinly sliced horse radish; Il layer of
shredded cabbage, slightly sailed; a
layer of onions, and so repeat until the
~ is filled; put spices between each
LAYER; cover the whole with boiling hot
vinegar.
PEACH PICKLEs.-To one peck of
peaches allow four pounds of sugar and
pint of sharp cider vinegar; use nice
yellow peaches if you can get them /;
take Il coarse towel and rub them until
smooth or the fur is removed; put two
or three cloves in each one; when your
sirup is melted and boiling hot, add a
small bag of ground cinnamon and
enough peaches to boil without crowding
let them boil from two to five minutes !;
skim out, place in a jar, and continue
until all are boiled; cook sirup until
thick as desired and pour on them (hot)
three times.
Raglan PICKLES. Two gallons of
cabbage, sliced fine; one gallon of chop
ped green tomatoes; twelve onions,
also chopped; one gallon best vinegar !;
one pound brown sugar; one table
spoonful of black pepper; half an ounce
turmeric powder; one ounce celery seed !;
one tablespoonful ground allspice; one
teaspoonful ground cloves, one-fourth
pound white mustard. one gill of salt.
Boil all together, stirring well, for two
hours. Take from the fire, and add the
spices; then put in air-tight jars. Set
in a cool, dry place, and this delicious
pickle will keep all winter.
PICKED BUTTERNUTs OR WALNUTs.
Gather them when soft enough to be
pierced with a pin. Lay them in strong
brine for five days, changing this twice in
the meantime. Drain and wipe dry !;
pierce each by running large darning-
needle through it, and lay them in cold
water for six hours. To each gallon of
vinegar allow one cup of sugar, three
dozen each of whole cloves and black
pepper corns, half as much allspice and
IL dozen blades of mace. Boil five min
utes; pack the nuts in small jars and
cover with the scalding vinegar. Repeat
this twice within a week; tie up and set
away. Good to eat in a month.
CANNED PUMPKINs.-Wash the
pumpkin (do not peel, as the sweetest
part lies next the rind; cut up in rings,
then in small squares; fill your kettle
and put in Il few spoonfuls of water to
start it; cover closely and let it steam
until tender; remove the cover and let
it cook until as dry as possible without
burning (stirring oftem whether it be
half or Il whole day. Seal while hot in
tin cans Git must be kept dark. When
wanted for pies remove from the can to
the colander and thoroughly sift; allow
two eggs for three pies; make quite
sweet with brown sugar; flavor with
ginger and make thin as sweet cream
with equal parts of milk and water, or
two-thirds water q prefer it to all milky;
bake slowly in good crust until it is
solid like custard. If properly baked it
will be a rich brown, shiny to look at
and delicious to the palate.