Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1879-09-14
DOMESTIC INTELLIGENCE.

DOMESTIC INTELLIGENCE.
Spiced Currants. Five pounds of cur
rants. three pounds of sugar, one pint of
vinegar, two tablespoonful of cloves, two
OF cinnamon. Simmer five or six hours.
Eldcrbcrry Wine.-Two quarts Of juice,
two quarts Of water, four pounds Of white
sugar; put in jar, cover with thin
cloth to protect from flies, and skim ev-
cry day until we'll fermented. Then turn
into cask and cork tightly.
Tomato Pie.-Stew green tomatoes
with very little water until tender, and
for each pie allow one tablespoonful Of
butter, three of sugar and little nutmeg
Bake between two crusts. The quantity
OF butter and sugar given is for me-
dunn sized pie.
Tomato Stew.-Scald and skin the de-
sired number, and place in stew-pen
without water; let them simmer for hall
an hour. Add pepper, salt, a good-sized
piece OF butter and a spoonful or two OF
white sugar. Crate a few bits of stale
bread over all; boil up once and serve
very hot.
Currant Jelly.-A pound of white sd
gar to pint of juice. Pound and sift
the sugar and treat as hot as possible
without burning or dissolving it. Boil
the juice five minutes very fast, and while
boiling, add the sugar, stir 1t well, and
when it has boiled again one minute take
it off.
Lemon Ice.-One pint of rich lemonade
with little grated rind of lemon in it.
1t must he very sweet, as it loses much
in freezing. Add the whites of three
eggs cut to stiff froth. Freeze like ice
cream. The juices Of any fruit, with SUI
gar and water added, may be prepared in
the same way.
Root Beer.-Take aquantity of sarsapa-
rllla roots and sassafras bark and some
hops and boil till the strength is extracted
TO three gallons of the liquor, after it is
strained, add one quart of molasses and
a quart Of yeast. After standing In a
warm place eight or ten hours, strain
again and bottle. It will be fit for use
the following day.
Sweet Green Tomato Pickles.-Wash
remove any imperfections, weigh out
eight pounds, chop fine, add four pounds
OF white or light brown sugar; boil slow
ly for three hours then add quart OF
vinegar and dessertspoonful each OF
ground cinnamon and cloves. Boil fif.
teen or twenty minutes longer, and when
cool, put into bottles or jars.
Gooseberry Jelly.--Pick the fruit be.
fore quite ripe; put into a dish aud place
in kettle Of hot water: cover closely
and boil until the fruit is tender. StraiI
the same as currant jelly and to each pin
OF juice allow pound of, sugar; boi
twenty minutes; turn into jelly cups anc
set in the sun for several days or unit
stiff. Protect from insects and dew.
Brattleboro Fricasse. Take two chick
ems, cut them up neatly, and lay them in
skillet with two slices of thin-cut ham
two small onions, and a few blades O.
mace, seasoning with pepper and salt
Add little water, and put on a quick
tire. When about half done, add pin,
of cream, and lump of butter the siz,
of walnut, rolled in -four Keep con
stantly stirring until done.
Too Old Cream.-If, when a pan i.
taken down to be skinned, there is founC
thin layer of whey under the cream, ani
under that thick, sour milk, the hope O
making good, sweet butter from tina
cream may as we'll be given up, for it il
next to an impossibiliy. If such cream
could be churned Immediately, and I'm
der the most favorable conditions, it il
possible to make fair quality of butte
tor Immediate use, but as a rule sucl
cream had better be kept out of the cream
jar. Cream taken from sour milk, which
has progressed so far in fermentation a
to separate its whey, will always, invaria
bly, give strong, cheesy flavor to tb,
butter made from it, Good cheese is goot
in its place, but most persons prefer tt
have their butter and cheese in separate
packages.