The Colfax chronicle. [volume] (Colfax, Grant Parish, La.) 1877-1981, 1879-09-27

Etc., ETC.
from the Detroit Free PressJ
In preparing catups, pickles, etc.,
vessels OF earthenware, stoneware or
well-tinned copper pans should alone be
used, az salt, vegetable juices and vine
gar rapidly cor5ode copper and render
The results poisonous. Nothing in the
shape Of copper, lead or pewter should
be allowed to come In contact with them
at any time. Even a plated copper
spoon left in a bottle of catsup for some
time win render it's contents dangerous.
A porcelain kettle is always best for this
purpose, though many prefer the granite
ware, and see that is the kind Miss
bod uses in her cooking operations in
her school.
In making pickles use none but the
best cider vinegar. Never keep pickles
in glazed earthenware, but in glass or
hard st0neware, and well covered. with
vinegar. They should be examined
every month or two and soft pieces re-
moved II there is much tendency to
soften it Is advisable to strain of the
vinegar, add to each gallon q cupful Of
sugar, boil it and return it to the pickle
jar while hot. The occasional addition
Of little sugar keeps pickles good and
improves them. Spices in pickles
should be used whole, slightly bruised,
but preferably not grouud; If ground
they should be tied up in thin muslin
bags. Most pickles, If well kept, inn
prove with age by the vinegar
losing its raw taste and the flavor
of the spices improving and blending.
To strengthen weak vinegar, If in
pickles, turn it of. heat it scalding hot,
put it on the pickles and when luke
warm put in a small piece of alum the
size Of flbert and brown paper four
inches square wet with molasses. If it
does not grow sharp in two weeks it is
past recovery and must be thrown away.
If In winter freeze it and remove the ice
on the surface, for the water alone
freezes, leaving the vinegar.
To keep up q constant supply of vine
gar Before the barrel is quite out, fill
the barrel with one gallon of molasses
to every. eleven gallons of soft water.
This mixture win become good vinegar
IN about three weeks. If the barrels
stand ON end, there must be hole made
IN the top protected with gauze to keep.
out insects. If standing on the side the
bunghole must be left open and SINH
larry protected.
Meat can be preserved with vinegar
BY wishing the meat. drying it and lay
ing In strong vinegar, or by being boiled
in the vinegar, leaving It in until cold,
and then set aside in cool cellar.
Fish can be preserved for long time
BY sprinkling with sugar, keeping the
fish In horizontal position, SO that the
sugar may penetrate as much as posi-
bic. Salmon thus treated has q more
agreeable taste, and This method does
not destroy the flavor Of any fish if so
treated.
To insure success in canning fruit, Sc
lect that which il perfectly ripe and at
the same time sound. To can fruit in
tin cans, fill them full Of the fruit and
solder securely, then pierce small pin
hole in the top-of each can to allow the
air to be expelled; place the cans in q
boiler as deep as the cans are high,
pour boiling water into the boiler until
within one-haf inch of the top of the
cans; keep the water hot over moder-
ate fire, but not boiling, until the air
ceases to escape from the cans, and then
seal the air-holes with solder before re-
moving the cans from the water. The
cans should then be taken ont, wiped
dry and allowed to cool; when cold, if |
the cans have been closed perfectly air
tight, the vacuum inside viii cause the |
top and bottoms Of the cans 70 become
concaye. o. followed inwarIs. Toma-
toes are also canned in this manner.
Meat can be canned in this manner BY
removing the bones, parboil the flesh, |
put into cans and fill up with rich sea-
soned soup. Proceed - above. No
water should be used with fruits, except
10 cases whore . little = necessary to |
dissolve the sugar. Small fruits are |
kept in better condition by adding one
hall pound Of white sugar to each pound !
Of fruit, letting them come to the boil |
and then filing the cans quite full, |
soldering the lid of the can immediately. |
Most vegetables can be kept in this way, |
emitting the sugar and scaldinR them in |
water sufficient to cover them.
To can peaches by the cold process. |
pare and halve the peaches, pack them
as closely ~ possible In can without |
any sugar. When the can Is full, pour |
in sufficient cold water to On all the in
terstices between the peaches and reach |
the brim Of the can. Let It stand long |
enough for the wster to soak into all the |
crevices-say six hours then pour in
the water to replace what has sunk |
away. Seal up the can and al is done.
Canned IN this way, peaches retain all |
their freshness and flavor. There win |
not be enough water to render them in
sipid. II preferred, cold strip could
De used instead of pure water, but the
peaches taste most natural without
sweetening. N
Glycerine Of purest quality has been
recommended for the preservation Of
fruits (have not tried ~, previous to