Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-09-08
DOMESTIC MATTERS.
CANNING FRUIT.

LII is said by some scientist that cane
sugar when added to the boiling fruit is
converted by the heat into grape sugar,
which has far less sweetening power than
cane sugar. Housekeepers are advised
therefore, to sweeten their fruits not
when they are canned, but when they are
brought on the table for consumption.
COLD CATsUP.
TO half peck of ripe tomatoes, three
green and three red peppers, and large
bunch of celery, all cut fine, add three
plnts vinegar, one teacup salt, one tea
cup mustard-seed, one teacup horse-rad-
1sh, and two tablespoonful black pepper;
mix well and bottle
sPICED CABBAGE.
Gut head of cabbage into small slices,
put 1t into two or three quart sauce
pan, with a tablespoonful of butter,
same OF sugar, a gill of vinegar, half-a-
dozen white cloves, a teaspoonful of salt,
a salt spoonful of pepper, and gently
simmer all together until the cabbage is
tender.
GREEN TOMATO PICKLE.
One peck green tomatoes, three onions,
SIX green peppers; chop fine; squeeze
tho water off through colander; salt to
taste; put on enough vinegar to scald up
once; then let it cool, and drain off the
vinegar. Make dressing of one cup
sugar, one-quarter of a pound of ground
mustard, two teaspoonfuls black pepper,
with vinegar enough to cover the whole;
heat and pour over.
APPLE JELLY.
A correspondent writes "To make
the finest quality of apple Jelly, the APP
pies must be good and fully ripe; the
temperature cool, never higher than co.
-40o is preferred. The slightest fer
mentation of the juice spoils the jelly;
hence the whole process must be confined
to three or four hours, and with the mer-
curry at co. to one hour. A copper evap-
orator is used; it must be washed every
day thoroughly.
BAKED CHOCOLATE CUSTARDs.
Scald quart of milk, stir in four heap
ing tablespoonsfulo of grated chocolate and
simmer two minutes to dissolve it. Beat
up the yolks of six eggs with one cup of
sugar and add to the milk and chocolate.
Stir for minute, then add vanilla flavor
ing and pour into your custard cups,
which should be waiting in pan half
full of boiling water in the oven. Cook
until you see that the custards are done.
let them cool and then CRATE sweet al
monds over the top. Then make me-
ringue of the whites of the six eggs and
little sugar, and pile it on the top of
each custard. Crate more sweet almonds
over that, and set them into the oven to
brown a little, or brown by holding a sal
amander or hot stove-lid over them.
CANNED PLUMs.
To one pound of fruit, which should
be ripe, allow one-half pound of sugar
and a gill and half of water; prick each
end of the plums quite through with
darning-needle; wash, and putin stone
jar; make the syrup, skim, and pour
boiling over the plums, and turn plate
over them to keep the plums under the
syrup, and let stand until the next day;
pour the syrup from the plums and let
boil again, returning to the plums; re-
this process teree days;then put the syr-
up over the fire, and when it comes to
boil add the plums and let cook slowly
quickly as possible, putting silver
spoon in the can to keep it from break
ing; take the spoon out, of course, and
screw the top on.
CANNING CORN.
First prepare, then boil as for table
use; when cool, cut from the cob; place
in the bottom of good stone jar, one
half inch depth of salt, then one inch of
corn, alternating with salt and corn until
the jar is filed, finishing up with salt.
Put cloth over the top with the edges
pressed inside the jar and anothersprink-
ling of salt. Great care should be taken
to pack the corn tightly or it may mould.
Use the potato-masher to pack with. In
this way corn will keep all winter, and
when taken from the jar it looks as nice
as when first packed. When wanted for
use, remove what salt you can, and then
put the desired amount to soak in a
sufficient quantity of water; keep it on
the stove (not boiling); two or three
changes of water are usually sufficient.