Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1880-07-24

I ICOtTtsT
tied IN their epis.!cs, bat oe,iciseaeSs IS pTefef
able, and but one side OF page must be writtef
upon. Questions pertinent To ,this depertnlen
VIII be answered in this column.l
| Hints ABOUT EATING.-Aimost every
thing to be found in our markets is good to
eat. OF all the vegetables one sees in 8
mornings round not one is to be despised
or tabooed. OF fruit, and vegetables of
the lower order, it is to be said that the
! first should be ripe and fresh, as well as
seasonable. And of vegetables some are
not fit to eat while immature, while others
are not fit to eat after they have matured.
An unripe potato is not fit to eat, and q
ripe cucumber has passed the edible stage.
Unripe fruit is unfit for eating, because It's
| tendency is to ferment. 1t is unassimiable,
so to speak The process of fermentation
is destructive of nutrition. In all our eat
to live, that there shall be no fer
mentation of what we eat, in the aliment-
airy canal. That process must be carried
out elsewhere, unless we intend deliberate
ly to defeat the object and end of eating.
The preparation of food for the table has
very much to do with the nutritive value
thereof; and the rule is, that what is
cooked at all should be thoroughly cooked.
But this is not to say that meats should
be reduced to masses OF fibrlne. They
should be cooked thoroughly in their own
Juices and served warm OF vegetables it
may be said, that, except such as may be
eaten raw, not one is tit to be taken into
the stomach until it shall have been thor
oughly cooked aud they should be cooked
in their own juices, if at all sueculent.
They should not be seasoned in the pot,
and there ought never to be any con-
fusion of flavsrs. However, there
is no intention to interfere with
the kitchen, in this paper. It's real
object is, to hint at some of the reasons
why it is the duty OF men and women to
eat to live. The mouth and its uses are,
perhaps. entirely apparent to everybody.
Il is the door TO the stomach, and it is the
portal of speech. 1t is furnished with a
tongue, in which dwells the sense of taste
and which modifies and modulates speech
With teeth, which first cut and then crush
the food we eat. 1t has glands which Sc
crete peculiar and clear liquid. 1t is
possible to introduce food into the stom-
ach without using the mouth, but nobody
prefers that to the ordinary way. The
mouth seems well adapted to the work of
serving the stomach For that reason it
stands people well in hand to make the use
of their mouths which Nature intended.
CUCUMBER PICKLES. The thing is to
make them green, and to do it without in
PRODUCING any salt of copper. The way to
get the color is to extract it from some veg
etable substance. The way l set about
making my pickles is as follows: / have
nice small cucumbers picked, which l
wash, lay in dishes, and sprinkle them
with salt, into which have ground up a
piece Of alum not any larger than the end
of the little finger. After these have re-
manned in the dish for week, put them
into stone jar, having wiped them, and
on this ! pour boiling vinegar. When
they are filled, put ON top of the jar cab
bage leaves, and on that | place clean
stone, to keep the pickles down. Ii, after
day or two. my pickles are not green, |
decant the vinegar, make it hot-not on
the holland repeat the process, with
fresh cabbage leaves. If not at the first
trial, at the second the pickles have nice
color. For seasoning. when L boil my
vinegar, for every quart l put in a muslin
bag half ounce of allspice, mace, whole
black pepper and mustard seed. d.
CURRANT JELLY-H currant jelly be
made by this receipt, there win be no com
plant of want of success. After clearing
your currsnts from leaves wash them !;
drain off the water put them in a stone
jar, and set that in a kettle of hot water
until the currants are slightly scalded /;
turn them into colander and press them
dry; this will remove the skins and stems !;
then pour through clean sieve, which will
remove all the seeds then strain through
your Jelly bag to every pint of juice allow
one pound of sugar; before adding the
sugar set the juice over the fire just long
enough to reach the boiling point; pour in
the sugar, and then stir only long
enough to dissolve the sugar ; then
pour into your glasses. Be sure and
not let your eurrants get too ripe pick
them as soon as fully turned. Do not add
gelatine to your jelly. as it will soon mold
if you do; but take off your covers and let
the jelly stand covered only by news
paper thrown over it for one or two weeks
and it will probably harden.-[Old House
keeper
Picked PEACHES. -To ten pounds of
the fruit add one-half gallon of vinegar
and three pounds of sugar, and one-half
ounce each of cloves, cinnamon and all
spice Scald the vinegar, sugar and all
spice, and turn it over the fruit the next
morning Drain the liquor off and scald
it again, and once more pour 1t over the
fruit while hot, and the succeeding morn.
ing scald the whole mass of fruit and
liquor together, and you will have delici-
all 7 fxralya ,acnnJc fo,.
recipe, and like it better. Tie the spices
in little bag. This is good recipe for
sweet pickles. Take peaches of full growth,
ripe, but not soft, wipe them with fan
mel cloth or pare them stick three or four
cloves in each peach, lay them in stone
jar, put one-half pound sugar to one quart
OF good vinegar add cinnamon and other
spices to the taste; let the vinegar come
to boil, skim, and pour it on the peaches
Let them stand two weeks, then pour off
the vinegar and boil it; pour it on again
and they are fit for use.
RASPBERRY JAM have found this to
be a good and simple receipt For ten
parts by weight of raspberries / use nine
parts of G sugar; into the fruit-kettle l
put one pint of water, and having intro.
duced the berries, break them up with a
wooden spoon, only keeping the kettle
warm over the fire; l then add the sugar
when the sugar is melted bring it up to a
sharp boil, stirring all the time; 1 try it at
the end of the process by pouring a little on
cold plate. If it thickens and jellies l
know it is done; if currants are handy, l
use pint of the juice instead of the water;
if carefully put in air-tight jars it will keep
for yaarc Il AnnaheIle
To Can TOMATOES. found it
cheaper TO can my own tomatoes than to
buy them canned / do not scald my
tomatoes, but put them in bake-pans, just
as they are; of course have washed and
dried them first let them bake fifteen
minutes, then l take them out and pour
off all the fiuid which has come from them
this liquid | throw away; then | peel my
tomatoes when they are cold now cook
them in large kettle for full hour and
| half when scaIding hot l put them in