The Superior times. [volume] (Superior, Wis.) 1870-1912, 1880-09-11
DOMESTIC MATTERS.
CANNING FRUIT.

1t 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
pints vinegar, one teacup salt, one tea
cup mustard seed. one teacup orse-rad-
ish, and two tablespoonfuls black pepper;
mix well and bottle.
sPICED CABBAGE.
Cut 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,
! salt spoonful of pepper, and gently
simmer all together until the cabbage is
tender.
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 GO
-40' 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 so to one hour. A copper evap-
orator is used; it must be washed every
day thoroughly.
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 1t cool, and drain off the
vinegar. Make dressing of one cup
sugar, onc-quarter of a pound of ground
mustard, two teaspoonfuls black pepper,
with vinegar enough to cover the whole;
heat and pour over
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 a minute. then add vanilla flavor
ing and pour into your custard cups,
which should be waiting in a 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 a me-
ringue of the whites of the six eggs and
a 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 sal
amander or hot stove-Gd 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 a
darning- needle; wash, and put in 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 lay;
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 a
boil add the plums and let cook slowly
one quarter OF an hour; fill the cans as
quickly as possible, putting a 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
III the bottom of good stone jar, one