The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1880-09-03
DOMESTIC RECIPES.

To TAKE Our STAINS. teaspoon
full of chloride of lime in three quarts OF
water will take ont any kind OF STAN.
Put the part stained in the water, let re-
main until ont; it will not inlure the
cloth; only stains on white goods can be
taken out i'll this way.
CHICKEN CHOLERA REMEDY. - Blue
vitriol, one ounce, dissolved in one gal
Ion of water; give one ounce OF this In
one gallon of drinking water every morn
ing; wash the drinking vessel out every
morning; using an iron or tin. 1t Is n
sure cure.
BROWN BREAD.-Take two cups but
termilk, one cup Indian meal, one cup
flour, one egg, one-half cupmolasses, one
large spoon butter, one teaspoon soda,
and one of suet. Steam one hour then
set in the oven until it becomes nice
brown. Cut it warm for dinner.
CATsUP.-Six large, ripe tomatoes,
two small green peppers, one large onion;
chop all fine, then cork till tender, and
add two cups vinegar, two tablespoons
sugar, one tablespoon salt, one teaspoon
cinnamon, and one of cloves Let boil
few minutes and bottle. Will keep a
long time.
GRAPE PICKLES. pounds Of
grapes on the stems, three pounds of
sugar, and one pint of vinegar. Place
the grapes in jar and scald the vinegar
and sugar together and pour over them.
For nine successive mornings pour of
the liquor and scald it. Use any spice
you like.
Picked BEErs. Take beets while
young and sweet and not too large boil
and slice as usual while they are still
hot. Have ready pan of hot vinegar,
into which put the slices; cover few
moments until thoroughly hot, then with
q spoon place carefully and closely in
glass can; then fill up with the vinegar
and seal. If the slices are too large cut
them in two. These make an excellent
relish during the spring and early sum-
mer.
EAST INDIA PICKLES. hundred
small cucumber pickles, two heads Of
cabbage sliced fine, two quarts of small,
or sliced onions, one large head of cauli-
flower cut up, six green peppers shced,
two ounces white mustard seed; soak all
in salt and water twenty-four hours; drain
over night. Boil good vinegar and one
quarter pound black pepper, ground, one
teaspoonful cayenne pepper. Pour over
pickles; when cool stirin one quart mixed
mustard.
CREAM PE.-To be eaten warm or
cold; very nice. One pint of cream,
three eggs beaten separately, sugar to
taste, pinch of salt, flavor as you like
Butter deep pie dish, or mountain cake
Tin c,,rink1a with bread c1nmhs that
have been sifted, about as thick as pie
paste, pour in the custard and sprinkle
over it some bread crumbs and cocoa
nut mixed.
RHUBARBJELLY.- some rhubarb.
wipe it with clean wet cloth, peel it,
and cut it into pieces an inch long. To
each pound of rhubarb add three fourths
of pound of white sugar. Put it to
boil for about ten minutes, or until the
juice is well drawn. Strain it into q
preserving pan, let it boil quickly till it
clngs to the spoon, skim it and put it
into jam pots or molds. The quickest
way to know if it will set is to drop
title on plate to cool.
PUFF STRAWBERRY PUDDING.-Sift
two teaspoonfuls of baking powder with
pint of -four beat well an egg /; add
little salt mix with sweet milk till of
the consistency of thick batter. Place
well-greased cups in steamer put in
to each spoonful of batter, then
spoonful of strawberries, and cover with
another spoonful of batter and steam
twenty minutes. Eat with cream and
sugar, or liquid hot sauce with cup
full of strawberry Juice added.