Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1880-09-15
DOMESTIC MATTERS.
CANNING FRUIT.

1t is said by some scientist that zane
sugar when added to the boiling fruit is
converted by the heat into grape sugar,
which has far less s~weetening 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 a peck Of ripe tomatoes, three
green and three red peppers, and a large
bunch Of celery, all cut fine, add three
pitts vinegar, one teacup salt, one tea
cup mustard seed, h teacup horse-rad-
scb md two tahlespoonfuls black pepper;
mix well anu 5cttki
spICED CABBAGE.
Cut q head of cabbage into small slices,
put it into q two or three quart sauce
! pan, with q tablespoonful of butter,
same of sugar, q 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 a colapler; salt to
taste; put on enough vinegar to scald up
once; then let it cool, and drain off the
vinegar. Make a dressing of one cup
sugar, one-quarter Of a pound Of ground
mustard, two t~easpoonfuls black pepper,
with vinegar enough to cover the whole;
heat and pour over.
JELLY.
A correspondent writes;. "To make
the finest quality of apple Jelly, the sp-
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, aud with the mer-
curry ut 6U' to one hour. Acopper evap-
orator is nsedj it must be washed every
day thoroughly.
X CHOCOLATE CUsTARDs.
Scald q quart of milk, stir in four heap
ing Indispensable 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 favor
ing and pour into your custard cups,
which should be whiting in a pan hall
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. Gratemore sweet almonds
over THAT and set them into the oven tc
brown a little; or brown by holding q 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 q half of water; prick eacl
end OF the plums quite through with
darning-needle; wash, and putin a ston,
jar; make the syrup, skim, and pour
boiling over the plums, and turn a plate
over them to keep the plums under the
syrup, and let stand until the next day
pour the syrup from the plums and LEI
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 pluns and let cook slowl,
one quarter of an hour; fill the a al
I quickly as possible, putting a silve
spoon in the can to keep it from break
ing; take the spoon out, of course, an,
screw the top on.
| CANNING RI
First prepare, then boil as for tabl
use; when cool, cut from the cob; plac'
in the bottom of a good stone jar, one
half inch depth of salt, then one inch o