Democratic messenger., 1881-10-01
DOMESTIC RECIPES.

APPLE PRESERVE. -IaKo some pleas
ant sour apples, pare them, take the core
out at the bottom, and leave the stem in;
make q syrup of white sugar aud water
to half cover the apples; bake or boil
them till they are just done through.
Serve them up whole, with loaf sugar
and cream.
GREEN SwEETSfEATs. water
melon rinds and scald in alum-water
four hours cover close with grape or
cabbage leaves should they be clear
and tender then, take them out and
throw into cold water if not, let them
boil longer /; change this water morning
and night until all taste of the alum is
extracted then make a thin syrup of
two pounds of sugar to one of fruit; boil
it little and pour it hot over the rinds,
and let them stand three days; then boil
the sweetmeats until they are transpar-
ent and the syrup is quite thick in the
meantime have some white ginger soaked
until it is soft enough to be scraped
and sliced thin boil it first in cold
water, then in the syrup, together with
lemon peel and mace to your taste tie
the ginger in muslin bag to prevent its
coloring the syrup it is well to put in
the grape leaves in layers during the
process of scalding, then layer of
rimes keep kettle closely covered ; do
not use the juice of the lemons.
OUNCE PREsERvEs.-Afterp pairing and
extracting the cores quarter and lay in
scalding water closely covered for one
hour or till tender this will prevent
them from hardening put parings,
seeds, and cores into preserving kettle.
cover with water in which you coddled
the ounces and boil one bour, keeping
closely covered to every pint of this
liquor, one pound sugar, which, having
dissolved in it, put on fire boil it up
and skim when scum has ceased rising
put in ounces and boil till they are red,
tender, and clear all through, but not
till they break keep kettle closely COW
cred if you wish your ounces to be
bright colored; if you wish them to be
red put tiny bit of cochineal in a muslin
bag when done take out and spread on
large dish to cool, then put in jars !;
give syrup another boil up and it will be
like fine jelly pour it hot over fruit.
PEACH MANGoEs. Steep the peaches
in brine for two days; cut small piece
out of each, and carefully take out the
stones; make filling for the places that
were occupied with the stones, of fresh
mustard seed moistened with vinegar,
scraped horse -radish, powdered ginger,
Glove of garlic or a small onion, aid a
very little red pepper, also little pow
dered mace and little chopped peach s;
stuff the peaches hard with this mix
ture; replace the bits that were cut out,
and tie up the peaches with pack thread;
boil a quart of vinegar, seasoned with
spices tied up in a bag; when it has
boiied ten minutes pour it hot over the
mangoes into stone jar, add at the top
tablespoonful of salad oil. Cork the
jar and tie leather over it.
To PICKLE SWEET APPLES. Wash
the apples and put them impaired into a
steamer over kettle of boiling water,
covering it tightly. Put them in not
more than two deep, and let them steam
till you can stick a fork in them easily.
While they are doing boil a quart of
good vinegar, not too sharp, with two
cups of sugar or good sorghum syrup.
When it boiIs, put in the apples from
tho steamer, and let them boil ten or
fifteen minutes. Take them up in a
pitcher or stone jar and pour the vine
gar hot over them. They are good as
soon as cold, but will keep well and
make nice relish for any meal.