Democratic messenger., 1881-09-10
Seas0nable Domestic Recipes.

PICKLED CUcUMBERs.-If you grow
your own cucumbers, there is no trou-
ble about having fine gherkins. Every
day when they are of the right size, not
more than two or three inches long, pick
them and put them in stone jars or
buckets. Put in layer Of dairy salt,
then cucumbers, until your vessel is full;
then pour water in it-enough to fill it
-olacing a board with weight on top.
Water must be strong enough with salt
to float an egg. Whenever you have as
many cucumbers as you want, remove
them from the brine. Pick over the
cucumbers, as some may be soft and
wilted. Put your salted cucumbers in
a tub of cold water for twenty-four
hours then, at the end of that time,
repeat the soaking or freshening pro-
cess. Have a kettle-not iron nor cop
per, but enamel-and take grape leaves
or cabbage leaves, and line the vessel
with them. Put layer of pickles, cover
with vine leaves, and use very little
powdered alum, not more than tea
spoonful of powdered alum for a whole
gallon of pickles as you build up the
LAYERS of cucumbers and grape leaves,
add the alum add cold, clear water,
and allow it to steam slowly, hardly
simmer. for four hours. This ought to
give a green color to the cucumbers !;
wash them in cold water; to one gallon
of vinegar add tablespoonful of G. su-
gar, a teaspoonful of whole black pep
per, ten cloves, about the same of all
spice, and half-dozen blades of mace !;
boil the vinegar; then, having placed
your cucumSers in stone jars, pour on
the boiling hot vinegar, and cover as
tight as you can. This reboiling of the
vinegar must be carried on at least three
times, and the pickles recovered as of
ten. In two weeks they can be used.
This is about the best of the manufac-
turing receipts.
APPLE DUAIPLING.-Pare and core
good eating apples, cut them in halves
or quarters, and lay them in the bottom
of a pudding dish make batter of six
eggs, six tablespoonfuls of flour, one cup
of milk bake until it is brown /; eat
with sweetened cream or sauce.
TOMATOES are good baked. Take an
earthern pie plate and put on as many
tomatoes as will cover the bottom !;
sprinkle pepper and salt over them and a
small lump of butter on the top of each,
or cut hole in the centre of each and
fill it with rolled cracker or bread
crumbs, well seasoned; in either case
pour about half cupof water over them.
Bake until brown and serve hot.
ANOTHER and very good way to pre-
pare tomatoes is to take quart OF ripe
ones, pour boiling water over them, then
remove the skin, put in pan on the
stove, with little butter, pepper and
salt and two crackers rolled fine let it
cook as for ordinary stewed tomatoes.
Beat four eggs to stiff froth, stir into
the tomato, mixing thoroughly. Have
lump of butter melting in frying pan;
when hot pour the tomatoes in and fry
brown like an omelet
HUCKLEBERRY PUDDING. G.--Take five
cent stale loaf of bread, cut in thin
slices and butter, and put layer in the
bottom of a china baking dish; strew in
the huckleberries and tablespoonful of
sugar; go on this way until you come
to the top; then pour in cupful of
water and cover with bread on top, and
bake until brown on top. Eat with
milk. 1t ought to be sweet enough ;
if not, add sugar. Must be eaten cold.