The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1881-09-22
HOUSE AND FARM.
Recipes and Remedies.


RECIPE FOR CORN BREAD.-One pint
corn meal. one teaspoonful of salt, one Of
soda. Add two eggs. and buttermilk
| enough to make the batter as thin as for
! grlddle cakes. Add one tablespoonful Of
oven, twenty five minutes.
! BEEF CHEEsE.-Take beef shin and
boil until the meat drops from the bone.
Then take out, skim the liquor, and boil
until reduced to one quart Chop the meat
fine and mix with the liquor: seasoning
with salt and pepper, and pack into deep
dishes to cool. When cool, slice it for the
table.
| FR1CAssEED CHICKEN. in half
pint of water, season we'll with butter, pep
per and salt: When quite tender and the
water stewed down, make a batter with a
| pint of new milk or cream and a table,
spoonful Of -four. Stir in and let all boil
together.
Mock OYsTERs.-Six plump ears of raw
sweet.eorn; crate from the cob; beat one
| egg, stirring in -four and milk, each one
Put teaspoonful of butter in hot frying pan
and drop the above mixture into it, one
spoonful in place, turning 80 as to brown.
Serve hot,
P1CKELED ONIONS the onioas and
! let them lie in strong salt and water for
| nine days, changing the water each day;
then put thom into fresh jars and pour
fresh salt and water on them, this time
boiling hot; when it is cold take them out
and put them on a hair sieve to drain, af-
| ter which put them in wide mouthed bottles
and pour over them vinegar prepared in
in the following manner: Take white
wine vinegar and boil with blade of mace,
some salt and ginger in it; when cool pour
over the onions.
SWEET P1CKLEs.-Pare and core eight
pounds fruit of the kind you wish to pick
le. Place in stone jar. Put in one quart
of good cider vinegar, four pounds sugar,
little cinnamon bark and few cloves,
in preserving kettle, place over the fire,
and let it raise 10 q boil. Then pour over
the fruit and tie up This should be re-
peated nine days. After few times it
will be necessary to boil the syrup longer,
DIS the juice from the fruit will thin it. Al
ter the last boiling it should be like thick
molasses. Peaches, damson plums, grapes,
and musk melons are nice prepared this
way. Grapes should be left on the stem
| musk melons cut in pieces about three
inches long.
APPLE JELLY.-Almost any apple will
make jelly. though hard. sour, juicy ap.
pie makes the best. both for keeping and
flavor. Peel and core your apples, boil
them in pint of water to every four
pounds of apples till they are perfectly soft,
! stirring them occasionally to prevent burn
ing; strain, without squeezing. through a
jeliy-bag; measure the juice, and put one
pound loaf sugar to every pint of juice,
put the juice and sugar in the preserving
kettle and boil steadily for half an hour.
skimming occasionally; cool little, and if
it will not jelly boil little longer; pour in
to glasses before it oools, and when per-
fectly cold cover each glass with paper wet
with alcohol; tie closely, and keep ina cool,
dry place; the apples remaining after the
juice is strained will 10 for common sort
of jam by adding sugar to them; if favor
ing is preferred, lemon peel, green ginger,
or cinnamon can be used.