The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1882-09-01
HOUSEHOLD RECEIPTS.

To make good iniment that should
be kept on hand ready for use in cases
of bruises or sprains, add one-half ounce
oil NORWOOD to three and q half ounces
alcohol.
SPIoED PLUMs.-Seven pounds OF
plums; four pounds of sugar; one table,
spoonful each of pure spices; one quart
of vinegar. Boil twenty-five minutes,
or longer if necessary.
GREEN TOMATO PICKLES.
bushel green tomatoes; one dozen
onions; one large cabbage; thirteen
green peppers; one red pepper; five
cents worth each of celery and mustard
seed; ten cents worth of ground cinna-
mon; one teaspoonful of black pepper;
one gallon of cider vinegar; a few cloves
Put on the stove aud let them come to q
boil, stirring occasionally.
PIcKLED PEACHES. - Seven pounds
of fruit, three and one-half pounds of
sugar, one ounce Of pure allspice, one
ounce of pure cinnamon, one ounce of
pure cloves, one quart OF vinegar. Put
the fruit in jar, tie the spice and CHINA
mon in cloth and put it in the vinegar.
Put two cloves in each peach, scald the
vinegar and sugar together and pour
upon the fruit while hot. This must be
repeated three mornings in succession.
TOMATO PICKLEs.-One peck of green
tomatoes, sliced; six green peppers; four
onions, stewed; one cup of salt Sprinkle
the salt over them and let them stand
over night. In the morning pour of
the liquid and put them in kettle with
vinegar enough to cover them; add one
cup of sugar, one tablespoonful of
cloves, one OF allspice and one OF cinna-
mon; simmer it till soft. Put in the
sliced onions and pepper in the morning
just before simmer1ng.
CANNED PEACHES one porce-
lain kettle with boiling water and an
other with a sirup made sweet enough
with white sugar for the peaches; pare,
halve aud drop them into the boiling
water; let them remain until silver
fork will pierce them, lift them out with
a wire spoon, fill the can, pour in all the
boiling strip the can will hold, and sea
Immediately. Continue in this way,
preparing and sealing only one can at Q
time until done. Boil down the water
in first kettle with the strip if any is left;
ifnot, add more sugar, and quite nice
marmalade will result.
PICCALILLI.-Takeo one peck Of green
tomatoes, slice them; four large cab
bages, chopped fine; one tablespoonful
of salt; let it stand three hours then
drain off the brine and cover the whole
with weak vinegar and let it come to a
boil. Then drain off this and add one
teaspoonful of mustard; one spoonful OF
pure cinnamon; one spoonful of cloves;
one spoonful of allspice; one spoonful OF
pepper; one cup horseradish, grated;
two pounds sugar; four green peppers,
chopped fine; cover all with strong win
egar.
GREEN TOMATO PIoKLEs.-Sli thinly
one peck of green tomatoes; twelve
onions, sliced; sprinkle each layer with
salt, aud leave twenty-four hours to
drain; put it in kettle, with three large
sliced peppers, one-fourth pound white
mustard seed, one-half ounce pure
cloves, one-fourth ounce pure mace, one.
fourth ounce pure pepper, little pure
allspice, one bottle Durham mustard, q
small head chopped celery, threefourths
pound white sugar. few sliced cucum-
bers, little caulifower. Cover with
good cider vinegar, and cook until il
looks clear. Tie spices in a muslin bag,