Lyon County times. [volume] (Silver City, Nev.) 1874-1907, 1885-09-26
THE HOUsEKEEPER,
After pairing fruit drop it in cold water

After pairing fruit drop it in cold water
to prevent it changing color.
When sauce boils from the side OF
the pan the -four or corn starch is done.
Glaze the bottom crust of fruit pies
with white Of egg and they will not be
soggy.
Always put little soda in milk that
is to be boiled, as an acid is formed by
boiling.
Seal the juice left from canning fruits
in small bottles and keep for making
fruit pudding sauces.
Do not boil vinegar for pickles.
Boil the vegetables in salt and water,
drain and pour the vinegar on.
For convenience in cleaning lamp
chimneys, nothing is nicer than small
sponge attached to the end of stick.
A piece of saltpeter as large as
pea put in your pan of new milk will
prevent its getting bitter, or turning to
whey.
To MAKE VINEGAR.-A first rate vim
egar may be made by the following
cheap and simple process: Boil quart
of shelled corn till about half done for
three gallons. Put into jars or jugs and
fill them with hot water sweetened with
quart of sorghum or other common
molasses. Set in the sun and in two or
three weeks it will be excellent vinegar.
PEACH FRrrTERs.-Make a batter Of
two well beaten eggs, half pint of
milk and little salt; pour half the
mixture on pint of flour; beat very
smooth and light and then pour in the
remainder of the milk and eggs, to
which is added tablespoonful Of but
ter or olive oil. Peel and cut the
peaches in halves; stir them in the bat
ter and fry them in the boiling fat until
they are delicate brown. Serve on a
hot dish and sprinkle with powdered
sugar.
LEMON PIES WITH DOUBLE CRUST
One lemon, grated, one teacupful of
sugar, two eggs. Beat all together for
ten minutes. Line deep pie plate
with crust, banking it up slightly at
the edges. Mix together, piece of
butter about the size Of walnut, and
a teaspnonful of cornstarch, add it to
the beaten lemon, and thoroughly mix
them together, then add one teacupful
of sweet milk, stir all till well mixed,
and pour into the pan, and cover with
the top crust, in which there should be
small punctures to allow the steam to
escape. Trim off the edges and press
tightly together to prevent the pie boil
ing out. Bake quickly. If you have
not the milk use water, and double the
amount of butter and cornstarch.
Branded PEACHES OR PEARs-Four
pounds of fruit, four pounds of sugar,
one pint Of best white brandy. Make
a syrup of the sugar and quart of pure
water. Let them come to a boil, then
| put the pared fruit into it and let it
boil for FIVE minutes. Having removed
the fruit carefully with a perforated
ladle, let the syrup boil fifteen minutes
longer, or until it thickens we'll. Last.
ly, add the brandy, and then take the
kettle at once from the fire. Pour the
hot syrup over the fruit, put in glass
bottles with wide mouths and seal up
tight. If, after taking the fruit from
the fire the first time, reddish liquor
oozcs from it, drain this off before add.
ing the clear syrup. Choose always the
fairest, hrmest fruit for brandying if
you would be rewarded for your pains.
Well.made branded fruits should keep
good for years.
JELLIED PEACHES Provide first a
dozen good sized peaches, and then half
a box Of gelatine, a cupful and one
half of sugar and pint and one-half
of water. Soak the gelatine for two
hours in half cupful of the water. At
the end of that time put the sugar and
the remaining water into a stew. pan
| and let them boil for FIVE minutes. Pare