Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1886-10-22
HOUSEHOLD HINTS.

Cucumber Salad-Peel and slice the
cucumbers and leave in ice water for an
hour; drain; slice an onion and lay in a
cold dish alternately with the cucum-
bers, and season with vinegar, pepper
and salt.
Picked Nasturtiums - Gather the
seeds on a fine day and lay them in a
sunny place for two or three days. Then
put enough in a bottle to nearly fill it
and fill with vinegar, Put in the bottle,
which should be wide.mouthed, little
bag of all kinds of spices.
Cucumber Catsup-This is liked very
much by some who do not care for that
from. tomatoes. Take thirty-s six cucum-
bers, chopping them fine, and let them
drain eight hours, then add eight onions
also chopped fine, half a pint of salt,
half cup of molasses, half a cup of
cloves, vinegar enough to cover. Bot
tie for future use.
Spiced Fruits-To eight pounds of
fruit allow four pounds of sugar and
one cupful of vinegar. Put in bag
one spoonful each, pounded cloves,
allspice berries (broken) and one
spoonful (broken) stick cinnamon.
Boil this bag with the fruit fifteen or
twenty minutes. If this IS not highly
enough seasoned, put in more spice
and boil q few minutes more.
Cottage or Pot Cheese-Heat sour
milk until the whey rises to the top;
pour this of, put the curd in muslin
bag and let it drip six hours without
Squeezing it. Put it in a wooden bowl,
chop fine with wooden spoon. Salt
it to taste and work until it is as soft
as putty. A little cream or butter will
improve it at this stage. Mold. it with
your hands into round balls and keep
it in a cool place. "Pot cheese" is de-
licious with brown bread and butter
and just suspicion of red pepper on
top.
Oatmeal Bannocks-Three cups of
| oatmeal, one cup of white flour-rre-
pared, one pint of boiling milk, two
tablespoonful of butter, half teaspoon
full salt. Sift oatmeal, flour and salt
twice together in bowl, melt the but
ter in the milk, make hole in the mid
die of the meal, ETC., and pour this in
Stir into soft dough as quickly as
possible, roll into sheet less than a
quarter of an inch thick, cut in round
cakes and bake on hot griddle. But
ter while hot and serve. They are
good cold also.
Crab Apple Jelly and Marmalade-
To an eight quart pan full of apples,
which must be free from rot and we'll
washed. add three quarts of water.
Let them boil slowly for nearly an
hour, taking care to renew the water so
| that the vessel remains rs full when
done as when you commence. Strain
through flannel, and do not press with
the hands. Allow the same quantity Of
sugar rs of juice, and boil and skim for
twenty minutes. Take the rest of the
crabs and press them through sieve,
to take out the cores and skins; take
equal parts of sugar and crabs, and
cook until thoroughly done; season
with cinnamon or lemon. T7-s. -
Tomato Marmalade-Weigh the fruit
and take as many ounces of sugar as
there are pounds of tomatoes. Put the
sugar into preserving pan, set it over
a gentle FIRE and stir until the sugar
melts and acquires a light brown color.
Add three or four onions, minced very
finely, and these, too, are slightly
Drowned, put into the pan the toma-
toes, cut into pieces. Season pleas
antly with salt, pepper, powdered mace
and grated nutmeg. Boil all gently to-
/ gether till the fruit is reduced 60 : pulp;
then strain the juice through . sieve
and boil it again this time quickly
until little put upon plate viii
81 ;feo,, F,.k ffo IN apnn 1afaA int 49,
and when cold cover il the usual wy.
This forms ) most dainty relish when
sproad upon slices q thin, vel buttored1
bread and 4 nicely prepared i win
Ikaop good Tor i long time.