Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1886-07-30
HoICE RECIPES.
USE OF sALIcYLIc ACID IN CANNING


USE OF sALIcYLIC ACID IN CANNING.
To each quart of water add 80 grains
of the acid, and six ounces of sugar. Use
soft water; put the sugar in the water
and scald; then add the acid. When well
dissolved, and partially cool. pour il over
the jars or bottles of fruit. These are
prepared as if TO be canned. filling the
vessels with fruit without any cooking.
Be sure and fill all the spaces with the
solution, and then cork or close in any
way to keep out dust 1t is not neces-
sary to seal these bottles. as they keep
without
DRIED RAsPBkRRIEs.
Raspberries are very nice for winter
use, but l find it more convenient to keen
them dried than canned. Iprepare them
by sprlnkllng sugar over them on plates.
and then dry in the stove or oven. after
the fire is pretty we'll down, So as not to
scorch them. They are quickly dried,
and when done can be packed away in
jars, or even in thick paper bags. They
are excellent for sauce in winter. and
make good pies and buildings. The only
precautions requisite are not to store
them In damp place, and to cover close
ly so as to keep out insects.
OYSTER oMELETs
Il have made most of the omelets given
in the Rural of the 9th of February.
said a rosy Miss, ''but 1 claim the credit
of having invented this particular one.
Drain at least dozen oysters and keep
the juice. Fry out the fat from six thin
strips of Harding pork one inch wide and
Two long lay N tho hoG Co
minute or two, until the boards lust be-
gin to open. Meantime cook in another
pan an omelet of six eggs, and have it
ready just at this minute to fold. lay in
the oysters which you have lifted from
the fat with a skinner, fold and turn out
upon hot dish" Although l am little
of an epicure, l shall carry through many
day the savory memory of that omelet.
APPLE CHEESE CAKE.
Take half a pound of pared and cored
apples, half a pound of sugar and the thin
rind of a lemon chopped. Stew all in a
cup of water. Beat up well with the yelks
of five eggs and the whites of three.
Then melt three ounces of the best butter,
mix altogether, and bake in patty-tin
lined with good pulled paste. The next
display of the accomplishments of the
Amateur Club" said Miss Gladys, the
president rising and displaying thous-
and dimples, will take the form of a
breakfast.
HINTS ON KEEPING FLAT-IRoNs.
Not long since while visiting friend, l
got hint on the care of fat-irons that
was new to me. Before putting them on
the stove to heat, she washed and wiped
them carefully, and on questioning why
she did so, said the starch was so apt to
form thin crust over them, that it was
the safest way to insure entirely clean
pieces after they were ironed. As her
clothes came from her hands there never
was the least soiled spot, as is so often
the case, especially in bosoms and starch
ed pieces. Another hint is to keep them
if possible, in closet, away from the
steam of a kitchen, as this is apt to rust
| them, and will also come off on the clothes
when ironed. Do not let them stand on
the stove longer than is necessary, as they
get greasy and rusty from cooking
food. A little piece of beeswax tied in 6
cloth and rubbed quickly over the hot
irons will smooth them and remove rust
mess. Be careful to iron them off after
| applying the wax, or they may stain the
choice pieces. 1t is an economy of time
to always keep bit of the wax with the
ironing things.