Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-09-05
HoUsEKEEPERs' HELP.

PICKLES.-A nice way to make thai
will seep a year or more is to drop then
into boiling hot water. Do not boil them
Les them stand about ten minutes, wipe
them dry, then drop them in cold spiced
vinegar.
finger BEER.-Take one and a-h&li
pO1nds ofloaf sugar, one and a-half ounces
of aruised ginger, and Ouace of cream tar
tar; the rind and juice of two lemons, three
gallons of boiling water and two table
spOonfuls of brewers yeast, fresh.
CRAB APPLE PREsERvEs.-Scald the
apples, then remove them from the water.
To every pound apples add one pound OF
gra. dated sugar. Put the apples and
sugar over the fire and cook slowly until
the fruit is quite tender. Then bottle
tight.
LEMON SYRUP.-POur six quarts of boil
ing water OF five pounds of loaf sugar, one
and a-half ounces of ~tartaric acid, and halt
an ounce of whole ginger slightly bruised.
Let it stand until cold; then add two
ounces of essence of lemon; strain, and bot
tie tight,
Picked GREEN CORN.-Select the
young ears of corn when they are three OF
four inches long. Husk and remove all
the silk. Put the ears into glass jars, with
a hay leaf, n red pepper, three small
onions to each quart jar. Pour in cold
vinegar enough 10 fill the jars and seal
them air tight.
MUSTARD PICKLE.-Halfa peck Ofsmall
eucumbers, half peck of green string beans,
one quart of green peppers, two quarts OF
small onions. Cut all in small pieces.
Put cucumbers and beans in IA strong brine
fortwenty-four hours, then remOVethe brine
and pour on mixed with one pint OF sweet
oil and three quarts OF vinegar.
TOMATO CHowDER.-Slice a peck OF
green tomatoes, 6 green peppers, 4 good
sized onions; strew a teacuP OF salt over
them: in the morning turn OH the water
and put into 4 porcelain Kettle with VIM
egar enough TO cover them, Il teacup OF
sugar, one of grated hOrSe-radiSh, u table
spoonful of Glove, allspice and cinnamon.
Boil until soft and seal air tight.
PICKED ONIoNs.-ChoOSe small ones
rs near the same size as possible. Peel them
and pour over them strong boiling hot brine;
cover them closely, and the next day drain
them from the brine, wipe them dry, put
them into cold vinegar with whole pepper,
bruised garlic. blades of mace and sliced
horse radish. Keep hem covered with
vinegar air tight, and keep in acool, dry
place
How 10 KILL OFF COCHROACHES.-T
Sanitary Engineer gives the following rs a
method o fgetting rid of cOckrOacheS: Give
the bug a kink of phosphate paste 4 few
ofthe bugs eat some. Then those cock
reaches who do not get any, set TO work and
kill those who were fortunate enough TO
get some, and tear open their Stomachs, so
possessed are they TO get some of the paste.
These bugs in return are killed by Others,
until there sre no cOckrOaCheS left. The
paste kills the last set"
TOMATO KETCHUP.-Every summer
when ripe tomatoes get very cheap, buy
a lot and make up enough ketchup 10 last
us through the year. After boiling the
tomatoes | strain then through a sieve. To
every quart Ofthe Juice | add a tablespoon
full each ofpepper, mustard and cinnamon,
half Il cup of salt and two onions chopped
fine. This ! boil three hours. Then to
every quart of juice | add a pint of vinegar
and boil half an hour longer. 1t should
be bottled hot.
PEACH CHIPS.-Pare your peaches and
slice thin. Hard peaches are the best for
this purpose. To One pound of fruit put
one-half pound of sugar over for three
hours; then put it ON to boil. When the
chips are clear and tender take them out,
put them on dishes and dry them in the
sun. Boil syrup till quite thick. As the
chips harden dip them in the syrup and
put them again in the sun; when they have
dried enough, roll them in sugar, and pack
them in sugar in stone jars and pour the
syrup over them. They are nicer when
made OF pure honey instead of sugar.
PICKLED CUBUMBERS.-M2&e \ weak
brine of rock salt; Scald the same brine
three mornings in succession, and pour
over the pickles. The fourth morning
pour off the brine and rinse well i'll cold
water Then place in tight vessel a layer
ofpickles, two OF three green apples and a
few small onions. Repeat this until full.
Then cover the whole with cold vinegar.
Take about > quarts of the vinegar, and |
pound mustard seed, 3tableSpOOnfuls whole
allspice, 3 t~ableSpOOnfuis whole cloves
Steep this a half hour. When cold pour
over the whole and add a piece of alum
the size Of a walnut. This will keep two
OF three years.
BOILED CURNED BEEF.-Let the beef lie
in cold water for two hours to draw out
the salt. Cover it then with plenty OF
boiling water and cook fast for fifteen min,
utes. At this point arrest the boil by
pouring in a pint Of cold water. The adj
vantage of this process is to form a band Of
cooked flesh about the piece to be boiled
which will keep in the juices. Hence
forward let the boiling be steady and slow,
allowing fifteen minutes for each pound
When don't lift the pot from the fire, and
even il the beef is to be served hot, let II
Standtn the liquor ten.minutes before dish
ing il. If you prefer it cold, leave it still
longer, and on taking it u lay a larg,
plate or dish on top, with n couple OF flat
irons or other heavy article 10 press 1t, no
removing them until the meat is cold and
stiff. This should be done after dinper
when it is served hot. Send drawn butter
in with cOrned beef also lOrSeradlSh.