Sacramento daily record-union., 1888-11-03
THE HOUSEHOLD.
seesonabIe Recipes and Hints Pertaining
to Food and Clothing.

PUMPKIN MARMALADE.-Peel and stew
pumpkin thin, rub through sieve, add to
the pumpkin an equal quantity of sour
apple pulp, and to six teacupfuls of this
mixture adj three teacupiuls of sugar and
three lemons cut very fine; stew until rich
and thick, stirring constantly, then put
away in jelly tumblers.
GREEN TOMATO PIcKLEs-Slice the
tomatoes and scald in salt and water until
soft, drain them and put In a Jar; heat
vinegar enough to cover the pickle, allow
ing half as many pints Of sugar as vinegar,
and season with ground cloves and cinna-
mon; pour this over the tomatoes while
hot. This WIZ keep well.
MINED PIcKLEs-One head of cauli-
flower, three roots of celery, one dozen Gu
gamblers, two quarts of medium-sized string
beans, three bell peppers, six onions, two
quarts of green tomatoes, one gallon OF
vinegar, quarter of pound of mustard
seed, quarter of a pound of ground mus
tard, tive ounces of tumeric half an ounce
each of allspice, pepper and cloves. Cut
the vegetables into small pieces and
sprinkle with salt; let them stand twenty
four hours, then drain; put vinegar and
spices in kettle and heat TO boiling point,
add vegetables and let them cook until
tender and yellow,
GREEN TOMATO PREsERvEs-Pick of
the stems from green tomatoes and weigh
them make a strong tea of green ginger
simmer them slowly in the tea for two
hours; take them out and spread them or
dishes make a sirup, allowing one pounc
of sugar to one pound Of tomatoes; take
the pieces of ginger that were in the tes
and put them in the syrup; put in the
tomatoes and let them boil until quit,
clear lay them in dishes to cool boil The
sirup until there is just enough to cove
the tomatoes; put the ginger in will
them.
| OUNCE MARAlALADE-Boi the ounce
until they are soft, then peel them and ru'
them through a sieve or on a CRATER T
each pint of pulp allow one pint of sugar
and boil for two hours, stirring frequently
1t is well to place the preserving kettl
where there is DO danger of burning, bu
where the boiling is continuous. Th
long boiling causes the co,or to become
rich red. An inferior marmalade may b
made by leaving the skins and cores, an
pressing through sieve, proceeding a
above.
CoRS BREAD-One-halfp pint of whit
cornmeal and an equal quantity OF tlou
one-half pint Of sweet milk. one table
spoOnsiui OF sugar, one-half teaspoonful {
salt, one teaspoonful of soda and two {
cream of tartar, or three small teaspoon
| fuls of baking powder; two eggs and on
tablespoonful Of butter. Stir butter an
sugar together, add the eggs, then tn
milk and salt, and last the dry ingredi
ents. The -four, meal and baking-powdel
or soda and cream of tartar, should b
stirred together and sifted twice. Bea
thoroughly and pour in well-greased pa
not much deeper than a pie-tin. Bake til
a broom-straw run through will be DIR,
Serve hot.
| PUMPKIN PICKLE.-Peel pumpkin an
cut in convenien. pieces, steam until
fork will penetrate, then scald in the 70
lowing sirup: To one quart of vinegar a
low two pounds of sugar and one cupful {
molasses, one teaspoonful each of chm;
mon, cloves and ginger. Let the pumpki
remain in this one-half hour remove til
pumpkin and place in jars, then boil tn
sirup fifteen minutes, and pour into tn
jars hot.
WEARING FLANNEIs.-A great deal
being said of the efficacy of scarlet flannel
but it must be remembered that, althoug
warm and thick undergarments are neede
as the weather advances, many childre
cannot wear colored iannels, just as thel
are some individuals to whom oysters an
sheli-fish are rank poison. Flannels, esp
ciaily those dyed with logwood and re'
wood, are known, in some instances, to d
prive the skin Of acute feeling, while, {
| the other hand, hannels colored with C
) clinical increase its sensitiveness.
some it produces irritation beyond endu
ance and to others it acts as curative fl
) rheumatism and neuralgia. For these re
sons white flannel is ALWAYS the safest.