Idaho news. (Blackfoot, Idaho) 1887-1891, 1888-02-04
DOMESTIC HINTS.


Nh tomatoes twenty minutes. add
MI llttle salt; can not.
@ nal ripe eurrants SIX minutes
'""nt OF sugar 10 q quart, eight
notl slbcrians, or crab-apples, whole
po"fy.iiye minntesi eight ounces OF
near TO u quart.
Icy ounces OF sugar TO u quart.
pal pears from twenty TO thirty
notes-twenty for halves and thirty
whole peArs-using six ounces OF
.ar 10 a quart can of fruit.
koiI whortleberrics i've minutes;
= amount of sugar 10 o quart jar
honld be four ounces,
goil pIums ten minutes; eight ounces
sugar 10 quart is needed.
sail blackberrles six minutes with
ounces OF sugar TO the quart.
pssnberries SIX minutes. with four
noes Of sugar TO tho quart.
# nan cherries five minutes; the
mount Of sugar TO a quart Is six
&unees.
o,h before and after the fruit cools.
aser nae LoOr rubbers II you want
hi mr. frult 10 keep we'll. The best cans
sge porcelain tops. Keep canned
sruit In dark, cool place In the celler.
niain board cupboard Gin the celler)
,sh doors Is Just the thing 10 keep
Nil ii. Swing shelves In the cellar
No MACE for fruit. Fruit gets too
,neh light and sometimes takes fall,
"A grsat is the fall thereof, as we'll
s vreat waste OF fruit and time.
yod all such caiamities. Have q
,nboard for your fruit. Any man
II boy that Is handy with tools can
AXE one good enough TO put In q
NJ corner of your cellar. can as
lro you II wall pay welt for the trou.
4. Fruit kept In the dark retains lis
Bsyor better. Try II and judge for
ourselt
RlPE CUCUMBER PICKLES.
Take large yellow eucumbers, pare
asnd take out the seeds aud cores, soak
h salt aud water two days. Then
lie them out of the brine, pour over
en- boiling water. and let them stand
ger night. Pour on this water and
sy arc ready for the pickle. which
ppare thus: For each quart OF
ARP vinegar take two and a half
fgs cups sugar and one tablespoon
nj each Of tho following spices. Gin
smon. cloves. @llsples, black pepper
H. nutmeg. Add q cup OF raislns;
ia all together until the eucumbeTs
H. easily penetrated with a fork.
6HEEs CUCUMBER PICKLES.
Put tho cucumbcrs In u stone jar,
bnnkle salt over them; then pour
Billing water over, just enough 10
pyer when weight II laid on them;
NJ tAsm stand until thoroughly cold.
~ oycr night; drain dry aud pour over
arp vinegar seasoned with CHINA.
ou, cloves and pepper. adding sugar
n make them taste nice and sweet.
H.. horse rad!sh leaves on top Of tho
leklss
SsEEY PicKLEs-PEAcHEs And FLuMA
Put tho fruit Ia stone Jars. cover
8iih a syrup made as follows: Three
hd nue bali pounds Of sugar. one
bart OF The best vinegar. two ounces
@ 81 clanAm0n. two ounces cloves.
y sh0le boiled together and thrown
Scr The fruit hot for three successive
U.s. Keep In cool dark place we'll
TsTed.
sPtcEp crRnAsTs.
fonr quarts ripe rnrrants. three and
pe.halI pounds brown sugar. one
~, vinegar. ono tablespoon alIspice.
D. tablespoon cloves aud little nut
-. Boz slowly nearly aa hour.
ring occasionally.
MuLpiNEss
Fruit jcllies may DO preserved from
@oldincss by covering tho surface one
grsh Of an inch deep with pulyeriEed
Jar
PRESERVED cuRRASrs
&c; your eurranis when they arn
III. 20 every pound OF currRnts put
poand OF sugar In preserving pan,
u a. much jpica as will dissolve II.
hen Il boils. skim aud pnt In your
uania. Boil till tho Juice jellies.
- while hot or the same rs any can
N fruit This Is nice for tarts.
TOMATO cATsrf.
Cot your tomatoes, boil soft and rub
fem through wire sieve. To four
arts Of pulp add one tablespoonful
~. one teaspoon black pepper. one
teaspoon cayenne pepper. one
ieaspoonful cinnamon. one.half
spoonful cloves. aud sugar 10 suit
Taste. When nearly done add n
10 good strong vinegar. Boil three
'1n, Bottle and cork tight, seal the
rks with sealing wax.
cHow.cnow.
Two gallons Of green tomatoes,
go without peclinR, sprinkle salt
entltully over them, stand over
ghL drain dry as possible, and add
elve good.sixed onions sliced. two
ARTS Of good vinegar. two pounds Of
gar two tablespoons each OF ground
stard and allspicc. ono tablespoon
cloves, ono tablespoon Of black pep.
mix all thoroughly. cook until
#ader, but not soft enough TO fall 70
PIcKLISe RIFE TOMATOES.
10 one gallon Of ripe tomatoes.
eled, add two tablcspoontuls OF
lstard, two of black pepper. two Of
'plce, one Of salt, ono Of cloves; all
seasoning must be ground; cover
m with vinegar. let them scald but
DOLL three hours. BE sure TO Sc
good, firm tomatoes for picking.
PtCKLED FEARS.
are and halyc the fruit; take seven
sads OF fruit, three pounds Of sugar.
quart OF vinegar. one ounce OF
iole cloves, one ounce of stick Gin
mon put all together and boil slow
lor a short time. This recipe is
Oa for either pears peaches or
Labor Statistics.
building was In process of erec-
N'n opDOsitA n n.hIfo huIldtn0 In