Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1889-08-29
Household.


Last week the inexperienced house
keeper was promised Il few plain direc-
tions about canning III the hope that
some efforts might be made to secure for
the household home products that are as
superior to those of the factory as is the
conserve. The preparatory work is
about the same, only it can be done in a
smaller way. A busy woman, even if
she does her cooking, can fin1 time for
putting up can or two each day while
she is preparing dinner. The material
of the can is of little consequence.
Tomatoes keep better in the dark and
so do fruits, but if glass is used
the jars can be wrapped in paper
and put III q box of sand. If
peaches are on hand, prepare them
as for preserving. have the pieces as
large as possible, they really preserve
the flavor better if canned whole, but as
in that form they require more cooking
and cans, this method is but little used
As fast as the fruit is pared drop / into
water to prevent discOloratiOn. Prepare
a syrup, allowing about half the weight
of the fruit in sugar, little less will an
SWer, drain small quantity OF fruit.
not over canfii at time, and pat it
into the boiling syrup letting it boil ff-
teen minutes, have the cans III pan OF
warm water on the back of the stove
and & large mOuthed funnel ready 10 be
used in filling, this should be done
quickly and the cans closed at once, if tin
is used, each can should be Tabled. II
the cooking Is thorough, the sealing
complete and the fruit kept III 81 cool
place, there is little fear of feTmenta-
ton. Strawberries and most small fruits
are more successfully canned by putting
them into the can, sprinking sugar be
tween each layer, and cooking by m
merSiOn in a vessel of cold water and
keeping it at the boiling point about
twenty minutes. The fruit win cook
down, but the contents of one can may
be taken TO fill up. Pears require longer
cooking than any fruit: at least thirty
minutes boiling is necessary. Crab
apples require twenty-five pine apples
ana apples fifteen, and plums and grapes
ten minutes. Granulated sugar is
best Tor canning Use, and is pre-
ferred by ali large canneries. To-
matoes are very easily prepared and
we'll repay the labor, as aside from the
better quality Of the homemade article,
one cali IS worth in quantity two Of those
put up in factories. Corn is so difficult
to manage that it is hardly worth while
to attempt it. The way that is most
apt to be successful is when it is mixed
with tomatoes "a dish that most OF South
erners Ike. While canned vegetables
add much TO table variety, it is hardly
worth while attempting 10 can them I'M
less one is remote from market. There
Is scarcely month in the year that fresh
vegetables cannot be purchased i'll the
market, and those out Of season, if
craved, are on the shelves of almost
every grocery As in preserving, pa
tience and Judgment are necessary to
success, but with these success is well
nigh certain, and the tired hOusekeeper
OF August viii rejoice in the winter over
the results of her summer work.
RECIPES.
Peach fritters-Pare and cut peaches
enough to make one pint. Stir into the
above batter and fry quickly i'll hot Land.
Drain and sift powdered sugar over
them.
Potato salad-SIice cold potatoes, add
a sliced mild Spanish onion, also picked
French beans, cucumber pickles and a
couple OF mellow picked walnuts, all
cut up. Pour over this dressing Of oil
=
salt.
Batter for fritters-Jse two cupfuls of
-four, one tablespoonful of sugar, one
Royal baking powder, sifted
together. Beat two eggs lightly, and
one cupful of sweet milk or water, stir in
the dry ingredients, beating upward
quickly and4ghtlyt
Fried bread-C1ft the crust from slices
of stale bread; dip each in,a thItAatter,I
made Of one cupful OF milk, two eggs
and one heaping tablespoonful OF flour,
sailed slightly and fry in lard to yell
low brown. Serve hot.
Sweet potatoes-Steam or boil till ten
der, and then finish by baking brown in
the oven, or halye them when tender.
Law ia a dripping pan, sprinkle little
sugar over them with butter, pepper and
salt, and brown Il the oven. Slice cold,
boiled sweet potatoes ana fry for break
fast or supper in pork fat, beef dTippings
or butter. Fine.
Fried parsnIps-ScTape and leave in
cold water for an hour, then cook half an
hour in hot salted water, wipe, slice
lengthwise. dip III melted butter, then
in flour seasoned with salt aud pepper,
and fry in boiling dripping. Drain free
OF fat and dish.
TO fry fish well-The secret of frying
small fish crisp and brown without
either Hegg or bread crumbs is TO drys1it.
well. flour both sides and plunge into I
plenty of boiling fat. Be sure that the
fat is boiling and that there is plenty oft |
as upon that depends sthe. crispness and
BROWNIES OF the fish. :
Peach butter-Select mellow yellow
peaches. Pare and stone. Weigh, and
to every pound allow three-quarters of
pound of sugar. Put.the peaches i'll a
kettle; heat slowly Mash
aud stir the peaches until perfectly
smooth: then. press through fine siege;
add the sugar and boil for fifteen mfR-
utes, stirring constantly. Put into small
jars and lie up,
Plum ana, pear butter may be-nadee in
the same manner,
You don Il look for notes in the eye of |