Press enter after choosing selection

Household Hints

Household Hints image
Parent Issue
Day
16
Month
September
Year
1891
Copyright
Public Domain
OCR Text

When maklng erab-apple Jelly, drop two rose-geranium leavea into the last pint of juice. Take them out hen scalding hot, and they will have verted and imjïïovcd the flavor without discoloring the jelly. To pickle iilici-kins or tiny cucumbers, soak thein in brine for fortyelght lioyrs. thcn lay In i kettle, and slii'c amoug thcin two smal] ved pers. Kor eaeb humiml gherkins mix ;m ounec each f mwtrad seed and eloves; tle them up in a bas and lay among the pickles; add a tablespoonful of salt and ;i eupful oí BUgar. Cover witli vlnegar and heat slowly. When Bcaldlng hot pack In Btone jars. Waterinelon rinds spiced are as good ;is citrons. I'.oil two pounds in clear water until tender; draln well; make a syrup oï two pounds of sugar, hall an ounce of mace, an ounce of cinna i and some roots of ginger bolled in a quart of vlnegar until bhick. Pour over the rinde vrhile hot. Nexi day drain ir off, heat agaln and i ' over boiling hor. Etepeal iiiis for three successlVe days, when they may be si-i away and will keep lndeflnltely. Creen cora frltterg: Silk carefully and grate a dozen ears oí fresü young corn, seraplng the coba carefully so as in net all the milk and hearta ihat are lelt, without any husks. A.dd to it two tablespoonfuls oí treah butter, two oí siíicil flour, lime eggs, beaten yolks and whites aeparately, aalt to taste, and a cupful of good (reeb inilk. Have a grlddle eovered witii boillng lard. Drop in spoonfuls and turn as soon as lirown. Butter and serve as sural as done. v recommend you to try some tomatoi's broiled this way with roasi chicken: Use large íirm ones, not over-ripe, allee them hall an inch thlck and lay them on i sieve to drain. Make a dressing by rubbing very smoolh the volk of a hard bolled ('U'S', with one tablespoonful of butter, and one of vinegarj add a thlrd of a teaepoonful oí sugar, and very Uttle salt, mustard and eayi'ime; Iteat this untll sniooth and heat to a boíl. Remove from the iire, and pour it upon ;i wel] beaten egg, whlpping to a snicMiii! cTc.i in. Se1 the vesael containing thla in another of i n . while you broll the sllced tomatoee on i close-barred broller over b clear Ure. Lay them on a hol diah, and pour the hot dressing over them. To pickle eucumbërs: - As you g er them ju 1 1 them tn etone Jars and bury in galt. They win bood m their ouu brine ir you k ;ep thlem down ui a relght. Every Mme you .-,1 ! a layer cover lt wlth salt. When the jar is fuii, put a cabbage leaf on top with a vrdght on il to keep all under the brine. As you want to them take them ou1 . soak over nl in cold water, and iu the mor: ]m in a kettle either ol porcelain or BCoured braes on the back oí t lie e and lel come to a scakl n'ithoul boilIng. A liini] oí aluna will help to "plump" them, and Bome grape or cabbage leaves laid over to "gn them slijthtly. Leave them a daj or t wo liU gufficieni ly tree from - then fül ini.i Jart ' ij ing hi re there b piece of liorse-radish, and pour over them good eider

Article

Subjects
Old News
Ann Arbor Courier