1869. 



NEW ENGLAi^D FAEMER. 



540 



peaches, — which may be mingled, as for whole 

 preserves. Tomatoes made into jam must be 

 skinned, the seeds taken out, and then boiled with 

 a pound of sugar for every pound of pulp and two 

 sliced lemons used for flavoring. Three-quarters 

 of an hour will cook it. Strawberries require but 

 half their weight in sugar for jam. Boil the ber- 

 ries half an hour, stir them almost constantly; at 

 the end of that time stir in the sugar and boil it 

 another half hour. Raspberries and blackberries 

 for jam must have their weight of sugar. The 

 fruit must be bruised, and then boiled till the 

 juice is nearly gone. Add the sugar then, and 

 boil slowly twenty minutes. Grapes for jam 

 must be boiled, strained through a hair sieve, 

 mixed with sugar — pound for pound — boiled and 

 stirred twenty minutes. Marmalade only differs 

 from jam in being of greater solidity, attained by 

 using more gelatinous fruit than for jam, and 

 more sugar, with longer time and more moderate 

 boiling. 



To make fruit jellies, only the juice, or the water 

 in which the fruit is boiled, is needed with the 

 sugar. Currant and blackberry jelly may be 

 made by wringing the berries in a cloth and mix- 

 ing an equal weight of sugar with it, which should 

 be finely pulverized. Stir it till the sugar is all 

 dissolved. Pour it into glasses, and set the glasses 

 in a sunny window for two or three days. Then 

 cover them with white paper pasted over the brim 

 of the glasses. Cranberries for jelly must be 

 boiled in as little water as possible till soft ; then 

 three-quarters their weight of sugar stirred in, and 

 the whole boiled five or ten minutes longer, when 

 it will be found ready to put into glasses. To 

 know when jelly is boiled enough drop a spoonful 

 into cold water. If it sinks immediately it is 

 done; if not, it must be boiled longer. Crab- 

 apples boiled till soft with a bag of ginger make 

 nice jelly. Quinces and plums must also be boiled 

 till tender. Grapes and barberries do not need 

 boiling to express their juice. Rhubarb should 

 be scalded a few minutes only. All of these fruits 

 should be put (those that are boiled accompanied 

 by their syrup) into a flannel bag (wet this before 

 using it) and tqiieezed gently till all the juice is 

 obtained. Then to a pintof this juice add a pound 



of sugar, and boil it till it will sink in water. 

 Pour it into glass jars; when cool paste clean 

 papers over the brims and set them in a dark, cool 

 place. It should have been mentioned in the first 

 part ot this chapter that uncooked cranberries can 

 be kept any length of time in cold water, in cov- 

 ered jars, if the vessel is placed where they will 

 be cold— just cold enough to escape freezing. 



For the New England Farmer. 

 Scotland Cake. 

 Two cups sugar ; scant cup of butter beaten to a 

 froth. Three eggs well beaten ; three cups flour; 

 one cup milk ; one teaspoonful saleratus dissolved 

 in the milk ; two teaspoonfuls cream of tartar 

 rubbed in the flour. Flavor with lemon or vanilla. 



Indian Pudding. 



Boil one quart of milk, and pour to nine great 

 spoonfuls of Indian meal. Add a large cup of 

 molasses, and a small teaspoonful of salt. When 

 the lumps are all mashed, add one quart of cold 

 milk. Bake three or four hours at least in a 

 moderate oven. To be eaten with butter or salted 

 cream. 



Corn Cakes, or Mock Oyster. 



Cut from the cob twelve good sized ears of full 

 sweet corn. Add one half pint of sweet milk, and 

 two eggs. Beat well together. Salt to taste. Add 

 sufiQcient flour to make a thin batter. Fry in pork 

 fat. 



Chow-cliow. 



Two quarts of green tomatoes. Two quarts of 

 white onions, one dozen green peppers, one dozen 

 green cucumbers, one large head of cabbage, chop 

 fine. Season with mustard and celery seed, to 

 suit the taste. Cover with the best cider vinegar. 

 Boil two hours slowly, continually stirring. As 

 soon as you take it from the stove, add two table 

 spoonfuls of salad oil. Cover tight and keep in a 

 cool place. 



I think that after one faithful trial of the above 

 receipts, the lady readers of the Farmer will feel 

 that they have some valuable acquisitions to their 

 store of receipts. m. p. b. 



Somerset, Aug. 6fh, 1869. 



