THE GENESEE FAHMEE. 



257 



ay 



PRESEEVmG FRUITS WITHOUT SUGAE. 



Ena. Farmer: — The present mode of preserving 

 fruit with very little or no sugar, has become so 

 prevalent as to be no longer new to your numerous 

 readers ; but for the benefit of young house-keepers 

 who wish to know precisely how it is done, I will 

 give you my meth.od of putting up peaches, in 

 ! which I have been p.^rticularly successful. 



I use Sprall's self-sealing glass cans. I put sev- 

 eral of them at a time in pans of cold water, and 

 place them on the stove to heat gradually. Then 

 hll the preserving kettle about one-third full of 

 water, and perhaps a half a pound of sugar. Then 

 pare and stone the peaches, and put them — a few 

 at a time — into the syrup ; and when they are up 

 to the boiling point, put tliem into the cans with a 

 spoon, as rapidly as possible. When full, apply the 

 cover — the wax having been softened by the heat 

 of the peaches — the air will be completely excluded. 

 Then remove from the water to a table as soon as 

 each one is filled, and put a weight as heavy as a 

 flat-iron on each cover, until the wax becomes cold. 



If many are to be put up, it should employ the 

 hands of two or three persons, that the peaches 

 may not lose their flavor or color by standing. 

 They should be fully ripe. The yellow peaches are 

 decidedly the best. 



This is a much more expeditious way than cook- 

 ing in tlie bottles or cans, and the air is just as 

 effectually excluded. The peaches can be put up 

 whole, if desired, in the same way. This preserves 

 the flavor of the pit, and inalies them particularly 

 good for pies. 



When putting up cherries or other small fruits, 

 the bottles are filled with the fruit ; then placed in 

 a large flat- bottomed kettle or boiler. Fill the ket- 

 tle with cold water as high as the necks of the 

 bottles, and let the water boil twenty minutes. 

 Put in the corks before they are removed from the 

 kettle, and seal immediately. When fruit is to be 

 used for puddings or pies, put it up without sugar ; 

 but when designed for eating upon the table, the 

 easiest way is to cook them in a preserving kettle, 

 with a small quantity of sugar, which seems ta 

 preserve the flavor of the fruit. 



This mode of preserving fruit is not only one of 

 fee luxuries of the age, but is a great saving of 

 labor and perplexity, Avhen compared with the old 

 Bxethod of preserving. an old nousEKKEPER. 



[We can bear testimony to the excellence of 

 peaches preserved in this way.] — Eds. 



Fried Potatoes. — How few cooks know how to 

 fry potatoes. There is nothing so easy to get and 

 yet so palatable for breakfast, with a thick, tender 

 beef-steak, or a mutton chop fizzing from the grid- 

 iron. To fry raw potatoes properly, they should 

 be pared, cut lengthwise into slices an eighth 

 of an inch in thickness, dropped into a pan over 

 the fire, containing hot beef drippings, turned fre- 

 quently, nicely browned all over but never burned. 

 The addition of a little salt and pepper, while in 

 the pan, and a little flour dredged over them, is an 

 improyement. 



ORIGINAL DOMESTIC RECEIPTS. 



[Written for Uie Genesee Farmer by various Corn^epondcnts.] 



Lejion Pie. — Mix flour and mo'.asso? so tliat it 

 will just run freely. For each pie, add one drop 

 lemon oil, and you have an excellent pie. Be sure 

 and use the oil. Cinnamon is also good. 



Scarlet on Woolen.— For two pounds of goods, 

 take two ounces muriate of tin, two ounces cochi- 

 neal, two ounces cream of tartar. Boil the dye 

 fifteen minutes; then dip in the goods, and air 

 until the color suits. Color in brass or copper. 



For ten pounds Black — AYool or Cotton. — 

 Prepare with one and a half ounces bic!)roniate 

 potash, one ounce cream tartar. Boil two hours. 

 Drain the goods. Boil two and a half p(tunds log- 

 wood chips one hour; ])Ut in the goods; boil one 

 hour; rinse and dry. Will not smut or ftide. 



To DRY Corn for Sttcootash. — Select sweet corn 

 when in its best state for eating green. Scald suf- 

 ficiently to "set the milk." If a small quantity 

 at a time is put in boiling water, it should not re- 

 main over five minutes. Cut from tr.e cob ; spread 

 on cloths, or a frame covered with net, and exp.ose 

 to the sun. When well cured, put in bags and 

 hang in a dry place. 



Elderberry Pie. — Put the under crust on the 

 platter, and pour on elderbeiTies till half an inch 

 deep; then sjjrinklc two tablespoonfuls of flour and 

 two of sugar over them, and pour on them a tea- 

 cupful of sour cream. Put on the upper crust, 

 and bake ' thoroughly. Dried elderberries will 

 make as good pies as though fresh, if they are 

 soaked a few minutes in hot water before using. 



Madder Red on Woolen. — For three pounds of 

 goods, take one and one-fourth jjounds of madder, 

 three ounces of muriate of tin, (known to some as 

 tin liquor). Heat moderately, till the madder has 

 color^ the water pretty thoroughly. Saturate 

 the goods in warm water, and put them in the dye. 

 Then is the time to be active, to prevent sj ots. 

 With a clean stick or stafl", stir continually for half 

 an hour; take out the goods, and rinse in luke- 

 warm water. Color in brass or copper. 



Pickling Walnuts. — A lady of great experience 

 in such matters, gives the following receipt for 

 piclling walnuts: "Gather them dry, prick them 

 through with a large pin two or three times, put 

 them into salt and water, shift them every three 

 days for a fortnight, put them into a sieve, and let 

 them stand a day in the air, and then put them into 

 an earthen jar. Boil as much vinegar as wiU 

 cover them well, pour it boiling hot over them, let 

 them stand three days, then put them into a sieve, 

 and let them stand in the air another day ; then 

 take to every quart of fresh vinegar that may be 

 wanted, half an ounce of black mustard seed, half 

 an oimce of horseradish cut into slices, a quarter of 

 an ounce of long pepper, three cloves of garlic, a 

 dozen cloves, four or five pieces of raw ginger, and 

 a few eschalots ; boil these ten minutes, and pour it 

 boiling hot over your walnuts; let it stand a fort- 

 night, tlien put them into bottles corked close, and 

 cover the corks with resin. They wiU keep for 

 years." 



