SIS 
MOORE’S RURAL NEW-YORKER. 
NOV. 58 
^omcslic (Bronnmt). 
HYGIENIC COOKING. 
It is gratifying to those who make it their 
life-long study to teach mankind temper¬ 
ance in all things, to seethe interest taken 
by the Rural New-Yohkkii to promote 
wholesome, nutritious and delicious prep¬ 
aration of food; and we hope to see the 
subject agitated until the $125,000,000 now 
placed in the hands of physicians because 
of our sinful indulgence—in a groat measure 
—shall be reduced to one-tenth of that 
amount. 
With fifteen years hard-earned experi¬ 
ence in cooking for invalids, wo think wo 
can plaoe upon our lablo any delicacy of 
the day prepared so palatably and harm¬ 
lessly anyone may partake with pleasure, 
and without injury. This wo consider a 
boon to the dyspeptic almost as valuable 
as his existence. 
We do not expect every one to succeed in 
becoming perfect in their first attempt to 
follow these recipes; yet when we consider 
the vast necessity of repeated trial, and 
have the assurance that they are In no way 
inferior—to n healthy palate—to the meth¬ 
od of putting in eggs and butter to bo 
cooked from half an hour to two hours (and 
which if cooked alone without the sugar- 
coating and placed before us would be con¬ 
sidered an insult) our duty, as humane be¬ 
ings, impels us to a thorough investigation. 
If successful, we aid in staying the tide of 
intemperance In eating, that to-day produ¬ 
ces more injury to mankind than all the 
excess of indulgence in spirituous drinks, 
large as the victory appears. Hut I proceed 
to give you a bill of fare at once digestible 
and sufficiently palatable for anj'. 
Christmas Dinner. - Roast Turkey:— 
Dressing made of stale white bread, pour¬ 
ing enough hot water over it to moisten 
and steam it thoroughly, after which add 
enough sweet, cream and salt to make pleas¬ 
ant. to tbo taste. 
Fruit CakeSift the desired amount of 
Graham Hour with a coarse sieve, using 
one teaspoonful of baking powder to one 
quart of the flour, adding sugar in propor¬ 
tion to the size of the cake to bo made and 
richness desired, with salt to takeoff the 
freshness, and raisins, chopped figs, dates, 
or prunes of sufficient quantity ; after 
which, mix the whole with cream enough 
to make a batter as thick as can conven¬ 
iently bo thoroughly stirred with a spoon. 
The pie crust sought after by Julia Col- 
Mas, in Run a i. New-Yorker of Dec. 23, 
1871, can be made very line and lighter than 
w ith white flour and lard, besides being 
perfectly digestible and palatable, by tak¬ 
ing one teaspoonful of baking powder to 
one quart of sifted Graham flour, mixed 
up with sweet cream to a much thin¬ 
ner consistency than white flour dough, 
and rolled out iu the usual manner. 
Excellent pumpkin pie may be made 
without eggs b.y using one tablespoonful of 
cream iu the place of an egg, and proceed¬ 
ing otherwise in the accustomed manner. 
Very line biscuit can also be made by 
mixing milker cream with Graham flour 
and kneading well; the more, the better 
they are. These receipts all require a vary 
hot oven in cooking. No farmer need have 
the excuse, that cream cannot, be obtained; 
and if others who think they cannot in¬ 
dulge in the luxury, would try the experi¬ 
ment in connection with plain living, they 
would find their expenses really curtailed 
by the reduction of their doctor’s bills. 
To complete our dinner, vegetables should 
abound! Sucli fruits as apples, tigs, pine¬ 
apples, raisins, prunes, &c., may bo eaten 
with impunity. These receipts are worthy 
of trial, especially by those who have poor 
digestion. R- 
--—- 
ODDS AND ENDS. 
Bleaching Beeswax.—I saw a notice in 
the Rt'BAt New-Yorkbii about selling 
white beeswax; will some one of your read¬ 
ers please inform rue the process of bleach¬ 
ing it.—A SuBseunusR. 
As long ago as I8i)9, Mrs. M. K.. Lynn, Pa., 
gave the following modes, which we repub¬ 
lish for the benefit of our - correspondent 
and other inquirers:—Take the oleanest 
beeswax you can obtain, melt it in hot 
water, skim it out into a cup or basin pre¬ 
viously oiled: when quite cold, cut the wax 
into thin slices; expose, these to the action 
of the sun and air, upon while dishes, 
sprinkling it, unless there bo rain, once or 
twice each day with clean water. At the 
end of a week, melt the wax again, and pro¬ 
ceed as before. In hot weather, the wax 
may be floated on water in the middle of 
the day. 
A Mother way is to melt the wax iu a deep 
dish—a quart measure will do—place it in a 
kettle of hot water when melted, have a 
straight pestle, previously wet; dip the 
pestle in the melted wax, the same as you 
would dip a candle; take a large pin, or 
needle, cut the wax into sheets, pin on a 
white cloth, and expose to the sun and air 
as above directed. This last is a good way 
to bleach in small quantities. 
Chow-Chow. — In reply to Julia A. 
Powell s request for a receipe for Chow- 
Chow, I send the following, which I know 
to be very good:—One bushel of green to¬ 
matoes, chopped fine; sprinkle with salt 
and let them stand over night; then drain 
off the water, put them over the fire and 
|! unto logical. 
PRESERVING FRUIT IN WINTER. 
The following method of keeping peaches, 
apricots and pears has, according to M. 
Mitot, proved quite successful, and is thus 
described by him in the Revue Jlorticole : 
The fruits are gathered before quite ripe 
and wrapped up separately in pieces of 
well-sized tissue paper. They are then 
placed in tin boxes, which are divided Into 
compartments, one for each fruit. The lid 
is kept closed by lapping a piece of wire 
round the box, and the air is excluded by 
melting bottle wax round the edge. The 
boxes are then laid in a large wooden chest, 
raised about six inches from the ground on 
four feet. The bottom of the chest con- 
ME r l'HOD OF 1 CUTTING SIT IFCTR. 
scald them in vinegar until tender; then 
draw it off; add one quart of green peppers 
chopped flue; ono quart of horse radish, 
grated: one teacup of white mustard seed, 
pounded fine: one ounce of ground cinna¬ 
mon; eight large onions, chopped fine; a 
few cloves, and about one tablespoonful of 
garlic, chopped fine; mix the ingredients; 
put them in a jar and cover witlNhot vine¬ 
gar.—B. C. Utley. 
Half a bushel of green tomatoes, one 
dozen onions, chopped together; put in a 
pint of salt; let them stand over night; 
put them in a cullender to drain out the 
brine, then cover with good vinegar and 
cook slowly half an hour; then drain them 
and put them in a jar. Make a prepara¬ 
tion of two pounds sugar, one quart good 
vinegar, one pint grated horseradish, two 
tablespoonfuls ground cinnamon, one of 
allspice, ono of cloves, half a teacup of 
ground mustard; boil this up and stir it 
through the tomatoes while hot ; while 
cooking, whet: nearly done, put iu half a 
dozen or more peppers (according to size) 
chopped fine; green ones are the best. If 
Julia A. Powell will try the above recipe 
I think she will pronounce it excellent. If 
onions are disliked, they can be omitted; 
and if, as is the case in our family, allspice 
is also disliked, that can be left, out, and it 
is very good. We like it better if cooked 
until done, which takes oue hour.—T. O. 
E., Millport, N. Y. 
Tomato Catsup.— In response to the 
request of Emma .!. N., in regard to “a 
good recipe for making tomato catsup,” 1 
send one which I think cannot fail to meet 
approval. To make one-half gallon: — < )tie 
gallon of skinned tomatoes, two table¬ 
spoonfuls of salt, three tablespoonfu)s of 
mustard, one-half tablespoouful of cloves, 
one tablespoonful of allspice, one single 
handful of horseradish, and one quart of 
sharp vinegar; stew in a tin vessel four or 
five hours; then strain, bottle and seal 
closely. The removal of the seeds is entire¬ 
ly optional.—C. C. C., Phelps, A*. 1'. 
To Cut Shirts lliat will Fit.—Some¬ 
time ago a lady asked through the Rural 
New-Yorker for ft method of cutting 
shirts so they would lit well. I have a pat¬ 
tern that never fails to fit nicely; cut very 
plain without plait or gather. I send a di¬ 
agram of it. The figures represent inches. 
—Mas. Martha E. Romms. 
Pics Running Over.—How many cooks 
are troubled with their jwes running over. 
I have found the cause is baking too fast on 
the bottom; uud if I cannot regulate mv 
oven. 1 slip a piece of tin under them. 
Custard and pumpkin pies often puff up, 
with air under the crust, from the same 
cause.— Mrs. L, Jennings. 
tains a layer of powdered charcoal a foot 
deep, on which rests a wooden frame-work 
of pigeon-holes, each about four inches 
larger iu diameter than the tin boxes, the 
frame-work itself having a space of ten 
inches between it and the sides of the 
chest, which is tilled up with powdered 
charcoal. The tin boxes containing the 
fruit having been deposited in the pigeon¬ 
holes, the whole is covered with powdered 
charcoal to the depth of a foot. I here is 
thus at all points a layer of charcoal ten 
inches or twelve inches thick between the 
tin boxes and the external air. The chest 
is closed with a well-flttiug lid and placed 
iu a ceJlev with a constant temperature of 
from 35 to 45 Fahr. By this means 
peaches and apricots have been kept per¬ 
fectly fresh up to the first, of January, and 
Doyenne and Be urn* pears up to the be¬ 
ginning of March. The only precautions 
accessary to be observed are that the fruit 
should be gathered before they are quite 
ripe, that they' should be carefully wrapped 
up, without rubbing them, in dry and well¬ 
sized tissue paper, that the tin boxes 
should bo wiped perfectly dry, and that 
the fruit should be placed in them within 
twenty-four hours after the gathering. 
The only expense is in the first outlay, as 
the charcoal can be dried and used again 
the following season. 
--- 
POMOLOGICAL GOSSIP. 
Peaehrs Reproducing Themselves 
from Seed,—Referring to the statement 
made at the Farmers’ Club that members 
knew of no variety of peach that invaria¬ 
bly reproduces itself from seed, Mr. Flagg 
writes the Prairie Farmer“ Perhaps 
there is none such, yet of a hundred ?eed- 
liugs of the Columbia tlat we grew our¬ 
selves, wo do not find one that is not pos¬ 
sessed of all the characteristics of that very 
variety. They even vary but little in time 
of ripening, color and size. Besides this, 
the Ileath Cling, Smock, Indian Blood 
Cling, and Late Serrate, (a local variety of 
our own,) all produce seedlings that are 
identical, or very nearly so, with their 
parents; but we know of no such conclu¬ 
sive testimony regarding them as we are 
able to give in relation to the Columbia.” 
Van Buren's Golden Dwarf Peach,— 
The American Rural Home, Oct. 28, has the 
following:—A few years ago quite a sensa¬ 
tion was excited in the horticultural world 
by the introduction of the above peach. 
The interest did not attach to the fruit so 
much as to the tree, as on account of its 
dwarf habit, it was said that it could be 
easily T protected from the severity of the 
Winter. We believe that it amounted to 
but little, practically, and that no ono 
made a fortune by raising fruit of that va¬ 
riety. We have just tested a specimen— 
the first wo ever saw, and find it, quite a 
large oblong peach, shaped and pointed like 
the Crawford's Early; of a dull yellowish 
green color; flesh deep yellow; rather in¬ 
sipid; ripe the middle of October. It is a 
cling, and would be hardly tolerable, if 
ripening early in the season when good 
peaches abound. The specimen was handed 
in by William Smith, formerly office boy 
in the Rural New-Yorker office, when 
that paper was published in this city. The 
tree upon which it was grown was one of 
several sent by Mr. Van Buren to the 
Rural New-Yorker about five years ago, 
and was the only one, we arc informed, 
that survived and bore fruit. It is evi¬ 
dently a Southern peach, and may be of 
some value there, but is of none here. 
Blood-leaved Peach.—The Gardener’s 
Monthly describes and illustrates this 
peach, and says of it:—“The variety was 
found on the battle field of Fort I)onel- 
son, in Kentucky, and the Southern papers 
tell that a Southern general, wounded to 
death, sucked the juice of a peach, and 
threw the stone into the little pool of his 
blood by the side of him, from which sprang 
this tree with blood like leaves.” Mr. 
B RUCK MANS, in the Rural Carolinian, 
thus describes it:—“In the early portion 
of the year its foliago is of a deep blood- 
red color, but gradually fades as t he weath¬ 
er becomes warmer, when it assumes a dull 
green appearance. Fruit medium, slightly 
oblong, somewhat flattened; skin white, 
with a pale red wart, and a few pale red 
spots or stripes; flesh white, juicy, well- 
flavorcd; clingstone; ripens beginning to 
middle of August. We would class it as 
very good in flavor, but deficient in size.” 
The Gardener’s Monthly says it ripens in 
Philadelphia the last of September, and 
that when making second growth in Au¬ 
gust, the leaves are nearly as brilliant as in 
Spring. ___ 
Newtown Pippin Apple.—In the Ru¬ 
ral Nkw-Yorkkr of Oct. 26, it is stated by 
Dr. TIowrlky, at the Farmers'Club, t hat 
he could find no origin for the Green New¬ 
town Pippin. Well, wlmt of it? I can 
name a hundred or more varieties of which 
no origin can be given. Does lliat prove 
that there are no such apples ? Ho also 
says “ the green (so-called) pippin was al¬ 
ways yellow when ripe,” I never saw one 
yellow, but pale green or greenish yellow; 
it keeps longer, not us firm in flesh, but 
more crisp, juicy and higher flavored. 
Friend Fuller stated that “he believes 
the Green Newtown Pippin to have origi- 
ated in some nurseryman’s catalogue.” It 
may be so; yet it is doubtful if any regular 
catalogues (except advert ising sheets) were 
published at that early date; and Coxk, in 
his work on Fruits, etc., which was pub¬ 
lished in 1817, gives descriptions and out¬ 
lines of both the yellow and green Newtown 
Pippins; and 1 well recollect at that time 
they were always considered two distinct 
varieties. —C’has. I)o wring. 
Foasgood’s Nonesuch Apple is the 
name of a new English apple attracting at¬ 
tention. The Cottage Gardener says: 
This handsome Apple was presented be¬ 
fore the Fruit Committee of the Royal Hor¬ 
ticultural Society on September 18th, and 
received a first class certificate. It was 
raised by Mr. I’EASUOon of Stamford, and 
is one of the most handsome Autumn ap¬ 
ples in cultivation. 
The fruit is like a v-ery large Nonesuch, 
and not unlike a well-grown and highly col¬ 
ored Blenheim Pippin. It is above the 
medium size, roundish, and somewhat ob¬ 
late. The skin is yellow,overspread on the 
sunny side with red, which is copiously 
streaked with dark crimson streaks. The 
eye is very large anil open, set In a deep, 
round, and even basin, and with short de¬ 
pauperated segments. Stalk short, deeply 
inserted. Flesh yellowish, tender, very 
juicy, with a sweet and sprightly flavor and 
pleasant aroma. It is a valuable culinary 
apple, and not unworthy of the dessert. 
Apple for Name. — Alan son Lester 
sends us a very poor though handsome ap¬ 
ple for name. CHARLES Downing hap¬ 
pened in the office while we were scanning 
it, and said he did not know it; of courso 
we did not. 
The Bryant Pear is a seedling of the 
White Doyenne, from Wm. Cullen Bry¬ 
ant’s place on Long Island. Tree vigor¬ 
ous, hardy; fruit very good, slightly astrin¬ 
gent; season, end "f September. It is to 
be put on tbe market, but no trees are to 
be had now. 
