The RURAL NEW-YORKER 
1355 
Old-time Recipes 
In our great-grand mothers’ time, not. 
only were the many modern conveniences 
©f the present day unknown, but in the 
way of cookery the flavoring extracts so 
common today were unknown. And yet 
I have seen old-timers turn up their noses 
at what they considered the weak, insipid 
extracts so commonly used. For instance, 
here are a few of the old-time recipes: 
Peach Ice Cream.—Take fine, soft free¬ 
stone peaches, perfectly ripe. Pare them 
and remove the stones. Crack about half 
the stones and extract the kernels, which 
must be blanched by placing them in a 
bowl and pouring boiling water over them 
to loosen the skins. Then break them up. 
or pound them slightly; put them into 
a little saucepan, and boil the kernels iu 
a small quantity of rich milk till it is 
highly flavored with them. Strain out 
the kernels and set the milk to cool. Cut 
up the peaches in a large, broad, shallow 
dish; chop them fine. Mix in sufficient 
sugar to make them very sweet, and mash 
to a smooth jam with a silver or wooden 
spoon. Measure the peach jam, and to 
each quart allow one pint of cream and 
one pint of rich unskimmed milk. Mix 
the whole together and put it into the 
freezer, adding* when the mixture is 
about half i\ ozen, the milk in which the 
kernels have been boiled. When well 
frozen, turn out the cream and serve in a 
glass bowl. 
Flavored Curds and Whey.—To turn 
two quarts of milk, take a piece of dried 
rennet about the size of the palm of your 
hand. Wash it well through several cold 
waters to get the salt entirely out, and 
’ then wipe it dry. Put it into a small 
bowl and pour on it. one-quarter pint of 
lukewarm water. Cover the bowl and 
let it stand four hours or longer. For 
lemon flavoring to two quarts of milk 
allow two lemons, using only the yellow 
rind, grating it. fine as nossible. Mix the 
grated rind with the rennet water, first 
removing the pieces of rennet. Have 
ready in a large glass or china bowl two 
quarts of rich milk, and stir into it the 
rennet water and lemon rind. Cover the 
bowl, and set it in a moderately warm 
place till the curd has become a firm, 
smooth, unbroken mass, and the whey 
looks clear and greenish. Then set the 
bowl on ice and keep it there until want¬ 
ed for the table. Serve in saucers with 
a sprinkle of nutmeg, sugar and rich 
cream. 
To flavor the curds with vanilla, boil 
a vanilla bean slowly in half a pint of 
milk. When cold add it to the milk in¬ 
tended for the curds. For peach flavor, 
add two tablespoons of peach water for 
each quart of milk, as soon as you have 
added the rennet water, or a handful of 
fresh peach leaves boiled long and slow¬ 
ly in a small portion of milk will produce 
a similar flavor. 
Rennet is the stomach of a calf. To 
cure them for keeping, empty out all the 
contents, wipe clean inside and out, rinse 
with cold water, lay in a broad pan, cover 
with plenty of salt on both sides. Let 
it rest fivf days. When you take it out. 
of the pan do not wipe or wash, as it 
must be stretched Jwith salt on. To 
stretch, hold it open like a bag, and slip 
within it a long, thick, smooth rod, bent 
into the form of a large loop, wide at the 
top and together at the bottom. Stretch 
the rennet tightly and smooth over the 
bent rod, tie the ends together, and hang 
up in a dry place. Cut off a bit as 
needed. A piece about two inches square 
will turn one quart of milk. 
Old-fashioned Ginger Pound Cake.— 
Cut up in a pan three-quarters of a pound 
of butter. Mix with it a pint of West 
India molasses and a teacup of brown 
sugar. Set in a warm place until butter 
is soft enough to mix well; then stir 
well together, sift into a pan a pound of 
flour; in another pan beat five eggs very 
lieht. Add gradually the beaten eggs and 
the flour to the mixture of butter, sugar 
and molasses, with two large tablespoons 
of ground ginger and heaned tablespoon 
of powdered cinnamon. Then stir in a 
wineglass full of fruit juice and one 
teaspoon of soda dissolved in sufficient 
sour milk to melt. Peat briskly for five 
minutes, bake in a moderate oven from 
two to three hours. This cake will be 
improved by the addition of one nound 
of seedless raisins well dredged with flour 
to prevent their sinking, and stirred in 
gradually at. the last. Mrs. d. b. p. 
Molasses Buns; Cure for Chapped Hand 
Ho you care for subscribers to write oi 
ways to please the “kiddies”? 
” hen 1 am making yeast bread I tak 
a. portion of the dough and roll it out tin 
iu it is about one-half inch thick, spreai 
with lard or butter, sprinkle with raisin 
or currants, brown sugar and cinnamon 
roll into a long roll and cut into ovci 
: cover the bottom of a deep pai 
with molasses and set in the buns witl 
tue cut side up; cover and let rise unti 
y ry light. Bake about one-half bon 
j n an oven suitable for baking yeas 
oread AY hen done, turn upside down 01 
<i platter. This gives the s.vrnp a chauci 
t".g<> through the buns. These are de 
Iiomus for lunch or breakfast. Try it am 
M it the “kiddies” are not pleased. 
A neighbor advised me to try the follow 
g. and it did me so much good I though 
P rliaps n would help others, too. Fo 
.ini s that are subject to cracking am 
b eedmg, try this: Take about 10 pennie: 
and place in an old cup half full of vine 
n-,', stand until it changes color 
nf ,‘ 1 , floods iu clean warm water am 
vil«L f1ryin ? thom fi " tho ‘'racks with th< 
tgur, using an old feather, or by dip 
ping the cut into the vinegar. Let dry 
itself. MRS. F. J. B. 
It. N.-T.—We asked a physician for an 
opinion upfln this remedy, as verdigris is 
quite commonly regarded as a poison. He 
says : 
“Verdigris is an impure subacetate of 
copper and the acetates are not very 
much, if at all, used in medicine, I am 
sure. The sulphate is sometimes used as 
an astringent, and even weak caustic ap¬ 
plication to indolent ulcers; the ‘blue- 
stone’ crystals being directly applied for 
a moment. Internally, the sulphate has 
been used iu very small doses, perhaps a 
tenth of a grain, medicinally; it having 
had some reputation in nervous diseases. 
The acetate resembles the sulphate in its 
action, but is more mild. I might have 
mentioned, also, that the sulphate in doses 
of several grains has been used as an 
emetic, particularly in phosphorus poison¬ 
ing, but someone, I believe, demonstrated 
that the copper sometimes killed the 
patient when so given before the phos¬ 
phorus had time to. 
“On the whole, I am very sure that 
copper has been used in medicine only be¬ 
cause the earth and the heavens have 
been raked to find something that would 
‘cure’ disease. As you doubtless know, 
there is nothing so ridiculous in its pre¬ 
tensions that it cannot get by medically. 
Good old John Wesley, in a hook upon 
the practice of medicine which he wrote, 
assured his followers that breathing into 
a hole dug into the ground was a sov¬ 
ereign remedy for consumption, and cited 
instances of such cures which had come 
under his own observation. The hide of a 
newly killed dog was also very efficacious, 
in his opinion. 
“The fact is that we have not yet fully 
gotten the medical superstitions of our 
savage forebears out of our systems, and 
it will be many years yet before we do. 
Very many of the home remedies offered 
owe the greater part' of their popularity 
to the fact that they either smart or 
stink, and occasionally they do both, gain¬ 
ing the greater repute thereby. 
“I should think that vinegar in which 
copper coins had been kept for some 
time might possibly have sufficient as¬ 
tringent action to be useful upon chapped 
hands, though I have no personal knowl¬ 
edge of its use; at any rate, I should not 
be afraid of any poisonous action from 
such applications.” 
We are told that verdigris in lard is 
used by some as a healing ointment, both 
for humans and farm animals. 
NOTES FROM GINGER JAR 
Two Rhubarb Recipes 
Rhubarb Relish.—Four lbs. rhubarb cut 
up, 1 lb. onions, sliced and cut up; 2*4 
lbs. brown sugar one scant teaspoonful 
salt, two teaspoonfuls cinnamon, two tea¬ 
spoonfuls ground cloves, 1 qt. cider vine¬ 
gar. Cook slowly three or four hours, 
until well done ; can hot. The larger •and 
tougher stalks are the best to use. as in 
cooking they will keep in whole pieces. 
Canning Rhubarb—We have had the 
best success in canning rhubarb, cutting 
the rhubarb in inch squares and cooking 
slowly, so as to keep the pieces as nearly 
whole as possible. Have jar boiling hot • 
be sure no bubbles are left in jar. Fill 
to overflowing. Have everything blaz'rg 
hot. This is fine pie timber; flavor is as 
nice as if just pulled. Jennie linu. 
Homemade Soap 
I would say to Mrs. E. D. C. do not 
boil your soap made from rendered fat; 
simply follow directions on the lye can. 
I have tried t>’is w tallow, meat drip¬ 
pings, etc.; also with rancid butter, and 
had as firm, hard, white soap as any com¬ 
mercial product. Put your grease at SO 
degrees in a suitable vessel to cut out. or 
in a lined box. Do not let stand longer 
than to be firm. It will get too hard to 
cut without breaking or crumbling. Thir¬ 
teen pounds tallow will make nearly three 
cans of lye. Put with it two or three 
pounds soft grease. I think it much more 
satisfactory than boiled soap. 
MRS. 8. w. H. 
Canning Sauerkraut 
I read the recipe of Lily Reed York, 
on page 1220. for canning sauerkraut, and 
wanted to tell my way. as I fel sure many 
prefer it uncooked. After the sauerkraut 
is right to use, pack it firmly into glass 
cans to within about two inches of top. 
then fill up with brine to overflowing, put 
on rubber and tighten top of can. I have 
it two and three years old as good as 
when first made. I always can in this 
way. and when it is opened you can use it 
as desired. I hope some of the readers 
will try it. as here in New York State 
it is the better and easiest way. 
MRS. W. C. W. 
Making Use of Broken Utensils 
Accid-'ot-ilt'- •> crri^Jle-c.’ke tnv»><” - was 
broken from the handle. Later the handle 
and standard was used to remove the air 
bubbles from fruit jars, when canning or 
preserving. The blade was used to re¬ 
move the old wall paper from the walls 
at house-repairing time. A broken silver 
knife was filed off the desired length, the 
corners rounded off and it made a fine 
knife to open clams with. An old lantern 
till that fitted around the lantern burner, 
being full of holes, was used for a bouquet 
holder for pansies or other short-stemmed 
flowers, JENNIE LIND. 
Canning Advice 
Peel Your Peaches, Pears and Plums 
With 
BABBITT’S LYE 
DIRECTIONS: 
To one gallon of boiling water add 4 table¬ 
spoons of Babbitt’s Lye and a pinch of alum. 
Place the fruit in a thin cloth or wire 
basket, and suspend in the boiling 
solution for one minute. 
Rinse thoroughly in cold water 
and all the skin will come off. 
This process is used by 
the big fruit canners 
throughout the country. 
***** 
The U. S. Board of Food 
Inspection has ruled that 
this method does not in¬ 
jure the quality or flavor 
of the fruit. 
***** 
Saves the time and labor 
spent, in paring and you 
lose none of the fruit. 
Write for Booklet giving 
other uses for Babbitt’s Lye 
Factories at Babbitt, N. J. and Albany, N. Y. 
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