Jasper Republican, Volume 1, Number 3, Rensselaer, Jasper County, 2 October 1874 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

Harris Lewis says he has found as high as 80 per cent of cream in the last pint of milk drawn from a cow, when the first pint from the same cow had only 9} per cent. Bridget’s Ginger Snaps. —One cupful of molasses, let it boil up one boil. One tablespoonful of butter, one teaspoonful of ginger, half a teaspoonful of salt, and flour enough to roll them out. “The thinner you can roll them the ginteeler they’ll taste!” They are most excellent — Household. To avoid greasy butter, chum with pressure instead of friction. The dash chum brings butter by pressure, and makes better butter than most other kinds of chums. Butter should also be worked by pressure instead of friction. The ladle or worker should not be drawn across the butter, but pressed down upon it.

Tomato Chowder. —Soak a peck of green tomatoes for twenty-four hours in salt water. Chop them quite fine in the chopping-bowl, adding three or four onions. Mix with them a teacupful of white mustard seed. Scald sufficient good vinegar to cover them, spicing it with pepper-corns, cloves and allspice, tied loosely in a thin muslin bag. Pour the vinegar over the tomatoes and tie up the mouths of the jars in which it is put away. One of the best pickles ever made. —Cincinnati Times. To Do Red Cabbage. —Slice right across perfect ones, and put into a tray or jar, first a layer of cabbage well salted, then salt, then cabbage salted, layer upon layer. 111611, after draining off the brine, heat vinegar enough to cover, adding an ounce of mace to each quart of vinegar and a handful of whole pepper. Just let it heat well—not boil. Then pour it over the cabbage. When it is cold, tie it up. Use white wine vinegar; about six quarts of vinegar will be sufficient for eight good-sized cabbages. — Cor. Western Rural. Apple Jelly. —A nice, wholesome and palatable and economical jelly may be made in the followftig manner: Cut or chop up a quantity of good apples, parings, cores and all, if free from defects, and boil thoroughly in water sufficient to cover them. When soft, press through a coarse cloth, allowing most of the pulp to pass, and let this stand till cool. Pour off the clear liquid, add a small quantity of tapioca (dissolved in cold water and slightly cooked), thin with sufficient white sugar and then boil away sufficient to make a jelly of the right consistence, and you have as nice a preserve as an epicure desires, clear and beautiful. The bottom, or the pulp of the first, * cooked with some nice molasses, makes a very fine apple butter, both of which will keep a long time.

Baked Tomatoes Canned. —Select tomatoes of a nearly uniform size, or place the largest where the heat is the strongest, so that all will cook uniformly. Two inches or two and a half in diameter is the best size. Bake them in earthenware—in large pie-dishes if at hand. Let the heat be strongest on the top, so that the juice will not cook away too fast. An hour’s time ought to cook them sufficiently. When tender throughout they make a delightful dinner dish, served hot. If they are to be canned, the cans should be hot and everything ready be--fore they are taken out of the oven. Then they should be lifted quickly into the cans, and some of the juice turned in to fill up between every layer. If the juice is done away, fill up with boiling water, though it will not be so good. Have the juice or water fill the cans even full and seal at once. If there has been any delay in filling the cans, or, perhaps, anyway at first trial, it might be best to Bet the cans in hot water and boil a few minutes to make sure that the air is quite expelled before sealing. These will keep, like other canned tomatoes, an indefinite length of time. When wanted, they should be taken out on a pie-dish with the juice, heated through in the oven and sent to the table hot. —Western Rural.