Jasper Republican, Volume 1, Number 38, Rensselaer, Jasper County, 4 June 1875 — HOUSEHOLD HINTS. [ARTICLE]

HOUSEHOLD HINTS.

To Pickle Blackberries.— Three quarts of blackberries, one quart of cider vinegar, one quart of sugar; no spice is required. Put all together at the same time into a kettle and boil ten or fifteen minutes. Rye Bread.—Pour boiling water on rye meal and mix into a stiff dough; make it into squares or rolls and bake in a hot oven. When the beginner can manipulate the dough readily he may succeed in making it light in loaves three' inches in diameter. —Science cf Health. To Pickle Repe Tomatoes.— To one gallon of ripe tomatoes, peeled, add two tablespoonfuls each of mustard, black pepper and allspice, one each of cloves and salt. All the seasoning must be ground. Cover with vinegar and let them scald, but not boil, for three or four hours. -

Batter Cakes of Unbolted Flour. — One quart of unbolted flour, one gill of Indian meal, one gill of yeast; mix the unbolted flour and Indian meal together; pour on sufficient warm water to make a batter rather thicker than for buckwheat cakes; add the yeast and a little salt; let them rise and bake them on a griddle as buckwheat cakes; butter and serve them hot. * Sweet Tomato Pickles.— Four quarts of cider vinegar, five pounds of sugar, eight pounds of fruit, two ounces of cinnamon, one of cloves, one teaspoonful each of allspice and salt; scald the vinegar and sugar together, skim, add the spices, boil up once, and pour over the fruit; pour off anc^scald this vinegar twice more at intervals of three days and then cover close. This recipe is also good for plums and peaches: To Pickle Ripe Cucumbers. —Take firm, ripe cucumbers as soon as they turn yellow; pare them, take out the seeds, cut them in strips two inches in width, let them lie in weak salt and water eight hours; then prepare a sirup of one gallon of cider vinegar, five pounds of sugar, for eight pounds of cucumbers; add cinnamon, mace and ginger, boil twenty minutes, then strain. After drying the sucumber with a soft cloth put it in the sirup, and boil until soft; skim the pieces out carefully, lay them in a colander to drain, then boil the sirup to the consistency of molasses, pour it on the cucumber, and keep in a cool place.— Household.