Drop the peaches in weak, boiling lye; let them remain till the skin can be wiped off; make a thin syrup, and let it cover the fruit; boil the fruit till they can be pierced with a straw; take it out; make a very rich syrup, and add, after it is taken from the fire, and while it is still hot, an equal quanity of brandy. Pour this while still warm, over the peaches in the jar. They must be covered with it.
To one gallon of skinned tomatoes, add four table-spoonfuls of salt; four table-spoonfuls of black pepper, ground fine; half a table-spoonful of allspice, ground fine; three table-spoonfuls of mustard, eight pods of red pepper. Simmer it slowly in sharp vinegar, in a pewter vessel, three or four hours; then strain it through a wire-sieve, and bottle it up. When cold, seal up the corks, and it will last for years
Cut up and stew till half done, a fowl, brown or white; then add rice, and a piece of ham well minced; this must be left on the fire till the rice has taken up the liquid; the roudness of the grain must be preserved, yet the dish must not be hard and dry. It is served in a heap, on a flat dish. Pepper and salt the only seasoning.
Southern children are very fond of this essentially home-dish. It is said to be of Indian origin. Wholesome as it is palatable it makes part of almost every Creole dinner.
CURING HAMS-THE NEWBOLD RECEIPTS
Take seven pounds coarse salt, five pounds brown sugar, two ounces pearl ash, 4 gallons water. Boil all together, and scum the pickle well when cold. Put it on the meat. Hams remain in it eight weeks - beef three weeks. The above is for one hundred and ninety pounds weight.
Peel the onions, and boil the tender; squeeze the water from them; chop them; and pour on them butter that has been carefully melted, together with a little good milk, instead of water. Boil it up once. A turnip boiled with the onions, makes them milder.
Crush half a dozen, more or less, of very ripe, red tomatoes; pick out the seeds, and squeeze the water from them; put them in a stew pan, with two or three finely sliced shalots, and a little gravy: simmer till nearly dry; when add a pint of brown sauce, and simmer twenty minutes longer; then rub it through a tammy into a clean stew-pan; season with Cayenne pepper and salt, a little glaze, and lemon-juice; simmer a few minutes and serve. Tarragon or chili vinegar are sometimes added; and sliced onions may be substituted for the shalots
Mix vinegar and brown sugar, and let it stand at least an hour; then add chopped mint, and stir together. It should be very sweet.
Mix together three and a half pounds of flour; three quarters of a pound of butter; one pound of sugar; one pint of molasses; and a quarter pound of ginger, and some ground orange-peel.
Take the weight of the eggs in the sugar; half their weight in flour, well sifted; to twelve eggs, add the grated rind of three lemons, and the juice of two. Beat the eggs carefully, white and yolks separately, before they are used. Stir the materials thoroughly together, and bake in a quick oven.
Stew the pumpkin dry, and make it like squash pie, only season rather higher. In the country, where this real Yankee pie is prepared in perfection, ginger is almost always used with other spices. There, too, part cream, instead of milk, is mixed with the pumpkin, which gives it a rich flavor
Sift a quart of corn meal into a pan, make a hole in the middle, and pour in a pint of warm water. Mix the meal and water gradually into a batter, adding a teaspoonful of salt; beat it very quickly, and for a long time, till it becomes quite light; then spread it thick and even on a stout piece of smooth board; place it upright on the hearth before a clear fire, with something to support the board behind, and bake it well; cut it into squares, and split and butter then hot. They may also be made with a quart of milk, three eggs, one-teaspoonful of carbonate of soda, and one tea-cupful of wheaten flour; add Indian corn-meal sufficient to make a batter like that of pancakes, and either bake it in buttered pans, or upon a griddle, and eat them with butter.
SACKATASH, or CORN and BEANS
Boil three pints of shelled beans, or a quarter of a peck of string beans, half an hour, pour off the water. Cut the corn off four dozen ears- put in the pot among the beans, add salt and pepper, and cover them with boiling water- boil all together twenty minutes. Rub flour into a large piece of butter and stir it in, then let boil up once. Pour it into your tureen and send it to the table.
As in winter the beans and corn are both dried, they will have to be soaked over night. Par-boil the beans in one or two waters, then add the corn, and boil all together until the beans are boiled to pieces, which will be several hours. Add a small piece of loaf sugar. Before dishing it for table, mix a large piece of butter with flour, stir it in and let it boil.
ROSE VINEGAR for Salads or the Toilette - To one quarter of a pound of rose leaves put two quarts of good vinegar; cover it firmly; leave it to infuse till a fine tincture is obtained; then strain it.
THE DAIRY - Dairymen will find a great advantage in cheese making, by putting their milk, which is to stand over night, into small air tight vessels. They will also find it an advantage, when it thunders, to suspend the vessels by a cord or chain, as the jarring of the shocks, which will sour the milk, will, in a great measure be prevented. We may prevent the commencement of sunroofs, which takes place in milk standing in large quantities, by a wooden follower being fitted to the vat, and pressed on the milk. If any doubt the utility of this, let him try the experiment for himself. Cover the bottom of your cheese-vat to the depth of half an inch with milk, and let it stand through the night, and then try to make a breakfast of it in the morning. You could relish tallow as well, or a piece of bread and butter that had lain in the sun an hour. Neither milk, butter, nor cheese will do to stand in the light of the sun, though it be reflected, as it will produce rancidity.
Keep your pails, churn, and pans sweet. In winter warm the pans and churns with hot water, in the summer cool them with cold. Keep you milk in summer where it is cool and airy, in winter where it is warm. In warm weather skim your milk as soon as it is thick; in colder weather skim as soon as there is a good thick cream, and be careful not to let it remain too long, as it will acquire a bad taste. Churn as often as you have cream enough, never less than once a week. If the cream is of the right temperature when commenced, it will not froth, and if it does, put in a little salt. Use no salt but the best ground salt; work out all the butter-milk with a ladle in the summer, in the winter use clean hands. If you wish to keep it some time, put is down in a jar or firkin, or a pickle in layers, as clean and free from butter milk as it is possible, leaving a space for pickle over it, in the following proportions. Half a pail of water, one quart of fine salt, two ounces of loaf sugar, one ounce of saltpetre, well boiled and skimmed. When cold, cover with this , and it will keep good and sweet, the year round.
MEATS FOR CHILDREN
Lamb veal and fowls are delicate and healthy diet for the young and sedentary; and for all who find fat meats and those of coarse fiber do not agree with them.
ECONOMICALS OF COOKING MEATS
The most economical way of cooking meat is to boil it, if the liquid be used for soup or broth, as it always ought to be. Baking is one of the cheapest ways of dressing a dinner in small families, and several kinds of meat are excellent, done in this way, Legs and loins of pork, legs of mutton, and fillets of veal will bake to much advantage; especially if they be fat. Never bake a lean, thin piece; it will shrivel away. Such pieces should always be boiled or made into soup. Pigs, geese, and the buttock of beef are all excellent baked. Meat always loses in weight by being cooked.- In roasting, the loss is the greatest. It also costs more in fuel to than to boil- still there are many pieces of which seem made for roasting; and it would almost be wrong to cook them in any other way. Those who cannot afford to roast their meat, should not purchase the sirloin of beef. Stewing meat is an excellent and economical mode of cookery.
Pepper, ginger, and most of the condiments, are best during summer; they are productions of hot climates, which show them to be most appropriate for the hot season. On the other hand, fat beef, bacon, and those kinds of we denominate "hearty" should be most freely used during cold weather.
Eat slowly. One of the most usual causes of dyspepsia among our business men, arises from haste in which they swallow their food without sufficiently chewing it, and then hurry away to their active pursuits. In England very little business is transacted after dinner. There ought to be, at least, one hour of quiet after a full meal, from those pursuits which tax the brain, as well as those which exercise the muscles.
Persons of a delicate constitution should never exercise much before breakfast If exposure of any kind is to be incurred in the morning, breakfast should always be taken previously. The system is more susceptible of infection and of the influence of cold, miasma, in the morning before eating, than at any other time. Those who walk early will find great benefit from taking a cracker or some little nourishment before going out. Never go into a room of a morning, where a person is sick with a fever, before you have taken nourishment of some kind - a cup of coffee at least. In setting out early to travel, a light breakfast before starting should always be taken; it is a great protection against cold, fatigue and exhaustion. In boarding schools for the young and growing, early breakfast as an indispensable condition to health. Children should not be kept without food in the morning till they are faint and weary.
Never eat a hearty super just before retiring to rest. Food should never be eaten while it is hot - bread is very unhealthy, eaten this way.
It is injurious to eat when greatly heated or fatigued. It would very much conduce to the health of laboring men, if they could rest fifteen or twenty minutes before dinner. The diet should always be more spare, with a large proportion of vegetables and ripe fruits, during summer. Fruits are most wholesome in their appropriate season. The skins, stones, and seeds are indigestible. Rich soups are injurious to the dyspeptic. Much liquid food is rarely beneficial for adults; but a small quantity of plain, nourishing soup is an economical and healthy beginning of a family dinner. Meats should always be sufficiently cooked. It as a savage custom to eat meat in a half-raw-half-roasted state, and only a very strong stomach can digest it. Rich gravies should be avoided, especially in the summer season.
Most people drink too much, because they drink too fast. A wine glass of water, sipped slowly, will quench the thirst as effectually as a pint swallowed at a draught. When too much is taken at meals, especially at dinner, it hinders digestion. Better drink little during the meal, and then, if thirsty an hour or two afterwards, more. The practice of taking a cup of tea or coffee soon after dinner is a good one, if the beverage be not drank to strong or too hot. Dyspeptic people should be careful to take but a small quantity of drink. Children require more, in proportion to their food, than adults. But it is very injurious to them to allow a habit of continual drinking as you find in some children. It greatly weakens the stomach, and renders them irritable and peevish. The morning meal requires to be lighter and of a more fluid nature than any other. Children should always, if possible to be obtained, to take milk - as a substitute, during the winter, good gruel with bread, or water, sweetened with molasses, is healthy. Never give children tea, coffee, or chocolate with their meals. Coffee affords very little nourishment, and is apt, if drank strong, to occasion tremors of the nerves. It is very bad for bilious constitutions. The calm, phlegmatic temperament can bear it. With a good supply of cream and sugar, drank in moderation, by those who exercise much and take considerable solid food, it may be used without much danger. Strong green tea relaxes the tone of the stomach, and it excites the nervous system. Persons of delicate constitution are always most sure to be injured by it. Black tea is much less deleterious. If used with milk and sugar, it may be considered healthy for most people. Chocolate, when it agrees with the constitution, is very nutritious and healthy. But it seldom can be used steadily except by aged persons who are very active. It agrees best with persons of phlegmatic temperament; and is more healthy in the winter season than during warm weather. No kind of beverage should be taken hot - it injures the teeth and impairs digestion.