The Union and journal. [volume] (Biddeford, Me.) 1858-1882, 1862-09-19
Prom the American Agriculturist.
Hints About Cooking, eto.


PEA Sour.-People who despise soups had
better try either Of the following recipes
The first Is an old family recipe; the other
IL from Soyer, who has furnished the people
80 many good recipes.
SPLIT PEA SouP.-Takc quart Of peas
soak the peas over night in quart Of water;
In the morning boil them an hour In this
water; 10 minutes before the hour expires.
put In tcaspoonful Of saleratus; at the
expiration Of the hour, change them TO fresh
water; put In q pound OF salt pork, and
boil three or four hours. Serve with slice
or two Of bread, cut in small cubes and fried
brown.
CHEAP PEA SouP.-Put into tho iron pot
two ounces Of dippings, one quarter OF q
pound OF bacon. cut into dice, two good
onions sliced; fry them gently until brown
ish, then add one large or two small turnips.
the same of carrots. one leek, and one head
of celery. all cut thin and slanting iii oil
these can not bo obtained, use any OF them,
but about the same amount); fry for ten
minutes more, and then add seven quarts Of
water boil up, and add one pound and q
half Of split peas simmer for two or three
hours, until reduced to pulp. which de.
pends on the quality Of the peas; then add
2 tablespoonfuls Of salt, one Of sugar. one Of
dried mint; mix half pound Of -four
smooth In pint OF water, stir 1t well, pour
in the soup, boil thirty minutes. and serve.
GREEN PIcKLEs.-To give pickles lively
green color, II is recommended to put grape
leaves into the vinegar-a very simple way II
1t is effective.
CoRN OYSTERS. Halt o dozen ears OF
boiled corn; three eggs; o tablespoonful
and-a-hali of -four. Beat the yolks very
thick; cut the corn of tho cob; season Il
with peper and salt mix 1t with the yolks,
and add the -four. Whisk the whites to q
stiff froth stir them in with the corn and
yolks; put q des,art spoonful ut q time in q
pan Of hot butter, and fry to light brown
on both sides.
BscUIr FRTrrERs.-Take some light bis
cults or rusks. split them in halves; satu-
rate them with custard made with six eggs
to q quart OF milk, emitting sugar (if the
cakes are sweet), then fry them in hot lard
to q light brown, and eat with wine sauce.
To CANDY FRurrs.-Take one pound Of
the best loaf sugar; dip each lump into o
bowl Of water, and put the sugar into your
preserving kettle. Boil II down and skim 1t
until perfectly clear, and in candying state.
When sufficiently boiled, have ready the
fruits you wish to preserve. Large white
grapes, oranges separated into small pieces,
or preserved fruits, taken out Of their syrup
and dried, are very nice. Dip the fruits in.
to the prepared sugar while 1t is hot; put
them in o cold place; they soon become
hard.
PINEAPPLE JAN. Pare tho pineapples,
and crate or shred them fine with silver
fork. To every s pounds Of fruit add 3
pounds Of Loaf sugar. Put the whole on
the fire, and boil II three-quarters Of hour,
stirring oil the while. When cold, put IL In
jars with brandy paper on the top. and tie
them close, or paste paper over, and Keep in
dry, cool place.
SWEET APPLE BAKED AND DRrED.- Bake
Us for tho table; then dry by fro heat. The
old. fashioned, large brick oven Is the best
place. When wanted for the table they
may be soaked in water and heated, and
finally the water dried away. The apples
return to very nearly the condition Of fresh
baked apples. If they are stewed in syrup
they make rich sauce, far preferable to that
Of the common dried apples.
A FAMER's WIFE.
Licking Co., Ohio.