, 1864-01-02
Domestic 9rripes.


use of fruit in other countries. The
Fruit Soups" an excellent and whole
some summer diet, are the daily dish in
France during the summer, and are now
introduced to nearly all the European con.
tipental countries. Perhaps a short des. |
cription of this dish may be considered
seasonable at present, and induce persons
who have fruits in abundance to give it a
trial.
Fruits, such as plums or blackberries,
or any other kind, are placed in preserv.
ing kettle, with little water, and brought
to boiling, which will bring the juice out,
after which it is strained. This Juice, with
an equal quantity Of water, is then put on
the fire again, and some seasoning, as
cloves or cinnamon, or lemon peelings, add. |
ed. When boiling, some -four Of rice, or
arrowroot, or sage, or pearl starch, pre-.
viously stirred with little cold water, is |
added to 1t, and some dumplings put into
It; rs soon as they are done, the soup Is
ready for the table. Light bread, cut In
small pieces, and toasted, are often placed
on the table, and eaten with this soup.
A similar dish, in use only nScandinavia,
Denmark, Sweden, and Norway and
there called Red Mush," but which may
more properly be termed Fruit Pudding"
is made in the following manner:
A quart Of juice and quart Of water,
with some seasoning, as before mentioned,
is brought to boiling. Four ounces of
pearl starch, or -four Of rice, or two ounces
Of arrowroot, are sorted out in a little
cold water, and poured into the soup, while
boiling, to give it the proper consistency
stir il well, whilo boiling, for about ten or
fifteen minutes. When done, pour the hot
soup into bowl or deep dish, which should
just have been dipped into cold water, so
as to make 1t slip again. Alter the mass
is poured into the bowl, sprinkle little
cold water on its surface, and smooth it
over with the backside Of spoon, which
will prevent it from setting thick and un.
pleasant leathery surface. Put it away to
get cold, aud eat il with milk. It can be
kept for three or four days, and when
turned out Of the bowl, Il looks like q
beautiful, half transparent pudding.
To Day AND Cook SWEET CoRN.-Soou
as the corn is At for tie table, husk and
spread tho ears, in an open oven, or some
fast drying place. When the kernels
loosen, shell the corn, or shell rs soon as
you can. Then spread upon cloth to dry
in the sun, or on paper in warm oven
stir it often that It may dry fast and not
overhead. It more resembles the undricd
by its being whole, is sweeter, and retains
more Of its natural flavor by drying faster.
When oil dried, expose IL to tho wind by
turning Il slowly from dish dish; the wind
blows off all that troublesome white chat.
In the morning Of the day il is wanted,
look it over and wash it; then boil gently
in water sufficiently to cover it. Refill
with hot water il more Is needed. A short
time before you dine III should now be ten.
der and nearly dry,) add some sweet milk
or cream, pepper ard salt To taste; little
sugar is an improvement. II the cream Is
not perfectly sweet, II curdlcs.
CuRIxo BEEF.-By most Of the modes
now in use, the beef becomes too much |
impregnated with salt, and Is not, as q con.
sequence, 90 fine for ea'ing. By the fol.
lowing process this difficulty Is prevented,
and the beef will keep till the following
summer: To eight gallons Of water, add
two pounds Of brown sugar, ono quart Of
molasses, four ounces Of saltpetre, and fine
salt till IL viii Anat an egg. Il has been
repeatedly tried and found very fine. A
famous beef eater says ID Is the only good
way.
CooKIxa GREEx PEAs.-" SUSIE" Of
Michigan, furnishes recipe for cooking
green peas. Il Is as follows :-Tako the |
peas when full in the pod, nice and green. |
When shelled, wash the peas thoroughly
put them in the dinner pot; cover, or
nearly So, with water, then cover tight, and
boil until tender; skim them out; put
your peas into the broth, and boil from |
twenty to thirty minutes; then season with |
sweet cream, salt and pepper to the taste.
To PRsvESr Coins IN CuILDRxx.-Ths |
bost preventive Of colds in children is TO |
dress them warm and give them exercise |
daily in the open air, and wash them thor |
oughly every day in cold water, II they
are strong enough to bear it; II not, add |
little warm water, and rub tho skin dry. |
This keeps the pores open. II they do |
tAhe coiu BtNo tuotu warm uatu - cOOu |
as possible; IL that Is not Convenient, batho |
the feet and hands, and wash the body all
over with warm water, and then give cup
Of warm tea and cover the patient in bed. |
Avoid exposure the following day.
BRonED Fowls OR PIeEoxs. for.
mer are cut open--called spread eagles-
down the back, and then pressed quite fiat
under strong plate. Alter this the inside
is wiped, and they are laid on the gridiron
over rather slow fire, (for broiling,) with
their insides downward first, TO keep In the
gravy by hardening that surface. When
brown, turn them upward, and continue
ill they are done. Pigeons are generally
done whole, but may also be split. They
are served with picked mushrooms and
made sauce, or with picked eggs and
parsely and butter.
PICKLE CucUMBERs.- Choose nice young
gherkins, lay them upon dishes, sprinkle
salt over them, let them lie week, drain
themof, and dputthem into stone jars; pour
boiling white vinegar over them, place
them near the FIRE, cover them with vine
l...... - ...at...o I.f,., =. ...AtV A..