Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-10-07
The Hou.ehe,s,.


materials, and friend having recommended me
to do so, i have been making pies of green
grapes. They take good deal OF sugar; that is
the chief objection 10 tiSem. | have az tins
add, few grains OF soI:. in order 20 neutrai re
scme OF The acid. % as 20 use less sngar. The
PIE would then be very good; bat for hose who
can afford II, no soda. and the full conplem srt
of sugar, will give better satisfaction TO IA ~
tsst.s. The stores are now soft, and Do not
n move them. 4 fancy ts.at as Ike grapes ye.
ripper they VIII make a better pie than now
though we an , sgree Ihat green-grape pie IS
pie. My neighbor, Mrs. Sargent, makes
GRIM GRAPE STEW, which. she tells me.
with plenty OF sugar added, makes a good sauce
ior tea, IN case nothing he's expensive Is conye-
nieEl.
GRFENGRAPH jelly There is b,ra,v 4,
f.hr J,iiy ti:an il;.t maie frvIn green grapes.
just before they turn color is the time TO gather
them.
GRAPE JELLy.-Ripe grapes make AN excel
lent, hne-hasoT,d, handsomely eoiorcd iellv.
strip frt III the stems any quantity of ripe and
quite sound grapes. Extract the Juice in th,,
oven or over the tire. bruisiug them as slightly
as lOssit!e, and using wooden Spoon TO stir
u m up. Alter the grapes have burst, strain
the juice through a flannel bag. t.,;ee Then
boil up the strained juice, and let it boil for
twenty minutes Now stir in the sugar, and boil
for fifteen minutes, stirring constantly.
GRAPE CATsUP.-Ripe grapes, with sugar.
win. gar, cloves and other spices boiled ,u.ii
tender, make an excellent relish TO eat with cold
meat
SQUASH PIE-we have had so MANY souashes
OF all kinds this summer that we were al a loss
tn know what Ia do with them. Wegave a good
many away. We had some white scallop sam
mer squash, which we considered wonders in
their way. One fellow struck us as so remark
able in shape and size that husband took IL TO
butchers shop and had il weighed. 1t turned
The scale over four pounds and half. Now
suppose some farmer, with plenty of GOOD land.
aid all the guano and super phosphates and
home made what-dO- you-cali-'ems at his com
mand VIII laugh when he reads of our boasting
over four -and-a-hali- FOUNDER OF a summer
squash, but he must remember that we didn't
nave amy Peruvian nor super phosphate stuffs to
coax en- with, but just plant the seed in the
pare gronnd- But i was telling about SQUASH
pies. 1 think them most as good as pumpkin
PIES As had no recipe just at hand, L made
them according to my Judgment, and the result
suited the children, at any rate. Boil until very
tender any quantity OF squash which has been
previously peeled and freed from seeds Mash
until perfectly smooth. To about one pint of
grated nutmeg, half-pint of new milk, and two
eggs well beaten. Bake in a tin plate, lined
with good paste, as a custard pie is made
american Agriculturist
sEAsoNABLE DOMESTIC RECEIPTS.
PEACH CoNsERvEs.-Take the yellow omen
stone peach, cut them i'm half; TO one pound of
fruit and half pound of the best brown sugar.
take as much water as win moisten the sugar,
then put rome peaches into the kettle, let them
boil hve minutes, take them out with strainer
put them on fat dishes in the sun till dry, nut
other peaches in the syrup until all are done;
let them be perfectly dry, then put them in a
jar alternately, layers OF peaches and white
sugar, until packed full.
STUFFED PEACHEs.-Rub your peaches with
atowel, cut in half, take out the stone and stutf
with grated horse-radish and white mustard
seed, equal quantities. Tie the peaches we'll
with strings, and lay them gently in large Jars;
then make syrup of one pound of sugar to Y
pints OF vinegar, pour on the peaches boiling hot
and then cover the jars with cloth.
GREEN CoRN.-Boil the corn one hour score il
and scrape 1t from the cob, put ii in a saucepan
with lump Of butter the size OF an egg, one gill
spoonful of white sugar; stir in these Ingredients
until the butter is melted and all is mixed; this
should be done just before sending it to the table
ana need only to remain over the fire about ten
TOMATO AND OKRA SoUP.-A leg of beef put
on with five quarts OF water at O'Clock i'm the
morning and boiled slowly, taking of the grease
IL rises; at 10 O'Clock put in five dozen okras
cut up, leaving out the stalks, and six dozen to-
matoes, having first taken of the skins with
ooii1ng water. Let 1t boil gently four hours
more.
TOMATOES FOR wINrER.-Skin and seed the
tomatoes, then squeeze them and pour into bot
ties; have the bottles well corked and wired:
place In kettle with cold water up to the necks
take OF the kettle and let the water cool little
before pouring in more warm water, as the bot
ties are apt to burst il water is poured in.-Ger-
monto@n Telegraph.
ABOUT OYSTERS.
OYSTER SOUP.-Put two quarts Of OYSTERS
liquor and all, in pan; set them on the stove 20
heat, but don't let 1t boil or come very near to
1t; now drain all the liquor into your soup kettle
put in pint OF water and two quarts OF new
milk, half pound of butter little whole all
spice and pepper; have the oysters all this time
where they will keep warm, add them and salt
to taste just as you are ready to serve the soup;
break up some crackers fine and put into the
soup before the oysters are put i'm.
Salt should always be put in the last thing in
any soup, fricasee where milk is used, or II is
apt to curdle. Oysters should never be boiled
but only scalded; it makes them tough and
shrinks them all up; if they are to be stewed,
heat them hot, but don't boil them, always have
the soup or gravy hot.
OYSTER STEw.-Put as many good fresh oys-
tiers, with their liquor, you think YOU will
need, into pan on the stove to heat, but not
boil. Drain the juice of into a saucepan, as
soon as it boils add half pound Of butter and
some pepper; when this boils add pint of cream
and thicken little with -four; after this boils
up once, put in the oysters, and more salt, If
necessary. Serve very hot.
OYSTERS FRIHD.-Drain the oysters well, roll
in fine rolled cracker, and fry in hot lard and
butter, two-thirds lard, one-third butter.-Rurai
Home.