Martinsburg weekly independent. [volume] (Martinsburg, W. Va.) 1873-1875, 1874-11-14

CONDUCTED BY LADY.

7
Receipt for Preserving Ctron.--
Citron Is grown only for preserv-
| ing, and has none OF the qualities
of the citron melon. To preserve
it cut it in slices an inch broad,
pare it, take out the seeds, weigh
it, put in proper kettle with cold
water enough to cover it, placing
at the bottom of the kettle a layer
Of green grape leaves, &C., and as
the leaves shTivel up add more,
and let it boil until perfectly ten j.
er. While this is going on, take half
a pound of raw ginger and the
rinds of four lemons, and with a
quart of water put in separate
Kettle and let boil from a half to
three-quarters of an hour, strain
it and pour over the sugar while
warm, then put on slow fire to
dissolve. This done. take the cit
ron from thesother kettle, drain it
as dry as pos. ible through colan-
der and add o the strip, using al
SO the inside OF the four lemons in
slices, and let the who'll simmer
until the citron become transnar-
ent. The grape leaves, which is
to give color to the citron, and of
course. throw away after having
performed their Office. When re-
naming uncovered for t.vo days
10 allow of evaporation, cover with
white paper dipped in the white
of an egg. This is intended for
six pounds of citron and six of
sugar.
This is the best receipt for pre-
serving citron, regarded by many
as the queen of all preserves, that
/ have ever tried, nd which it
now offered in print for the benefits
of all housekeepers who may choose
to avail themselves of it.
Boiled Fruit Pudding Take
enough -four for crust !; add dry TO
the -four little salt and salaratus
made fine; wet with sour cream !;
roll he crust, and line the inside
of buttere bowl, put in layer
OF any kind of fruit or preserves
I prefer preserved currants;) then
crust and fruit alternately, until
the bowl is full (; cover the top
with crust, press tightly the edge,
tie il IN cloth, then plunge in
boiling wafer and boil two hours.
If more water Is needed, replenish
with boiling water, as it should be
kept covered with it and constant
ly boiling. il a light, dry crust is
desired. 1t should be frequently
turned to prevent ii from sticking
to the kettle. When done, run a
knife around the sides of the bowl
that it might turn cut whole
Serve hot with sweet cream.
Veal Croguets. Mince very fine
~ two cups of cold roast veal, and
two boiled sweetbreads season
with pepper, salt, little parsley,
small boiled onion chopped very
fine, q large teacup Of bread and
milk boiled with piece of butter
the size of an egg. Mix altogeth-
err; shape them in egg and fine
cracker crumbs. Fry in boiling
lard.
| Chicken GOgiiets. Boil chicken
tender chop il fine take some
of the water in which Il was boiled
With butter the size of an egg
some -four. red pepper and black
| salt, little onion, some parsley,
and mix In the minced chicken.
When cold, shape them. and dip
them in crumbs and egg. Fry IN
! lard.
A Nice Cream Pie.--One cup
white sugar, two thirds of cup OF
cream, two eggs, two cups honr.
one fesspoonsul cream Of tartar,
/ half ieaspoonful soda. This will
make seven thin cakes, between
which spread the cream.
For the cream, take half pint
of milk, put into basin of hot
water on the stove, beat one egg
with white sugar enough to
sweeten and add two tablespoons.
full corn starch; stir this into the
milk when hot, and flavor with
vanilla or lemon. When cool, put