Evening star. [volume] (Washington, D.C.) 1854-1972, 1875-09-17

CRAB APPLE PREsERvrs'-one ooayt NJ
NaIsr' Two and quarter pounds OF loaf
sugar, one lemon peel. Pat two hounds 81
loaf sugar into preserving pan. Win ths
peel Of a small lemon and a qpart 81 49,
Boil II VII ~ oee2mes thick syrup. Take
some nne red cab apples with their stalks
ON, prick them with n needle, and put them
into the syrup When the skins begfn 10
crack, take them csarefally out, aud drain
them separately on a dish: add the rest OF tl1e
sugar 10 the syrup. and boil IL up again To
thlcken II, then take out the pee, put tie
apples Lao de-mouthed bottles, and pour
the syrup over them. When AZ is cool tie
down tight, 10 exclude the air.
HONEY CAEKs.-Mix a quart OF strained
money Win half pound OF powdered white
juice OF two oranges or lemons Warn The
ingredients slightly, just enough TO soften
me butter, and then stir the mixture very
hafd, Sddlls grated nutmeg. MiN I'm graf
ually two pounds OF less OF sifted hour MAKE
IL into cough just stin enough 20 roll out
easily, sud beat 40 well all over with a
rolling pin; then roll 10 out into a large sheet
half an inch thick, cut 40 into round cages
win a top of tumber, dipped frequently in
Hour, lay them in shallow tin pans slightly
buttered and bake them.
To DRY PUMPEIS-Take the rine pnmp-
kins, pare, cut into small pieces stew son.
mesh ana strain through a colander as IN for
Iaysrt aa pies op,sp spread this pulp on plates IN
stove oven, which should be kept az so low a
nmperature as not Ia scorch IT. In about a
cay IL Will become cry and crisp. The sheets
thus made can be slowed I'm a dry plare- AMI
they are always ready for use for pies or
sauces. The quick drying after cooking pre-
nenS any PORTION rom slightly souring, ~
pieces are dried; the flavor is much better
preserved, and the after cooking is saved
To use soak pieces over night In a little
milk, and they will return To- a nice pulp "a
delicious as the fresh pumpkin.
RICE CoEFEE.-This is a good food for chill
oren VINO are suffering with summer COM
plants, and is made by browning the grains
OF rice like coffee, and afterward boiling
them. 10 is not Hnpalatable. very nourish-
ing, and can be made any strength that is
required. With the addition of sweet cream
ana LOAF sugar, a child Of two or three years
viii require no other foct until the disease
RICE JELLY.-Stir one pound Of rice aour
with half pound OF loaf sugar into a quart
OF boiling water; Jet 10 cook slowly for
twenty minutes and put into a form 10 cool.
sauce.
PLUM OR CRAB-APPLE CArsuP.- This
calsup forms one OF the best OF reliSheS and
should De more generally on the table AT
his season IL may be put up TO advan ta0e
The recipe Is three pounds OF fruit one and
three fourths pounds OF sugar, one quart OF
same OF pepper and cinnamon, one taaSpoon.
fUl OF salt Scald the fruit. rub through the
coianoer, then mix all together and boil
until IL is about like Jam.
TIPsY CAKE.-Bake sponge cake in n
mold OF some fanciful device-the head of
some animal makes the best show aud can
NC lIOCuItu III IlI. Nucn l0e cake is three
or four days old or more. put it - a deep
glass dish and put brandy or sherry over IL
until IL Is well soaked, then stick n full OF
almonds, having first blanched them by
pouring boiling water over them and care
fully removing fhe skins. Now make a rich
custard OF one quart OF milk, six eggs leav-
ing out the whites of two, sweeten 70 the
taste, no havoring Pour the custard over
The cakes, beat up the whites TO a frnth and
drop on the custard. III the cake Is stale & is
even better. The almonds must be placed
evenly 10 make the dish picturesque.
PICKLED PEACHES.-Pick out the largest
and fsirest OF clingstone peaches; rub ali the
down on with coarse towel; I'LL your steam
er and place over Kettle OF boiling water
Tor nfteen minutes. Some peaches require
more time, some less. Steam them until
they can be easily punctured with a fork not
TIL they begin TO crack open; take them of,
and. as you place them In an earthen Jar
stick three or four cloves in each one. When
the jar is full, pour over them boiling yine-
gar spiced with pounded cinnamon tiei in a
muslin bag; they need light weight 10 pre-
vent them from rising 10 the surface: In a
week they are ready for use. These are n
eat with meat for breakfast and dinner To
have them little nicer, add one pint OF
sugar TO every quart OF vinegar while boil
Ing, and more spice, If desired, and pour over
the same as before.