The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1876-09-28


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JELL1ED GRAPEs.-Cook 4 pint OF
rice . hour in 8 haif.pints Of -wsscr,
strain . pints Of cooked Isabella or
Concord grapes; add them to the rice ;
cook another half hour. Swceten to
taste and serve cold In a glass dish. ~ /.
To REMOVE STAINS FROM MARBLES.
Take 2 parts Of common soda, / part
pumice stone, and 1 Of inely-powdered
chalk; silt through a fine sieve, and
mix 1t with water TO the consistency OF
paste; then rub it well over the mar.
bic, and the stains will be removed.
Wash the marble afterwards with soap
and water. ..Ht
FIG PUDDING-S ounces Of bread
crumbs, 6 ounces Of beef.suet, 1 teacup
OF warm milk, 2 eggs well beaten, 4
ounces OF figs, 4 ounces Of lump-sugar.
The figs to be very finely minced and
put into milk, and placed by the fire.
side until tender; then the other ingre-
dients to be well mixed together, and
boiled four hours. Serve with a sweet
sauce.
CHEAP PUDDrNGs.-Plum buildings
may be made in great variety with suet,
to which n little baking-powder is added
when mixing the flour; flavor with 1
lemon or an orange, chopped figs or
t%reacie, or plain milk; sugar to taste /;
also corr flour with one egg and milk
made into custard about an inch thick,
and baked over apples, pears and rhu-
barb in winter, and cherries, currants
and other fruit in summer.
SAvoRY BREAD PUDpING.-Pour 4
pint Of beef tea, boiling, over the crumb
OF n French roll. Beat well together,
and let soak for 4 hour; then add 2 eggs
beaten with 1 pint Of boiling milk.
Season with pepper and salt, beat to-
gether for B minutes, and then put the
pudding into a buttsred tart.dish, and
bake rather quickly for I hour. II there
is no objection, an onion well boiled
and beaten to a pulp may be added to
the pudding. ...
DELMONICo STEwED OYsTERs.--Take
l quart of liquid oysters, put the liquor
"a teacupful for 81 in a stewpan, and
add half as much more water; salt; a
good bit OF pepper; a t%easpoonful Of
butter for each person, and a teaspoon.
full Of rolled cracker for each. Put on
the stove and let it boil; have your
oysters ready in a bowl. The moment
the liquor begins to boil pour in all
your oysters, say 10 for each person, or
six will do. Now watch carefully, and
as soon as it begins TO boil take your
watch, count just 80 seconds, and take
your oysters from the stove. You will
have your big dish ready with IL table.
spoonfuls of cold milk for each person.
Pour your stew on this milk and serve
Immediately. Never boil an oyster in
milk if you wish it to be good.
CIDER WINE The cider for this
purpose should not be made until De-
cember, when ii should be barreled and
placed in a vault or cool cellar, and
left to remain there until February or
early in March, when it should be bot.
tied, using champagne bottles, well
corked and wired; the cork should be
driven down to an eighth of an inch OF
the mouth, so that the wire can grasp
it. Use good-sized copper wire, which
will require only once passing wei the
cork, provided it is well secured around
the neck of the bottle. Then return the
bottled cider to the cellar, laying the
bottles on their sides, and it will keep
for years. Be sure that the bottles art
thoroughly clean, which must be attend.
ed to just before the bottling begins,
Some persons-and it is the method Of
the North Jersey champagne" cider
makers-filter the cider through sand
before putting away in barrels. 1t i;
true this removes all sediment, but We
can not perceive that it adds to the
flavor or keeping qualities of the cider