, 1876-12-02


CHICAGO Nov. o3.-I should like TO gtyo
"Pcarl c." tho benaft Of my experience in jcl-,
lies, II you will kindly allow inc tho spaee,
a1ways make my own and fni.lt much more sat.
lsfacsory than depending upon catercr.
Corn-starch blanc mange is easily made from
tic directions OH tho package, but eclAtinc Or
isInglass Is moro de]'cato to people who object
to starch tastc.
= Velvet cream Is aAdcl!ctous dessert and easily
made. I take pnckago Of Cox's gelatIne aud
soak II III cup Of cold water till nearly dis
solved; then place Oh tho stove till heated
through and thoroughly smooth (haysng added
sufficient sngar to swcctcn quart ol eresm).
Strain through a lne sieve, md add tho cream
when nearly cold, stirring uutil we'll mixed
Flavor o1 collrsc,-alsnoHd Is very deltcate,--.
turn INTO mold, md It will harden In short
time IN cold weather. Some pepple use 4 Cup
Of white vino Instead OF water, but It will 10
moro apt to curle.
Dlanc mango Is made in the sarno way, only
use milk Instead Of erean, and no 6uEar. Eas
with pulyorizcd sugar, sweut cream, mil plum
Jelly II you havo t.: q always make this Jelly,
for blanc mnlsge; think no other half 20 gdotll
Velvet cream requires no sauce at al, nnd Y
Is true to its nanie. Blanc mango n'adu tron
corn.starcl, turns readily from tho mold ~
dipping 1t into cold water before using; hat
anything mado from gelat!nc nccessitates tIe
dipping Of tho mold into lot watcr bciorcH
ca1 bc turned out.
Wine 1sly requires 70 ees f9r clarifying M ss1t I
packet, juice Of three lemons, rlnd q one, anu
ono mint OF cold water; let stad one hour; ttcn
add two pints boiling water, ono and onc-slalt
pounds white sugar, and pint OF sherry W'hg9j
you like cinnamon flavor, Md u few druI,s u
that extract. II you wish to mike any osl'cl
kind Of jolly, omit the sherry ana add oTuneo
juIcc, strawberry, pineapple, cherry & Or a'S, Y.
thin ks It tnkcs ts nane try !y
for company, it can be Inadc IN t~u c,'ols "
dividing when all ready for mo1ding and c1Ioie
Ing onc-l,alf with few drops Of coehinsal W., w.
ter procure 1t prepared at the lsuggista y os yoa
can cam Be- s1s maao oy Disabling i!ile es!aslus1n
milk, but put NO wlno ill., q It will c1lrdlo. Han
Eaeli color must harlem before adding
the. noxt, Or they will run. lne ,tisr
sI1s slow work. s Ths tor ornament Of blanc mapgs
Is much handsomcr II colorea with eoei,ltleaih In,
I'm afraid my letter IL rather tedious, ous
this kind Of cookery requires careiui d!5eGu,u, y ,
1sgrH {s sss ,s.a, m Gftxs .1s. Sery s
vxperiepca Will mako her ~ proficient aa a''
Nj MANY ttanks to tho ladies for suggestion. "a
washing my calnbrtc. cai any ono aa e.. II II.
best way to keep zinc brIghsi Mis- :" 49,
Ta,at Htiior af 7Ae tribune. -,
sourn EVANSTON, Noy. @.-Iho "home
grows so very interesting, That ! am co!apensa
to put aside peedlo and hroola, and 1us' ~
someth!ug,-not In fauIt-tiuding, my uess ~.
Editor, but In "thanksgIvlng." we al na'o s
fancy for somo sort OF dlsh. Then, 700, ,.h .s
woman ha., or uught to have, so'ne a'sa aau.
so makes her spccIaIty, and, OF course Ie. sI W.
cess, IL sllo has my. tase tho Aomo ~ ns n
a sort Of councll-chamber, in which oae u'ay ~
helped toward proficiency in the wnolc ~. INV ~
cookery.' "Aupt Lucy" has become ,s,"r'' wv
prominent authority In my kitchen lns,a ,,u,a".:
Tbe MPa.ker Ilouso rolls" arc just ose,oa' ..I.
has Ill r. tSe MnS aoa. hcls t. Cd a'ss, o,
of mino in maldng my breakfast ., ros a. sts M ;anl
wrathrr. lust ut some bread dough tt us i LAYS
| then. GY tue aid of the "blcsseu ess'
s]nmetbinr ] paiatablo every morung, g,,,,,o,s hayo
scry"nts md are troubled about con,gaurt n,!g1nttc.n
"comi,any things" and "eon'Iahy yyho a,i Gsyo 10
prlrsts. to do about removing onsnsii onsn;ni' happj
hefass dcasertf There arc maily usu'H ~, HfiIxttA
Diaison,s homes, whc1a there a1e 10 III e3erY
III nra creatures VI circumstance inviting aud
,nme m "a aud ID tails ought " u iAaa' 'u''''