, 1876-10-07

slEHTrY AuHG. AstCF LHCF iluFG DEEn DAkltlE 4Hu
or thrcc hours. try The u, and # not seasoned TO
tastt, adt some salt dissolved Ia little inIIiug
the exact qnantity that will be rcan!rc'' eannnt
night, aud bake hall an l,aur before breakfast,
tu gct heated through. When really to scrve,
place thu pork on snail platter by itself; ta>e
oil tic brown bcans, nntl pour thu otllers Into
dish or platter; pickles. and noston brown
bread, or hot coru-cakc, should be eaten with
thenl.
The following 1s an excellent and simple recipe
for corn:eAkc: Two cups sour milk, two table
h1oonfulA uf ulolaescs or bruwn 6uEaT, one cEE,
spoonful Of ginger, ono au,l one.!,alf cups Of
:;rn..ncaf, and cup and f,alf OF s'ftcd aour.
Bake in quick oven.
vii soiino one tell mo how To mako breakfast
cotIectake, and obligc, &c.
now 70 GET SUPERB PICKLES.
n the Editor Qf The Tribune.
CHICAGO, Oct. 3.-As am a Boston womanI
can readily answer IN regard to baking bca1Is.
II for Sunday mornings breakfast. takc one
pint Of beans Tor double the quantity according
to the sfxe Of your family and let them soak
over night In a quart Of cold water; In the
morning-saturday morning-pour tue wa
ter of, and let them stand about
an hour tn fresh watrr IN top OF
The store, and then remove to regular 'tBos-
ton tean-pot.n tat q cosnInon Scllnw d!*l., as
pound Of salt pork tnot to iii arross tlic ts top
1T them and tTo tailespoonfuls Of New Orleans
nlolasses, and covcE all with water, and t'ut In
the oven and let tteu bake until tic middle Of
he S, aurnT a ts f dssy synax a2d"s ~sts
breakfaat act the bean-pot ln the oven again
with your beans und;sturbeil from the night
1ctorel and add cup Of hot water, and let
Viii vii" S ns',G ten about e,eou. In a0u acr1s na y yd
loaf Of brown bread, and you can
Imagine yourse1f eating Boston breakfast.
| make sweet sauce from ripe tomatoes, which
eaten n;,un beal.a. gives them great relish.
beans, to Immediately make large jar full for
| w.nter. would not be without It,
Chilli saucc: Take sir large, ripe TO-
matocs, two green. peppers, ono onion;
tsp twop tal,Iespooniuis % Of hro@a sagai, @ two two
| cups Of vinegar. one tablespoonful Of salt. one
| teas spoonful of ginger, cinnamon. nutmeg, and
Gtlore. Stew gently until well cooked through.
Then remove to jars or bottles, but have thrm
air.tfghs. Il Is much nIser not to use for tw'
nr tllrce weeks after making as 1t 10 then thur
-ougl!ly scasvned. make six times ttI,s q,.asl-
notice On sept. o "JennIc Cts" request
Take Tie quantity YOU desire. let them sta,l!,
two dnys In strong brine of salt, strung enough
to beur up an egg. takc them from the brine
lnd put tle1n III tub md pour over them boil.
Ing vinegar, aud II you dustro wbo1u black pep.
rcrs and mustard seed, and let them ttand for
one day. Drain OF the vinegar, and boil 1t aud
pour over them again, and cuycr with a folded
clnth ind let them remain one day, aud repeat
the process of draining oil. boiling, aud pouring
the vinegar over again. After few DAYS ns.
Rurt tic pickles. putting the different
| sIzcs IN separate Jars, and cover with
good cold vinegar. Always lc. small weight
keep the pickles under tho vinegar. This Will
make pickles that WILL keep for years. Some
aal allsptce, ct.., to their taste.
Ripe Cncumbers: | hope all tho lady rcadest
Of TuE TRIBUNE who ire lloueckecpyrs, whu
hive nevrr tried thfs recipe, will please d. 40, Il
tLey wish to try something nice, which Is al,
,uost regarded Is useless. Renloye the eerds
mud rintls, slice them an tnch thick
soak them III cold vlnegar over night
drain oil the vinegar aud ttruw II awny. TAXI
one gallon of vinegar, four pounds Of sugar, +
few stieka Of cinnamon bark, and ii, this tnixturs
l.oll tue pieces Of cucuss.hegR, rcMaglng eass,
piece II Il becomes clear, Without bcng broker
some pieces will be dune bcfore othcrs,-ant
place them in jar. when all arc removed to ti,t
jar. Pour thc boiling vinegar over them, aud
keep them uulcr the surface. You will hnys
one Of the most beautiful and agreeable pickles
GusrlE 81