Mexico weekly ledger., 1876-10-12
. - 8 WE = =
! ~SEASONABLE RECIPES.

Cocoonut Cake.-1 cup of butter, 3 of
sugar, 5 eggs, the whites beaten to a
stiff froth; Al cups of flour, 1 cocoa
grated, a piece reserved for the FROST
ing; Il ~teaspoonfuls of yeast powder;
favor to suit the taste.
To Can TOmdtOes.-Scald them so
that the skin will peel off readily, and
cut them up in a colander to drain, re-
moving all hard and neutrality-suspicious..
Boil them in a porcelain or brass kettle
till done, which will be in about 5
minutes from the time they begin to
boil. Then dip them into cans and seal
Immediately. The liquor which has
drained off may be spiced and boiled
down to catsup.
Grape Jelly.--If you wish for a beau
tiful amber-colored jelly, quite tart and
nice to eat with meats, use grapes en-
tirely green. Remove stems, and wash
the fruit; cover with cold water and
cook until soft; strain through a fan
mel bag with little pressure; measure
out equal quantities of juice and sugar;
boil the juice, and skim it until quite
clear; meantime heat the sugar (taking
care not t brown it), and, after putting
the two together, boil 10 minutes, or
until you have jelly. Pursue the same
course in making other kinds of jelly.
Most kinds of fruit should be used be-
fore quite ripe to be sure of firm jelly.
Use a triangular ielly-bag.
Il Nice, Sample Pudding.-For a pud-
ding-dish holding 2 quarts, take a cup
of tapioca Or sage; wash it; owe with
water, adding a pinch of salt; pare and
slice 6 or 8 good-sized apples, choosing
those that cook easily; put these in a
dish with sugar according to taste, and
fill the dish with cold water. Bake I'M
til the apple is thoroughly cooked; stir
occasionally to prevent the forming of
a crust and to mix apple and sago. 1t
is sometimes necessary to add a little
hot water. If the pudding is covered
while cooking, it will require less atten-
ton. like to cover most buildings in
the oven until nearly done to prevent
drying up or burning, and fer that pur-
pose it is well to have a tin cover made
without solder-the handle riyeted.
The above pudding requires two hours
Or more for baking, according to the
quality of apples used. Some may pre-
fer it SITTER 1t should be turned out
OF the baking-dish while hot, and may
be nodded like blanc mango. May be
eaten warm or cold, with sugar and
cream.
TO Remove Statns.-Almost any ink
stain which has not been washed may
be removed by the use of sweet milk
and salt, boiled together. Dip the spot
as soon as the milk boils. When cool
enough to handle, rub the spot. 1t is
sometimes necessary to heat the milk
more than once, or use fresh milk if the
first is much discolored. With me this
has never failed to remove fresh spots,
even if very large; and often removes
those that have long been dry, also 9TH
er stains than those of ink. A solution
of oxalic acid will remove ink and iron
rust-probably many other stains but
should be used with caution, as it is a
powerful acid, and if too strong a
solution is used may remove the cloth
with the spot, or make it very tender.
This, too, is best suited to white goods,
though | did once use it on black and
white colico, and to my surprise, the
black was not changed. l never tried
either of these for mildew. Have seen
chloride of lime recommended for that,
also salt wet with t~omato-juice often re-
newed, laying the article stained upon
! rho GRASS