, 1876-06-17

lent. servs separately, tho etsnk and
gravy OH one platter, pudding IN
ss'sss . .'ff me Pst'fa PPeqa9sa to ssi COX @
This Is the season for fruit pics. Will give
my young frienls a lint or two about making
a4 'sI T. sss ss s suf s's ST. e itH nix viii
icecotd water; rub In tho lnrl lightly l'a,Mlle
Us little aAd mix - quickly A. possible; nave
your fruit ready; line the sidcs only ol neep
saHe ei yeGM M ' xte . e e IL sn ts Hfs sefs
Of the dish-onc that Will sit Hut Win tht tisn
down; pour the berries at fruit W roumf Inc
cup; rflc as high A. mcnns VII allow cover
ono ot two little elits IN tic crust fot the
steam to cscnpc, at,d t,akc llght brown When
serving rcmovc pierre Of the toi cr,lst, an IN.
sert knife under tht rim u the cup and f''sc
T. twill &c found to ne ias 81 y tuG M re,ess .,
fron, the ,lat plcs THIS does away with the
soggy bottom crust, and will keep day or two
nicely. Fruit Is always nlcc' mixed fof pics;
md currants, etc. Always stone thu cherries.
! think 1t i pity we don't have more English
pslld!ngs with our dinners. The Norfolk dump
ling, now, s excellent, eaten wit1' the lneat; 50
an. The English applc.puiAfn0 emit be beat.
Kee, too, Is excellent for thu children, pre-
pared this way: Tic the rlec In strong cloth
loosely, a1ll boil IN sailed water oEo md one
Hall nOHf6i HHCEl EuuAEu ~ VI! tc lllH!
to cut with knife. To lie eaten With tho meat:
Norfolk dumpllngs arc made In thts way:
quart uf milk; 4 eggs wctl beaten; sIfsel flour
enough to make rather thick !'atter, and salt;
spread r It over large bowl; dust tho lo. cloth
Ms' tie secassiy, nnui, anu a" a"ge a IN Into ' po. q
boiling wntcr; boil ono md onc-fourth
huurs; disht. up after everything else Is really,
aud eat with tlie meat. Il, son.e r4r.s Of Ell.
gland this pudding Is served first With the meat
gravy, before the joint Is brought to the table
However, It is nice no matter when ynn serve
| IL. But III cooking al boiled puddngs, ohscrvc,
tls rule: Keep II we'll covered with water, and
| never allow # to get OIL the boil.
Yorkshire pudding is made the SAME way, but
cooked differently. Remove your rohst When
ncurIy dune from the oven; pour the gravy fron,
batter In tle pan; set in your 1ncat stuutl, md
| plarc the meat 80 II witt drip On the pudding;
twcuty tni,utcs ought to cook 1t: must have
English aprie-pudding: Make crust Of one
third chopped suct; tw0-thtyt,s flour; salt we'll
mix with cold water; roll out to about threc-
quarters Of MI Inch thick; hutter d pudding
towl (unc with d thick rim); spread the douE!!
over 1t, an,l knea into place with the hands I'LL
It Is about evenly thin MI over; fill full Of
sliced apples, sugar, ulId little nutmeg and
cinnn1r,o,i. 'frim tic crust round the edge Of
the bowl nnd roll all that is left, mud lay over
Now tpreal thc pulling cloth over the top ind
liz It. tightly down under the rim Ut tho bowl !;
catch III tic co1ucrs, fold over The top of tl.
pudding, and secure with pin; plunge II into
boiling water aud cook stcadtly onc and half
hours,
up. II. K.": must say word to you In tllc
first ptuee, you make 1Istakc IN the gender,
wIlcn you apply to nc the lnascultnc psonoun,
Now, as to tile steak question. l udlNit that
brocd steak is excellent the fire Is Just right,
and the only proper lire Ia 4 bed VI haru %oU1
coa}s or charcOul, nnd even coke; but 1t Is next
10 Impossible to bro!l nicely with either hard Oh
snfs coal, the universal fuel In this part 81 the
| world. And huusckcepera know llOw difficult
It Is to have coal tire Just ready TO troll, es.
pecially in the enrly morning, and llow often
III spite u their best ei.lcuyors, the gag ai't
smoke will nfIcct the flavor of the sncnt Nov
speak pf the best way to dp things with tn
means ul1l appliances ut hand, and the bes
way to procure uniformly good results.
nlaintaln, and Mn prepared to prove, that steal
any broilcd steak that ever was cooked
Brol'.ng Is good way land believe has brcr
iNstituted) to prevent ,gnurant couks from over
doing It, and Is certainly better than having Il
fried to death. l am no tlleorizing gentleman
"P. IL. k.," but practical cook, WHO know
never cooked bccfstcak III your life; ccrsAiHs,
ytu never nude u breau pudding, or you wou!t
know It is impossible to tnakc pudding lit u
cut with any but the best bread. And Whit,
Of loayvs ana pLeccs that will accuultlatu In th
best regulated fulnfsies where economy is :
necessity, unsl where they don't keep children
Thank yuu, up. L. H." lhnye un cxccllentappu
tito There can bc no doubt about tE,at, wl.ateYc
there may b. about my good sense. And hay
opportunity offered for you to Try q dish Of m
bfcad-pudliug you would forget all your ohjce
t!o1ls fn out loud SOLVER Twiss!an" " ery. 70
"nlorc." IHEo. T. Z.