Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1877-07-14

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EASILY. Avi<h thfr~- t.aast - 4 a s-.4nsi
It whIie sagAr % every irsani of fruit.
aud sea slowly a. 80 anv uth~r fruit
Take tao 90 three pieCr, II impaired ORE
served gIngri and chop fine. aud with q
eupiui OF the syrup, stir INTO the boiling
tomatoes when done. TA!s makes the
met delightful fayoring. but the juice
and rind of lemon will answer very well
IN the absence If the ginger. Tomst &C,
put up In this way, without the seed, will
keep many years, and the older they get
the better they grow.
To PRESERVE CITRON.-Pare the cit
ron and cut into pieces the size you wish,
rejecting the seeds, boil till tender in
weak alum water; drain from the alum
water, have lemons cut in slices, reject
the seeds, boil the slices of lemon in clear
water till tho rind is tender; have about
one pound of lemon to three or four
pounds of citr"n; take the water the lem
on was boiled in to make syrup for the
preserve, adding one pound of granulatcd
sugar to each pound of citron and lemon,
q few whole cloves and stick cinnamon,
and if you like the flavor little ginger
root. Cook in the syrup until clear. Seal
air.tight in fruit lars.
TIE way to cook asparagus is, to wash
it clean and tie in bundles, about two
dozen in bundle; set them in fat
bOttomed saucepan, with the tops up, and
not quite cover them with boiling water;
add salt and cover close. The steam will
cook the tops. In fifteen or twenty min
utes the asparagus will be cooked tender
Then remove the strings, place it in a
dish in which pieces of toasted bread
have been placed, and pour some melted
butter over it.
To PRESERVE CIDER.-One of our
readers asks how to preserve cider from
becoming hard. The best way is to allow
it to ferment in the barrel, keeping it full
so that impurities will work of. After
this fermentation ceases, bottle the cider,
or put it in kegs, and keep them alright
Cider willnot get hard, treated thus, until
the air Is allowed to come in contact with
it, and if it is in kegs or bottles, it can he
used up after opening, before it becomes
hard.
FRESH MEAT GRIDDLEs.--Chop bits of
any cold roast meat, season with pepper
and salt, make griddle batter, put q
spoonful on well-buttered iron, then a
spoonful of chopped meat, and on this
another spoonful Of the batter. When
cooked on one side, turn; when done,
send to the table hot. They are very nice
for breakfast or lunch.
To PREVENT SC0RcHING.-I have only
recently learned how to prevent meat
from scorching in the oven during the
roasting process. The secret is simply to
keep basin or cup of water in the oven.
The steam generated not only prevents
scOrching, but makes the meat cook nicer.
1t is so simple and common sense, that
wonder never thought Of it before.
PEACH AND TOMATO SAUCE.-Peel and
slice one part rich, sweet peaches, and two
parts sweet aud woil-ripened tomatoes.
Mix them thoroughly. and let them stand
where it is cool, for a hour before serv-
ing. Very sweet. rich muskmelons may
also be cut aud mixed with tomatoes 10
the same way.
LEMON PiE.-1he yolks Of two eggs,
one lemon (grate the pcel), one cup Of
white sugar, half . pint Of milk, cover