Peninsular news and advertiser. [volume] (Milford, Del.) 1872-1904, 1877-06-29

pare, and cut them into thin slices
weigh them, and allow one pound of
donblerefned sugar to each pound of
fruit. Take a porcelain preserving ket-
tie and in it put layer of fruit and sugar
alternately. putting sugar on the top
let it stand over night. In the morning,
take out the fruit and boil the syrup
until it is clear whilst it is boiling hot,
pour it over the fruit and let it stand
uncovered until perfectly cold. Then
put it into glass jars or tumblers, and
cover by FASTING paper over the top.
HARD SoAP.-Take lbs. of sal soda
and 3 lbs. OF unslacked lime; put them
into an iron or stone vessel, turn over
them four gallons of boiling water, and
let it stand over night. In the morning,
drain off the water, and boil it with lbs.
of tallow. When the water is drained
off, turn another gallon of water on the
undissolved lime and sal soda; stir it up
and allow it to settle. If the soap does
not make after boiling a short time, try
little in u saucer, putting in little of
the water off the lime; ii tile soap needs
the water, put it in. After it boils up
thick, turn it oat in one or two wash
tubs, pans, or anything you prefer. just
before it gets cool enough to break, stir
in 2 OF. of oil Of sassafras; let it stand
over night, and next morning cut in
cakes and lay on boards to dry.
PHILOSOPHERS IN CooKINa.-A wri-
ter in the American Gu tiudtor says :
| The various processes of cooking often
determins both the taste for food and its
ultimate beneficial effect on the system.
| Iu the case of animal food, whatever
renders its fiber harder, makes the meat
less digestible the flesh Of young ami
mails, or those that have never been over
worked, is easily distinguished from that
of older, tougher cattle. Keeping tends
very much to improve the tenderness Of
meat. Few animals are fit to be eaten
the day they are killed, and yet, for the
lack of supply of ice and other conven-
fences of trifling cost and trouble, i'm
mense quantities oftOugh and unfit meat
are annually consumed in country places.
BY the action of salt on lean meat,a con-
siderable quantity of the natural juices
and flavor is extracted and absorbed rem
dering the fiber harder, drier and more
indigestible. Occasionally salt meat is
agreeable, but as n regular article OF
diet, it is Objectionable, since the intro
duction of so much salt into the system
is prejudcial to health, lessons the relish
for food, induces cravings for fluids,pro
duces indigestion and skin disease. Fats
form an exception; they have no water
to lose, hence salt makes them no hard
err. and in fact, fat pork is rendered
more digestible by sailing and will diges
quicker than fresh pork, while beef, lonl
sailed, requires two hours longer for di
gestion than roast fresh beef. WI.
In boiling, beef loses Is of its weight
roasted, 20; boiled mutton shrinks 10
and roasted "a; fowl cooked by boiling
10, and they show .25 loss by roasting
To boil meat properly, it should b
: plunged at once into boiling water; if in
, tended for soup. use cold water and grad
ualy heat it. Boiled meat eaten with
: out the soup formed in boiling. loses par
of its nutrition. Broiling meat seals u
the pores through which the juices Nigh
escape. Roast meat is mere digestibl
} than boiled, because the coating on tn
! outside, produced by sudden cOntaC
with great heat, retains the savory an
soluble elements. Frying is most objeC
tionable, and unless handled with grea
, skill. it not only renders the meat hardt
h and more indigestible, but it imbnes
with boiling fat and destroys the flavo
:, No meat diet is so economical as I'll
u preparation of soups and stews, sine
q even shin-bones, broken up, have a nj
n tritve value of one third that of beef
h carbon and one-sixth in nitrogen.