The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1877-08-11

Ne"""|tS OOpPt' - FsAa- manner
cloth, dip it into little lukewarm but
termilk in which a teaspoon of salt has
been dissolved rub little spot on the
kettle; then proceed to scour that spot
with very fine ashes. After doing the
whole thoroughly, wash all over in clear
warm water then rub it all over again
with fresh h0ttermilk and salt, after
which wash again and wipe dry.
10 Clean CorSeks-Take out the steeEs
at front and sides, then scrub thorough
ly with tepid or cold lather of white cas-
tile soap, using very small scrubbing
brush; do not lay them in water. When
quite clean, let cold water run on them
freely from the spigot to rinse out the
soap thoroughly. Dry, without ironing,
(after pulling lengthwise until they are
straight and shapely,) in cool place.
Tomato Meat Pie-Cover the bottom
of pudding dish with bread crumbs,
then make layer of cold roasted NUT
ton chopped fine, then layer of toma-
toes sliced, then another layer of bread
crumbs, another of meat, and another
of tomatoes, then cover with bread
crumbs and bake until the crust is done
brown; season as you put the different
layers in with salt, pepper, and small
pieces of butter it will bear high sea-
soning. Serve hot.
Orange Ie-To one and one-half
pints of orange juice add one-half pint
of pure water, and, unless the oranges
are very acid, add one tablespoonful of
lemon juice, stir in one-half pound of
powdered loaf sugar; pare very thin the
rind of six oranges, place in bowl and
pour the juice and sugar over them, and
let stand an hour; then strain the liquid
into freezer and proceed as for any
ordinary ice cream; when frozen, put in
mould and freeze it a second time.
Tomato CakSHb-Boil one bushel of
tomatoes until soft; squeeze them
through sieve; add half a gallon of
vinegar, one pint of salt, two ounces of
cloves, quarter-ounce of allspice, two
ounces of cayenne pepper, three table
spoonfuls of black pepper; mix these
together, and boil not less than three
hours; pour in jar or keg till cool,
then bottle; it will keep we'll; the
cloves and allspice put in whole; when
boiled strain through a colander.
H07V to Cock C0yued BeetEDon't
boil it, for corned beef should never be
boiled. 1t should only simmer, being
placed on part of the range or stove
where this process may go on uninter-
ruptedly from four to six hours, accord
ing to the size of the piece. If it is to
be served, let the meat remain in the IL
quor until cold. Tough meat can be
made tender by letting it remain in the
liquor until the next day, and bringing
it to the boiling point just before serv-
ing"
Charlotte RnSSe-One pint Of milk,
one teacupful of cream, one teacupful
of sugar, one teaspoonful of sea moss
farine, and two eggs; put the milk into
a tin dish over boiling water, add the
sugar and stir until dissolved mix the
yolks of the eggs with the farine, add
little cold milk, and stir it into the hot
milk and sugar, stirring until it is thor
oughly mixed and smooth; remove the
dish from the boiling water; flavor to
taste and add the whites of an eggs to
a stiff froth line a pudding dish with
slices of c;ke or lady fingers pour on
the farine. When cold it is ready for
the fable