The Osceola times., 1878-12-07
uousah old Rs~euv 10.

and then washing them with cold water.
WASHINGTON PUDDING Two cups
of butter, 3 cups sugar, cups flour, 2
teaspoonfuls of royal baking powder, 8
eggs. i cup milk, cup stoned raisins,
l,2 cup currants, IA cup chopped citron.
Flavor with nutmeg and cinnamon, one
teaspoon each;
Te REsroRE THE HAIR AFTER ILL.
NTss-Equal parts of best brandy and
strong black tea, shaken well together
and rubbed well into the roots OF the
+, hair once daily, will usually restore the
hair after long illness Be careful not to
scratch or irritate the scalp with rough
combing and brushing. The mixture
should be made at least once In three
days, even in cool weather.
MULLEN LEAVES yoR CATARRH. =.
The smoke of mullen leaves has long
been considered as specific for catsrrh.
1t will doubtless in many cases, alleviate,
il it does not cure. The leaves should
be thoroughly dried and then used the
same US tobacco In a pipe. The smoke
should be pressed to the back Of the
mouth and sxhaled through the nose
once Or twice q week will suffice, and
should be persevered in.
AN INDIVIDUAL BREAKFAsT DIsH.r
Break three eggs into small stewpan
add saltspoonful of salt, a quarter of
that quantity of pepper, and two ounces
of fresh butter, the fresher the better
set the stewpan over moderate Are, and
a. nj nth N xvnoIap
being careful TO keep every particle in
motion, until the whole bas become .
smooth and delicate thick substance;
have ready a convenient sized piece of
toast, pour the eges upon 1t, and serve
Immediately.
SAUCE FOR BAKED OR BOILED FISH.
Pound the yolks of two hard boiled
eggs and place in a bowl: Have ready
some boiling water, half pint add q
sprig of parsley aud a variety Of sweet
herbs, besides two small onions, and boil
five minutes. Remove from the Are,
pound them we'll and strain upon the
pounded yolks, adding two ospoonfuls best
vinegar, Two of French mustard, salt,
pepper, four spoonfuls sweet oil, which
should be poured in gradually, when it
is ready for use.
FLOATING PUDDING.-Nearly boil I
quart OF milk wet smooth 3 tablespoon.
hIls of corn starch add 3 beaten eggs and
little salt, and stir all into the boiling
milk till it thickens. Take up and add
| teaspoonful of vanilla. Have ready
dish with IA Of q cupful OF sugar strewed
in the bottom. Turn in the hot pudding
aud strew over the other 3 4 of a cupful
OF sugar. Cover close and set In a cool
place When served, cold, the pudding
will be f und floating in sweet syrup,
which is lis sauce.
BRANDY PEACHES Rub the peaches
with dry coarse cloth, and throw
them into pail of Geld water, and boil
them until straw may be run TO the
stone Take them out and throw them
into cold water. Clarity sirup made in
tho proportion of one pound OF good
white sugar to pint Of water, and,
when cold. pat halt sirup and half
brandy. Dram the peaches well, and
lsy them int) the branded sirup. Put
them in glass jars, with airtigbt covers,
such rs are used for aiming fruits. The
peaches may be peeled IL the toughness
si the skin is objected to.
ROLLED JELLY CAKE.-Ten eggs, the
weight of the eggs in sugar and the weight
OF six in A)ur, one flesh lemon, half The
grated rind and all of the jrice. Care
fully separate the eggs, beat the yolks,
sugar and lemon together until very light;
then beat the whites TO stif froth, mix
thoroughly aud add the -four, beating that
in lightly. Bake like jelly cake, using a |
-quaie OF obonv pan. Success will depend |
upon proper bss ing and being expeditions
in spreading and rolling 1t should bake
quickly without drying. Turn the cake
out on to clean cloth, and as soon az
rolled do it up in the cloth and let it
remain until cid. 1t may be spread
with jelly, with chocolate or cocoanut
ici ng. You may bake in loaf or in
gem Iaus and add to the variety in
numerous ways Not everyone has the
conveuiences or weighing, aud in that
case let'them try any sponge cake recipe
they may have.
-.ToNATo CArsUP- Good catsup can
only be made when the fruit Is in per-
lection towsrd the end of the season,
when thelnights get cool, and growth il
slow, the fruit is watery, and will not
yield the rich pulp of the best fruit.
Select ripe tomatoes, cutting away any
green portions, cut in pieces, stew until
done, and rub through a sieve
fine enough to IT Ia n the seeds. Evaro
rate what passes the sieve to the desiIe ed
thickness; for this, no rule by quantity
can be given, as bushel of tomatoes will
yield twice as much pulp as Others. The
evaporation should so on over q slow
FIRE, being careful not TO scerch it.
Wnen thick enough to pour from curet,
without inconvenience. add salt and
spices. Here the recipes eive the greatest
possible variety. Be sure and use salt
chopped onion, OF Glove of
garlic, tied In cloth aud cooked in the
pulp, To give just q suspicion Of the
favor, Is liked by many sllspioe. black
pcpp z, cay enne, and mustard, are the 4
principle spices, and are used according
70 the taste Of the con umers. /,
One recipe directs for half bushcl of
tomatoes; cloves, two teaspOoniuls, Gins,
,amon slhpice, and black pepper. two
,ab,s poonfuls each thee are not % be "a
yrvuud, but bruised, placed in, a little
"a, and 10 | d in the pulp while it is
Eiag evsp~rsted whenthc pulp i thick
remove the bag, and add mus
,ari, ground, Two tablespoonful; ca
venno poppSg. two tsbleoooonfnln: nod I