The Superior times. [volume] (Superior, Wis.) 1870-1912, 1878-06-22
Selected Recipes.

STEwED RHUBARB.-Cut the peeled
stalks into boiling syrup of white
sugar, and stew slowly for two hours,
flavoring with lemon peel.
BAKED RHUBARB.-Cut the peeled
stalks an inch long; place equal weight
OF moist sugar and rhubarb in layers in
an earthen dish; add little water, cover
closely and bake.
In filling jars, if there is one left only
partly full, set it aside until fresh
quantity is prepared, then fill up and
seal. Never put away a jar partly filled;
it will be more than likely to spoil.
COLD MEAT.-Cold meat cut up in
small pieces, with an onion cut very fine,
seasoned with pepper and salt, and
enough vinegar added to nearly cover,
makes very nice dish.
The fire for canning should be steady;
it ruins fruit to have it simmer over
slow fire; absolute boiling is necessary
to its preservation, and unless this is
brought about quickly, much of the
delicate flavor Is driven off in steam, and
fruit so loses its fine color.
PICK one peck OF spinach and wash
thoroughly, drain and put it in a sauce
pan with little salt, and cover with hot
water. Boil one-half hour or until ten
der; when done pour into a collander
and press the water out. Cut up fine,
season with butter, pepper and salt, and
set into an oven a few minutes. Serve
with hard-boiled eggs cut in slices.
For raspberry jelly use berries gather
ed early in the season, as they make jelly
mr. leo Of 10
a pint of juice, strained through a fan
mel bag, boil 20 minutes in tin pan or
shallow vessel. Make small quantity
at a time. In using the quantity that 2
pounds of sugar made, makes very stiff
jelly, whereas if made in the ordinary
way it is not stiff.
CANNED blackberries are very nice if
put into porcelain kettle; brought to
boiling heat; sugar added according to
taste, and cooked fifteen minutes. Stir
as little as possible, and seal boiling hot
hot in glass jars. If there is much juice
dip out a portion before adding the SUI
gar; it will serve for making jelly. Cur
rent or lemon juice must be added to
insure its frmness, as these fruits are not
tart enough to jelly well without.
For pine apple preserve have the pine
apples as ripe as you can get them; pare
and cut them into thin slices; weigh
them, and give l pound of double re-
fined sugar to each pound of fruit. Use
porcelain preserving kettle and in it
put layer of fruit and sugar alternate
iy, putting sugar on the top; let it stand
uncovered until perfectly cold. Then
put it into glass jars or tumblers, and
cover by FASTING paper over.
For rhubarb pie, stew rhubarb; add
the grated rind and juice of lemon;
the we'll beaten yolks Of 2 eggs, and
sweeten with white sugar; line pie tins
with good crust and fill with rhubarb;
bake until the crust is of a delicate
brown; beat the whites to stiff froth-
it may be necessary to add the white of
another egg-and tablespoonful of
powdered sugar; flavor with vanilla and
spread over the top of the pies; return
to oven until of light brown. The
eggs and lemon given are enough for two
pies.
For nice strawberry short-cake use
two heaping teaspoons baking power
sifted one quart flour, half teacup butter,
two tablespoons sugar, milk or water to
make soft dough; roll out almost as thin
as pie-crust, place one layer in baking
pan, and spread thinly with butter upon
which sprinkle some -four, then add an
other layer of crust and spread as before,
until you have your layers III a pan
fourteen by seven inches. Bake about
fifteen minutes in quick oven, turn
upside down, take off the top layer (the
bottom when baking), place on dish,
spread with Strawberries previously
sweetened with powdered sugar, but not
mashed; place layer upon layer, treating
each in the same way. This handsome
cake may be served with sugar and
cream, or Charlotte-russe or whipped
cream. Peach and raspberry shortcakes
may be made in the same way. The
secret of having light dough is to mix as
quickly and handle as little as possible.