The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1878-10-02
RECIPES.

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in tin vessels.
Keep yeast in wood or glass.
Keep preserves and jellies in glass.
Keep salt in dry places.
Keep vinegar in wood or glass.
Keep meal and -four in cool dry
place.
Sugar is an admirable ingredient
in curing meat and fish.
Lard for pastry should be used
hard, as it can be cut with knife. 1t
should be cut through the -four, not
rubbed. ..es
Crusts and pieces of bread should
be kept in an eartheu jar, closely COW
cred, in dry, cool place.
In boiling meat for soup, use cold
water to extract the juices. If the
meat is wanted for itself alone plunge
in boiling water at once.
Lemon Jelly.-One package of gel
atine, add one pint of cold water,
juice of six lemons; let them stand
one hour then add one quart of boil
ing water, two pounds of white crust
sugar, strain, and put to cool.
Orange Pie.-Grate the yellow
rind of one fresh orange, take the
juice and pulp of two large oranges;
add to them one cupful of sugar and
the beaten yolk OF three eggs; mix
one cupful of milk with the whites Of
the eggs beaten to a stiff froth; bake
in puff paste.
Egg Bread.-Egg bread is not
cheap, but it is good, and young
housewives, whose yeast sometimes
plays tricks with them, will find it q
great resource. To make it, take one
pint of milk. two eggs, butter the
size Of an egg, one.half cupful of
sugar, three teaspoonfuls of sea foam,
-four enough to make batter; bake.
This makes one loaf.
To Cook Tough Meot.-All kinds.
of poultry and meat can be cooked
quicker by adding to the water in
which they are boiled little vinegar
or piece of lemon. By the use of an
acid there will be considerable savinr
of fuel as well as shortness of time.
Its action is beneficial on old, tough
meats, rendering them quite tender
and easy 60 be digested. Tainted
meats and fowls will loose their bad
tRste-9nd oaor if cooked. in his .s.,ax
and ifsoot "sed too freely, no taste of
it will be acquired.
Fauorste lNem Pis.-Take cold
roast beet, or roast meat of any kind.
slice it thin, cut it rather small, and
lay it wet with gravy and sufficiently.
and sailed. in meat pie
dish. If liked a small onion may be
chopped fine, and sprinkle over il.
Over the meat pour cupfnl of stewed,
tomatoes, little more pepper. and a
thick layer of mashed POTATOES
Bake slowly in a moderate oven. till
the topis light brown. This makes
very good dish, and is a very great
favorite with parties who do not usu.
ally like meat pies.
Beef Soesp-For a common SOM,
secure beef soup bone or shank
and add to it the bones of your waste
beef lett over. Boil four hours-all
meats for soup to be put in cold wa.
ter. We take two potatoes, one car.
rot, one turnip, two onions, a piece Of
cabbage; chop fine and add these
about one hour before dishlng I'M.
we add half teacupfnl of rice, with
pepper and salt, about the same time
Boil constantly, keeping tightly COW.
cred. Our French neighbors ada
niavorlng spices and herbs. but we
IKE a plain vegetable soup, and never
lall OF having spicy one. Don't use
too much meat. 0
Gem Tarts.-Bake some liyht
sweet gems after the usual fashion
only they are prestier to be round
When they are nearly cold, take a
very sharp pointed knife and cut tho
crust around and separate the two
halves, breaking them across the cen
tire. Have ready some fresh hot GU
pie sauce, beaten up lightly r.
strained, as tor marmalade, and nut
one nice heaping spoonful on epch o
half OF the gem. Set as MANY AZ von
wish in baking tin, put a stewed
raisin In the centre of aaoh s.:..,I