The Superior times. [volume] (Superior, Wis.) 1870-1912, 1879-08-16
SEASONABLE RECIPES
PICKING BEANg

PICKING BEANS.
Boil the beans until half done for Ia
BILE use; pack in small jars and cover
with sailed vinegar. / prefer the wax
or butter bean for picking.
GREEN CORN PUDDING.
Take dozen ears and crate them;
add teacup of milk, spoonful of but
ter, teaspoonful of salt, and some
grated nutmeg; mix well together; put
in pan, place in hot oven, and bake
for an hour.
STUFFED TOMATOES,
Cut in halves and hollow out in the
centre; take whatever cold meats YOU
have, chop with onion, some herbs,
crumbs of bread, and add to it two
yolks of eggs; fill up with your tomatoes,
and Put in butteredpa let them bake
slowly.
THE BENEFIT OF BUTTERMILK.
A correspondent of the Country Gen.
tLeman says nothing furnishes a more
wholesome beverage than buttermilk. l
do not pretend to specify its action on
the stomach, or the action of the stomach
upon it, in assimilating its properties
into the system; but | am satisfied that
most persons would be greatly benefited
| by its constant use.
FROSTED FRUIT.
Take large ripe cherries, apricots,
plums or grapes; if cherries, cut off half
the stem; have in one dish some whites
OF eggs, well beaten, and in another
some powdered sugar; take the fruit, one
at time, and roll them first in the egg
and then in the sugar; lay them on q
sheet OF white paper, in seive, and set
it on top of the stove or near the fire
until the icing hardens.
GOOsEBERRY JAM.
Stalk and crop six pounds of goose
berries, put them in a preserving pan,
and, as they warm, stir and bruise them
to bring out the juice; let them boil for
ten minutes, Their add four pounds of
sugar and place it on the fire again; let
it boil and continue boiling for two
hours longer, stirring it all the time to
prevent its burning; when it chickens
and will jelly on plate it is done; put
it into pots, and allow it to remain day
before it is covered.
| PEACH MARMALADE.
Take ripe free-stone peaches. Pare,
stone and quarter them; to pound of
fruit allow three-quarters of loaf sugar
and half an ounce of almonds. Blanch
the almonds in scalding water, and
pound them until smooth. Scald the
peaches in very little warm water;
mash them; mix them with the sugar
almonds, and put the whole into pre-
serving kettle. Boil it to a thick,
smooth paste. Skim and stir it well,
and keep the kettle covered as much as
possible. Fifteen minutes will be suffi-
cient to boil them. When cold, put up
in glass jars.
RHODE ISLAND sUCCOTAsH.
Good succotash wants tender young
corn. Have dozen ears, and remove
with a sharp knife the kernels. If your
corn is tough, do not cut too close to the
cob. String quart of young beans, and
cut them in three. Boil the beans with
the corn, in half a pint of water. Boil
for quite three-quarters of an hour.
When cooked, cover closely, add piece
of butter, teaspoonful of salt, and
some pepper. If cream Is obtainable,
add half pint at the conclusion.
TEA ICE CREAM
| CCdlu lOur IaDIespOOn1uls OF Tyson
tea in pint of sweet cream-it is best to
scald it either in custard kettle or in a
tin pail placed within a kettle of boiling
water. When partly cool, strain it into
a pint of cold cream, bring to scald and
stir in four beaten eggs and three-quar-
tiers of pound of sugar. Let cool, and
freeze. | have found that in making
water-ices, if the sugar be not well
stirred in before freezing, it will sink to
the bottom and give the mixture sharp,
unpleasant taste. 1t is best to make
syrup of sugar and water by boiling,
and, when cold, to add the pure juice OF
the fruit.-RwaL Nea0 Yorker.
Getting Over Yellow Fever.