The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1880-09-15

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CaTamels. l.-(Cheap caramels for chill
dren. One cupful of water, one of sugar,
one.half cupful of grated chocolate, and a
| piece Of butter the size ola walnut; boil the
water: sugar and butter to n syrup, and add
the chocolate when nearly done; stir to pre-.
vent Jumping; spread on CREASED paper, and
cut into squares.
IL, One cupful of milk, two cupfuls Of
sugar, two Cuptus of New Orleans molasses,
one cupful of chocolate; boil till it candies,
be careful not to burn; pour on creased tins,
and mark in squares.-F, l.. Nj.
Chocolate Caramols.--l. Take Of grated
chocolate, milk, molasses and sugar, one cup
full each, piece of butter the size of IN egg;
boil until it will harden when dropped into
cold water; add vanilla; put in buttered pan
and before it cools mark Off in square blocks.
ii, -Four ounces of chocolate, two pounds Of
light-brown sugar, two gjlls of cream, four
ounces Of butter, vanilla.-MRs. S.
Tomato Soy.--One peck of ripe tomatoes,
enc quart of vinegar, three and half pounds
of sugar, and one ounce of whole cloves. Put
all over the fire together, and let them stew
slowly until they become thick mass, very
rich and dark.-AUNT ADDIE.
Preserved Grapes. The fruit sh Juld be
mature but not soft o. broken. Our native
Catawba makes a good preserve; wash and
allow to drip; pick carefully rejecting the
bad ones. To every pound of grapes take
one-half pound of white sugar; use no water;
put grapes first in pan. then LAYER of sugar,
then layer of grapes; cook slowly on mod.
crate tire; stir continually and strain through
Il sieve when hot; put in ar.tight vessels.
Hens Nest. ( very yretty ornament for
table. )-One-halt.dOzen eggs; male hole
at one end and empty the contents; fill up
with corn.starch made stiff. When cold strip
oil the shells; pare lemon rind very thin,
boil till tender, then cut in narrow strips
like straw and lay in powdered sugar; fill a
deep dish half full with ether cold custard or
wine jelly, put the eggs together in the
centre and lay the straws nest like around
them.
Tomato Sauce.-Take six large or eight
small, ripe tomatoes; cut them up, adding n
small onion, little celery and u little thyme,
tablespoonful of butter, half tablespoon
hui OF sugar, the same of salt, and a quarter
OF II teaspontul of pepper; set on the fire to
stew slowly; when it has boiled until the to-
matoes are thoroughly done, add II table,
spoonful of Hour half-pint Of broth, and a
little cayenne pepper; strain it through u
sieve, put back IN saucepan, and let il stew
until it adheres little to the spoon.
Mulligatawny Soup.-Take three green or
sour apples, one turnip, one carrot, and two
onions; slice and divide MS finely as possible
and Try to brown in butter; stir and shake,
adding to il about the close of the cookinga
bunch of chopped PARSLEY, bay leaf,
sprig of marjoram, and one of thyme; take
pint of good stock, made of beet or veal, and
put IN the fried ingredients; stir into this two
tablespooniuls of curry-powdor, or less if too
much curry is not liked; when it has boiled
Tor ten minutes, skim and pass through
sieve, using a masher to render the vegeta-
bles into Il pulp.
To Pickle Peaches Plums and Pears
Take OF ripe peaches, plums, Peacs, or ap-
pies; seven pounds of sugar; one Quart of
vinegar, and one ounce of mixed spices: nut
the sugar and vinegar together, and pour
over the fruit, allowing it to stand until the
next morning, when repeat this process,
straining the juice of the fruit, letting ii
come to the boil, and continue to do SO for
four mornings; then add spices, and pu. all
over the fire, and cook very slowly until they
look rich and clear. Pears should be boiled
in water until you can run broom whisk
Though them. Ounces are also delicious
when preserved in this manner.
Grape Jolly.-Grapes that are too coarse
or acid for table use make very good Jelly.
only have them firm, sound and ripe. Pick
grapes from the stem, wash them in cold
water, drain the water from them, and nut
them III stone jar place the jar in h pot of
grape skins are loose. Take off the skins.
saving all the juice-the skins will dsrken
the jelly and make it slightly astringent.
Boil the pulps once again, and pour all into
a flannel bag and squeeze through; measure
your juice and allow pound of lump sugar
for every pint Of juice. Mix and boil stead
lily, but not too quickly until it will Jelly.
when you, try on saucer. Put up in small
glasses, which you wet first in cold water,
Over tho top of each glass put piece of
paper wet with brandy; tie up closely and
keep in cool place Ella Forsyth.