The Superior times. [volume] (Superior, Wis.) 1870-1912, 1880-09-04
The KITCHEN.
RED ANTS.

household, may be trapped by placing n
CREASED plate where the ants can get to
it, when, III short time, it will be cover
ed with the ants adhering to Its sticky
surface. The ants may be wiped off and
killed whenever the plate becomes COW
ersd, and the trap set for another
" catch. ?"
CORN SOUP
The corn used for a summer soup
should be scraped close to the cob. 1t
should be boiled for a long time, aud do
not put III the milk until thecorn is near
ly done. And then the milk must be
hot. According to your taste you may
add cayenne pepper, cOrnstarch, bit of
onion, yolks of eggs, or tomato catsup.
BOILED CUCUMBERs.
Take half n dozen large young cucum-
bers, wash and quarter lengthwise; put
them in a pint of boiling water with two
teaspoonfnls of salt, let them boil gently
till perfectly tender, keeping closely
covered; add more water if necessary,
though the less water YOU use the better
they are; drain perfectly dry and serve
on buttered toast, with butter, salt if
necessary, and a little white pepper
POTTAGE COLBERT.
Add to two quarts of clear beef stock
a small handful each of carrots, tumips
and onions, Gall cut into little diamonds
or rounds, and of sprigs of caulitlower;
all these vegetables must be previously
parbcilcd for three or four minutes in
boiling water. Let all simmer half an
hour; then season and add cup Of
green peas, which have been previously
boiled tender. Poach an egg for each
person and put III the soup.
To PRESERVE LAMP CHIMNEYs.
The following recipe for keeping lamp
chimneys from cracking is taken from
the Di0HOnd, a Leipzig journal devoted
to the glass interest: Place your tum-
blers, chimncys or vessels which youde-
sire to keep from cracking in pot filled
with cold water; add a little cooking
salt, allow the mixture to boil we'll over
a fire. and then to cool slowly Glass
treated Ill this way is said not to crack
even II exposed to very sudden changes
of temperature. Chimneys are said to
become very durable by this process,
which may also be extended to crockery,
stoncware, porcelain, etc.
PEACH JELLY
HOusekeepers who wish tomaka peach
Jelly Will find the followingrecipe an ex-
cellent one for Jelly cake; Crack one
third of the kernels and put them III the
jar with the peaches, which should be
pared, stoned and sliced. Heat in a pot
of boiling water, stirring occasionally
until the fruit is well broken. Strain,
and to every pint of peach Juice add the
juice of a lemon. Measure again to
every pint of peach juice add pound Of
sugar. Heat the sugar very hot, and
add when the Juice has boiled twenty
minutes. Let it come to a boil and take
instantly from the fire
OUNCE PRESERVES.
Pare and core the ounces, and cut IN
to halves OF quarters as suits the size of
your jars. Let them stand over night
III enough cold water to cover them. In
the morning put them in the kettle with
the same water and let them cook gently
till you can Just stick fork in them.
Take the fruit out with skinner,
weigh it, and to each pound of fruit al
low pound of sugar Put the fruit and
sugar into the kettle, with enough of
water to make a good syrup, and let
them boil gently till they are clear
Take out carefully with the skinner and
PIT Ill the jars; fill the Jars to the top
with the syrup. If there IS a large
quantity OF fruit, and the kettle is not
large, it IS best to put the fruit in the
syrup a little at a time.
BOILED PEACH DUMPING.
For the crust, pound of sifted flour.
q half pound of clarified beef drippings,
quarter of pound of lard, and half a
teaspoOnfUl of salt; mix three-quarters
of a pound OF the -four in a bowl with a
tablespoonful of butter the salt, and a
tumblerful or less of ice water for the
paste must be stiff; roll it ont on your
board, using the rest of the pound for
rolling it, and put the lard and drippings
IN small pieces all over II; double and
roll out again, being careful not to break
the crust; roll out once more, fold up,
and put in the ice-box till ready to boil:
peel and cutm two four quarts of peaches,
sprinkGng them with a quarter of a
pound of sugar; roll your paste out
about quarter of an inch thick in the
middle and thinner at the edges, having
It us nearly round as possible; put your
peaches III and draw up the edges to
make ball, tie tightly III a cloth that
has been wrung out of cold water and
had flour sifted over it, and drop in boil
ing water, and let it boil steadily for an
hour and half; serve as soon as taken
from the pot. For sauce take two ounces
of butter and four of brown sugar well
crcamed together, with a tablespoonful
of brandy