The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1880-07-28
Receipts fOr,the Table.

Yeast.-One pint mashed potatoes, water
and all, one cup Of -four, one cup of sugar,
one cup of salt, one cup of strong hot tea,
four quarts boiling water. When nearly
cool add Il pint of good yeast. Let it stand
for "a hours, occasionally stirring it; strain
it and put in jug and set in cool place.
Pineapple Jelly.-Wash pineapples, and
cut off the ends; then CRATE them without
peeling, and to every pound of grated fruit
put a pound Of lump sugar. Boil slowly
(skimming occasionally Until the fruit Is
quite clear, put in glass jars and cover each
with paper dipped in brandy, then cover
closely and keep in a cool place.
Boston Brown Bread large loaf, or
two good-sized ones, use the following
receipt: Three cups yellow meal, one and
q half cups Graham meal or fl our, one and
half cups rye, scant two cups New Orleans
moasses, three teaspoonfuls baking powder,
salt; mix with milk to consistency of stiff
batter, pour into buttered mold and steam
four hours.
Macaroons,-Blsnch four ounces of sweet
al nonds; pound in morter till they form
paste, wetting them occasionally with a
teaspoonful Of rose water: beat the whites
of four eggs to froth add to them one
pound of pulverized sugar, and then beat
well in your almonds; lay well buttered
sheets OF letter paper on tins; drop your
mixture with teaspoon in little cakes on
the paper, and bake II light brown in a
quick oven.
Tea Punch.-Make quart of strong tea,
using six tca'poonfuls of tho best green tea to
quart of boiling water. Let it draw for ten
minutes. AS soon as the water boils add tie
rinds, juice and pulp of three large lemons,
taking out all the seeds AS soon as the tea
is drawn, strain it, and sweeten with two
pounds Of loaf sugar. When perfectly cold
add quart of Jamaica rum and three sliced
lemons. Just before using make thick with
finely broken ice.
Blackberry Cord il.-Wash and pick bel =
ries; mash them with wooden spoon in
preserving kettle. Let them come to a full
poll Strain through fine sieve or jelly.bsg.
To every pint of juice add half pint of wa
ter, one pound of loaf sugar, one ounce of
whole cloves, and the same Of mace and Gin
namon, grated nutmeg, one ounce of pound
ed green ginger. Boil again for half an hour,
strain through a jelly.bag, and when cold,
add to each pint of cordial one gill of brandy
To be kept in cool, dry place.
Chicken and Corn, maryland Fashion,
Ysu want fresh corn; cut off the grains from
the cob and put it in a pot with only enough
water to COVERT; stew thoroughly; cut the
chicken up and add to the corn; season with
pepper and salt, and when the chicken is ten
der add teacupful of cream; tbicken
with a very little -four or cracker dust and
butter. AT the very last chop parsley fine
and mix thoroughly. A variation from this
is to stew with the corn an equal weight of
picked hard crabs. Even better, soft-shell
crabs cooked with chicken and corn used to
be one of the choice dishes of Maryland.
New England Baked Beans.--The first
requisite is to get the pea bean instead of the
marrow bean used in New York. l don't
know why it is that New Workers persist in
using the large marrow beans. L. is impos.
sible in cooking them to make them compare
with the pea bean, which is always used in
New England. Those who wish to econo.
mize very closely might buy the blue.pod,
which is bean a little larger than the pea,
nearly as good, and far better than the mar
row. Some people think it necessary to
soak beans over night before cooking, but
that Is not at all necessary. Boil the beans
in plenty of water until nearly done, then
drain off the water and put them in an
earthern pot, with cover, and bake slowly for
two hours or more, in water enough to keep
the n well moistened. Most people in New
England add from one to four tablespoon
fuls Of molasses, according to their taste.
This gives them a rich brownish shade, and
better taste. Put in pork or not, and in
quantity TO suit. We have always left out
the pork, and our Sunday morning dish of
baked beans is usually satisfactory to all at
the table. Good New England brown bread
is always acceptable with the beans.