The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1880-09-29
Receipts for the Table,

Reed'bird Dumplings.-Prepare very
carefully one dozen or more reed birds, wash
them through several waters, and season with
salt, black pepper, and dredge with four
then make light crust, as for apple dump
lings, roll out piece of moderate thickness
about the sizo Of saucer, in which place
two birds, and between them small piece of
butter and six large oysters; tie each dump
ling in Goth, drop them in boiling water,
and let them cook for one hour then take
them from the cloths and send TO table hot.
To Dress Reed-Birds.- open, and
wash carefully one dozen reed-brd,, after
which place them between the folds of a
clean towel, and, with q rolling pin, mash
the bones quite fat; then season with pepper
and salt; put one or two tsblespoonfuls Of
butter into small skillet, let the birds sim
mer slowly, basting them constantly and
holding the skillet SO they may brown. This
is the richest way to serve the birds. or they
may be repaired exactly as oysters for fry
ing or broling on an oyster gridircn. In
bro ling place them over q clear fire, broiling
the inside first, and when light brown turn
the gridiron. Serve on buttsred toast.
TO Pickle Mangoes and Green Peppers
Cut u round piece out of the top of small
round musk melons or peppers and extract
the seeds. Then tie the pieces on again with
a thread, and put them in . strong brine for
two days. Drain and wipe them, put them
into kettle with vine leaves or cabbage
leaves under and over them, adding a small
piece Of alum, and put them over u slow fro
green, keeping them tightly covered. To
stuff them, make dressing of scraped horse
radish, white mustard-seed, mace, nutmeg
pounded, green ginger cut small, pepper,
turmerc and sweet-ol. Fill the mangoes
with this mixture, putting small Glove of
garlic into each one of them, replacing the
piece at the opening and sewing it in with
strong thread. Put into stone Jars and pour
boiling vinegar over them.
Cocoanut Custard--place one dozen
cocoanut balls (procured from any contec-
tioner) in pudding-dish, and over them
pour, while it ia hot, boiled custard made
ofone quart of milk, the yelks of five and the
whites of three eggs we'll beaten, five table.
sponiuls of "hite sugar, "a little more or less
to suit the individual taste), one tablespoon
full OF '"ir starch wet with n little cold
milk, ri rcd in carefully to prevent Jumping,
and two t'sspoonfuls of extract Of vanilla:
have th" two remaining whites beaten stiff,
with little sugar added; spread over tho top
OF the custsfd, and set into the oven to brown
slightly; then put the pudding aside to cool.
1t should DO perfectly cold when eaten.
Grape Jelly.-After having freed the fruit
from all blemishes, put them into porcelain
preserving kettle, with only enough water to
keep them f ON burning at first; lot them
boil slowly until quite soft then, putting
them into flannel cloth, press from them
all the juice possible; strain the juice two
or three times through clean cloth then
return it to the clean preserving kettle, add
ing cup of sugar for every cup of Juice,
and the beaten white of an egg II the whole.
The rule is to boil the syrup, without stir
ring, very rapidly for twenty minutes, not
counting the minutes until it begins to boil.
The safest rule is to boil 1t until II runs lit
tlo thick upon the spoon; then let it run
through tho jelly bag without pressing it. If
there is any fear Of the jelly becoming too
hard before il runs through, place it near the
fire, The most convenient Jelly strainer is
made of flannel, or Of canton flannel. If
tho lirst dripping of the jelly is not entirely
clear return it to the strsiner until it runs
perfectly limpid. Put the jelly into glasses,
and after II has become quite firm cut out
little papers to fit the tops, which should be
dipped in brandy. Place over these second
papers larger ones, which havo been dipped
in the whites of eggs; press the edges against
the sides of the glasses, to exclude the mir. ..s