The Portland daily press., 1880-07-21
Domestic Receipts.
DELICIOUS BEET SALAD.

DELICIOUS BEET SALAD.
Boil some Bermuda beets and set them on
Ice to get thoroughly cold. If they are large
they will take many hours in boiling, and
must be cooked neither too long nor too quick
ly-ln either case they will be tough and
hard. Cut them up in small, not too thick
slices, add some nicely sliced cold potatoes,
and shred or two of Onion-just enough to
flavor the salad. Now dress it with the
PLAIN French dressing of much oil, little
vinegar, salt, and pepper. Arrange it in
your salad dish. and having chopped finely
hard-boiled egg arrange it over the salad,
leaving rim of almost an inch and half
uncovered On this rim arrange sprigs of
small water-cress. With the deep red of
the beets showing through the green of the
cress and the white and yellow of the egg,
the salad looks beautiful, and it tastes so
delicious that it can never 90 begging. So
the Bermuda beet must be used, as they are
the sweetest and richest. Some people add
little raw sliced apple-the fruit must be
tart and soft.
SWEET POTATO PUDDING.
To large sweet potato weighing two
pounds allow half pound of sugar half a
pound OF butter, one gill of sweet cream,
one gill OF strong wine or brandy, one grated
nutmeg and little lemon peel, and four
eggs. Boil the potato until thoroughly done,
mash up fine, and while hot add the sugar
and butter. Set aside to cool while YOU
beat the eggs light, and add the seasoning
last. Line tin plates with puff paste and
pour IN the mixture. Bake in moderate
but regularly-heated oven. When the pud-
dings are drawn from the fire cover the top
with thinly-sliced bits of preserved citron or
ounce marmalade StreW the TOP thickly
with graduated white sugar and serve, with
the addition OF glass of rich milk for each
person at table.
MUSTARD PICKLE OF CUCUMBERs.
Prepare cucumbers as usual Put on to
boil three quarts of vinegar; tie in a bag
fve cents worth of tumeric, quarter of an
ounce each of cloves and all-spice; put into
the vinegar also few onions; let all boil
well thirty minutes; strain the vinegar and
put back on the stove. Mix one pound of
Durham mustard, one tea-cup of flour and
one quart of vinegar we'll together, free of
Jumps. When the hot vinegar boils, add
the mixture of vinegar, mustard and flour:
let it bubble once. Take off the stove and
put the pickles in to it, letting them remain
in the kettle till cold, then bottle them.
Bleaching Dried Fruit.
These who see the dried apples at the
stores that have tempting whiteness, be-
ing about as light colored as the fresh fruit,
no doupt wonder how they can be dried so
nicely. The fact is that such fruits are not
only dried but bleached. They are sub
Jected to the same agent that is used to
give hops bright color, and to impart to
straw hats their wilderness, viz: sulphur.
1t will be recollected that we gave last year
an account of The Zimmerman fruit driver
and its workings; not long ago the inventor
wrote us that he had been long experiment
ting in bleaching fruit, and sent us a sample
of apples, quite the whitest we ever saw.
bleached in his dryer. Hereafter the dry
ers will be sent out with the necessary
change in furnace to adapt it for bleaching,
and directions for the operation will be Civ
en-. OF course bleaching is only practicable
in this or other closed dryer, and could not
be done with fruit in the open air. As the
the question is sure to be asked if the fruit
is rendered any the less wholesome, we an
tlcipate it and say-not in the least.-Amer-
lean Agriculturist