The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1880-08-04
ReOeipts for The Table.

Brandy Peaches. For brandy peaches use
cling stones. Rub off the down and prick
each peach to the stone with silver fork.
Make syrup with half apouud of sugar
for each pound Of peaches, and half tea.
also add little white of egg slightly beaten.
Skim when it bols as long as the scum rises.
Then drop in the peaches, boiling them
slowly until they are tender and no longer
then take them out. Remove the syrup from
the fire and add to it half a pint of the best
brandy to a pound of peaches. Pour this
over the peaches and can them or put in Jars
well secured.
Real Angels Food.-The white of eleven
eggs, one tumbler of powdered sugar,
one tumbler Of -four, one teaspoonful of
baking powder; flavor to taste with bitter
almond or orange, pinch of salt sift the
flour five times, the fifth time sitting in the
baking powder; sift the sugar three times ;
beat the eggs to stiff froth; in mixing beat
as little rs possible; bake twenty minutes in
a moderate oven.
Chutney. pound salt, one pound
mustard seed, one pound stone rasens, one
pound brown sugar, twelve ounces garlic, six
ounces cayenne peppsr, two quarts unripe
gooseoerrics, two quarts best vinegar; sugar
made into syrup with pint of vinegar; goose
berries dried, and boiled into quart OF the
vinegar; when cold gradually mix the whole
in large mortar, and with the remaining
vinegar thoroughly amalgamate them. To
be tied down close the longer kept the bet
ter.
Cream Pie.-To be eaten warm or cold;
MIA nAn ~. . Al
beaten separately, sugar TO taste, pinch of
salt, flavor as you like. Butter q deep pie
dish, or mountain cake tin, sprinkle with
bread crumbs that have been sifted, about as
thick as pie paste, pour in the custard and
sprinkle over it sore bread crumb. and
cocoa'nut mixed.-Aunt Aldie.
Jelly,-For jelly cook the fruit in porce-
lain kettle, with or without water, according
to its nature, until it is well softened. Strain
through flannel bag previously rinsed in
hot water To every pint of Juice allow one
full rounded pint of sugar. Boil tie Juice
for twenty minutes, noting time from the
instant it begins to boil Heat the sugar
meantime by placing in an oven on platters.
After the juice has boiled twenty minutes
skim and add the sugar. When this is dis
solved and the juice is still boiling pour into
your glasses. Some jelly-makers add the
beaten white of an egg, to the
juice for the purpose OF clarifying it.
Boston Brown Bread.-Two large cups of
Indian meal, one large cup Of rye meal, mot
rye.tlour,) one half cup of molasses, one tea.
spoon soda, scald the Indian meal, but keep
it thick; when cool add the rye, molasses and
soda, with little salt and one pint of sponge,
which must be very light. This must all be
as thick as can be stirred; set in a warm
place to rise in the baking.pan. 1t should be
ready to cook in an hour. To ma Ike it more
like the genuine, which is baked in brick
oven, steam it four hours, and then bake in a
slow oven an hour or more. 1t can be made
with the same measures without scslding the
Indian meal, by mixing soft with warm water
to allow the meal to swell. Rye-mesl does
not swell much.
Chow-chow.-You want a spoonful OF
turmeric, two tablespoonfuls of celery. seed
four tablespoonful Of brown sugar, and four
tsblespoonfuls of whole mustard. seed, and
one Glove of garlic; CRATE fine half pound
OF horse'radish; mix all thoroughly when
dry; boil vinegar in sufficient quantity to
cover 1t; pour vinegar On it, put in patent
glass bottles, and there is no trouble in keep
| hS w. IL you VIII put nhll pOunu OIL
stoned rasins in this-chopped fine and
three whole cayenne peppers, it becomes
very much like chutney.
Picked Cucumbers. The best cucumbers
for picking are not larger than mans
thumb, and should be fresh gathered. Put
your cucumbers in a jar, and cover them with
a brine made one part salt to TO four of boil.
ing water, pour hot over the cucumbers
cover and let stand for "a hours, and to every
six cucumbers put one small white onion in
the hot brine; when you take the cucumbers
from the brine, wash them in cold water and
vinegar, half and half, wipe dry in soft ian
and put them back in the jar; make pickl,
to every quart of vinegar, two ounces Of
brown sugar, two sticks Of cinnamon, two
pieces of mace, six cloves, two teaspoonful:
of allspice, the same of whole black pepper
one long pod of red pepper and table.
spoonful of mustard seed. Let the vinegar
boil for five minutes, after it begins to boil
pour the vinegar boiling hot OVER the cucum.
bers, and when perfectly cold lie up, and they
will be lit 10 eat in week.