The National tribune., 1881-09-03
THINGS TO MAKE NOTE OF,

THINGS TO MAKE NOTE OF.
CURRANT JELLY.-Put the fruit into jar and
place it in kettle of warm water; let it boil until
the fruit is crushed, keeping it, meanwhile, well
covered; then strain through stout cloth, allow
ing one pound OF fine white sugar to pint Of
juice set this juice the fire, alone, and while
it is boiling heat the sugar in the oven; spread
it tin pans and stir occasionally to keep it from
burning boil the juice just 20 minutes and then
stir in the hot sugar; as soon as the sugar melts
and the syrup has boiled up for an instant remove
it at from the fire: having rolled the glasses
in hot water to prevent their cracking, pour the
scading liquor into them; when it is cold put
branded tissue paper on the top Of the jelly, and
paste thick paper closel over the glass and keep
in dry place
BEEF-TEA WITHOUT HEAT.-ThOse who are
accustomed to the care Of the sick know how i'm
pOrtant it is to prepare the few available dishes
for the invalid in a variety of attractive FORMS
that they will not only afford nOurshment, but
tempt the appetite as well. Here is d new way TO
make beet-tea, which viii be particularly grateful
to the invalid during these hot midsummer days
Fill deep dish nearly full Of nice pieces OF beef
In couple of hours all the juices of the meat
will be extracted as if submitted to intense heat
The result is a quantity of liquid in the bottom
Of the dish which is in reality ice-cod beef-tea.
No who has suffered the pain resulting from
the bl>ters caused by frost will be inclined to
doubt the cooking effects of the ice upon beef:
FIG CAKE-Two cups Of white sugar two
thirds cup Of butter, one cup OF sweet milk,
three cups Of -four, two heaping spoonfuls Of
baking powder stirred in the -four the beaten
whites OF seven eggs. and flavor to taste. FiU-
iHg-ChOp one pound of figs add a little water
and half Il cup Of sugar, and boil to paste:
then. when the cakes cool spread between
layers.
FLOATING ISLAND.-Put a pint of sweet milk
on to scad take the beaten yOlls Of two eggs,
three tablespoOnfuls of sugar one tablespoonful
of cOrnstarch which has been stirred up in
little cold milk stir all together, and add to the
hot milk carefully, and it thickens
pour into the dish designed for the table. then
add teaspoontul of lemon. Have some boiling
water in clean spider and beat up quickly the
whites of two eggs. Drop it by spoonfuIs into
the boiling water, let it remain an instant, then
dip up with skinner and lay around on the
dish OF float 1t looks very appetizing in glass
dish on the table, and is best eaten cold.-N Y.
Sunday Tmcs
POTATO CRoQUETTEs.-Take six boiled pota-
toes. pass them through a sieve; add to them
three tablespoontuls of ham, grated minced
finely, little grated nutmeg, pepper and salt to
taste. and some chopped parsley; work into this
mixture the yolks of three four eggs, then
fashion it into the shape Of balls, roll them iii
bread-crumbs, and fry in hot lard, and serve with
fried parsley.
POTATO SALAD.-Tale some cold boiled pOta-
toes and slice very thin; add to them three hard
boiled eggs also sliced thin; chop one small fresh
onion. In glass bowl or salad dish put a layer
of potatoes, then layer Of eggs, and sprinkle
over them little chopped onion, salt and pepper.
Fox dressing, take the yolk of raw EGG and stir
into it q half te;spoontul of made mustard. Beat
into it. drop by drop three tahlespoonluls ofsweet
cream: add one tablespoonful OF strong vinegar
and the white Of the egg beaten to stiff froth.
II needed for supper, make at noontime. Flakes
OF cold boiled salmon cod or lIalibut. substituted
for the eggs, or added with them will improve
the salad.
SoIP.-Sago is a delicious addition to soup;
use it in place of rice or barley.
Many persons iron towels. fold them, and place
them away before they thoroughly dry. This
is an error, and sometimes leads to results not
expected. In this damp condition there is a
mould which forms on them called 'oidum one
variety OF which causes a skin disease known as
rngWorm.