Arizona weekly enterprise., 1881-12-24
DOMESTIC ECONOMY.

CHOCOLATE CHANNELS. of gra- ted chocolate, milk, molasses and sugar each one cupful, and piece of butter the size of an egg boil until it will harden when dropped into cold water; add vanilla; put in buttered pan, and before it cools mark off in square blocks.
 PEA SoUP WITH CELERY. split peas till they are in thorough mash; melt little fine-chopped suet well in pan, and frizzle in it inely-chopped onion mix this with the peas; add more water to make soup, pepper, salt and powdered sage, and let it simmer well for twenty minutes.
 ELDERBERRY WINE.-Take one quart of pure elderberry juice, two quarts water, three pounds sugar (the best sugar for this purpose is what we call molasses sugar, viz, sugar that settles from molasses into the bottom of hogs heads) mix all together, and let it fer ment until 1t works itself clear strain and bottle; leave the bottles uncorked until it is done working, then cork and put away in q cellar, and in few months you will have good wine, but age will improve it.
 ORANGE PIE OR PUDDING. G.-One pound of butter, one pound of sugar beaten to cream, one glass of brandy, wine or rose-water; ten eggs beaten to high froth; have two oranges and boil the rind until it is tender; change the water two or three times while it Is boiling, then beat 1t in mortar and squeeze the juice in, together with the rind of one lemon grated and the juice of the same; mix all well together with the other in- gredients, and bake in puff paste with out an upper crust j.; half this quantity is sufficient for two ordinary-sized pies.
 ToMATo SoUP.-Place in a saucepan one carrot, one white turnip and one onion, all sliced and fried brown in but ter, and quarter of pound of ham; when the moisture is evaporated add two table-spoonfuls of four, and brown with the vegetables; add three pints of good beef broth, one can of tomatoes, few bay leaves, pinch of ground cloves, stalk of celery, little grated nutmeg; boil till the vegetables are done, and pass forcibly through a seive; place on fire, bring to boil and skim serve with plain boiled rice or small squares of bread, fried brown in butter.
 PUMPKIN PIE.-Cut the pumpkin into IS thin slices as possible, and in stewing it the less water you use the better stir so that it shall not burn; when cooked and tender stir in two pinches of salt; mash thoroughly, and then strain through seive while hot add table spoonful of butter for every measured quart of stewed pumpkin add quart of warm milk and four eggs, beating yelks and whites separately; sweeten with white sugar and cinnamon and nutmeg 70 taste, and a salt-spoon of ground gin ger. Before putting your pumpkin in your pies it should be scalding hot.
 CHOCOLATE B1ANo-MANGE. = Take three pints of warm milk and soak in 1t package of gelatine allow it to re- main for two hours sweeten with four ,able-spoonfuls of sugar, after the gela- tine is softened or melted scrape a ,quare of sweet chocolate, and put in a small saucepan with two spoonfuls of lot water; if you use unsweetened chocolate, add to the water two table .poonfuls of sugar stir this all the time, until perfectly smooth :; then, having your milk and gelatine on the fire, watching it closely so that it shall not curn, add by degrees your chocolate mixture have molds ready in which tc put your hanc-mange.
 TAPIocA-Tapioca is a nutritious and easily digested article of diet, and it anG the rice are both especially adapted tc accompany the fruit diet for prospective mothers. A favorite way of cooking , tapioca is to soak teacupful over night , or several hours, in 8 quart of water then add a pint of rich milk, little salt and cook by putting it in tin pail witl tight cover and setting the pail in boil [ ing water, let it boil an hour sometime add raisins. Serve either hot or cold
 with cream and sugar or fruit.