The Portland daily press., 1881-04-26
AGRICULTURAL
The Household.
Domestic Receipts.
ORANGE MARMALADE.

Small oranges are preferable to the large
ones as the latter are rather too thick
skinned. Wash clean in cold water, using
coarse towel to remove the black spots
which are often found on oranges l have
used the Messina orange and the Florida Or
ange mixed, and the Florida orange alone.
Have water on the boil, and cook the oran-
ges until they are soft; it is nota rapid pro-
cess, and takes three hours; take the fruit
out, allowing it to cool, and peel the oranges
by cutting the skin through in quarters
preserve the white with the rind; place the
skins in cold water and boil; remove the
skins and boil in two more waters, preserv-
ing the first water; press the juice from the
oranges; the pulp which remains is of no
use; measure the juice which you have care
fully strained. My proportions at st. Au-
gustine were pint of juice to the peel of
dozen oranges, but my oranges were rather
large and very sweet. Take the skins and
wi h sharp penknife cut the skins in very
thin pieces. 1t must be evenly done. To
each pint of juice and one pound of the
sliced peel with one and one-half pounds of
white sugar, add pint of the water in
which the skins have been boiled Cock all
together over slow fire, skimming all the
time until it comes to syrup. 1t is apt to
scorch, so it requires great care. Try some
of the marmalade from time to time to see
if it fixes. A single lemon, juice with the
peel, helps to flavor orange marmalade.
THE BEST RICE PUDDING.
This rice pudding is beyond question the
best ever made, in spite of the fact that it is
the cheapest. The secret of its perfection is
the long cooking it gets. For six o'clock
dinner the rice and milk should be put on
the stove early in the forenoon. The best
thing to cook it in is double kettle. Add
to quart of milk two heapin, table spoon
fuls OF rice. Lei it simmer ON the back of
the stove-it must never boil-until couple
of hours before dinner. 1t will then be a
thick, creamy substance. Then salt and
sweeten it to taste, put it into a pudding
dish, and bake in moderate oven until it is
of a jelly-like thickness and the top is
slightly Drowned. 1t can be eaten either hot
or cold. If the latter is preferred the pud-
ding may be made the day before if that is
most convenient If desired, favoring
may be added. This is emphatically the per-
feet pudding of its kind.
A DELICIOUS PUDDING
can be made in few minutes by taking one
pint of milk and stirring into it half a cup
Of cassava, half a cupful of cocoanut, two
eggs, little butter, salt and sugar to taste;
flavor with vanilla. Cook this as you would
boiled custard. When cooked and put in
the dish in which it is to be served, pour ovs
er the top the white of one egg beaten to a
stiff froth, with a tablespoonful of pulverized
sugar added. Set it in the oven for a short
time to brown. This may be eaten warm or
cold, with jelly or preserves, or without.
The receipt is a handy one to have in the
house in case of the sudden Eruption of
company" to dinner.
STALE RREAD.
If bread is little stale, says an. T. c. -
in the Christian Uniou, make Queens toast
of it. Cut it into half slices, not very thin,
and dip it into two eggs beaten up with a
large cup of milk and half teaspoonful of
salt. Lay it on hot buttered griddle, and
brown it nicely on both sides. If any addi-
tion is desired, little sugar or canned fruit
spread over it would answer nicely. French
toast may be made by spreading the slices
of dry hot toast with beef or chicken gravy:
pile them up, and set in the oven till the
gravy is absorbed. Milk toast, slightly
thickened and sailed, is another much-rel
ished lunch.
SNOWFALL PUDDING.
Boil one quart of rich milk, thicken il
with a tablespoonful of -four or arrow-root.
Beat up the yolks of four eggs with three
tablespoonfuls of white sugar. Then pour
the milk slowly into the eggs and sugar, stir.
ring all the time Pour this custard into a
pudding-dish and brown it slightly. Beat
up the whites to a stiff froth, adding fou1
tablespoonfuls of sugar, and favoring it with
lemon. Drop it on the custard (when
browned) in the form of balls as large as an