The Sentinel. [volume] (Trenton, N.J.) 1880-1882, 1881-06-11
PRICE THREE CENTS.

| NOuItl tJIOCStl ID 1OI1ONS. 4oAC VI 0CN-
soned swamp muck forty bushels, or
one two-horse wagon load; mix
thoroughly with it five bushels of wood
ashes, 100 pounds OF fine bone flour,
100 pounds of finely ground plaster aud
throw it into heap, in which it will
heat and ferment, and leave it for two
or three months. This will be equal to
twice it's bulk of the best COW manure.
If night soil could be added to it it
would be increased in value.
Recipes.
A SUMNER SoUP.-In an article on
"Summer Soups" Mrs. Beecher gives
the following as a recipe for most
| delicious pea soup: Put half pound
of butter into soup kettle over the fire
and add to it quart of green pear.
Shake them round constantly for fifteen
minutes to prevent their browning.
Then take out half the peas and set
aside; then pour in two quarts of vege-
table stock, or some prefer boiling
water. Cut fine about a pint OF spinach,
half dozen green orions, little mint
if agreeable and head of celery Set
the kettle where this will stew slowly
two hours till the materials are reduced
to jelly, then add the pint of peas re-
served, three teaspoonfuls of sweet but
ter rolled in -Four, two tablespoonfuls
of salt and one Of black pepper. Let it
just boil up, then pour into hot soup
| tureen and serve Immediately.
OLD-FAsHIoNED GINGERBREAD.-T
cups best New Orleans molasses, one
cup hot water, scant half-cup melted
butter, heaping teaspoonful soda, a
little ginger and salt. Mix as soft as
possible and roll out one and a half
inches thick. Bake as quickly as you
can without scorching, and eat warm or
cold with butter.
FRUIT PIEs.-Fruit pies in deep
dishes, such as are made by the English
and French, are preferable to ordinary
fruit pie, because you obtain more juice
and fruit. The best method of making
these is as follows: Take deep, oval
pie dish, china mot TIM, line the edge
with paste, also about half its depth in
side. Now place a small cup, an egg
cup is best and one that will stand a
little above the edge of the dish; next
fill your dish with fruit, then add lit
tie water if your fruit has not too much
Juice. Some fruits, such as currants
and raspberries, have enough juice; also
add sugar to taste Now cover this
with crust of short paste, wash it with
water or white of an egg, and dust with
powdered sugar. Make few fancy cuts
on it before baking, and after it is
washed and sugared do not cut too
deep. These cuts give it rich-looking
appearance. The cup in the center col
lects the juice, and if the whole of the
pie is not eaten at one meal what is left
can be supplied with juice by simply
lifting the cup and allowing the juice
to escape. The edge of this pie, to be
artistic, should be pinched up with the
finger and thumb, then notched with a
knife. If you use fruit which gives too
much juice you can prevent boiling over
by mixing little -four with the sugar,
about ore teaspoonful of flour to twelve
of sugar.
DoUGHNUTs.- large egg, four and
one-half tablespoonfulsm melted butter oil
lard, one coffee cup sugar, one cnr
sweet milk, one teaspoonful ginger
bought at the drug store, two OF cream
tartar from the same place, one OF soda
dissolved in the milk. Mix the cream
tartar with flour enough to make the
dough just stiff enough to handle, fry in
hot lard, take out and lay on brown
paper moment, then in a dish and
CRATE sugar over them first on one side
and then on the other; do not allow
them to cool before putting on the
sugar.
PRESERVED PLUMs. ALLOW to every
pound of fruit pound of sugar; put into
stone jars alternate layers Of fruit anc
sugar, and place the jars in moder
ately warm oven. Let them remain IN
til the oven is cool. If prepared at tea
time let them remain until morning
then strain the juice from the plums
boil and clarity it. Remove the frui
carefully to glass or china jars; pou
over the hot syrup and carefully cove
with egg, tissue paper or thick white
paper, OF bladder tied closely down.
Liked Asparagus.