The Brookhaven ledger. (Brookhaven, Miss.) 1875-1883, 1882-06-08
HOMH NfEYp6. 4

GRAsBnRRIRs, with fhelr malic and
trio acids. are good food fof those liv-
ing in malarions places. Cranberry Jelly
IS also recommended, as the seeds and
skins produce a wholesome irritation oil
the alimentary canal.
SpIcED APPLE PupDiNd.- Three tea.
cupfnls Of bread crumbs, a pint Of new
milk, three teacupfuls of apples chopped
fine, teacupful Of sugar, two we'll
beaten eggs, tablespoonful of ground
cinnamon, teaspoonful Of mace, half a
tenspoonful of ground cloves. Put the
milk into tin pudding-dish let come
to a boil; stir in the bread, and let soak
before adding the other ingredients.
Add the whipped whites the last thing.
Bake forty-five minutes. Eat with
sauce.
To Remove ScoRoH FROM LINEN
Peel and slice two onions, extract the
juice by pounding and squeezing;
cut up half an ounce of fine white soap
and add to the juice; two ounces OF
fuller's earth and half pint of vinegar;
boil all together; when cool, spread over
the scorehed linen, and let dry on; then
wash and boil ont the linen, and the
spots will disappear. ~
PICKLE FOR CURING MEAr.-To five
gallons of water allow eight pounds OF
salt, three pounds of sugar, three ounces
Of saltpeter, and two ounces of potash
Boil all together until the impurities
from the sugar and salt rise to the top,
skim, pour into tub to cool, and, when
| cold, pour over the meat. The meat
| ,hould be killed at least twcnty-fom
Aours before packing, and very good
way is to sprinkle with little powdered
,altpeter as soon as the meat is cut up
this removes surface blood.
CopFIsu BALLs.-Cut the cod into
pieces; soak in lukewarm water for an
| aonr on longer. Remove the bones and
kin, shred, put over the fire in cold
yl;tar. As soon as the water begins to
1!bbla, turn off, and pour over cold
sater. As soon rs it is hot it is done.
While the fish is cooking, make ready
ONE mashed potatoes. Allow as much
gain potato as fish, and mix together
lille both are hot-this last is particu-
II, Ii does not make any difference if
ne balls are cold when fried, but they
lust he hot when the ingredients are
ut together.
Hop IEAsT.-Three large potatoes,
re handful of hops; put in small
g; put the potatoes and hops intotwo
arts of water and boil down to one
art: t.,lle out the bag of hops and
.'.>e~; mash the potatoes fine and
e. lack into tile boiling water; stir
Iii tit, this while hot until it is quite
# ); let it stand until it is nearly cold ;
.t.. adj half a cupful of yeast, half a
-.,.s.Iu Of sugar, one tablespoonful OF
.aser; set in a warm place to rise !;
sen ii ht, put in covered jar and put
= eco! place.
:'iLLEG5 or BEEF WITH CARROTS.
dix It ;'s7,ue Of the undercut OF the sir
H. cu! II into neat fllets (pear shape),
r.H!l. them with pepper aud salt and
d, !a.a with little batter in tin in
's,- oNeu. Do not let them be overdone.
49,, ii {" Of glaze the size Of q wal
II. AID e-l.al dissolved tpln the fillets
EeF IL i. Serve il q circle round some
,rrots prepared as follows: Cut out
nc Ial portion OF some carrots to the
ape O! olives, parboil and then put in
"a saucepan with plenty of batter, a
l-tle pounded loaf sugar, pepper and
ait. Add little stock to prevent their
urning, and keep shaking the saucepan
iii they are done.