New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1882-09-10

hot, sharp knife iepgihwise, directly through tho
centre, then divide II across in SIX equal parts
them with the knife about an inch apart, am ice
| them with ordinary white icing puttng q iafgs
dessertspooDu on every piece the neat oi tle c'k9
/ VIII soften It, aud with little heiP the cIges qua
sides will b. smoothly covered All Of The ic.ng
that runs over on the paper may be careinly likrn
up and used again. IL will then dry, whcb u WIZ
/ do very quickly. Make horn Of stiif white paper
about five inches long, and half inches across
the top, and One-eighh Of an inch AT the other era
put in II dessert spoonful of dark chocolate icing,
close the horn at the top. and pressing out the cng
from the small opening draw line OF 10 across tho
centre of every cake and then make spotsl like those
on ivory dominoes; keep the horn supplied with
icing
PICKED PEACHEs.-Take six pounds of sugar to
quart OF good cider vinegar boil the peaches IN
this latter rubbing off the fur, or peeng them, a.
you prefer until broom spint will easily pierce
the skin stick some cloves into the peaches before
putting them INTO the vinegar, and scatter hand
ful of stick cinnamon over them
APRICOT ToAsr.-Take some ripe but not over
ripe apTicOts, halye and stone them Mako some
syrup with plenty of white sugar and water; when
boiled for "A couple of hours strain. lay the pieces of
apricot In the syrup aud add glass OF wbite "Ine
simmer for few minutes. Cut out of the crumb
of milk loaf some rounds little larger thah inc
apricots Fry them pale yellow IN fresh butter,
drain and arrange them IN circle on di,h WIN a
piece OF apricot on each round, cOncayc side upper
most put kernel in the centre Of each. pour ihs
syrup well over and serve with some whipped cream
IN the centre OF the dish.
GRAHAM GEMS FOR lNvALIDs.-Mix finely ground
Graham fOur with half milk and half water, add a
little salt beat, making the butter thin enough 20
pour: have the gem-pan very hot, grease H. I'LL as
Quickiy possible and return Immediately 10 hot
oven bake about thirty minutes. Practice VIII
teach just the proper consistency Of the butter ard
the best temperature OF the oven. 1t Is very III.
portant to beat 1t well.
Observation-Disclosures are the vegetable most uni.
versay used Tor pickles, ana there are several ways
OF preparing them. Which method Is the best - dis
puted question. The time -hOnOred process gwen
may be tho longest but probably the majority Oh
houskeepers consider il the best. Choose only
gherkins or small clicumbers, as small .inger
Put them into oalen tub or large stone jar aud
pour on them brine made OF rock salt, ana strong
enough to hold up potato. Slnk Plate ia the
brine TO keep the Cucumbcrs under the surface ana
at the end of twenty four hOuIs stir them uD with
your hand from the brine scald 1t and after you
have washed the cucumbers pour 1t over them. In
three days repeat the process and AL the emo
of the ninth day thlow away the brine, WASH tuo
cucumbers in ice-w ater and If they too salt c.
soak in clear water several hOuIs aud then ulalh
them. Alter this pour cold vinegar over the pickles,
cover them with green cabbage Leaves, atid suldu
lump of alum, the Size Of u walnut, TO gallon kettle
aud let tho VINEGAR come 10 a boil. Remove from
the fire AT once and at the end OF uaY OF TWO
drain the pickles and cover them with cold cider
vinegar, pure and strong IL You wish u add spice
put It cup of sugar, three dozen W hole black lep-
pers, three dozen cloves one dozen blades oil mace,
and the same amount OF all-sWce 10 e9ch gallon Oh
vinegar These pickles Will be handsome green,
which they never will be If they are taken from
the briue and simply put into cold OF hot vinegar.
Ii the vinegar Is scalded IN which they are pat
away for the winter half the strength passes OIL IN
steam and the pickles will not keep 50 we'll rs those
which they were soaked Is used to keep thom III, IL
should be carefully washed from any tant OF
the bune These pickles VIII be ready for tho
table at the end Of six weeks. some would use them
months before they are eaten.
Reprinted by request.