The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1882-08-04
DOMESTIC, ECONOMY.

ORANGE SALAD.-Peel and slice six
large oranges and arrange them In des-
sert dish, with powdered loaf sugar sprin-
Kled over every layer; squeeze the juice
of six oranges over ali, and when ready
to serve cover with powdered white su =
gar.
ORANGEADE.-Sque out the juice
of the oranges. pour boiling water on a
little of the peel and cover close. Boil
water and sugar to a thin sirup and skim
it. When all are cold mix the juice, the
infusion and the strip with as much wa
ter as will make it suit the taste; strain
through Jelly bag.
SUCOoTAsH.-Shave off your corn two
or three times, SO that it will be cut up
in small pieces. Put corn and lima
beans on and stew them we'll together,
adding little water and slice of bacon
When done add O. little milk, small
lump of butter, one tablespoon of -four
and salt and pepper to the taste.
FRENCH MUSTARD. Take four spoon
fuls of ground mustard, one spoonful of
fine salt, one of granulated sugar, and
six spoonful Of aharp vinegar mix
thoroughly and beat smooth, and you
will have a toothsome preparation to
give relish to cold or hot meats, hash or
anything you choose to spread it on.
EGG PLANr.-Cut the egg plant in
slices half an inch thick, sprinkle thin
layer OF salt between the slices, and lay
them one over another and let stand an
hour; this draws out the bitter princi-
pie from the egg plant, and also the
water. They lay each slice in -four, put
in hot lard and fry brown on both sides.
Or boil the egg plant till tender, remove
the skin, mash fine, mix with an equal
quantity of bread crumbs, add salt,
pepper and butter and bake half an
hour.
ORANGE CREAM.-Squeeze the Juice
lightly out of eight large ripe oranges
and strain it; break six eggs, beat up all
the yelks with four of the whites and
some finely-sifted loaf sugar; add the
orange Juice and beat all we'll together,
beating in by degrees one pound of white
sugar; then set it over the fire, putting
in half the peel of an orange; stir it con-
stantly, but always one way, letting it
remain on the fire until almost ready to
boil. Take out the peel and pour the
cream into dish ready to serve.
PLUM JELLY.-Pat on the plums with
enough water to cover them let come
to boil, pour off the water, and fill up
this time with hot water. Boil hard till
the plums are perfectly soft, then
squeeze through jelly bag. Now to
every pint of juice add pint of sugar
and return to fire. Or for easier measure.
one tumbler of sugar to one of Juice.
Have your Jelly bag thoroughly cleansed,
aid after the jelly comes to boil strain
once more, just to insure its being
beautifully clear. Return to the fire and
boil hard for an hour, take up little in
spoon and when cool see if it has con-
gealed. Be careful not to let stay
moment too long, or your jelly will be
too stiff.
APPLE JELLY.-Wash and quarter the
irrit without pairing, and put in kettle
and cover with water. Boil till per-
iectly soft, strain off the juice and to
every pint allow pint of sugar. Don't
put III spoon after the sugar dissolves.
Boil an hour or more, or until it jellies.
When done strain through flannel bag.
prefer straining when the Jelly is about
hail done, following directions as given
in plum jelly, then when my Jelly is
ready to CONCEAL heat my jelly glasses,
first with lukewarm water, then boil
ing and pour the Jelly right in. After it
cools iasten them up.