Morris tribune., 1882-09-28
Hw Kitchen Keranics. . :,
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Ew A Kitchen Keramics. 49,. =,
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trlbuted bysa practical and eminently success
fuf cook: aAftrd boil eigh: feet in on >
gallon Of wa ter 'un III the flesh separates from
the bones; then strain the liquor and let-it
cool; when it is cool take the tat which has
| risen to the top and melt it in a kettle; when
every particle Is melted add three-quarters Of
Sppund Of sugar. the beaten whites OF three
eggs and the shells of the eggs also, a quar OF
sherry or other wine, and two tablespoonfuls
Of lemon juice. Let these all boil for ten
minutes, or possibly few minutes less. You
can judge for yourself by noticing if a sort of
jelly forms on the edge Of the kettle. Stir the
mixture at the time, as there is great danger of
its burning. Strain it when boiled sufficiently
and pour in moulds. ANY kind of favoring
can be used in place of lemons. eg"'
A nice and easily made suet pudding is made
of one cup of suet, chopped fine. aud with
every bit of gristle removed, one cup each of
molasses, milk and fruit; raisins and currants
mixed, or dried cherries are best for this pur-
pose; one heaping tablespoonful of brown
sugar: one teaspoonful of soda, dissolved IN a
little hot water, complete the ingredients called
for, with the exception of -four enough. ito
make stiff batter. Take care to stir the
flour in so gradually as to be certain not one
lump, if ever 30 small, is lett; steam in an
earthen pudding-dish for three hours; serve
with wine sauce. or with common pudding
sauce. of flour, sugar, butter and water
spiced citron should be prepared at first just
as if you were to preserve the fruit After
cutting in small pieces, boil or steam it until
it is tender, let it drain through "a colander,
then to every seven pounds of fruitallow three
pounds of sugar and one pint of vinegar. Put
ground spices in the syrup to- seasonlit with,
and let it boil with the sugar and vinegar for
few minutes. When it begins to thicken little
like syrup put the fruit in, let this boil vigor-
ously for about four minutes, then, to insure
its keeping we'll, put it in cans.
Fig candy is not at all difficult to make. Take
one cup of sugar, one-third of cup of water
and one-fourth of q teaspoonful of cream Of
tartar; let the sugar and water boil until it is
pale brown color; shake the basin in which it
10 boiling gently, to prevent its burning but do
not stir it at all until just before you take it
from the fire; then stir in the cream of tar
tar Wash and cut open some figs; spread
them on platter, then pour the sugar over
them. Take care to have each fig covered {;
set them in cool place till the sugar has time
to harden.
Sweetbreads are delicious with tomatoes
Parboil the sweetbreads in as little water as is
possible to use; when about half done put in
good-sized lump of butter, with which you
haverubbed suficient,a uantity of -four to
thicken the gravy; use Drowned flour for this
purpose. Let the sweetbread cook now till
done and till they are nicely Drowned; then put
them in 2 vegetable dish or deep platter, and
pour oyer them stewed tomatoes, which you
have seasoned well with butter, pepper, salt
and sugar, and have also thickened with. -four
or with very fine cracker crumbs
+ Almond iumbles, which are very delicate, are
made Of one pound of sugar, half pound of
butter, one pound Of almonds, blanched and
chopped fine, two eggs, flour enough to mix
stiff. Roll them thin, cut in fancy shapes; put
them in tins, and just before setting them in
the, oven rub the fopsc withthe ffteof an egg,
and sprinkle grannlatedsugar over them. This
recipe answers nicely for caraway jumbles BY
emitting the almonds. The caraway seeds can
be- mixed with the dough or scattered over the
top Of tie cakes.A ~ 10 =,
dish which is suitable for dessert o. for
tea is made Of ounces, peeled, sliced and
stewed till they are very soft Rub them
through a colandeb sEeeten them we'll and
put fhemfna berFydisk While tho quince5is
cooling, make q edstardof one pint Of milk.
the yolks of three eggs. and half q ctp Of
sugar. When it is cold pour it over the stewed
ounces Make a meringue Of the whites of
ths threeSeggs, and into it beat half q cup,sf
sugar; spread this smoothly over the top. q
= sThe way" says very positive friend of
niue, 'andthe only way to make peach pie,
is to put whole peaches in the crust"' Re
move the skin, Of course, and scatter sugar
over the peaches just as if you were making
the pie in the usual wav. The flavor Of the
peach is thus preserved in q surprising manner,
aud the presence of the pie Is not 80 objeotiou-
practice to put few whole peaches inc each
can when putting up this fruit al!
An appetizing Said can be made in this ways
Put in the bottom of the Said dish aslaYer of
cold boiled patatoes, sliced thin; sprinkle pep
per andsak over theslicesA then put layer Of
boiled LIME beans, and 80 81, alternately, until
the dish is Full; season each layer with pepper
and salt, and over the top, few minutes-be-
fore serving, pour enough vinegar to flavor the
said; mix a little melted batter with the Yihe-
gar; mustard or curry powder may be added
TO suit the taste.
ps t. s tss seat;g ss Il d ittle zig
two cups of cold mashed potato allow two
we'll beaten eggs. two tablespoonfuls Of melted
butter, and one cup of sweet milk; beat all
together until very light then add the, cold
meat, chopped very fine. After mixing thor-
bake for from twenty minutes to halfan hour:
IF preferred you can bake in well 1buttered
gem pans.
Cracked wheat makes very nice dish if
baked with plenty of water added from time to
time as it is needed, toEallowahe wheat to ex-
panda y should Bake slowly for fron live to
Blk hours and il will then be- found to be re-
markably sweetand wholesome. 1t is delicious
if baked with mix instehdo Of water, but viii
then need more attention when IN the oven 10
prevent scorching -
Rye tea cakes or breakfast cakes are made of
one pint of sweet milk, two eggs, one table,
spoonful of brown sugar, half a teaspbonful of
salt; stir in this enough flour to make batter
about like grlddle- cake batter frye -four sifted
is to be used). Bake in we'll buttered gem pans
for half an hour. If the cook prefers to do 80,
she can use part rye and part wheat -four s7y
LcgeE litaes bIackets for the wall sfS now
made OF ebonized wood, with the back shaped
q fan na, dial
and the lower part, Including the HANDLE df he
fan, are Of the plain black, but the fay NJ qst
be decorated q gay ooIofa. I An ingeniohs
woman may improve the appesraacv Of On Dr.
I WA OF VA aA