Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1882-09-28

unYarylnG neaUess aDouticf0SetSs cupDOards,
Kinds from finding agreeable homes, -.
Hw Kitchen Kerainics. 49,.
To8 those }wishlss lbs. mako scalves'
foot jelly the following directions are con
trlbuted bvsa practical and eminently success
ful cook: After cleansing, boil eigh: feet in on
gallon Of water until the flesh separates from
| the bones; then strain the liquor and letNit
cool; when it is cool take the fat which has
risen to the top and melt it in kettle; when
every particle is melted add three quarters of
abound Of sugar, the beaten whites of three
eggs and the shells of the eggs also, quart 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 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 flavoring
can be used in place of lemons. '|''
nice and easily made suet pudding is made
of one cup of suet, chopped fine, aud with
every bit of griste removed, one cup each of
mo!asses, 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 q
little hot water, complete the ingredients called
for, with the exception of -four enough to
make stiff batter. Take care to stir the
flour in so gradually as to be certain not one
lump, if ever 20 small, is LETT; steam in an
earthen puddingdish 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 fruit allow three
pounds of sugar and one pint of vinegar. Put
n n vrI1r n oo,oEit 1pit !,
or whole spices may be put in a muslin bag,
and let it boil with the sugar and vinegar for a
few minutes. When it begins to thicken a 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 a teaspoonful of cream of
tartar; let the sugar and water boil until it is a
pale brown color; shake the basin in which it
ls 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
a good-sized lump of butter, with which you
have rubbed sufficient, quantity of -four to
thcken 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 a vegetable dish or deep platter, and
pour over them stewel 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 tops wishthe white of an egg,
and sprinkle grauulatedsugar 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 6f the cakes."' l
dish which is suitable for dessert o. for
tea is made of guinness peeled, sliced and
stewed till they are very soft Rub them
through colande5 sseeten them we'll and
COOLING make a edstardof one pint Of milk,
the yolks of three eggs. and half a cup Of
sugar. When it is cold pour it over the stewed
ounces. Make a meringue of the whites of
the threeEeggs, and into it beat half cup of
sugar; spread this smoothly over the top -.
sThe way" says very positive friend of
mine, 'sand the only way to make peach pie,
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 pit Is not 80 objection
able as one would. Buppose.-@It--iss~ac common
practice to put a few whole peaches irio each
can when putting up this fruit "n!-r".
An appetizing Said can be made in this way:
Put in the bottom of the Said dish alayer Of
cold boiled patatoes, sliced thin; sprinkle pep
per andsaR over the sIicesa then put layer Of
boiled Lima beans, and so Oh, alternately, until
and salt, and over the top, few minutes-be-
fore serving, pour enough vinegar to flavor the
said; mix little melted batter with the Yihe-
gar; mustard or curry powder may be added
TO suit the taste.
b Potato puff with the, addition Of q little cold
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 rhor-
oughly put it in q, shallow pudding dish, and
bake for from twenty minutes to half an hour.
| If preferred,A you can bake in well Ibuttered
gem pans
Cracked wheat makes very nice dish if
baked with plenty of water added from time to
time as it is needed, to- alowahe wheat to ex-
pand. u should bake slowly for from to
L
Invariably sweetand wholesome. 1t is delicious
if baked with milk insteade of water, but will
then need more attention when IN the oven TO
prevent scorchng -
Rye tea cakes or breakfast cakes are made of
one pint of sweet milk, two eggs, one table,
spoonful of brown sugar, half a teaspoonful of
salt; stir in this enough flour to make batter
about like grlddle cake batter frye flour sifted
is to be used). Bake in we'll buttered gem pans
for half an hour. If the cook prefers to do So,
she can use part rye and part wheat -four r.
Z lovely litdesb Brackets for the wall are now
made OF ebonized wood with the back shaped
exactly like round Japanese fan. The shelf
and the lower part. including the handle Of the
J, fan, are Of the plain black, but the fan must
be decorated ID gay colofs. An ingenious
woman may improve the Aappearancv Of an Or
I 7 VIA OF VA IA