The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-03
DOMESTIC,

bitter taste; when this membrane is re-
moved the fruit is delicions. It has
become the fashion to use it as o salad.
The fruit is placed on the table whole
Zone Is enough for party of four or six),
cut III quarters and serve az natural.
When not used us salad, out the skin
III sections and peel 1t off; separate the
| sections rs you would those of an Or
anRe, and, holding each one by the
ends, break it open from the centre.
disclosing the pulp; tear this out of the
white membrane which covers the sec.
tions, carefully removing every part of
it; keep the pulp rs unbroken as possi
bic and put it into deep dish with q
plentiful sprinkling of fine white sugar.
Let it stand three or four hours, or over
| night, and then use tho fruit.
TRIPE CURRY,-Boil two pounds Of
tripe and cut it into strips; peel two
large onions and cut them into square
pieces; and put the onions into q stew
pan with three tablespoonfuls of butter.
Let it stew till brown, stirring woll and
mixiEg tablespoonful of curry powder.
Now add one pint of milk and the cat.
sup tripe. Let all stew for an hour.
skimming it we'll. Serve in deep dish
| T..
East India curry powder is made thus
Pound very fine in mortar six ounces
OF coriander seed, three-fourths of an
ounce OF cayenne, one and one-half
| ounces of foenugreck seed, one ounce
oummlMm seed and three ounces Of tum-
eric, These articles can be bought at
druggists. Pound fine; sift through
fine n .slin; spread on dish and tlry
hnf,lra firo fnr
frequently. Keep this in q bottle with
a glass stopper.
FRUIT PUDDING. Three pints of milk
eight Boston crackers split and buttered.
six eggs beaton light, two cups of sugar
one teaspoonful Of salt, quarter of nut
meg grated, half teaspoonful of Gin
namon, one pound of stoned raisins,
quarter of pound of currants, Boil
tho milk, and then add sugar, eggs and
flavoring. Butter deep pudding dish.
put in layer of crackers and moisten
with little of the custard. Then add
q layer of fruit, and do this till all il in
the dish. Pour over tho rest OF the CHS
tard and bnke in slow oven. Brown
ut the last, and cat hot with or without
sauce.
VIENNA COFFEE. parts Mocha
and java coffee; allow Que heaplng
tablespoon OF coffee to each person, and
two extra to mako good strength; mix
one egg with tho grounds, pour on tho
coffee half as much boiling water rs will
be needed, lot the coffee froth, then
stir down the grounds and lot it boil
five minutes; thon let tho coffee stand
whore 1t will keep hot, but not boil. for
five or ten minutes, and add the rest of
the water. TO ono pint Of cream add
tho white of an egg, woll beaten; this
is to DO put III tho cups with the sugar
and the hot coffee added.
FRENCH STEwED OYSTERS. WASH fifty
large oysters in their own liquor, strain
thc liquor into astew pan, putting the
oysters into pan of cold water, season
the liquor with half pint of sherry or
madeira, the jnico of two lemons and q
little maco. Boil this liquor and skim
and stir it well, when it comes to boil
put i'll the oysters we'll drained, let them
get hcated through, but do not boil
them. Many people consider this the
incest way OF stowing oysters.
STRAINED FISH. -Placo tail Of fish in
its mouth md secure it, lay on II plate,
pour over it II half pint of vinegar sen
soncd with pepper and salt; lot stand
an hour III tho refrigerator, then pour
Oft tic vinegar, and put in steamer
over boiling water; steam twenty min
utes, or longer if tho fish is very large
(when done the meat easily parts from
the bone); drain WE'LL and servo on II
napkin garnished with curlod parsley.
HAM COOKED IN CIDER.-put q pint
OF cider md cup of brown sugar into
enough water to cover the hnm: boil
threo hours, or until tho skin will peel
OIL easily. Remove the skin, cover the
ham with crust of sugar, and bake in
slow oven three hours Dissolve q
cup OF sugar in pint of cider and baste
the ham frequently while baking. If
tho cider is very sweet uso less sugar.
IRANsPARENC1Es for windows are
mpdc either of what is called "archi-
tects' paper" or OF very thin muslin.
which has boen coated over with l1quid
wax, and left to dry. The best way to
paint 1t iB to stretch it over q frame in
the same way rs pieco Of embroidery
and III this position trace out the design.
Transparent colors only arc used, mixed
with gold SIZE and llttlo turpentine.
MINT SAUCE. Wash tho sprigs of
mint, let them dry on towel, strip off
the leaves and chop them very fine; put
i'll saucc-boat with cupful of vinegar
and four Jumps of sugar; lot it stand an
hour and before serving stir nil togeth-
CT. Mint sauce, if bottled, will keep
for somo timo and be just ns good, if
not better, than it was the first day.
NOVEL decoration for the nsightly
transom windows, which disfguro 80
many rooms in houses, is made by fill.
ing III the space with deep colored da-
mask paper, upon which handsome
raised paper figures arc laid, The fig
ures, which are of every variety, can be
bought singly for twonty- five cents at
any of the leading wall paper and deco
rators establishments.
CRUMI, PIE. Take ono cup of molas.
ses, one cup OF cold water, one teaspoon
full OF soda, stir together and pour into
tho crusts; thon take three cups of flour.
one cup OF sugar and one CUP of buttor,
rub we'll together and sprinkle over tho
tops of tho pics; SGT in the oven and
bnko until light brown. This recipe
will make four pies.
BAKED QUINCEs.-Take rs many as
you like of nice, smooth ounces; wipe
them, put them in a pan and bake thom
until YOU can run straw through them