The National tribune., 1883-10-11

Stco4 Pepper PiclIes.-Take the large sweet pep
peTs and cut slit lengthwise in each. taking out
the seeds. FIJI with chopped cabbage, seasoned
well with salt. Sew together with cotton thread
and boil until tender ia vinegar well sweetened.
Delicious with meats or game in the winter
season.
ScaEopod ChicEen.-A very excellent and econo-
mic dish when properly made, which should be as
follows Boil your chicken until the meat is easily
stripped from the bones bOt do not disturb until
Thoroughly gold. Then strip of the sSin which
save, with the bones for soup the next day Cut
the meat for chicken salad, with knife, but do
not chop. Have ready a bowl of bread or cracker
crumbs. Phase in your dish a layer of chicken,
sprinlled with pepper and salt and bits of butter,
adding part Of the gravy in which the chicken
has been boiled. with, perhaps, little milk then
q layer Of crumbs and so on alternately, until the
dish is filed. BE sure and have pleaty OF juice.
Bake until pale brown and serve hot.
HOW TO FRY FISH.
The subject of fries having been several
times discussed in these columns and the ne
cessity Of using plenty OF fat or oil insisted
upon. it NAV be interesting TO note what Mr..
Matthew Williams in his articles in Popular
Science on the chemistry of cooking, has to say.
" The theory which / have suggested" says
Mr. Williams q" is that the melted fat cooks by
convection of heat, just as water does IN the
so called boiling Of meat. If that is correct, it
is evident that the fish, &c, should be COM
pletely immersed in a bath of melted fat or oil,
and that the turning over demanded by the
I
Gated cooks understand this distinctly, and use
deeper vessel than our common frying-pan,
charge this with quantity of fat sufficient to
cover the fish, which is simply laid upon wire
support or frying basket, and left in the hot fat
until the browning Of its surface or Of the -four
/ or bread crumbs with which it is coated, indi-
| Gates the sufficiency of the cookery"
Try plenty of hot fat for your fish and see
how much sweeter they are. As to the objec-
! tion that this is an eXtrayagant process MIR.
| Williams says that although at first sight this
may seem the case the experiment viii show
! that $ if the frying be properly performed, and
/ this quantity compared with that which is con-
sumed by the method of merely greasing the
1 pan-bottoul, the bath-frying viii be proved to
! be the more economical as well as the more
! efficient method"
RULES FOR BOILING AND ROASTING.
As rule, white meats should be well cooked
and dark meats cooked rare, the time for cook
I ing depending somewhat on the size of the
1 article to be prepared.
Never put water into the pan for roasting
/ beef or pork. They should be cooked in their
own fat the drippings dipped over constantly.
I Well grown ducks, turkeys, and chickens
should have no water in the pan until the sur
I face is Drowned IN 4 quick oyen as water keeps
+ The pores from closing quickly, so necessary to
4 the sweetness of 4 roast. Following are some
4 general rules for boiling or roasting meats:
Allow twenty minutes for boiling each pound
/ Of fresh meat and twenty-four minutes for salt
meat
Allow fifteen minutes for each pound of meat
! to roast; for veal or pork twenty minutes to
I the pound.
A leg of mutton weighing five pounds re-
quires from two to three hours boiling.
A small turkey viii boil in an hour and a
/ quarter.
A ham weighing seven or eight pounds should
/ boil at least four hours.
A large piece OF beef will take three hours to
roast; baste frequently.
I A fore-quarter of lamb viii roast in an hour
/ A loin of mutton in two hours. a lOin Of veal
! from two TO three hours.
A large turkey viii require three hours TO
roast
An ordinary-sized goose viii roast in an
4 hour
A beef's tongue, if dry, should be soaked for
. several hours. put on in cold water and boiled
! slowly four or FIVE hours.
Duclls viii roast in half an hour; old ducks
I from fifteen TO twenty minutes
/ Corn-beef requires to be well boiled an hour
and half to two hours for q good-sized piece.
Boil all meats gently, as they viii be more
tender.
DARNING on BoBINET.
To make beautiful and serviceable lace cur
tains, spreads, and pillow shams, buy what is
! known as DgDl8GL. lake WlIte SIX lUSS, or
I linen, and darn q stripe about eight nine
inches wide along the desired length. Then
/ leave stripe the same width plain, and then
darn another as before and so on until the
( width is taken up. You may darn straight, or
IN diamonds, squares, or any pattern you may
design. Pillow sh2ms and spreads are nice
/ made this way. Line with pink or blue or
some brighter color. Sacks and overdresses
are also very pretty made in this way. To
work in colors take pretty shade of blue, old
gold or rrose-eolored zephyFand zephyr needle.
Darn stripe about about eight or nine inches
wide then leave a space undarned; next a
darned stripe, and so on until you FIJI out the
desired width. Finish the edge with lace or
work a sealiop with buttonhole stitch. Line
with tint of silesia lighter than the working
thread. Darned net has 10 be worked by
counting the holes in the net and forming de-
signs from other laces.
FLOWERS IN A DRAWING ROOM.
Get a large vase, several feet high, for youl
lonesome; bare-looking corner, fill it with
water, and place therein rushes, reeds, coarse
ferns, spreading over all branches of horse
chestnut. il you can get them. Sprinkle often
and they viii grow luxuriantly Or, take &
wooden tub, fiji with damp sand, and fill with
similar aquatic growths, placing the tallest
growing next the wall, with forget me-nots
ragged robins, water lilies, and any wild
flower in front. In gathering ferns be sur,
you pluck the old ironds-and they vii
last twice as long if part of the frond, as wei
as stock, is in the water. lmmeTse them il
water every day if possible. All kinds of wilt
vines and creeping plants will flourish in
dark corner OF the house if well watered ant
showered frequently. They are not hal
enough used, IS they afford a cheap and beau
tiful decoration which no art can equal.
PERFUMED FANS.
, To make neat and pretty little ornamen
{ that viii serve at the same time for sQcIets 70
handkerchiefs boxes or pin cushions secur
two pieces oI pretty silk or velvet Of any siz
you choose, but usually from two to fou
laches in diameter. Enbroider or paint SOM
! simple designs on the pieces, then cut tw
4 pieces Of cardboard the size and shape of you
I'm, and haste the pieces over. Put q smal
piece Of cotton between, covered thicl1ly Wit
r perlumgTy powder, which you can secure Q
ysur druggist. Basic the sides together an
r overland them al around, with the exception
Z o. g slaEl space at the bottom and either en-
Z Tor the insertion Of handle and cross pieces
d The handle is made Of a match wound wit
blue six, the cross pieces made of broom sTsint
o OF bits Of an old fan. Wind the ends in wit
. the handle and finish with cord and tassel.
HOMEMADE FILTER
/. An eminent scientist is authority for th
]. statement that pure water is hardI
e second 10 pure air as a life-giving an
/, life protecting agent and is the mo:
j, potent servant the sanitary authorities ca
call TO their aid" But we cannot a
! have pure water" some one saws. "since on