The Delaware ledger. (Newark, Del.) 1879-19??, 1884-01-12

with about four gallons OF cold water,
two onions stuck with GLOVES, four car
rots, three tprnips, half burnt onion, q
bay leaf, some mixed herbs In muslin
bag, salt and pepper to taste. Stew
slowly for four or five hours. The
liquor viii gradually become reduced
In quantity and, consequently, another
gallon of water must be added, When
quite tender take it out of the sauce
pan and cut off sufficient slices to fill q
dish; if the appearance of the head on
the table is objected to, serve the meat |
with some of the gravy and fresh lot
Of vegetables. Some nice pieces should
be left, which can be made into mould I
of collared head for supper in the fol-
lowing way: Out the meat into little
squares and also small quantity Of fat
bacon. Put this into rather more than
pint Of stock with a teaspoonful OF
mixed herbs, three cloves in muslin,
half tesspoonful of parsley, a dish OF
cayenne pepper and some salt. Stew
ali these ingredients together for
about an hour. Wet a plain mould,
pour in the mixture and set it aside to
get cool. The first lot Of stock makes
a splendid soup after all the fat has
been carefully removed. A small quaint
ity of sage and the we'll beaten yolks
OF two eggs are very good addition.
The second stock, which is extracted
from the bones, is naturally poorer, but
1t can be utilized very successfully for
soup, thickened with tomatoes, tapioca,
chestnuts, cold boiled potatoes, leeks,
cabbage, carrots, lettuce, &e.-ip fact, it
can be employed in any way most handy.
Such large quantity of stock can be
made from this very inexpensive dish
that, with the addition of six penny
worth OF fresh bones, enough soup and
gravy for a moderate-sized family can
be obtained to last about a week.
PLAIN paste. This is the paste that
Ia used for pies, and it Is very nice, al
though, as with the puff paste, its del
icacy depends upon the manner in
which it is made, the rolling and the
GOODNESS Of the paste during prepara-
ton. The ingredients to be used for a
plain paste are one cup OF cream, one
half tesspooniul of sal, one-half tea
spoonful of baking-powder and -four to
make stiff. Mix the salt and baking
powder with the -four, then wes with
the cream, little at time, and cut in
with knife. Roll them for the upper
crust. To make the upper crust, spread
the remainder of the dough with butter,
sprinkle with -four, roll out half an inch
thick, making the long strokes as fai
as the arms can reach; butter again
sprinkle, ioll over like Jelly roll, anC
cut from the end to make crust. Be
fore rolling, it is well TO put the pieces
that have been cut between the ice
taking them out one at time as the,
are to be used. A rim of puff past,
between the under and upper crust il
an addition to both the looks of tn
pie and Its flavor. If there is to be NJ
upper crust, make q rim OIL puff paste
A GOOD APPLE JELLY for every-da
use can be made as follows; Get mic
juicy cooking apples, pare, core an
cut them in quarters. To each POM
put half small teacupiul of water,
pound of brown sugar, the rind of hal
lemon. cut very fine. Boil gentl
three-quarters OF an hour, or unit
some cooled on plate Will set quit
firm. Have china mould, well wette
with cold water; pour the Jelly int
this and tie down, as jam, II not wante
at once. The apples should be stirre
well and mashed fine with the spoo
while boiling.
EsoALLoPRD EGas.-Either bread O
cracker crumbs may be used in tn
preparation of escalloped eggs. We
them with milk or with melted butte
nj laxr IN, ,IsaI, ,.rsN al "a
layes of boiled eggs sliced very THU
or, better still, cut into dice. Lay chol
ped meat above this, and then anoth,
layer of eggs, and last of all a GOVERN
Of crumbs. Bake about an hour.
ORANGE wAFERs. marmalaC
makes an excellent filling for thin cak'
made after the following recipe: On
half pound of sugar, one quarter pour
of flour. four eggs. Separate IL
whites and yelks and beat very hgh
one lemon, half the rind aud all Il
Juice, or lemon extract. Drop from
teaspoon upon buttered paper and bal
in quick oven.
GERMAN sAUoE.-A delicious h
sauce for puddings is made of six tabl
spoonfuls of sugar, two of butter, al
one egg; beat the butter, sugar, al
the yolk OF the egg together, then az
the white beaten to a froth; lastly s.
in a teacupful of boiling water and
teaspoonful Of vanilla.
MUFFINs without soda, il baked IL
hot oven, will be light and excellel
Take one cupful of sweet milk, Que Gu
tul OF -four, one egg well beaten, abe
third of teaspoonfnl of salt. Ha
your gem pans very hot, fill about b
full and bake. These are nice w
butter alone, or with maple sugar 8,
up added.
THIS is an excellent recipe for G.
ham gems, and differs from any Def,
gIyen: One cupful Of Graham flo
one cupfuI of fine flour, two eggs, t
cupfuls of sweet milk, one-fourth OF
teaspooniul OF salt. Have the e
pans hot, and the oven hot, and twel
minutes will be long enough to bI
them.
Bow knots. Roll puff paste thin {
cut into narrow strips, make a
knot with two loops and two en-
bake in paper-lined pans, and wi
cool, serve with a bit of jelly in e
loop. These are very ornamental 70
tea or lunch party, and are variat
on the round tarts.
MOST crops seem to have a spe
fertilizer adapted Tor them-as plai
for clover, lime and potash for potat
and nitrogen and phosphoric acid
wheat. The peach tree has spe
fertilizer also, one which comhine
great many ingredients, but the n
suitable Tor the purpose. 1t is
cleaniugs from the privy, THIS rel
will show in &C mparison with anyth
else that can be tried as il gives gu
er growth, increases tine fruit and co