Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1884-09-01
9adiea' GataGisstt,
RECIPES FOR THE TABLE

RECIPES FOR THE TABLE.
SPrcED FRUIT.-Five pounds of
brown sugar to one pint of good vim
egar, spice to the taste, and boil the
fruit in the syrup until cooked through
and then pack in jars. Boil down
the syrup and throw over the fruit
boiling hot.
RASPBERRY VINEGAR.-T two
quarts of raspberries put one pint OF
cider vinegar. After two or three
days mash the fruit and strain through
bag. To every pint allow a pound
of sugar. Boil twenty minutes and
skim. Bottle when cool.
SPICED CURRANTs. Cook the cur
rants after they are stemmed for ten
minutes, in just water enough to keep
them from burning; then add a pint.
of sugar for each pint of fruit, meas
ured before cooking also one tea
spoon of cinnamon, and half a tea
spoon of cloves for every three pints
of fruit. Stir well together and boil
| quickly half an hour.
BLACKBERRY CoRDIAL.-Squeeze
the juice from berries, and to each
pint of juice add one pint of water;
and to every quart of this mixture
add one ponnd of loaf sugar, half a
teaspoon of cinnamon and quarter
of teaspoon of cloves. Boil slowly
one hour and strain when nearly cold;
add one pint of pure brandy to every
quart of cordial. For an adult dose
is from half gill to a gill; for
child teaspoonful or more according
to age.
GREEN PEA SoUP.-Cover q quart
of green peas with hot water, and
boil with an onion until they will
mash easily, from twenty to thirty
minutes; mash and add pint of
soup stock or water. Cook together
two tablespoons of butter and one of
flour until smooth, but not brown;
add this to the peas, and add also
a cupful of cream and one of milk.
Season with salt and pepper and let
it boil up once. Strain and serve.
A cupful of whipped cream added the
last moment renders it delicious.
COFFEE. and Java mixed.
Take one cup of coffee to pint of
water, mix with one egg, putting in
I the she'll be careful that the coffee
is thoroughly mixed with the egg
cover with cold water and boil two
minutes add boiling water and boil
five minutes. Settle with one-half
cup of cold water.
CIDER JELLY.-Select good cider
apples, run them through the cider
press and put the cider on immediate
ly, and boil rapidly until it forms a
firm, transparent jelly. 1t should not
stop boiling moment. Test by drop
ping on ice or into very cold water.
SWEET APPLE PICKLES. ap-
pies make delicious pickles. Peel
and qnarter them, boil them until ten
der in vinegar and water; to one
quart of vinegar add two pounds of
sugar; heat the vinegar and dissolve
the sugar in it; add cloves and Gin
namon and pour over the apples
while hot.
MARMALADE.-Sele very ripe
fruit, grapes, crab-apples, orquinces.
Cut the fruit having core in halves
and stew until tender in water enough
to cover the bottom of the kettle i;
strain through a fine colander OF seive
to remove the skins and seeds. For
each pint of pulp allow a pound of
sugar and boil half an hour, stirring
constantly. The marmalade should
be firm and hard when cold.
APPLE TAPIoCA.-Pare six or eight
apples and remove the cores, leaving
the apples either whole or in halves.
Add a very little hot water, cover
closely and cook quickly until they
will cut with a spoon. Put them in
a dish and pour over them cup of
= tapioca cooked just as for lemon
pudding, but with the juice of only
two lemons and not any of the yellow
rind. Set in the oven for ten or fif-
teen minutes, serve cold OF warm with
) rich cream and sugar.
; AUTUMN LEAVES. Maple and oak
are most desirable, sumac and ivy
must be gathered after the first slight
frost, OF the leaflets will fall from the
S stem. Ferns may be gathered at any
time. The leaves when gathered
should be placed in large book
this may be made of newspapers with
pasteboard covers. Immediately af.
= ter gathering take moderately warm
iron, rub white wax over it, and ap.
: ply to the surface of each leaf. Dc
not press the leaves with the iron toe
long or they will become perfectly