The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1886-10-19
HOUSEHOLD HINTS.


OF salt, one teaspoon and half OF
baking powder. TO eat with good rich
cream or lemon sauce.
New potatoes Ia creme arc nice for
breakfast or lunch. Cut some boiled
new potatoes in slices aud put them in
stewpan with four ounces OF butter.
one gill of cream. little nutmeg, pep
per and salt and tho juice of half q
lemon. Set the pan on the fire, tossing
the'contents while they boil up once or
twice. Serve with ring or croutons.
Egg Toast-Take the yolks Of four
eggs and tho whites of two and beat
them we'll together with quarter of a
pound of clarified butter. Put the
mixture in o saucepan over the hire.
and stir il round in one direction until
thoroughly hot. Have a thin slice OF
bread delicately toasted and spread with
anchovy paste. Over this lay the
mixture of egg, cut the toast into pieces
and serve very hot.
Pepper Sauce-Two dozen green pep
pers, twice their bulk in cabbage, one
ieaspoonful of horseradish. one handful
of salt, one tablespoonful of mustard
seed, one desert spoonful OF cloves, two
tablespoonfuls of sugar, a few blades OF
mace, two quarts of best vinegar. Cut
the peppers, mix with the cabbage, boil
the spices and sugar in the vinegar and
pour it boiling hot over the other ingre--
dents. and put away in widc-mouthed
glass bottles. tightly corked.
Canned Fried Tomatoes-Take solid,
ripe tomatoes, and without removing
the skin. cut into slices from quarter
to a half-inch in thickness and fry them
in lard-if fred in butter they won't
keep so well-when done, put into glass
Jars or tins. which should be wide
mouihed, so as to admit the tomato
without breaking. Hermetically seal
the jars, and the contents will keep all
winter, and be ready for the table by
simple heating them with cream sauce,
making now and delicious winter
dish.
Rod Rice--Take one and one-half
pints of red currants and one-half pint
Of red raspbcrries. Put them into an
earthcn dish and set ms de kettle OF
boiling water until the fruit is broken
and the juice runs freely. Strain Oft
the in &C, which may then be diluted
with one part water to two OF juice If
,lesired. Sweeten to taste; and for
each pint of the juice when boiling.
stir. into it two tablespoonful OF
ground rice, or rice flour rubbed
smooth In little of the juice which
may be retained for the purpose Turn
nto molds, let cool, and serve with
whipped cream.
Scotch Broth-Two pounds of the
scraggy part Of neck OF mutton. Cut
the meat from the bones and cut of all
the fat. Then cut the meat into small
pieces and put into the soup pot with
one large slice of turnip, two Of carrot,
one onion and stalk Of celery, all cut
fine, half q cup Of barley and three
pints of cold water. Simmer gently
two hours. On the bones put one pint
of water, simmer two hours and strain
upon the soup. Cook q tablespoonful
OF flour and one Of butter together un-
til perfectly smooth; stir into soup and
add a teaspoonful Of chopped parsley.
Season with salt and pepper.
Peach Jam-Take the desired guam
tity Of fully ripe peaches. Pare them.
take out the stones and cut them into
u preserving pan and set 1t over the
fire, stirring the contents continually
until they become soft. Then rub it
through o sieye. Then to every pound
Of the pulp ada n pound of sifted loaf
sugar. The peach pits should then be
added, using about one-fourth OF them,
having them blanched, and bruising
them wcll before putting them in. Now
put the pan and contents on brisk
fire. stirring constantly and Swimming.
Fifteen minutes will be long enough to
cook the pulp after it commences to
boil. Then remove the jam from the
fire. fill the jars, cover tightly, and
keep them in dry. cool place.
Preserved Peaches-Choose the fruit
before it is too ripe, peel it, take out
the stones, and If liked cut them in
halves or quarters. Take equal quanti-
ties of sugar and fruit, and half glass
of water TO each pound OF sugar
Bring II to the boil and skim we'll, then
add the peaches to the syrup and boil
gently for about half an hour. They
should still be in good shape; take them
out, put them In pots, and when you
have boiled down the syrup quite thick
pour 1t over the peaches. Some per-
sons. when they have peeled and cut
the fruit, plunge them into basin of
boiling water and let them soak in 1t
for two or three hours. This will
soften them so that they need only be
boiled in the syrup for few minutes
afterwards, and will keep their shape
better.
Fish Chowder-Five pounds Of any
kind of fish (the light salt water fish is
the best). half pound of pork. two
large onions, one quart sliced potatoes