The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1886-10-13

thoroughly, and ter allowing it to set
tie. rour off the clear fluid and bottle for
use. This is used the same as Javelle
water, except thst the articles to which
this solution has been applied must be
thoroughly rinscd in clear water before
being put into >uds.
To Can Corn.
Use rlass cans, and be sure they are
perfect. Cut the corn from the cob, press
it into the cans with q potato masher)
till the milk flows over. Put on the rub
Der and the top, and screw down tight.
Place them in boiler with sticks on the
bottom, pour in cold water enough to
about two-thirds cover them. Boil five
hours. When about half cooked, remove
a can at time, tigaten the top. and re-
place. Use fresh corn, and begin and
finish the canning in one day. Any anna
teur can successfully can corn if she will
follow the above directions. The reason
SO many failures in canning occur is be-
cause of carelessness in little things.
The rubbers must be perfect OF their
kind. New rubbers can be had at the
house-furnishing store. The cans must
be perfectly clean and sweet, and every
stage of the process conducted with eX-
actness. And even then, as with bread,
the most careful housekeeper will some
times fail and get down on her luck"
IiccIpes.
LEMON HoNEY-Cne grated lemon,
rind and all, one and one-half cup OF
sugar, one half cup OF butter, one cup OF
water, two tablespoonful of corn-starch.
Cook till thick, stirring while cooking.
Nice as sauce or to put between layer
cake.
BUTTER ScoTcH.-One cup OF molas.
ses. two cups of sugar, one and one-halt
teaspoons soda, one. teaspoon vanilla
piece of butter size o. an egg. Boil WIN
out stirring until it hardens on spoon.
Pour out on buttered plates to cool. Al
ways add favoring last.
BEET SALAD. Slice cold, boiled
beets; cut into neat strips, line salad
bowl with white, crisp lettuce, heap the
bcets in the centre and pour mayonnalse
dressing over them .,uss before II goes to
the table, or YOU can pass the dressing
with the salad in IN ice-cold pitcher or
pretty bowl with ladle in it.
BATTER AND FRUIT PUDD1Ne.-Chop
up one pound of apples and put them IN
q creased pudding basin (gooseberries;
plums or any otLer fruit will do), and
sprinkle sugar over them; now make a
batter of one egg. six ounces flour and
one breakfast cupful Of milk; one half a
teaspoonful of baking powder must be
added to the flour; when the batter IS
smooth press it over the fruit and steam
gently for one hour: care must be taken
that the water remains boiling and does
not evaporate too ch.
TOMATO SoCP.-Two quarts raw toma-
toes: put on the fi;e and boil fifteen mlu-
utes: drain off the water. In another
saucepan put three ounces OF butter with
two carrots. two onions and three ounces
of ham, all cut in pieces and garnlshed
bunch of parsley. Fry slowly fifteen
minutes; add three tablespeonfuls OF
flour; mix well; aid the tomatoes with
two quarts of veal broth; season with
salt and white pepper and little red
pepper. Cook slowly two hours; pass
through n sieve: skim well; add lump
of butter aud little sugar. Serve with
squares of bread fried in butter.
ToAsr.-Many seem to think that they
have made toast when they brown the
outside of q slice OF bread. Have they9
The object in making toast is to evapor-
ate all moisture from the bread, and
holding a slice ov L the fire to slnge does
not accomplish this; it only warns the
moisture, making the inside of the
bread doughy and decidedly indigesti-
bic. The true way of preparing it IS to
cut the bread into slices quarter of an
inch thick, trim off all crust, put the
slices into u pan or plate, place them
into an oven-which must not be too hot
take them out when delicate brown
and butter at once.
GENEVA WAFERs-Well whisk two
epos: nut them into basin and stir to
them three ounces of butter, which must
be beaten to a cream; add three ounces
-four and sifted sugar gradually, and
mix all we'll together. Butter baking
sheet, and drop on teaspoonful OF the
mixture at time. leaving space be-
tween each. Bake in cool oven; watch
the pieces of paste and when half done,
roll them up like waters, and put In a
small wedge of bread or piece OF wood
to keep them in shape; place them in
the oven again until crisp. Before serv-
ing remove the bread; but spoonful OF
preserve in the widest end, and fill up
with whipped cream.