The news and herald. (Winnsboro, S.C.) 1877-1900, 1888-06-09
HOUSEHOLD

# SPICED FRUITS TO eat With meat are
delicious, CurrantS. plums ard black
berries are prepared in this way: To
ten pounds Of currants allow eight
pounds of sugar. four tablespoonsfnl Of
ground cloves, four tablespoonful of
ground cinnamon and nearly one quart
of vinegar. Boil for two hours and q
half, or IL you do not care to have 1t
thick as Jelly, an hoLrahd three quar-
tiers OF car eful cooking VIII be sufficient.
If the plumso or blackberrles are quite
sweet, less sugar may be used. Where
the fruit Is cooked until thick 1t may be
put up In tumblers, and have white pa
per dipped into alcohol put over the
top; but If it is thin, like catsup, it Is
safest to put 1t into. air-tight cans.
RnUBARB Mold FOR DESSERT -
Take one quart OF red rhubarb and cut
1t in pieces; put it in saucepan with q
lid, and let it boil until quite pulp:
melt one-half ounce of gelatine IN hot
water; when dissolved put In with one
pound of powdered white sugar to the
rhubarb and boil for fifteen minutes;
add few drops Of lemon Juice; pour
the rhubarb into a mold. Next day dip
the mold into hot water, turn out into
glass dish, pour round 1t some custard
made as follows: The yolks of two
eggs, q tumbler Of milk, four Jumps Of
sugar, simmer till thick; add a few
drops Of essence or vanilla,
SALMON CRUMBS. - Under this name
q dish prepared in the following man
re, 10 much ;n nse and greatly esteemed
in the north Of Ireland: a quantity OF
cold boiled salmon is divided into very
small fragments and mixed with bread
crumbs, an egg or two we'll whisked,
butter, salt, pepper and little vinegar;
after which 1t Is put in pudding-dish
and baked in an oven. The proportion
of the ingredients is not very definite,
but is varlously regulated, according to
taste. Vinegar is often used along with
it when it is eaten.
RHUBARB JELLY.-Take some rhu-
barb, wipe 1t with clean, wet cloth.
peel 1t, and cut 1t into pieces an inch
long. 70 each pound Of rhubarb add
three-fourths pound Of white sugar.
Put 1t to boil for about ten minutes, or
until the juice IS we'll drawn. Strain it
into preserving pan, let 1t boil quick
~ until it cllngs to the spoon, skim it
and put it INTO jam pots or lnolds. The
quickest way to know IL IL Will set is to
drop little on plate to cool.
a TR1FLE.-Cut IL of the longest
cakes called lady fingers in halves
lengthwise, spread some of them with
strawberry and some with apricot jam;
put them together again and arrange
them in a deep glass dish, lay around
them about one.half pound of maca.
rooms. Make custard with one and
half pints Of milk and the yolks Of six
eggs sweetened to taste ttake care that
1t does not curdle), flavor 1T after it is
made and pour it while still hot over
the sponge cakes. About one hour be-
fore using whip up half a pint Of good
cream and heap it on the trifle.
SUMMER "BOWL DRINKS. .''--Bruise
Two quarts Of wheat, or the same of
prepared cracked wheat, and put it
into stone jar with two quarts Of wa
ter; bake slowly till quite soft. Take
two quarts Of new milk, stir the wheat
into this TIL it ls as thick as custard,
add four ounces Of we'll washed and
dried raisiniaS1S ss5s pgether
till the LAT IS Sc yolks
three tablespoo&sf Il 4 sR {htS, add this this
while the furmity IS over the fire, stir
we'll, sweeten to taste, and serve either
hot or cold.
DUCHESS POTATOES. Boil half a
dozen potatoes, pass them through a
sieve, and work into the bowl with one
gill Of cream and tho yolks Of three
eggs, pepper, salt, a tri0e Of nutmeg
and some flnely-grated parsley. Mix
them smooth, mould into perfectly
round balls, cover with dried bread
crumbs, fry in hot lard, or lard and
butter mixed, rolling them around so
that they will brown evenly. Serve hot
DANDELIONs,--Take Il peck Of dan.
delion leaves, wash in several waters,
let lay in cold water half an hour; put
on to cook in boiling water; boil ten
minutes, pour over the water and cover
with fresh boiling water with salt, boil
one hour, dram and press ont the wa
ter; put In q saucepan and set on the
stove; season with butter, salt and pep.
per. Take up In a hot dish, garnish
with slices Of bard-boiled eggs; serve
with vinegar.
CHLORIDE OF LIME is an infalllble
preVentlLlYe for rats, as they flee from
Its odor as from pestilence. 1t should
be thrown down their holes and spread
about wherever they would be likely to
n
fortnight.
FLoATERs. Beat two eggs light,
with half "a pint Of milk, one teaspoon
OF salt and two cups OF flour. Beat hard
and drop spoonful at a time in boiling
lard sufficient to cover them. Serve
with maple syrup.
SPINACH.-Picka and wash, put in
saucepon without water; sprinkle with
salt. Let cook half an hour; add butter
and pepper; dish,' pour over boiling
cream, and place slices of hard boiled
egg over the top.
BEET GREENS, - Take young, tender
beets. tops and roots, wihout separat-
ing; wash carefully and put in boiling
hot water with small piece of picked,
pork; cook one hour, drain, pour out
all the water, and put in saucepan
with little butter, pepper and salt; let
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