The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1889-09-04
HOW TO PACK FRUITS AND FLOWERS.

HOW TO PACK FRUITS AND FLOWERS.
Florists and fruit growers are cautioned
by an English authority against the use
of cotton as packing material for fresh
flowers and fruits. 1t is affirmed that
cotton "as packing material for cut
flowers or living plants, cuttings, scions,
ETC., it is the very worst if employed in
immediate contact with vegetable tissues"
1t is advised, to observe the rule, to first
wrap fruit in tissue paper before using the
cotton, which may then be employed
with advantage as soft padding. But
for bowers, plants and cuttings fresh clean
wood moss is advised. An English bor-
ticulturist of experience tells of his sue
cess in sending cut flowers. This secret
is to pack the flowers firmly and yet have
some elasticity. He packs on a layer of
moss the flowers, wrapped in wax paper,
and over all places piece of the CORFU
gated brown paper used in shipping bot
ties and other glass. York Herald.
Broiled Sweet Breads-Let them lie
half an hour in tepid water; then throw
into hot water TO whiten and harden, af-
ter which draw off the outer casing, re-
move the little pipes, and cut into thin
slices; spread plenty of butter over them
and broil over hot Goals, turning often.
Dried Apple Short Cake-Make a short
cake of nice, light, rich biscuit dough.
When done, split it open and butter
nicely, then place a layer of dried APP
pies, which has been stewed for sauce,
over this spread thick sweet cream, then
sift on sugar and place the upper crust
back. Very nice.
Queen Fritters-One pint of water,
one-fourth of q cup of butter, eight
ounces of -four; boil the water and but
ter together; put the flour all in at once,
and stir over the fire till we'll cooked; let
stew till cool, then add ten eggs, one at
time; beat well; fry in hot lard and
sprinkle with powdered sugar.
Rice Pudding Without Eggs-One cup
of rice, we'll washed, one cup of rich
milk, one-half cup of sugar, one teaspoon
full salt, raisins if liked, flavor as you like
best. Put all together in buttered dish
or pan, and bake in a slow oven about
two and a half hours, until the rice is
well cooked. To be eaten warm or cold,
with butter or cream, also good with any
plain sauce.
Green Tomato Sauce-Cut up pint of
green tomatoes; take a tablespoonful of
black mustard seed, three tablespoonsful
of dry mustard, two tablespoonsful each
of black pepper, allspice and celery seed,
three tablespoonsful of salt, one quart of
chopped onions, one pint of sugar, two
and one-half quarts of vinegar, red pep
per to taste; beat the spices and boil all
together till done.
Graham Bread-One quart of warm
water, one-half cup of brown sugar, one
quarter of a cup of hot yeast, one tea
spoonful of salt, flour enough to make
thin batter; then add Graham flour until
quite stiff; let stand over night. In the
morning add three-fourths of teaspoon
of soda aud flour enough to form into
loaves; put into pans; let rise again and
bake in an even oven.
Orange Jelly-Take four oranges, one
half pound of sugar, one lemon, one-half
box of gelatine and one quart of water.
Melt the gelatine by softening it in half
teacupful of cold water and then dissolve
it by pouring on, after an interval of
twenty minutes, one and one-half cups
full of boiling water. Put the sugar into
the bottom of a bowl, and strain upon it
the juice from all the fruit, then add the
melted gelatine and stir all well together
Crate in enough orange peel to give a
zest to the flavor.