New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1890-05-18

cisern is being filed. it may be covered leaving only
aperture large enough to pour in ashes II can bo
planted with rockery, both TO conceal what ID
is and 10 draw attention to what might otherwise be q
dangerous spot if covered by the grass. The mosu
beautiful rockery the writer planted
such cistern. In villages where a common and
permanent supply Of water has been obtained from tho
mountains such abandoned cisterns not uncommon,
and have been the of many accidents. 1t is TO
be regretted that amateur gardeners do not often plant
borders Of sweet alyssum. There Is nothing that
easily makes prettler or more uniform
border, especially to circular beds.
There Is no process Of cooking which requires 81
much and is 50 often neglected as boiling. This Is
the most eXtravagant method Of cooking any meat
if the water in which the meat is cooked IS not utilized
as stock. In the necessity Of the case no meat can
be boiled without losing of its nonrsng QUALITIES
and enrchng the water in which 1t is cooked. Tho
French process Of braising by means Of which meat
Is closely covered and slowly boiled in stock when
becomes gradually absorbed by the meat, Is the only
one by which the does not suffer actual loss Al
meat in boiling should be merely simmered There
should be slight ebulltion at the edge OF the pot,
nothing more. This ebulltion should be kept up
steadily till the meat is tender and no longer,
nothing is injurious Ia any boiled dish
than to allow the boiling to stop TO cook 1t after 10
done. There IS difference Of opinion 10 the best
method Of cooking salt meats. some excellent COOKS
the gradually to the boiling point while others
believe they obtain the best effects by cooking them In
boiling water In either case, after the meat begins
to boil IT shOuld merely simmer There are also two
methods Of cooking fish. one IS TO plunge the hsh
from cold water into boiling sailed water, and let 10
slowly simmer Till done The better method j. 10 pun
perfectly fresh fish the fire in cold water bring
it slowly boiling point and let it remain at thh
point till done
Most vegetables are better cooked fast, excepting po-
tatoes. beans, peas, caulihower and others which
contain starch Cabbage should be boiled rapidly in
plenty Of water should onions, young bees and
turnips Peas can be cooked thoroughly when tender
in twenty minutes. They should be slowly simmcred
i'm a, little water as possible The best way to cook
string merely to simmer them for at least two
hours when the water in which they are cooked should
De nearly or entirely absorbed. little hot cream
sauce may now added and the beans may be boiled
up once As a rule most vegetables overdone, buu
there is something obstinate in the tissues of all thu
Dean family, and long cooking is required to make
them tender. Lima, any other fresh shelled
beans, require hour to cook fender; but cOrn cu9
from the cob IS better for only fifteen minutes COOK
Ing and will be ready for table ii it is steamed on tho
cob twenty five minutes Potatoes are often badly
cooked Half an hour is the average time for boiling
them meay. though some potatoes will cook in less
time. MI stale vegetables require mOre'cooNng than
fresh ones.
Lines from Florida are now in the market. They
which t. the market in the summer Ripe lines
are pale grcen>h yellow though they frequently
brought 10 the fruit stalls green and allowed 70 turn
afer'wad They not much Injured as lemons
by this process. They furnish the vinegar of thu
tropics where they rctailed at fJw' cents q
hundred The lime i, far juicy than the lemon,
and furnishes dcllcou, acid flavor wherever it IL
used and i far agreeable 10 some cultured
palates than vinegar. Lime juice makes a de-
Hshtful salad acid. This acid I, used in Fast Inds
chutncy and other pickles in place Of vinegar and
give, them their peculiar flavor Lines excellent
accompaniment of fish and NAV be utilized "a -
pleasant change in any FISH sauces where lemont
are generally used. drink which is very refresll'
ing to nyald5 is made from lime Juice ana sugar.
preserve Of lime f. a favorite decacy in Epgland
and elsewhere II is made follows: Weigh
the lime, and set a. dc double their weight in sugar.
Boil them whole. unless they large. In two Oh
three water, until they tender cDOuglI 10 bd
pierced with straw When they boiled, drain
them and put them in "a boiling syrup, made by add
iug cup Of cold water to every two IOunds OF thu
sugar previously set aside. Boil the lines tn this
syrup till they look clear and seal them up IN
glass bottles. Lemons may be preserved IN TINS
way. Picked lines are an East India deleaey
popular in New England and In Great Britain They
ara made Of the fresh lines picked in their own juices
ard spccd without adding sugar. This pickle II
popular With men who have lived in the tropcs
or have acquired the taste Lines are sold in New,
York markets at from . To- % ccnts n dozen. Ink
mense quantities brought 10 our markets. from
the West Indies and South America for the prepares
ton Of acetc acid.