The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-11-08
HOUSEHOLD HINTS.
The Secret Of Good Salad Dressing
"A Word About Drippings.
Picked Pears.

Eicktcu ~
Dissolve two pounds and a half of sugar
in a quart of cider vinegar, and drop into
it a bag filled with a tablespoonful of
ground cinnamon aud half q grated nut
meg. This amount of syrup will cover a
little more than two pounds of fruit. II
the pears are small, pickle them whole;s II
large, cut them in halves and take out
the core. The skin may or may not be
removed. Cover closely, simmer TIL
tender, skim them out into cans OF, jars.
Green Tomato Pickle.
Take one peck of green tomatoes sliced.
one and one half ounces of black pepper.
one ounce of whole allspices, u quarter
pound of ground mustard, one dozen
onions sliced, one ounce OF whole cloves
and Que ounce of mustard seed. Put a
layer of tomatoes, then a layer of onions,
then a sprinkllng of salt, h another
layer of tomatoes and so on; let stand
over night. Next morning drain oil all
the liquor, put them in a porcelain lined
Kettle with all the other ingredients,
cover with vinegar and simmer gently
fifteen minutes. Put away in stone or
glass jars.
Peach Jelly.
Crack oue-third of the kernels and put
them in a jar with the peaches, which
should be pared, stoned and sliced. Heat
in a pot OF boiling water. stirring from
time to time until the fruit Is well
broken. Strain, and to every pint OF
peach juice add the juice of lemon.
Measure again, allowing a pound OF sugar
to a pint of the LIQUID. Heat the sugar
very hot and add when the juice has
boiled twenty minutes. Let 1t come TO a
Eoil and take Instantly from the fire.
To Bake Well.
Ovens will not bake well unless the
hueS and bottoms are clean. When an
oven burns on the bottom cover it half an
inch with clean sand: If it burns on the
top put a layer of sand or ashes over it,
How To Make A Good Salad Dressing.
BIZ a niggard with vinegar III q prod
igal with oil. In these few words lies the
secret of salad dressing. TAX one
quarter of a tablespoonful of salt; three
drops of tobasco sauce or an equivalent
amount of red pepper; half a salt spoon.
full of black pepper; one tablespoonful or
vinegar and three and one-half table
spoonfuls of oil. Rub all these mare
dents together in the bottom Of a soup
plate with the back of a fork, and the
dressing is made. A salad Is usually
mucn improved by the addition of a piece
of bread on which garlic has been grated
or by the insertion of a few slices of
onion.
when to Use the Drippings.
.LH.f-L .EL - -.
1t is not customary to serve beef. NUT
ton or lamb with a brown gravy nade
from the dripping In the pan, for there Is
always a little dripping in the pan even
with the best roasting. But a brown
gravy should always be prepared from
these drippings in order to utilize them,
and this may be used for a meat pie or a
stew or in various ways when the meat is
served up a second time.
To Make Butter Scotch.
Take three pounds of sugar, a quarter
pound of butter, half a ~teasnoouful OF
cream of tartar, and add sufficient W tel
only to dissolve to the sugar. Boil with
out stirring until it will easily break when
dropped in cold water. Then pour into a
well buttered dripping pan, and when
almost cold cut into small squares. II
desired, a dash of lemon may be added
into the mixture before putting on TO
boil. Eight drops wilfbe sufficient.