New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-10-04

A Portuguese apple puddng IS something Of novelty
stew dozen apples TIL they a thick marmaiade
Then split another dozen In hall peel than, remove
tho place them in deep esrtien pudding dsn
shake sugar them crate fe yellow peel Of lemor
them. cover them with plate. and set them In
the to bake ill tender Line deep TIN pieplate
with pastry, and bake II. Then spread tbs narmalads
In it. and lay the whole apples in the centre In
dOmeshaped form. In order TO prevent tho pie crust
from rising In bubbles prick 1t thoroughly. As
the crust Is nlIed. spread II with high meringue
made OF the whites of fur and four tblespoonfus
Of powdered sugar. Squeeze the juice OF lemon
you prefer, the juice and grated yellow peel Of an
orange Into this meringae spread IL over the pud
ding In pyramid shape; bake 1t fifteen twenty min
utes In a moderate oven. 1t should be light fh~a
color when done. 1t may be served with soft Gus
tad sance made OF the yos Of four eggs and pint Of
milk. II you wish, you spread the pudding with
LAYER Of apple jelly just before the merngue Is put
For dish Of apples and rice, peel a dozen golden
plppins. core them make a syrup Of cup Of sugar
and cup Of water and boil them gently In II TN they
may be pierced By q straw Boil cup Of rice in tvs
cups OF water Tor ten minutes, seasoning IL with .
teaspoon Of salt At the end Of this time pour OF the
water and throw over II two cups Of milk. Arrange
the apples In earthen pudding dish AZ soon the
rice thoroughly done and has absorbed the milk, pour
Il around the apples II should MI the interstiees be
tween them, but not the hollows left By the cores.
Pit in these hoIiows little sugar and preserved
pudding with soft custard sauce
A birdsnest pudding though old standard recipe
Is not familiar TO every one. Core ana peel SIX taT
apples. Put them In an earthen pudding dish, cover
them with plate and bake them Til they are tender
Make custard of the yolks If five eggs, quart OF
MILK a teaspoon OF salt. but sugar. Draw on any
juice which may have boiled ont Of the apples while
they were baking, being careful not to break them
Pour the custsr over them, and bake the puddine Ia
the oven TIL it is solid In the centre. serve # with
sauce favored with caramel This Is made by boiling
cup Of sugar with cup q water for ten minutes.
adding at the beginning three cloves and four OF nve
small chips of the yellow peel Of lemon about the
size of a ten-cent piece. When this syrup has boiled
set ii back and stir two tablespoons Of sugar In fry
ing pan with one teaspoon OF water till IL turns dark
brown Pour the syrup gradually over TINS CARAMEL
till the two are thoroughly mixed This IS delicious
sauce as pungent in flavor brandy or vine sauce.
with none Of the deleterous effects.
A simple way to make a good apple Jelly -
move the flower and stem from rich apples, golden
plpIin being good for this purpose and cut them
in pieces without peeling coring them. Put them
in an esrthen Jar which should De nearly filed Cover
them and set them in kettle OF boiling water Let
this water boil slowly around them for eight or nine
hours Remove the Jar from the fire. and in the morn
ing strain the pulp. MASKING it thoroughly and ex
tracing all the juice yOu can. Let this liquid run
through flannel bag to strain it second Time
Measure this Juice and allow pound Of sugar TO pint
Juice. Put the sugar in the and the juice In
a porcelain-nned kettle the fire TO boil Let 10
boil for twenty minutes. then add the sugar and boil
70 a Jelly. This Is delicious lining to any frut
pie inside the crust and may he used TO decorate fruit
puddlngs and in various other ways, while IL Is mild
but very palatabe Jelly in itself II you like 1t lemon
favored the Juice and yellow peel Of three lemons
to every peck Of apples but this is hardly necessary
unless very inspid apple used for Jelly 1t 10
not worth while to attempt to make 1t from fsvorless
fruit that has been kept all winter. The best apples
for this jelly preserves spices are the rich fall ones
There is an old saying that woman can throw
out with spoon faster than man can throw
in with shovel Without reference to the appar-
ent injustice OF the comparison between the two
sexes it must be admitted that the thrftiness OF ths
family depends as much upon the econ
omy of the house mother upon the in
dustry Of the wageeaTner. No one Should Do
spse small economies though it is not an economy to
use up a dollars worth OF time In order TO save
tnppenny worth Of material. Clothes may be patched
and mended to that extent that IL were actual saving
OF money to buy material rather than put so much
new cloth on old garments. Despite all this. there Is
not the least for woman allowing any
particle OF good nourlshing food to be thrown away
1t Just rs easy 10 cook the meat that has been cooked
before as IL is 70 cook fresh meat Every particle Of
fat cut from the kitchen meats should BE- carefully
fried out Coarse fats Ike mutton. LIMB and turkey
soap but the less valuable for
that Beef fat properly clarified aud strained Is equal
10 butter for shortening and frying II is ncompara0y
better than lard. Breadcrumbs saved from eaeh
days cutting Of bread properly dryed in the oven
and rolled and sd IN 30 hand ia Tor Tss eoones
and other dishes II every particle Of stale bread 10
saved pounded and sfted there need be not a Jar
of craekercrumbs purchased II the housewife y care
full to save all the bits Of Irvine, wrapping paper ETC..
she will always find them useful and great deal OF
time and petty annoyance will he saved IN this way
Habits Of small saving nculcate spirit Of thrift which
goes far in young people toward making them useful
and efficient members of society one Of the greatest
foes which can be committed in this direction, how
ever is to concoct mere To use up material The
pasty bread pudding which no one likes. and probably
no one ever did like, be charged TO such excess OK
iLdirected economy. Valuable eggs milk and other
materials which would make excellent custard are
wasted in the desire up" the breaderumbs In
! this way There are excellent bread puddings, bus
they are not OF undrIed breadcrunibs soaked in
custaTd apparently for other reason than TO save
| them.
Housekeepers are reminded that god Goa; OF white
wash applied TO the walls Of the cellar VIII do mora
| 10 purify the house from the dampness aud miasma
Of September air than anything else. Plants when
| are being prepared for the window garden should
already have been ported and should be ieThzed Al
least once week by mixing teaspoonful Of guano
and quart Of and applying it around the roots
Of the plants. liquid stable manure may be applied
| once week in the same way. Ii Is great mistake
N water the leaves OF plsDt in pots The wafer shouh
he applied around the rOJts and the leaves SHOULD
! he wet about once a week. 10 remove any accunllia
ton ~ dust that may rest upon them. For the same
reason il Is an excellent plan sponge OF the thick
/ glossy leaves such As cameias and orange leaves
and 10 wash others with small syringe or plan,
atomizer.
! II should be remembered that autumn is The season
when the yearly supplies Of the store CLOSED
| should be replenished. spices. rasins ana dren
fruits of all kinds and imported pickles anu
u,sovos come in new supplies into market in october
| a.. November In the matter Of spices and condi-
ments il IS quite necessary 30 secure fresh supply at
least year The Old st0ch oi SPICES snouin ~
~