The Sunday morning news., 1891-11-08
HOUSEHOLD HINTS.
The Secret Of Good salad Dressing
"A Word About Drippings.
Picked Pears.

Dissolve two pounds and half OF sugar
Ia quart of cider vinegar, and drop into
1t q bag filled with tablespoonful of
ground cinnamon aud half 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:if
large, cut them In halves and take out
the core The skin may or may not be
removed. Cover closely, simmer till
tender, skim them outinlo cans or jars
Green Tomato Pickle.
Take one peck of green tomatoes sliced.
one and one half ounces of black pepper.
one ounce of whole allspices, one quarter
pound of ground mustard, one dozen
onions sliced. one ounce OF whole cloves
and one ounce OF mustard seed. Put
layer of tomatoes. then layer of onions.
theu sprinklng Of salt, then another
over night. Next morning drain of all
the liquor, put them In porcelain lined
kettle with all the other Ingredients,
cover with vinegar aud simmer gently
fifteen minutes. Put away in stone of
glass jars.
Crack one-third Of the kernels and put
them in a jar with the peaches. which
should be Jared. stoned ana sliced. Heat
IN pot OF boiling water, stirring from
time TO time until the fruit is we'll
broken. Strain. aud to every pint OF
peach juice add the juice OF a lemon
Measure agaip, allowing a poundsof sugar
TO pint of the liquid. Heat the sugar
very hot and add when the juice has
boiled twenty minutes: Let 1t come to
toil and take Instantly from the fire.
10 Bake Well
Ovens will not bake well uEless the
fines and bottoms are clean. When an
oven burns on the bottom cover it half an
inch with clean sand: If IL burns on the
top put layer of sand or ashes over it.
How To Make Good Salad Dressing
Be nigrard with vinegar and a prod
igal with oil In these few words lies the
secret Of salad dressing Take ane-
quarter of a tablespoonful OF salt; three
drops of tobasco sauce or an equivalent
amount of red pepper; half d salt spoon
full of black pepper; one tablespoonful OF
vinegar and three aud one-halt table
spoonfuls of oil Rnb all these ingre-
dients together in the bottom of a soup
plate with the back of fork, and the
dressing is made. A salad is usually
much improved by the addition Of a piece
of bread on when garlic has been grated
or by the insertion of a few slices OF
onion.
When to Use the Drippings
It fs not customary to serve beef. mnt-
ton or lamb with brown gravy made
from the dipping in the pan, for there is
always little dripping in the pan even
with the best roasting. But brown
gravy should always be prepared from
these flrippings in order to utilize them.
and this may be used for meat pie or a
stew or In varions ways when the meat Is
served up second time.
To Make Batter Scotch
Take three pounds OF sugar. a quarter
pound OF bnfter, half ieaspooafni of
cream of tartar, and add sufficient W ter
only TO dissolve to the sugar. Boil with
outstfrring untilitw will easily break when
dropped IN coll water. Then pour into a
well buttered dripping pan, and when
almost cold cut into small squares. II
desired, dash of lemon may be added
into the mixture before putting on 10
boil. Eight drops will be sufficient.