The times. [volume] (Richmond, Va.) 1890-1903, 1891-08-16

tho same manner. The Americans have beer
partially dried up and blown away, But this
IL not all. Sir Charles w. Dixie thinks that
he has observed tendency in the Caucasian
native American to acquire the red Indian
agrees with Sir Charles in this surprising
opinion. and thinks the process of desiccation
due to the dry atmosphere Is responsible for
the change.
HINTS FOR THE CUISINE.
Did you ever try tea ice cream? If you
have not, make trial Of it and you will find
excellent Make one pint of very
strong tea, mix it with half gal
Ion Of new milk. add one pound Of
sugar and one teaspoonful of extract OF Gin
namon set it on the stove. and let il simmer
slowly until the sugar is all dissolved. then
set aside to cool. then freeze.
simple method of stewing apples is to cut
them INTO quarters and put them in a thick
| quarters pour over hale cup Of water andadd
cup OF sugar Cover the pudding sh with
| thick earthen plate and set il in the oven
| Tor one hour. At the end Of this time the APP
| Piles Will be found clear and transparent.
thoroughly cooked and unbroken in form.
Chill sauce is taking the place of old-time
tomato catsup. Ii is better in every way than
catsup and easier TO keep. To prepare it re-
move the skins from peck of ripe tomatoes
and peel eight white unions. Chop them up
and boil them III pOrcelain-lned kettle ten
or fifteen minutes 10 reduce the jnice of the
tomatoes. Add pint of vinegar. table
spoonful each Of ground cinnamon, alspice
and black pepper and a teaspoonful of cloves
lie the spices IN coarse bag. Cook the mix
turefrOn four 70 five hours till it is quite thick
BE careful not to let it burn. When it is
ready to take of the fire, stir in a tablespoon
ful 81 ground mustard a teaspoon of cayenne
pepper, two teaspoons of white ginger and
salt to the taste.
Ihere are great many delicious ways Of !
cooking bacon. The simplest way is b. cut it |
IN thin slices and crisp it in close little rolls,
but there Is certain art in all this that it is
not always easy to learn. Three things are
essential 10 success with this simplest dish
The bacon must DO icy cold. 1t must be cut
III water-like slices with very sharp knife
and. lastly. the pan i'll which it is to be fried
must be heated very hot. The instant the
slices of bacon touch the pan they should crisp
into rolls: toss them about amoment or two and
they are done. They must DO slightly brown.
but never hard These little rolls of bacon
are delicious served with fried scallOps or
oysters and almost any dish of fried fish or
eggs. They are more frequently seen, how
ever. in the familiar dish of calves liver and
bacon" In the latter case the liver is soaked
twenty or twent y-fye minutes in cold water
drained and cut in thin slices and fried rather
slowly in the bacon fat left in the pan after
first cooking the bacon. A very good way
Of preparing bacon for breakfast is to cut it
in moderately thin slices. lay it in soak in milk
enough to cover 1t for fifteen or twenty
minutes. then drain the slices out,
reserying the milk for the cream
sauce to cover it. Dip each slice in
Hour and lay it in a hot pan that has been
creased with bacon rind. Toss the slices of
bacon about in the pan till they are brown on
both sides. then take them up on brown pa
ler 10 absorb any grease on the outside of
hem and slip them on a hot platter Pour
'ut most of the grease in the pan the bacon
vas cooked in, leaving about q tablespoonful
or two cups Of milk; beat teaspoonfu of
our into every cup of milk which was used
0 soak the bacon and turn this mixture into
he pan. Stir the milk till it boils. and for a
loment after, and turn it over the bacon.