New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-08-09

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though this may give more strokes TO one side than the
other, it does not give them any advantage the OBJ
ject being play into the holes In few strokes as
possible. Playing into the hole is called putting
and this is the position assumed
Suppose A. and Il. accomplish this IN five strokes,
c. and D. in SIX 1t gives the first hole to A. and b.
The ball is now taken from the hole. placed upon the
teeing ground one Of these being located near each
hole and play rebegn for the second hole. B. and d.
taking their turn In striking Off but between them
the night Of precedence belongs TO the side having won
the last hole and this right Is maintained even in the
event of a divided hole and until their opponents sue
coed In winning a hole from them. Z" divided hole"
means that each side succeeds In "hoing OUT as 1t
Is technically termed, that is IN placing in the hole In
an equal number Of strokes. This order OF play Is
kept up from hole to hole throughout the course until
the last one reached the side winning the majority
OF holes out OF the nine eighteen played being the
10 be so great that spectators soon converted into
active participants.
Not one cook in hundred understands the art
Of broling properly The cook books usually
recommend clear fire.; but they do not always eI-
plain exactly what they mean by that term. IL
should be fire that is perfectly bright and free from
ashes and clnkers throughout at the bottom and top
letting the FIRE open. so TO give greater breadth
of Goals and the heart Of the fire for brong This is
not positively II there Is no such arrange
ment, the Goals may be opened or spread little In
order TO give hot fire. All meat which is to be
broed should be seasoned lightly. busted with Hour.
and exposed at the fire as possible After
1t has lain next tho fire for moment on one side.
turn II on the other. This process sears over the
outer surface of the meat and effectively seals up the
Juices After this the meat should be withdrawn sew
era inches from the fire aud brOed slowly turning 1t
frequently until done. The cook cannot afford 10
leave steak spluttertng fire unattended. She
must stand over 1t and each time drop OF fat falls
into the Goals she must lift up the meat instantly to
prevent It's being smoked If it has been properly
scared over there will be very little dripping.
Another matter that Is often neglected in brOling is
,be attention of the drafts. They should be opened
wide everywhere. exactly they are placed when the
fire is kndled in order to increase the draft up the
chimney and carry away all the smoke of brolling.
Broied chicken and broed outlets which require to be
cooked by a somewhat slower process than beefSteak
or chops, should be covered by tin pan or bowl in
order that they may be cooked through.
Our prnndrnothers prepared great many very de-
licious pickles and preserves in which they used
rtngerroot They preserved ginger and they i'm
nored Il preserved from China and the East Indies
II is now imported, though It was much more costly
then than IL now is. Therefore they compelled
n use apples and pears, any OF the cheaper fruits,
favored with ginger, and these preserves were almost
equal 10 the preserved root itself. When tomatoes
came in use they were prepared with ginger in the
same way and now make Of our best inexpensive
preserves.
To prepare pears with ginger weigh out three pounds
OF firm ripe pears and peel them one by Divide
them as YOU do In two; core them, remove the
flower and stem. and drop them in cold water. Have
ready syrup made about follows: Boil two ounces
Of green ginger root scraped and sliced in three cups
Of cold water till the water is well favored strain It,
There should be about pint Of the liquid when strained
Law aside the pieces OF ginger. Add two pounds of
sugar 10 the gingerwater. Bring this syrup TO the
boil and lei IL boil vigorously for five minutes. Then
set IL back where it will stop boiling stir in with
whip the white and shell OF egg mixed. Bring ita
forward where 1t will 10 the boiling point again
slowly When it has about reached the boil
ing point draw II back and It closely.
In fifteen or twenty minutes remove the cover.
and thick will be found the syrup
Return the pieces Of ginger root This clarified syrup
Add pieces Of yellow lemon-pcel you wish and
the juice Of half lemon. Let the syrup boil up
thoroughly and add the pears. Cook them In it TIL
they arc perfectly tender and clear taking care that
they not broken.
For apples, select firm, luscious apples and
prepare them in the same way-though It Is not so
necessary 70 clarity the syrup. delicious preserve
and one very similar to East India preserve is
made o. the small yellow ground tomato prepared
with ginger in exactly the way pears. These
tomatoes are simply freed from the stem, and peeled
by pouring boiling hot water them, the peel
NAV be left on and the tomato merely prcked like
plums They are about the size OF plums. Boil
them In the ginger syrup till they perfectly clear
and transparent, but not until they break TO pieces.
Ripe red tomatoes very nice cut in slices and
preserved, pound for pound, with the addition Of gin
ger and slices Of lemon cut very thin.
Ctron preserved, pound for pound IS improved by
adding gngerroot. sweet green tomato pickles and
ripe cucumbers made in sweet pickle are also i'm
proved by adding Hnger-rOOt. There are many sour
pickles 10 which little ginger-root is Improvement
DO not confouDd this ginger used in pcklng and
preserving with the dry root used in spicing. The
dry gtnger-root sold by druggists and some grocery
stores is Of no value in preserving. Neither can you
get the flavor from enclosing ground ginger in
bag and boiling It In syrup both these substitutes
for the green root give rank flavor to pickles
and preserves. What is needed is the green ginger
root which is brought 10 our New-YOrk markets at
this and later from the West Indies. II is a
thick green root and when In good condition may be
easily scrapcd free from its skin and cut In slices
When il is poor it withered and full of black spots
II commands from 10 10 20 cents pound in the New
York markets.
subscriber sends US the following:
Dissolve little gum arabic in little water so that
Il is rather thick put enough plaster Of Paris into this
to make thick paste. Cement broken pieces of china
together and In half az hour they cannot be brokea
the place Hot water seems 10 make IL more |
firm.
For cleansing silver and brass add 20 quart OF
rain water two ounces of ammonia and three ounces
Of preclpItated chalk. Bottle and keep well corked
shake before using. Wash silver in hot soapy water |
and rinse In clean hot water.
People usually begin 10 take Of their eyes when
they give them trouble show IN some way signs OF !
Weakness This Is like locking the stable-door after