New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1891-10-18


things and the frying kettle must be drawn TO the
back Of the stove for an instant
"Of course the fat used once can be used again
when wanted. Most every housekecper knows how TO
clnry 1t when needed, but even this detail will not
omit. Melt the fat by mixing ii with hot waterfall
the Impurities viii settle to the bottom and when all
is cold the hardened fat easily be separated Ihs
process is not necessary until the fat becomes quite
brown In color When from frequent use the greese
turns black, discard tit is OF no further usc."
New England cook, from Rocklsnd, Me-, writes
" Raised doughnuts not natives Cf Maine, but we
have sweet-milk doughnuts, and souHmiik TOO, ana
send q recipe for each. For sweetmilk doughnus take
ee eggs, two cupfuls OF sugar, one and onequartcr
cupfuls OF milk three scant desscrspoonfnls OF lard
teaspoonul OF soda and two Of cream Of tartar.
saltspoonful Of SALT and little grated nutmeg Add
-four enough to make soft dough as can be rolled
Cut ont with cakecutter having hole In the CENTRE
cut in strips and form in twisted rings, and fry In
hot lard.
For milk oughnuts take one coffee cupfnl Oh
sugar. Of milk two eggs, butter the size Oh an
English walnut, one teaspoonful OF soda and little
salt, -four enough to make very soft dough-
The sunce and crane are among the last fruits pre-
served for winter use. The large applequlnce Is the
most desirable for preserving in quarters but the small
knoty ounces. which do not bring so high price IN
market. fully as good for jelly. No fruit In the
whole calendar OF preserving time Is more valuable
than the ounce. II makes OF the most delicious
eles and most excellent marmalades, and is Of the
most delightful Of all fruits preserved entire. 1t pos
scsses, however, o peculiar flavor which does not
assmilate well with acids and 1t is, therefore, never
picked or spiced and It is failure canned
fruit. The ounce requires to be made with sugar.
pound for pound 1t also requires long and slow
cooking In syrup to reduce its tough pulp to that
tender, melting consistency Of wellmade ounce pre-
serve. The hard tough compotes Of this fruit often
in these days Of modern methods and rapid pro-
cesses are culinary failures. A ounce preserve has
no right to exist unless 1t is tender and toohsome
and such cannot be made unless 1t is cooked
tender Ounces ordinarily sold in market by the
piece at from to cents each. Knoty inferior fruit
may sometimes be purchased at dollar hundred
AS ounces are comparatively expensive fruit, IN
order to make inexpensive compote apples are often
used with them, In the proportion Of one-ha ounce
and onehalf apple. II firm. sound autumn pippins
are selected for this purpose they become so mpreg
mated with the flavor OF the ounces that 1t becomes i'm
possible to distinguish between them except by the
superior tenderness Of the apple. similar device is
resorted to in making ounce Jelly, where equal parts
Of the Juice OF apples and ounces are used. dell
catey favored Jelly may also be made Of apple COM
bned with the peel and core Of ounces.
The richest ounce preserve is made OF ounces
BY themselves. For preserving, select as many large
applequinces as you desire 10 put up. Peel them
laying all the parings aside remove the nower ana
stem before peelng, and throw them away quarter
each ounce you peel IL and remove the core care
fully laying 1t aside with the peel Drop the quarters
of ounce into pan Of cold water. to which has been
added u tablespoonful Of emon-iuce for every TWO
quarts This acidulated water prevents the quinces
from turning dark and becoming dry and tough after
they are peeled and before you ready to put them
I'm the preserving kettle Weigh out the ounces ana
also the cores and Feelings. Allow three-duarters Oh
a pound of sugar to every pound OF EACH set this
sugar aside In a pam Put the cores and peenngs In
porcelain-llned kettle and inst cover them with
water. Let them cook in this water slowly for two
hours; then strain Off the juce Put this juice with
the sugar in porcelain lined kettle and cook it Into
a syrup. You can clarity this syrup II you wish by
stirring into Il the white OF an egg and an egRsnel
for every two quarts OF syrup. This egg ana smell
must be added after the is melted. but before
the syrup is heated hot The syrup must be slowly
brought TO the boiling point and stirred frequently
during the process. As rs 1t comes to the boil
Ing point the kettle which contains IT must be drawn
back on the stove to place where it will merely send
up bubbles at the edge OF the pot but Will boil In the
centre Keep 1t covered at this temperature twenty
minutes or half an hour, without stirring It AT the
end OF this time remove the cover and skim of tile
thick cake Of scum found on top. The syrup Will be
found clear and bright beneath Ii is not necessary
to do 50. Put the ounce quarters In the syrup and
let them boil slowly in II for at least two hours at
| the end Of this time the ounces should be easily
pierced with oom-splint and should be Of clear
| bright red. The syrup should also be OF a bright
crimson. Put the preserves In as wide mouthed Jars
| ms you have. When it Is cold the syrup VIII nave
| formed delicate jelly around the preserves
| In making preserve of half apples
| and half ounces. proceed In exactly the same
way cooking the peelngs and cores Of each together
but adding the quarters OF apple only fifteen or twenty
minutes before the preserves are taken of the fre.
Bear In mind in making this preserve that 1t must
always cook very slowly otherwise this long cooking
would break to pieces 1t is not possible to make so
good or so rich preserve by any more rapid process
TO make ounce marmalade, proceed I'm exactly the
same way except that the quarters OF ounce should be
| cut in fine bits and when they have cooked for M
hour the whole mass should be put through sieve.
| pressing all the pulp through with potato-maSher
This marmalade may be made OF half qulnces ana half
apples II you wish. The apples must then be added
hal, an hour before the strainng. After stTainng.
return the marmalade to the fire and cook it rather
more rapidly than IL it were preserve for about an
| hour stirring 1t almost continuously to prevent its
| burning Test 1t at the end OF this time by cooling
little of II. II ii seems firm, turn it into the straight
little marmnlade Jars Of white earthenwere similar to
those used by the manufacturers OF Dundee marnaladeS
| when the marmalade is thoroughly cold cover each
far With piece OF branded paper tie cover OF cotton
hating over the mouth OF the Jar, tie second cover
Of paper over this mark the contents Cd each on this
naper and set them away in the preserve closet for
| winter use.
| "Baby's Hamper" is an Improvement taken upon the
| old fashioned baby's basket 1t Is made OF basket
| wicker work. aud the top tray is fitted up like the
| basket with pincushons, side pockets, ETC. On the
lid inside there is portfolio arrangement OF blue quilted
satin sachescented which holds the small creatures
special inery and under the tray there is quite a
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