The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-09-27
HOUSEHOLD HINTS.
Preserved Grab Apples-Choco-
late Eclairs and Blanc
Mango.
To Preserve Crab Apples.

Sort your apples, and the perfect ones
put by themselves. trim the stems Qeav-
ing about an inch on the applet, and
put IN a porcelain or other preserve
kettle, cover with water. cook until you
can run a straw through. skim our and
weigh; to each pound take pound of
sugar aud a cup of water, boil and skim,
put in the apples and boil until clear
skim out, boil the syrzp few minutes,
then pour over the apples. The water
the apples were boiled In measure, and
TO each pint put pound of white sugar.
boil an hour and it makes a beautiful
jelly.
Blanc-mange may be made firm by the
use OF geiatine, Irish moss, sea moss far
ina, corustarch or arrowroot. The cheap
est of these chickering's are cornstarch
and sea-moss farina. The latter, being
ence to cornstarch. Put one quart OF
milk in the double boiler and On the fre.
Sprinkle into il one level tablespoonful of
sea-moss farina. Cook for half an hour,
stirring frequently Scrape one ounce OF
plain chocolate and put it into small
pan with four tablespoontuls Of sugar
and one tablespoonful of hot water. STIR
this over the hot fire until smooth and
glossy Add the dissolved chocolate TO
the cooking blanc-fnange; also add one
third of a teaspoonful OF salt. Stir we'll,
aud pour into mold that has been
rinsed in cold water; set in cold place
for several hours. and serve with sugar
and cream. Ladies' Home Journal.
Peach Dumpiings.
Line half a dozen well oiled cups with
paste and fill them with finely sliced
peaches, sweetened co taste, cover with
more paste, theu set them in pan half
filed with boiling water and bake or
steam forty minutes. Turn out on dish
and serve with LIQUID shuce.
Simple Dessert.
A simple dessert. which is variation
of cake and preserves, is made by taking
a thick loaf of sponge cake-tilat baked
ting it in round pieces with the aid of a
large sized biscuit cutter. Slightly hol-
low out the centre and put In d large
teaspoonful of preserved strawberries or
cherries or pineapple. Arrange these
cake mounds on platter and serve with
cream gives the dish much prettier APP
pearance.
Chocolate Eclairs.
Put one ounce each OF butter and sugar
with a short half pint of water and pint
of salt into a pan, bring it to the boil,
then lift 1t off the ire aud stir in By de-
grees enough flour to make it into stiff
paste. Replace it on the fire and keep on
stirring it till it leaves the sides of the
pan. Now let it cool for a little. then
break into it first one egg. then another,
stirring it quickly all the time TIL the
paste will work easily this will take two
or three eggs, then put it into forcing
bag with plain pipe aud force 1t out into
q baking tin, either in fingers or tiny
heaps. Brush it over with whole beaten
egg aud bake for twenty to thirty
minutes When nicely colored take them
out, let them cool, make an
incision in the side of each, fill them with
whipped cream favored with vanilla.
and ice with chocolate icing, for which
cook two ounces of grated chocolate in
quarter of pint of water till quite
smooth, then mix it with one pound Of
icing sugar aud three tablesDoonfuls of
warm water just warm 1t up and pour
it over the cellars.