Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1891-07-19

milkman), slice into it much cucumber
| as it will cover, and let stand one hour.
Battle the face and wash OF when 1t suits
you.
Stewed Cucumbers.
Take fresh, firm cucumbers, cover with
cold water, and let stand for 30 minutes.
Pare, cut lenSthwise and remove the seeds,
and put into stewpan, covered with boil
ing, saited water. Simmer five minutes,
drain on q napkin, and put into a frying
pan, covered with half-pint OF good gravy.
Dredge with flour and season. Srewed
cucumbers may also be served with cream
dressing.
Picked Cucumbers.
The following gives a very good pickle ht
for the table in very few days. Cut the
cucumbers into slices about half an inch
thick, sprinkle with salt, and let stand for
"a hours. Drain seven hours, and then cover
with hot vinegar, in which desired spices
have been boiled.
Fried Cucumbers.
i Pare fresh, firm cucumbers and let them
lie for 30 minutes in cold water; then cus
them length|1se into thick slices, throw
them into ice water, and after they have re-
manned ten minutes take them out and wipe
each slice dry with a cloth. Sprinkle with
SILT and pepper, dredge with flour, and fry
brown In butter or lard.
Sliced Onions and Cucumbers.
To one peck of sliced cucumbers add one
half peck of sliced onions. Sprinkle with
salt and let stand over night. Rinse of salt
next morning and arrange in stone jar in
layers, sprtnklinS between each white
pepper, mustard seed and n little powdered
cinnamon. When the jar is almost full pour
in one-hah gallon good cider vinegar, one
pint of port wine, and half pint OF pure
olive oil. Stir from the bottom every morn
ing for about two weeks.
jam Pudding.
Cream together one-half cupful Of butter
and one of sugar. Add two weiI-beaten eggs
one-half cupful of milk three-fourths cup
fll of TiOnr nd Opo -haI f,,fa
baking powder. When cold spread with
Derry jam, and top with whipped cream.
Poached Eggs.
One Of the most delicate ways to cook eggs
is to poaoh them; but to be eaten in perfec-
tion they must be newly laid. The follow
ing method differs from that usually given
Cooked and served as directed they are
palatable and attractive. The first requisite
Is shallow saute or frying pan-this to be
nlled with water, salted to taste; then add n
little vinegar, few pepper corns and q
sprig OF parsley. Let the water come to the
boiling point4t must not holland slip in
carefully two or more broken eggs, accord
ing to the size of the pan, and put on the
cover. When done, remove and shape with
round, 1uted paste cutter. Serve on toast.
Toast for the Eggs.
The best way to make toast-and we have
tried many ways-is as follows: Cut the
bread into slices about q quarter of an inch
thick, trim off crust, arrange on a pan and
put into rather brisk oven. Guard it care
fully and just as soon as it IS lightly Drowned,
remove and butterit-
Recipe for Sweet Pickles.
For the pickle take three pounds Of sugar.
q pint of vinegar and an ounce each of whoie
mace, cinnamon and cloves, with aIlspioe
and ginger if desired. Heat the fruit with
the spiced vinegar and sugar slowly When
the boil is reached simmer ten minutes,
pour in glass jars and screw the covers
tight. II fermentation takes place pour OF
syrup, re-hent and pour back on the fruit.
fOn amt hr1o -roIo o,rir,
the jars and covering with the boiling syrup.
Leave for day or two, pour OF, re-heat and
cover the fruit again and SO continue for
nine days. Cherries, plums and peaches
make the best sweet pickle-the cherries
and plums should be pricked with large
needle to prevent them bursting when
scalded. Use the best cider vinegar.
Velvet Soup.
Cook some tapioca in good stock, being
carerul not to make the liquid too thick
When ready place the yolkS OF eggs in the
tureen, allowing one yolk for two persons.
Then pour over them che tapioca, stirring
the whole so that it may become thoroughly
mixed and uniformly creamy. A grain Of
nutmeg improves this soup.
Tea Biscuit
One quart flour, two heapjng tablespoon
fuls lard, two cups milk. two teaspOonfuls
baking powder, one saltspOon salt. Mix salt,
soda and flour dry. rub in the lard, pour in
the milk, stir bri5lSly, knead little and
bake In quick oven.
Lemon Sauce.
One large cupfUI of sugar and small half
cupful butter cTeamed together one well
beaten egg stirred in, all tho juice OF ons
lemon, and the grated peel OF half snail
tea5poonful nutmeg. Beat hard ten minutes
and add three tableSpOOnfuls boiling water,
one at time. Heat the sauce over stearn,
but do not allow it to boil
Cream Biscuit.
One cupful OF sour cream, one-hsir oupfnl
Of sour milk, one-haf teaspoCnful OF cream
spoonful OF salt and -four to make q stiT bsr-
ter. Bake in q brisk oven.
Scotch Pudding.
Two cupfuls OF sugar, one oupraI Of sour
cream, three cupfuis of -four threo eggs one
cupful of seeded raisins, one teaspoonEul Of
soda, dissolved in very little hot wafer.
Bake in q loaf.
I Isppend some recipes for Engliah pud-
dings:
Currsnt Pudding.
Take one oupful of suet chopped nps, oas
cupful of molasses, one cupful Of curranes,
washed and dried, one cupfui Of sour milk,
one teaspoonful of soda, little salt and
flour enough to make q stiff dough. Pour
into a mold and steam four hours. Serve
with sauce.
Marmalade Pudding.
Take quarter Of pound each OF bread
crumbs and suet, mix well together, add q
quarter of pound of sugar, two well beaten
eggs and a generous tablespoonful OF mar
malade. Shred some lemon peel and squeess
the juice over five Jumps of sugar; Rdd Q
glass of white wine; and a quarter Of pint
Of water. Simmer this mixture for 10 natn-
utes. Steam in mold four hours.