New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-08-21


my signature but dated long before was born.
assure You 1t was really startling, although
realized In moment that II written by my great
grandfather whose l bear and who was, In days
lang sync, English clergyman and 1eiow' OF
oxford
A good raisin-seeder Is something which every cook
would like TO have. Those which have been put IN
market have been complicated and expensive and
too troublesome to keep clean for practical use.
simple ralsin-seeder. which consists Of half dozen
curved wires firmly attached to handle, so arranged
that when pressed upon rasn II seeds w!thout dlhl-
Guilty, Is new invention, which, II II WORKS ms IL
promises work. will certainly commend ltself 10
the househeepers favor. II is a troublesome thing
to seed a -aisn. do 1t how may. The best way
TO prepare rasins for seeding by hand undoubtedly
10 pour boiling water them. Then drain IL on
This process renders the skin OF the raisn soft, and
the seeds may be separated easily from the pulp
Yet the seeding OF large quantity OF raisns by IL IS
tedious process and usually tires out the patience
W every one in the Kitchen. The Invention OF
good, practical rasn-sccder would indeed he boom
especially in the Christmas season, when our mince
pies and fruit puddngs call for great quantities OF
niJns, not by the cupful but by the pound. TIe
problem OF cleaning zantc curants Is another that
IS always full OF vexation In whatever way IL IS
solved. It always takes time and infinite patience
remove the dust stones and sticks with which the
clever native packers load down their fruit apparently
sultana rasins almost hard to prepare as
c,Irrants Though they sccdless they full Of
stones and debris hike the curTants The best way OF
dealing with them IS 10 add about cup OF -four 10 every
pound OF raisins, rub them thoroughly with this -four
for at least five minutes, then put them In coarse
sieve and shake them thoroughly. by this means the
little stems and refuse dirt and dust removed
with the -four which serves 10 cleanse them and
keep them distinctly apart from another. After
this the fruit must be plunged into abundance OF
cold water, taken out handful by handful. and died
in towels Then they Should be spread in on high
shelves until they thoroughly dry. II Is good
plan 10 prepare at least ten pounds OF cnrintS at
time. II you make many mnce pies. fruit puddings or
cakes during the winter The best time n buy rasins.
curants and other dried preserved fruits Is IN the
fall when the new supply for the year Is usually
Drought TO market. For cooking purposes the last
years raislns fully good II they are used up
as soon as they bought: and these should be
sold at this al considerably less than the new
crop. In buying supply OF raisns for the winter
raiSins Of the crop should be purchased These
always be found the shops Of trustworthy
grocers, at the great fruit In the general
markets.
lawn-tennis supper luncheon Is In order In
these days OF tennis tournaments when tennis itself
becoming almost much n National game ms base
ba There danger that any game VIII
npplant tennis for many years. Golf requires
ing rival Of tennis and It's general revival this sea
has been a noteworthy feature Of summer Hic.
II Is. however. game that wins few OF the young men
and women who fond OF athletics from the tennis
field, and It possesses special value as means
OF physical training, except that is played In the
open air. A tennis supper In England Is always
served cold. Even the meats and curries nrc iced,
aud such a rcpast as this after violent exercise Is
certainly refreshing. though Inc carpng critic might
express doubt 10 It's whOlesomcncss A. n slg-
ge7ton for such cold supper give the following:
filcts Of flOundsrs, snrronnded by AspIc Jelly
with Mayonnaise.
Lobster salad
Cold Boned Turkey.
Iced Curry.
Pooled Tongue in Jelly.
Rolled SAND wichcs.
Coffee Bavanan-Cream.
Peach Ice Cream. Fruit. Pastries and Cakes.
The flcts Of founders comparatively easy -
prepare and NAV be new many Of readers.
skin n sufficient number o. founders. selecting plump.
good FISH. Cut on the flet. layers 81 ncsh on
each side OF the fish. The thin side Of the founder
contains little flesh that II IL hardly worth while
10 bother with H. Use a sharp boring knife Ia
move the flesh from the bone II should come OF
in n large piece entire To make rlefs this u
usually cut In several pieces but TINS IS not necessary
for the present purpose Squeeze little lemon
Juice the pieces OF boned ish. and them
with salt and pepper. Put them on buti"rrd dish
In the for ten fifteen minutes TN they
thoroughly cooked through. Then take the fish out.
dust a little caroline pepper the pieces. season
with a few drops Of walnut catsup. II IKE. and
sprinkle n little minced parsley over them When
cold they ready 10 lay in the asDic They
shouh be cut into even shapes. Practical caterers
cut them into circular pieces. Have your mouids
In pans OF cracked ice nj hand and pour
little aepic Jelly into each one. Then put In tho
prepared fish, adding little nspc 20 keep Il In
pnce Finish The monld with a layer Of aspic Jelly.
When the mouds are fine turn them ont on low
p'atferS and surround them BY thick borders NJ
lobster salad, dressed IN mayonnai'e. II IS far
better 10 have several small moulds than large
az such n supper
Iced curry Is a dish which comes from England.
and Is really excellent Have hand pound OF cold
chicken, cut in dice. Mix with IT one quarter the
amount, each. OF cold ham and veal swcctbrads.
Season this diced meat lightly with salt and pepper.
adding a more dash OF Cayenne. Prepare n half pint
OF mayonnaIsc sauce. Add to II icaspoonful Of
the best English curry powder, and toss the diced
meat with iii little paper cases with the dressed
chicken, and arrange them around n small pyramid
Of cold boiled ycc Press the hard boiled yolk Of
an egg through q sieve TO decorate the rice and
garnish the dish with pieces OF lemon and a few red
Chies. The chicken may BE- heapcd IN little
ornamental shapes around the rice, instead Of being
served in paper cases. II more convenient. An
essential Of the success Of this dish, Is that the
diced meat AMI rice be kept on the Ice ana be
thoroughly chilled before they served.
All the other dishes In this menu probably
familiar TO regular readers In making the
peach icc-crcam. II sliced peaches used do not
add them TIL after the cream IS frozen. and Just
before II Is served. Otherwise they viii be- frozen
into hard little bits. which are unpalaable food.
and as devoid OF the natural flavor any fruit
must be when subject IN the process OF freezing.
II you wish rough Ice, make granite or sorbct
large. padded chair, with high back and high
Sides OF the kind known as winged chair IL
especially desirable for an invalid's room IL
supports the head and is a protection all sides
against khe insMious hraughts. simple table,
Just the height Of the bed two legs OF which may
re folded mp, that II may the lap Of