New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1892-07-03

fruit is not fully ripe and still retains the acid navos
of the unnpened berry. Pull of the stems and tops
from three pounds OF berries, wash them and put them
over to boil In just water enough 10 cook them.
half pint will be sufficient Let them cook for aboue
twenty minutes. Then add about three pounds Of
sugar or, II you like a very acid preserve, two pounds
and half Cook the sugar and fruit together ten or
fifteen minutes longer. Pour II into marmalade Jafs
or Jelly tumblers, and when 1t Is cold cover II with
brandy papers and seal II up, cover 1t with paper
and layer Of cotton batting pasted over 1t and thm
another paper. When cotton batting Is used, 1t 10
the best protection preserves or jelly can have. ana
1t is not necessary Or desirable 10 put brandy paprr
over it, but 1t is desirable to have layer OF thin
paper between the butting and the fruit, ana 1t 70
necessary to have hver Of paper over the batting
to prevent its being punctured In handling after II u
sealed up. Preserves scaled up In cotton batting afs
not likely to mould as those put away In brandy
papers .ft
swiss chards consist of Che midrfb or icafet RIB
Of the white beet. When these tender they are
boiled and served on toast with drawn butter. very
much the same asparagus Is served, and aW said
By those who have eaten item to be very delicious.
A cherry pyramid is one Of the best fruit puA-
dings VIC have Wash and stew about pint Of chez.
res. Either the sour Morello cherry the black
Tartarean cherry is good for this purpose. Roll
ont q nice biscuit crust about half inch thick
cut out circle six inches In diameter cover u
tckfy with cherries to within an inch Of the edges
and scatter sugar over them. Put circle OF paste
about four inches and half In diameter them
then q layer Of cherries, leaving half inch around
the edge then circle OF paste again about three and
a half inches In diameter, then cherries again. ana
finally an apex OF paste about two inches across.
steam this pudding On plate for about two hours.
Serve 1t With hard made OF butter and sugar
moulded to the form Of a pyramid, and crimped into
beehive shape with a knife.
The best hard sauce for this pudding is made about
rs follows: Beat quarter Of cup Of butter to Q
croam. Add half cup Of sugar. stirring It In
gradually. Crate In half nutmeg and mould and
shnpe II as described. simple this pudding sauce
is IL Is very often failure because 1t IS not properly
put together, the butter Is not beaten to cream
or the ingredients measured with that sweet
oblivion to rule ard method which characterizes the
work OF too many housckcepers, and has been the
greatest drawback to their work when they desired
to put II In the mercantile field
To make rhubarb Jelly, wipe the stalks and cut them
In inch lengths Do not peel them. Weigh them.
Put them I'm a porcelain kettle and to every pound
OF rhubarb add a gill Of water. Stew the STALKS
until they thoroughly cooked. Then strain the
Juice that covers them through thick cloth.
Measure 1t and to every pint OF juice add pound Of
sugar. Put the sugar and Juice in porcelain kettle
and let them boil for twenty minutes, or until Q
Jelly IS formed. Put away In tunbers or bowls
like any other Jelly. 1t viii be much richer In
flavor and color II the STALKS not peeled.
The rattan chairs alluded TO recently for 81 Of
reed and not of the genuine Chinese rattan. Most
OF the rattan chairs imported from China Of reed
and rattan together.