The midland journal. (Rising Sun, Md.) 1885-1947, 1893-10-06

PURE PEACH JELLY.-The. following
method OF making this jelly was dis
covered by accident: A certain good
wife was too hurried one day while can,
ming peaches to pare them She wiped
them with damp cloth, halved them
and dropped them into the boiling
syrup. When the canning was done.
there was a glassful of surplus juice
which when cold, to the lady's surprise
was firmer jelly than she had ever
obtained before from this fruit. Now,
when plentiful peach year occurs, this
lady makes this jelly by cutting up the
peaches with their skins on, and boiling
them to pulp in water, then straining
and treating like any other jelly.
CANNING AsPARAGus.-After read
ing of canned asparagus and seeing it
sold in the stores, l thought | would Try
to do it. l have had good success so far.
l cut the stalks in inch lengths. begin
ling at the bottom and leaving two
inches in the head piece. then cook
ed the same as for the table, only
slightly sailing it. After it has cooked
twenty-five or thirty minutes I put it in
Mason's jars the same as fruit, After
the jars are sealed up, and placed on
their heads until cold, l put them in
the cellar.
l have discovered that asparagus
makes good sweet pickle or salad,
alone or with peas, either early peas
shelled out, or young sugar peas in the
pods The asparagus and peas may be
used in equal quantities, or if desired,
more of one than the other, whichever is
the most plentiful. l take one pound of
granulated sugar to quart of vinegar,
spice to taste, say one teaspoCnful of
cloves, two of cinnamon, one table
spoonful of anise seed, and two quarts
of cooked asparagus, after the water is
all drained off. l put the spices in
little sacks and drop in the vinegar
and sugar to boil minute or two, then
add the cooked asparagus. When it
comes to a boil / can it for use
Vicks Mag.
A PLAIN BEEF sTEw.-Take four or
five pounds of the round of beef and
put it into water enough to cover it.
When the water has been thoroughly
skinned add two turnips, two carrots
and two onions, chopped small, half a
dozen cloves and salt and pepper to taste
Cover close and boil very gently four
or five hours. A short time before din
per add teaspoonful of sweet mario
ram, half cup of tomato ketchup and
tablespoonful of flour wet smooth in
cold water. This is very economical
dish. The beef is very good cold and
the soup is excellent.
THIN BIscUITs-Make paste with
halt pound of -four, 4 ounces of but
ter, and some salt, moistened with a
whole we'll beaten egg or two table
spoonfuls of beer. Roll this paste out
very thin, cut it into rounds. and bake
in quick oven. If liked, a little graf
cd cheese and some cayenne can be used
to flavor these biscuits.
TOMATO SOUTHEASTERN twelve
medium.sized ripe tomatoes, pass them
through a sieve, and reduce the pulp
to half p int stir to it two ounces OF
bread or umbs and two of butter; con
tnue stirring till it boils then remove
from the stove and stir briskly the
yelks of three eggs; whip the white
very stiff, and mix in carefully and
lightly. Pour into buttered soufie
dish sprinkle little grated Parmesan
cheese over the top, and bake from 20
to so minuetes.
TOMATOES WITH FoRCEMEAT.-Cut
slice off the stalk end of as many to-
matoes as are required to make dish,
and with small knife or the handle of
an iron spoon, scoup out all the seeds
without damaging the tomato. Fill all
the cavities with a veal or chicken
forcemeat turn them upside down on a
buttered baking tin and bake about ~
minutes dish them and pour little
hite sauce around.