The morning call., 1894-04-28
FOR THE TABLE.

lhe verdict of the general public In regard |
70 eo-osy's market would probably be that of
ens t@'her unobservaut bread winner, who an
Houneeo that there was little Of every thing
anu good many strawberries. The fruit
hehuoned has declined ia price lately and
qdite good berries are now sold for 10 cents
oaSket, but they do not improvr in quality as
t.fo lower levels are reached. Besides berries,
cherries are now in market. the smaller red
variety selling at 80 cents per pound. They
are not much 10 look at nor much to taste, but
they make pudding better than a better
cDefTy. IL Is in direct conformity with the
taste OF childhood TO put the dessert first, and In
the case Of really good and generously large
cherry pudding there need not be much thought
eiveo TO what follows II; IT is feast in itself
Though the pits undoubtedly add pleasant
nSVor II Is better TO remove them from the
cherries TO prevent the nervous shock which is
sure TO be experienced If one bites unguardedly
upon one OF these iRoffensive articles. The
easiest way 10 stone cherries is By inserting the
round end of a new steel hairpin into the
stem end of the fruit, and drawing the pit out.
The fruit Will not be injured in appearance nor
VIII II lose so much of its juice as It would 90 if
knife were used. Having made the cherries
ready, ana the sOuTer they are the better but
ter three-pint tina lard pail will 90 II il is
water-tight and he cover fits snugly-and have
Kettle filled with boiling water ready. The
Kettle must not be large enough TO allow the
Tin 10 ZIP over IN II, as IL VIII be likely 10 at
tempt TO do when the violent boiling begins.
These preparations are supposed to be made
about an hour before the pudding will be
need co. then sift one quart of flour with two
teaspoonfuls OF yeast powder and one Of salt;
luo into this two tablepooniuls OF lard and add
TWO cups of sweet milk, or enough to make a
soft dough. Put this upon the Toured board
ana roll out into long. rather thin strip, cover
thlckly with cherries, sprinkle with sugar, and
roll up closely. Drop the roll into the buttered
TIN, put piece Of cloth over the top. place the
cover on securely and put in The kettle Of boiling
water, and let IL cook tor n hour.
The sauce for this pudding must not be too
rich; one made by bringing a cup OF water
and an equal quantity OF sugar TO a boil and
then adding TO the hot syrup a tablespoonful of
cornstarch dissolved in cold water. cooking ten
minutes longer, and then adding the juice of
lemon or two tablespoOnfuls of wine and
grating of nutmeg is quite rien enough. The
lard which Is added 10 The pudding as shorten
ing Is better Than butter, especially If ii Is reD
dered at home. Leaf lard is not unaltracriye in
lis appearance asst Is offered by some butchers.
in long White rolls, from which slices are cut,
one about half foot long, weighing two
pounds and costing 20 cents. 1t has very little
waste, as there will not b. more than table
spoonful OF fiber after the leaf has been cut in
pieces and tried out over moderate fire. The
labor isvery slight, and the Lard VIII be cheaper,
Sweeter aud wbiter than any which can be pur-
chased.
The stall where the leaf lard Is commonly
purchased IS not without attractions of its
own. Smoked tongues, brown and wrinked,
but sugges ing great possibilities in he way OF
sandwiches, etc, when they have been reduced
to the proper consistency by boiling; hams,
long and thin and short aud fat, not much 10
admire now, but looking ready TO BE- made beau
uful when roas ed with wine and served with
crisp brown crust; spare ribs of pork which
delightfully."- sweet and fndigestible,
served wi Drowned potatoes and apple sauce;
huge pa tiers of savOry sausagemeat and
strings of sauS ge; pigS1eet rolled In crumbs
and ready 10 be fried for Sundays breakfast;
besides the heavier meats, etc. SauSagemeat
IS TO all Old-fashloned people preferable TO the
link sausages, and IL IL Is made into balls,
rolled 10 flour and fried brown, then served
with cream sauce (made by pouring OF most
OF the far lett 10 the pan after frying the sau-
ssges, then adding flour and % cup of hot
eTeam) il is very nice indeed, and not so abso-
lutely fatal as from Its description 1t would
seem 10 be.