The state republican. (Jefferson City, Mo.) 1871-1896, 1895-07-11
FOOD AND DRINK.

oman, for she has to have her mind
On many things. She may have
strvan-s, but they are yet another
caie for her. Each day now brings
ita extra work. The pineapples and
strawberries she has "put up" but
she still wants them on her table as
'ong as she can get them good.
] Cherries row claim her attention.
They are ready for canning for win
tar pies and puddings.
For spiced cherries use one pint of
vinegar to four pounds OF fruit and
two pounds of sugar, cloves and
cinnamon to taste. Scald them three
fxnss snd put m Jars.
| An excellent cherry pudding i,
made OF two teacups of milk, one
egg, and pinch Of salt, six tea
spoons of baking powder, and fou1
enough to make thick batter. Pat
a little of the batter in a pudding
dish and then layer of pitted
cherries, and repeat until all the
| batter is used. Steam three gu srters
of an hour and serve with liquid
sauce. You can use canned cherries
when you cannot get the fresh fruit Z.
Then there is cherry tapioca.
Cover four tablespoons of granulated
tapioca with one pint of water, let
it soak over night in a cold place.
Next morning pit pint of cherries
and add to the tapioca, with another
pint of water. Cook in a double
boiler fifteen minutes; sweeten to
taste. AS soon as you can, turn into
glass dish and stand aside to cool,
Serve with cream.
Cherries preserved in the sun have
better 1avor and color than those
preserved in the old way. For every
iound of flut use pound of gran
ulated sugar. Place the sugar in the
preserving kettle and moisten with
little water; set on the ire and brin-
10 a scald; put in the fruit and boil
i've minutes; take from the stove
nd spread on large platters and
place in the sun, COZ eling with net
ing or glass. Put the platters out
each day until the cherries are as
hick as you wan them; put in
glasses and cover.
The following are tried recipes for
cooking cucumbers:
Boiled Cucumbers-Pare them and
boil slowly in salted water until
tender. Serve on toast, with drawn
hnttar ror-al
Fried Cucumbers - Pare and cut
into length wise slices half an inch
thick and lay in ice water an hour;
wipe each piece dry with soft
Goth, sprinkle with pepper and salt,
and dredge with -four. Fry a light
brown in lard or butter.
Baked Cucumbers-Wash good
sized cucumbers and cut them
lengthwIse down the centre. Re-
move the seeds and soft part. For
three cucumbers use a half cup of
bread crumbs, butter the size of a
small egg, salt, and little cayenne
pepper. Nix we'll and refill each
half of cucumber; place in drip
king pan with little water and bake
three quarters of an hour, or until
toGder and q light brown. Serve
Nth parsley around thom.
At fashionable luncheon recently
given by Chicago lady the tartar
sauce for the fish was served in
novel and attractive way. Take
{! ir sized cucumber and cut off one
:. ic, scrape out the centre, and fill
this cucumber canoe with tar ar
s.uce. Place on dish some delicate
lettuce leaves and on top of these
leaves lay plenty of parsley. Then put
the cucumber on this bed Of green.
Tomatoes are getting within the
reach of almost every one now.
They are excellent baked in the
following way: Without peeling
cut of the top, take cut the in
side, and chop it with part of a
cucumber, season with salt and pep
per and a few drops of onion juice,
add little melted butter and thicken
with bread crumbs over the top,
heaping them up, and bake about
half an hour. Stick piece o. pars-
ley in each one and serve on the
platter around boiled chops.
At this season fresh sauces are
exceedingly nice to serve with cold
meats and fish. Try cucumber sauce
with your boiled fish. 1t is made of
one good sized cucumber, chopped
fine and drained in the colander.
Season we'll with salt and pepper, and
mix with 1t two tablespoonful OF
cream; then add a teaspoonful of
lemon juice and turn at once into a
little dish. Tomatoes may be treated
in the same way.
Cold desserts that can be made in
the early parts of the day are better
for this time of the year.
For Maraschino Bavarian cream
take pint and half of cream, half
a cup of cold water, half a package
OF gelatin, half pint of milk, cup
OF sugar, the yolk' Vt four eggs, and
two tablespoon al Of marachino.
Soak the gela\ ne in the cold water
for two hours. At the end of that
time whip the cream to a froth. Put