The evening times., 1895-08-14

4
a pinch of soda dissolved in a spoon
full OF milk. the juice OF one lemon, and
| flour enough tn roll out, Roll the dough
| one quarter of an inch thick. Cut in
pieces two and one-balf by three and one
| half: then. beginning onc-third of an
| inch from the top, cut into five strips
| Take up every other strip, fold each strip
| slightly in the middle and drop them into
| boiljng-hot fat.
Canned Succotash-There Is a method
| by which succotash can be canned, but
whether or not an inexperienced parsun
can accomplish the feat 1 do not know.
| We Will give you the recipe and advise
| you to try one or two cans first, and IL
| at the end OF two weeks you find them
sweet 1t will be safe to can a larger
| QuaDtity. Fill the jars with a layer of
uncooked corn. and then a layer OF beans.
or they may he mixed outside and simply
filled in the jars. The. corn should be
| freshly gathered and cut from the cob.
Put on the rubbers and fasten down the
J tops. Cover the bottom OF a wash boiler
with straw, stand the jars on top, of this,
with enough cold water to cover them,
put Oh the lid of the boiler and heat grad
ually. boiling: after they begin to boil
one and a half hours then unscrew the
tops while the jars are boiling hot, take
them off a moment tn allow the escape
of gases, then fastcn them Immediately
and continue boiling for two hours longer.
Boiled Apples and Rice.-Core some sour
apples and boil until tender in water
slightly sweetened: take out and fill with
bOiled rice; pour rice around them; bake
ten minutes and serve with po owdered sugar
and cream whipped with the white of an
egg.
Boiled Peach Pudding.-Make a batter
Of a cupful of flour 10 which has been added
teaspoonful Of b:ldng powder, three
quarters of a cupful of milk and two beaten
eggs. Into this stir as many peeled and
sliced peaches as il Will comfortably hold,
and turn into n buttered dish which should
be about two-thirds full Plunge this
Into boiling water and allow it to boil
for an hour. Do not allow the water to
cease boiling or the pudding viii be heavy.
Serve with hard or liquid sauce.
Peach Manfoca Pudding.-In two cupfuls
Of milk stir four tablespOonfuls of manioca
and let the mixture Come to a boil. Then
add two beaten eggs, two tablespoonfuls
of sugar, two additional eupfuls of milk and
bit Of lemon peel for flavoring, which
will be better II ftgTated. Peel and slice
q dozen peaches, put them into q buttered
pudding dish sprinkle with sugar and over
them pour the h1ahioca mixture baking
till done. IiPf
Mushroom SaladAChop the mushrooms
into dice and Iat them in a pan with
little oil and q slice or two of peeled lemon;
let this all simmer for little time, then
set aside 10 cooly Nnd when quite cold
lay 1t in a salad bowl with chopped pars-
ley. chives Tor 'shalloO, pepper and salt;
toss IL in q mixture of oil and vinegar
and serve. ysiH
Apple snowbaIlsLOne cupful of boiled
rice. Wiring small cloths out OF hot water.
lay over q bowl, spread the rice on thinlyI
put pared and cored apple in the center,
tie the cloth together and steam.
Canned Apples-As the empty fruit cans
collect toward spring fiji some of them
with apples. Pare, core, and cut each
quarter In about four pieces. To every
pound Of fruit add n half pound of sugar.
Let the apples and sugar stand two or three
days to touxhen the apples; add water
to make the desired amount OF juice, and
sliced lemon, about one 10 every four
quartz; cook untn clear, and then put in
rams and s.Ald- L-.s
Pickles-Select sound cucumbers, from
two to three inches in length; wash well
and pack in 4 large stone Jar, sprinkling
salt between the layers In proportion Of d
pint to goo pickles. Fill to the brim With
boiling water. Let IL stand till cold, or
over night; drain and wipe dry, pack again