Blackfoot news. (Blackfoot, Idaho) 1891-1902, 1895-08-03
DOMESTIC HINTS.
CANNED FRUIT.


Put the prepared fruit in jar, and
cover with boiling syrup sweetened to
taste. On three successive mornings
drain off the syrup, boil again, and
pour over the fruit. The last morning
the boiling point, but do not boil; then
seal Immediately. Fruit prepared IN
this way has been tested by the author
and found perfect. Strawberries pre-
serve their shape, and never ferment.
SWEET PICKLES.
Eight pounds of fruit, four pounds
of best brown sugar, one quart of vine
gar and one cup of mixed whole spices,
stick cinnamon. cassia buds, allspice
and cloves, less of the latter than of
the former. Tie the spices in bag
and boil with the vinegar and sugar.
Skim well; then add the fruit. Cook
ten minutes. or till scalded and tender.
Skim out the fruit aud put into stone
jars. Boil the syrup five minutes
longer and pour over the fruit. The
next day pour OFF the syrup and boil
down again, and do this for three
mornings Keep the bag of spices in
the syrup.
PoACHED EGGS.
Break your egg into Il teacup previ-
ously well buttered, stand it into
frying pan of boiling water up to the
middle of the cup; as soon as the white
hardens it is done; put knife gently
around the edge and slip the egg onto
4 plate; it is rather more trouble to
dress them this way, but repays you
well, as they come out nice and COM
pact and do not look so ragged as
when broken into the pan OF water,
the usual mode of cooking them.
ALMOND CAKE.
One-half cuptul butter. two cupfuls
sugar, four eggs, one-half cupful al.
monds, blanched-by pouring water
on them until skins easily slip oil -
and cut in fine shreds. one-half tea
spoonful extract bitter almonds, one
pint flour, one and a half teaspoonfus
baking powder, one glass brandy, one
half cupful milk. Rub butter and
sugar to smooth white cream; add
eggs, one at a time, beating three or
four minutes between each. Sift flour
aud powder together, add to butter,
etc, with almonds, extract of bitter al
monds, brandy and milk; mix into
smooth, medium batter, bake careful.
" in rather hot oven twenty minutes.
APPLE JELLY CAKE.
One cupful butter, two cupfuls
sugar, four eggs. three cupfuls flour,
one and one half teaspoonfuls baking
powder, one cupful milk, six apples,
SIX ounces sugar, one teaspOonful but
ter. Rub together butter and sugar to
tine light, white cream, add eggs. two
at time, beating ten minutes between
each addition. Sift flour and baking
powder together add to butter etc,
with milk, and mix into rather thin
batter. Bake in jelly cake tins care.
fully CREASED. Meanwhile have apples
peeled and sliced. put on fire with
sugar; when tender remove, rub |
through fine sieve, and add butter.
When cold use to spread between
layers. Cover cake plentifully with I
sugar, sifted over top.
LUNCH CAKE.
Two cupfuls butter, two cupfuls .
sugar, one and half pints flour. one
teaspoonful baking powder, six eggs,
one teaspoonful each of extract rose, .
cinnamon and nutmeg. Rub the butter
and sugar to a very light cream; add
the eggs, two at time, beating five
minutes between each addition; add
the flour, sifted with the powder, wine,
extracts; mix into a smooth batter. I.
put into thickly papered, shallow
cake pan and bake in moderate oven
'ne and a quarter hours. When cold
ce the bottom and sides with white
cling.
RICE CAKE.
One-half cupful of butter, two cup
uls sugar, four eggs, one and a half
cups rice flour, one and a half cups
iour, one teaspOOnful baking powder,
cup cream, one teaspoonful
Xtract lemon. Beat the eggs and
ugar together ten minutes; add the
utter, melted; sift together flour, rice
lour and the powder, which add to the
ggs, ETC., with the cream and the ex.
ract; mix into thin batter, and bake
n patty pans, well creased, in hot
wen, ten minutes.
RICE PUDDING.
One-half cupful rice, one and one
alt pints milk, one-half cupful sugar.
lrge pinch of salt, one tablespoonful
emon rind chopped fine. Put rice.
Rashed and picked, sugar, salt and
milk in quart pudding dish; bake in
Moderate oven two hours, stirring fire.
uently first one and a quarter hours,
hen permit it to finish cooking, with
ght colored crust. disturbing it no
lore. Eat cold with cream.