The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1896-08-06
NY2EGzRESRS

To Make Fly Paper--One pound oi
resin, one-half pint castor oil, heated
together till the resin Is dissolved
Then spread on paper. This can be
made In smaller quantity II desired.
Sago Soup-one quart stock, two
tablespoonsful sago, one scant tea
spoonful salt, one-hah saltspoonful
pepper. Wash the sago and cook 1t in
boiling salted water half an hour, then
add 1t to the boiling stock and serve.
Gluten Gems-Two cups gluten nour.
one-half teaspoonful salt, two tea
spoonfuls baking powder one table,
spoonful sugar, one egg, two cups
water. Sift the baking powder with
the flour, add the water, sugar and
salt. and then the beaten eggs Bake
in very hot buttered gem pans in hot
oven half an hour.
Steamed Rhubarb-Wash, peel and
cut the rhubarb into inch pieces Put
II into double boiler, add sugar In the
proportion OF one cup OF sugar for q
pint OF fruit, and cook till tender. DO
not stir 1t. II the rhubarb Is very sour
pour boiling water over 1t and let 1t
stand five minutes, then drain and
steam. Serve cold.
Preserved Cherries-Stone the cher
ries, saving all the juice. Weigh, and
to each pound allow q pound sugar,
unless the cherries are very sour, in
which case use pound. Put the cher.
ries in the kettle, covering with sugar,
and stand aside for three or four
hours. Bring to a boil, skim and SIM
mer till the cherries are clear. Pour
into Jars and SEAL
Rice Crusts-Cook one cup cold boil
ed rice in the double boiler with one
half cup milk until the rice is very
soft. Add one tablespoonful of sugar,
saltspoonful of salt, one beaten egg
and flour enough to make it hold to-
gether Spread on a tin, having the
mixture one-third of an inch thick.
Bake In very hot oven till brown.
Split and eat with syrup.
Jumbles-One-half cup butter, one
cup sugar, two cups of -four two eggs,
one tablespoonful milk, one heaping
teaspoonful baking powder. Cream the
butter, add the sugar, milk and beaten
egg, and the baking powder mixed
with the flour. Roll out the mixture
one-third of an inch thick cut with
doughnut cutter, sprinkle granulated
sugar over and bake a delicate brown.
Curried Eggs-Boil six eggs thirty
minutes. Remove the shells and cut
into halves and sprinkle with a pinch
of salt for each half. Melt one table,
spoonful of butter in frying pan; add
one heaping tablespoonful of -four
mixed with half a tablespoonful of
curry powder. Pour on slowly one
cup and half of milk. Add one small
half teaspoonful salt and dash of
cayenne pepper and simmer all togeth-
er for ten minutes. Add the eggs, and
when warmed through thoroughly
serve In shallow dish.
Canned Cherries-Two quarts large,
ripe, red cherries, stoned carefully, two
pounds loaf sugar, one cup water. Make
syrup of the sugar and water. and
Doll until 1t is thick enough to pull"
as for candy. Remove to the side OF
the range and stir until 1t shows signs
of granulation. 1t Is we'll to stir fire.
quently while it is cooking, to secure
this end. When there are grains or
crystals on the spoon, drop in the cher
ries, few at time. Let each supply
lie in the boiling syrup two minutes,
when remove to a sieve set over a dish.
Shake gently but long, then turn the
cherries out upon cool, broad dish
and dry in sunny window-Marion
Harland.