The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-08-12
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Sweet peach pIckle-Put peaches and
graduated sugar In preserving kettle
In the proportion of one pound OF fruit
to half pound OF sugar. cover with !.
vinegar and let II come to boil; then
take out the fruit and place II In a jar.
Add cinnamon. cloves and other spices as
desired to the vinegar, let the mixture
boil for few minutes and pour over
the fruit in the lar. Let It remain for Two
days, then extract the liquid. boil again,
pour over the fruit and seal.
Peach shortcake-Take one cup OF sugar.
one egg. one tablespoonful Of lard, one
pint OF sour milk, one teaspoonful OF
baking powder and flour enough to make
biscuit dough. Divide into four pieces,
roll out the size OF a pie tin and spread
over with butter. Roll out another and
lay on top When baked cut In half.
place peaches between and serve with
whipped cream. This will make two
cakes. To prepare the peaches peel and
stone quart of the fruit and place ON
the stove In q porcelain lined or granite
kettle with sufficient graduated sugar
to make sweet syrup and stew until
soft.
A delicious and simple dessert Is Roman
cream made In this way: Put half box
OF geiatine into quart OF milk and heat
for fifteen minutes: add the yoIks of four
eggs beaten with one cup OF sugar and
scaid; cool four minutes add the whites
OF the esgs beaten stiff, pinch OF salt
and rose or vanilla favoring.
English currant jelly, according to rec
ognized authority is made thus: Take
six pounds OF red currants. three pounds
OF white, two pounds of raspberries Cor
red plums according to the market) ten
pounds OF loaf sugar and one pint of
water. Crush the fruit In the preserving
jar with the water. stir II on the Are until
IL boils and then press out the juice.
Pour the juice in preserving jar, add
the sugar pounded small and allow II to
thoroughly dissolve In the .piece, stirring
II occasionally for that purpose Place the
preserving kettle over bright charco,I
fire smothered with ashes. stir the Jelly
quietly from side to side. but do not froth
X. At the end OF twenty-five minutes
II win CONCEAL and set Arm on a cold
plate. IL Is then ready to take from
the fire. II must not cook, nor must 1t
even simmer.
Salads are an all year round ,'ish but
they are particularly acceptable In the
summer menu and. moreover. are rocam-
mended for their healthfulness. II IL a
good thing to remember that mayoanaise
dressing Is served with meat and nsh
salads and all vegetable and fruit salads
with French dressing. There are .wo
exceptions 20 this latter rule. for tomatoes
and celery may be served with either
dressing.
A good recipe for mayonnalse IA the
following; Place the yolks OF two eggs
IN cold bowl for about a minute then
add half teaspoonfui OF salt and n
pinch OF cayenne pepper Blend thor
ouRh'y and then ndi a few drops NJ a
time half pint or SO " olive oil STIR
rapidly and steadily while adding The
oil After gill Of OH has been added al
ternmte occasionally. when the dressing
becomes too thick. with few DROPS ~
lemon Juice or vinegar two tablespoon.
fats each of those condiments helas the
quantity usually combined with half a
pint OF olive OIL n a heavy dressing "a
desired Increase the amour, Of oil .sorne
IKE tsaspeonfnl Of powdered sugar and
one % mustard added TO the dressing.
French dressinE Z. made by placing half
tsaspocnfal Of salt ana q Ike atIantity
or pseper In bowl and adding wrasinaiiv
three tzhicsaoonfuis Of olive on rnttt
the salt Is thoroughly dissolved than
sdding b. degrees one tablesposnrui ~
vinegar, taking care 10 stir ihorourbfv
50 40 20 Incorporate the Oh. Sometimes a
tittie prepared mustard u adde-i and a rev
WITH regard % mustard. = we'll knaw,
professional euuk and teacher aerlarea
that q Is only o. Tor plaSiers ana that Il
has ne same Irritating effect upon me
eeatins 81 tae stomach AZ Il has anon
the body when used as a plaster.
Tomato salad u Improved n effect n a
center Is arranged Of golden rs,sorra
fruit ard Il u eess served IN Shallow
glass dish.
NeS~tRble salad.--seus two boiled n,,a.
toes "a squares. add one nuion. on. a.
cuntseF and two ripe tomatoes Sliced fhin
and few pieces Of celery and a itftis
shaved cabbage which has become cri.n
from remaining IN Ice water Tor an no.
or 50 Arrange the vegetables alisrnatslv
on lettuce leaves aad serve With Frsach
dressing.
Brussels sprouts and beets make an OK
oelleut salad. The SPROUTS shou;5 ~
cooked rnul tender IN Salted boiling u-atsr
and allowed 20 cool. Then arrange A the
center of the salad dish with a Frcnrh
dressing and garnish with sliced or c,.bes
81 cooked beet seasoned with Preach
DRESSING.
stuffed beess make a paiatable aastl-
ton to tka luuchaan Or a.,r..n. -.