Arizona republican., 1900-09-15


 Another variation :n peach pies is made by combining a little apple mar malada with the peaches. Spread the bottom of the unhaked crust Of the pie with a thin layer If the marmaladc. Slics ripe peaches over IL, dredging thic5Iy with granulated sugar. Bake 1 threa-qUarters If an hour dredge again with sugar and set hack in the oven to melt. Then pour over it d quar,er cupfui cf melted apple or peach jelly and szrve with a whipped cream OF mer.nSue piled over 1t.
 Maraschino cordial which has for it's basis. the Marasco or wild cherry. is about the only flavor that combines perfectly with peach.
 An iced peach charlotte which is both delicious and decorative. Is made in this wise. Peel l-alf doezn large ripe peaches. cut In halves. remove the stones, and chop in small pieces. Spgin- kle with a few drops of vanilla and wine glass of rum. Cut thin slices of sponge cake into strips or use lady | fingers. filling charlotte mould with ! ] Put the mould in a pan, and surround i w.-h clipped ice. As soon Gs chilled, | put layer If peaches a the bottom of the mould, whip little unset jelly ! (gelatine) with a wine glass of Mara schno-the Eagle Gluer prefarred-and pour sufficient into the mould to cover | the peaches. Let 1t stand surroundsI ! by ice until the jelly is set, then add more peaches and jelly. until the mould is full, in each casa allowing the jelly to set before another layer is added. | Cover the mould and keep on the ice I for an hour. Turn the charlotte out of the mould onto a flat dish, garnish the base with quarters os peach ard leaves of angelica, pour little Maraschino 1 over ali and serve.
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 Angelica cut into thin strips ani these into triangular pieces without waste. makes a good imitation of leaves.
 The cucumber juice. or cream. is one of Natures own cosmetics, cooling, ! healing and s5ftening. Unlike some other lotions. it does not cover up de- | fleets, but restores the skin to healthy action. It has been scientifically dem onstrated that the cucumber Is consid- erably cooler than the surrounding at mCsphcrc, 90 that cool as a cucumber 1 is most aprop2s comparison. Its eHi- i cacy in casss Of sunburn and affections of the skin is doubtless due to this cool { quality. In making this balm 9, hom- and it can be made at a tenth of it's cost at the druggist the best almond oil for is foundation. For tive large. almost ripe cucumbers. use four ounces Of almond oil and half an ounce each of spermaceti and white wax. Put these ingredients into cup and set in | a basin of boiling water. As soon as the wax and spermaceti blend with the almond oil to form a uniform mass place the cup on the back of the range. 1 Peel the cucumbers. which should not be too yellow. but just on the verge of i turning. Chop them fine, squeeze out the juice with a towel and mix with the other ingredients. To add to it's dainty appearance, color with a few drops of i spinach juice 10 jus, a pale sea green. | Pour the cream Wkile still warm into empti=d egg shells or little porcelain jars of fine material and set in a pan of cold water to harden. Wash the skin thoroughly a night before apply ing the cream. Dry off all the moisture with a soft towel and then rub the cream gently into the skin. In the morning wash off with warm water 1 following with a dash of cold water :n make the tissues firm.
 
 While the small pickle cucumbcrs are still at their best. try this method cf putting them up for winter. and yol will never try any other. Crisp. deli cate. mellow. these relishes are the very anti-hesis of the giant "cowcunher | pickles" beloved Of Sairy Camp or tie ! corner grocer, where size and aciGfty carry the day. To two hundred medium | sized cucumbers-aone over two and a | half inches in length-allOw one cuTfHe cup of salt. Wash the cucumoers thor- oughly and pack in a stone jar with | salt between the layers. Have ready q | teakettle Of boiling water and cover the | pickles. Let them stand tw5nty-four ] hours, pour off the water and wipe the | pickles dry. Put in a porcelain kettle d scan. gallon of good cider vinegar, a ! full coffee cup of sugar, two small red peppers chopped fine but omitting all the seeds excepting two or three. q tea- spoonful of alum and three tlbiespoon- ! fuls If white mustard seed. Bring to a good scald and pour over the pickles Pack in glass cans or earth T jars, lay grape or horscradiSh leaves oNCv the | top and close. The sugar gives tne pickles a mellow taste and preserves the vinegar, but it is not enough to make them sweet.
 
 i Ali kinds of pickles. choW-cl.ow, ] picEalilli, onions and so forth. will Ike p with much less carr if put in glass cars or wide mouthed bottles and sealed. If | necessary to keep in a stone jar. lLy a small plate over ;hem to keep them under the vinegar.
 With the tide of travel now turning cityWard, many the the bits Of accu- mulated notsam and jetsam which th4 initiated will bring back from seashnrs and mountain for winter use or IecorI-