River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1901-10-03
FOR BUSY HOUSEWIVES.
Which Shay Contain Some Useful
Suggestions.

To clear soup stock remove every bit
of fat and add more seasoning if need
ed. To each quart of stock allow the
white and shell of one egg. Beat the
eggs lightly, crush the shell and add
both to the cold stock, then place all
together over the fire. Stir constantly
until the boiling point is reached, boil
two minutes, cover, let simmer 20 min
utes and strain through a double
thickness of cheese cloth placed over
fine strainer, says the Boston
Budget.
There is nothing so tempting for des-
sert during the warm days as a bowl
OF fresh peaches. BY placing the fruit
on ice before pairing, to become thor-
oughly chilled, one can avoid their dis
coloring; but the writer has tried the
following with success: Place the fruit
in a wire frying basket and plunge just
for an instant in boiling water, then
into cold water. In this manner the
skins may be rubbed off, leaving the
fruit perfect and retaining the pink
tinge which is so attractive. AS soon
as the outer part is removed, drop the
fruit into ice water to prevent discol-
grafton. When all are pared, split in
halves. remove the pits, heap into a
dish-glass, if possible-and serve
with powdered sugar and thick, sweet
cream.
Sour cream makes an excellent
dressing, and the most fastidious OBJ
jector to cream would never recognize
it if not let into the secret. The cream
must not be too old. The juice of half
a lemon, two teaspoonfuls of vinegar,
good pinch of cayenne pepper, tea
spoonful of salt and teaspoonful of
sugar are added to cupful of thick
sour cream and beaten together thor
oughly. 1t is an excellent dressing for
tomatoes and cold vegetables, and can
be used with celery and apple salad.
Green peas mashed very soft are ex-
cellent to give color and consistency to
a fish dressing. The juice of spinach
or other salad herbs will give delicate
shade of green to a mayonnaise. The
pounded coral of the lobster mixed
smooth with little oil and added to
mayonnaise will give good red color
to a fish dressing, and cooked beet
juice or deeply colored fruit juices will
color an ordinary mayonnaise.
To prepare grape juice, heat ripe
grapes over a slow fire until the Juice
flows readily. Just before they reach
the boiling point remove them from
the fire and crush, squeeze and strain
them. Add to the juice one pound of
sugar for every quart. Return the
mixture to the stove and bring gently
to a boil. Remove, bottle at once and
seal.
Surplus juices from picking, pre-
serving and canning peaches and other
fruits should be carefully served for
pudding sauces, mince pies, etc, later
in the year.
Peaches intended for picking should
not be too ripe. Select 50perfect ones,
peel them, cut them in halves and re-
move the stones. Put into the preserv-
ing kettle pint of cider vinegar. ~
pounds of graduated sugar and six or
seven small spice bags, each contain
ing a few whole cloves, few pieces of
whole mace, stick cinnamon and gree n
ginger. Tie them carefully with a
heavy thread. A circular piece of
cheese cloth about three inches in di-
ameter is the best for the purpose. As
soon as the sugar melts add the
peaches; boil them until they are ten
der. When putting into cans leave a
spice bag in each jar. Pears may be
picked in the same way.