Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1901-07-07
THE HOUSEHOLD.
"MARTHA" TELLS HOW TO MAKE
MARNALADES-AN NEW SHORT
CAhE-AN EXPLANATION
OF THE FRENCH TERMS
USED IN COOKING.

Marmalades may be composed of al
most any fruit; the best, however, Tor
this purpose are aprleots, peaches,
oranges, ounces, eggs. plums, apples,
etc; they are usually made by boiling
the fruit and sugar together to kind
of pulp, stirring them constantly whist
on the fire; il is kept in pots, which
must not DE covered till the marmaiade
Is quite cold; the proportion of sugar
differs with each kind of fruit.
49,
MarmaIa6cs OF Apples.
scald apples until they will pulp from
the core, then take the same quantity
OF sugar as apples; damp the sugar ins
water. then boil. keeping 1t well skim
med; boil it until it is a thick syrup,
then put 1t TO the pulped apple; boil IL
over a quick fire for about quarter OF
an hour; add the grating of one lemon
and six cloves, but take out the cloves
again; fill your jars.
Apricot sinrmaiade.
Take some fine apprieots, and choose
from amongst them those which are OK
the deepest yellow and sae ripest; they
must not be too ripe peel them, take
out the stones. and chop them up. weigh
into preserving pan with nine pounds
of sugar. place your pan over quick
FIRE. and keep your preparation con-
stantly stirring with long wooden
spoon: 10 find out when the marmalade
Is sufficiently done, let few drops fall
into a glass of cold water, and IL they
do not spread in the water your marina
lode is ready to put In pots.
Cherry Marmaiade.
Boil two pounds of sugar with two
glasses of water, skim 1t well. until, on
shaking the skinner after dipping 1t In
the sugar, the latter drops from 1T like
;cicles, then you may put In -FOUR
pounds of cherries picked and stoned;
boil them, and when the marmaiade
flows readily take it from the fire and
put it into pots.
Currant M0rmEtade.
Strip your curTants OFF from the
punches. and soak them in boiling
water until they break then take them
off the fire and lay them on sieve 10
drain, and when they are cold pass
them through the same sieve to clear or
the seeds, and then dry them over the
fire till you bring your sugar TO the
boiling point. allowing as much sugar
as fruit; mix all we'll together, simmer
It over the fire some time, then put the
marmalade into pots.
Orange Marmalade.
Blanch the rinds of fifteen oranges
without any of the white, till soft, then
soak them In cold water for few min
utes; drain and pound them to paste,
which rub through a sieve; ascertain
oh for parh mound allow a
pound and a half of sugar. clarity and
boil the sugar till the bubbles rise
strangely to the surface; put in the paste
and boil them together, stirring contin-
ually till the marmalade is done. TO
know when the marmalade is fit to turn
out and be ported, take some up be-
tween your thumb and finger, and II
On opening them it draws out like
thread, it is done.
~
Gooseberry Shortcake.-Make short
cake of the biscuit order, but light and
short, remembering that much handing
destroys its lightness. l2vel teaspoon
full of baking powder to a cupful OF
-four. and bit of butter as large as
an English walnut, give the right pro-
portions. Add a pinch of salt and mix
with milk, using a knife, to very soft
dough- Turn upon the board and gent
" pat it into shape and bake in one or
two fiat cakes as crust is preferred, or
otherwise Butter while hot, splitting
if one cake only is used, and fill with
the gooseberries, stewed and sweetened
while the shortcake is baking. Put to-
gether and cover with the fruit. Serve
with cream and sugar. Green currants
and gooseberries, as well as ripe ones,
and stewed rhubarb. all make very &C
ceptable shortcake after this rule.
French Terms Used In Cooking.
Unless the housewife understands the
meaning of the French terms used IN
cooking, she is often bewildered ana
unable to utilize many excellent re-
cipes. Below are definitions OF those
commonly seen:
Santer-To toss meat, etc, over the
fire in a little fat.
F'rire-To immerse in hot fat.
Bouillon-tA clear soup, stronger than
broth, but not so rich as consomme.
Bisque--A white soup made of shell
fish
Ragout-A rich brown stew, with
mushrooms, vegetables, etc.
Salmis--A rich stew of game cut up
and dressed when half roasted.
Roux-A cooked mixture or butter
and -four for thickening soup.
Bechamel sauce-A rich, white sauce
made with stock
Piquante-A sauce of several favors,
acid predominating.
.Au gratin-Dishes prepared with
sauce and crumbs, and baked.
Bonchees-Very small patties, or
cakes.
Rissole--Rich mince Of meat or hsn
rolled in thin pastry and fried.
Braise-Meat cooked in closely COW
cred stewpan with vegetables.
Cooking terrns-Glazing Is done ry