Evening star., 1902-08-26

in a saucepan and add a teaspoonful of
salt tablespoonful of butter two dashes
of pepper and little celery salt. AS soon
as it boils up put in the cucumber slices
and let them get thoroughly heated
through. Serve on toast with poached
eggs for garnish.
Cucumbers With Chicken Forcemeat
Pare six large, plump cucumbers; cut OFF
the stem ends and with small spoon
scoop out the seeds. Place them in cold
water to which you have added little
vinegar and let them stand few minutes;
then parboil them for a few minutes in
salted water, then drain and lay in cold
water, drain again and stuff them with
good chicken and sweetbread forcemeat.
Line baking pan that will just hold them
with slices of salt. lay in the cucumbecs,
season with pepper and minced herbs;
baste well with melted butter, cover with
buttered paper and roast in hot oven for
twenty or thirty minutes. Serve with
brown piQuant sauce.
Marshmallows.
Half a pound of gum arabic dissolved in
a pint of water Strain and add half
pound of sugar. Place in a double boiler
over the fire and stir constantly until dis
solved and it cooks to the consistency of
honey. Remove from the fire and add
gradually to the well-beaten whites of four
eggs Stir until the mixture will not stick
to the fingers. Flavor with vanilla and
pour into shallow tins lightly busted with
cornstarch and powdered sugar and put in
a warm place. When firm enough cut
into inch squares and pack in boxes be-
tween oiled paper.
Gum Drops.
The following is a recipe used by con-
fectioner. in making a large quantity of
common gum drops: Take twenty-five
pounds of sugar, twelve and half pounds
of glucose four and one-half pounds of
starch half an ounce each of cream of
tartar and tartaric acid. Mix the starch
with water until consistency of cream.
Make the sugar into a syrup, boiling to ;S3
degrees, and while boiling stir in the starch,
then add the glucose; boil three and half
hours; add the acid and flavor to taste.
This, if homemade. may be run into snail
low tins busted with starch. dried in
warm oven for two days, cut into cubes
and tossed in granulated sugar. This guam
tfty can be reduced to very much smaller
proportions II desired.
Branded Peaches.
For branded peaches it Is only a matter
of taste which kind are used. The Morris
whites were great favorites for this pur
pose with some oId-time housewives, while
others preferred the yellow clingstone, be-
Iieving, as you do, that they are richer in
flavor.
Choose perfectly ripe, sound peaches:
pare them thinly with silver knife with
out bruising them. and throw into cold
water. For each pound of peaches allow q
pound Of sugar and a pint OF water. Boil
together, removing the scum as it arises,
and when the sirup Is clear, cool It and
mix it with equal quantity of best French
brandy. Also boil together a pound of
sugar and two quarts of water. and when
1t has been SKINNED clear put in a few
peaches at a time and cook them until they
pressure, then take them up put into jars
and cover with branded syrup and close
the jars air-tight.
Peach Brandy.
To make peach brandy crush ten pounds
of good peaches without peeling them,
breaking the stones. Put them into a tub
or barrel and pour over them two and one
half gallons Of % per cent alcohol and two
gallons of water. Cover the tub and let
the peaches stand in the liquor for twenty
four hours. Then strain it off pressing the
peaches to extract all the juice. filter 1t, to
clear 1t. through felted flannel or bfotting
paper. Then add two and one-half pints of
white sugar sirup and bottle. The sirup is
made by adding as much pure white sugar
to the water as will dissolve In 1t; Clarity
ing 1t If the sugar is not quite pure.
Peaches and Plums Are at Their Best.
The peaches and plums which are grown
nearest home are best for canning, as they
are in more perfect state as regards ripe
ness and not bruised or injured in any way
by long transportation. When .these ap-
pear in greatest abundance in the markets
is the best time to put them up. Peaches
ripen at different times in different sec
tions. In the middle eastern cities the Au-
gust or early September peach is best in
the middle west the later Michigan peach
is the fayorite and is very fine in flavor
axx-ls ~ - l..
.he brandy. although you can use either