Albuquerque weekly citizen. (Albuquerque, N.M.) 1891-19??, 1903-09-05
THE HOME

10 remove White spOts from furni
ture, take two tablespiinluis OF vine
gar ana half teaspoonful of turpen-
tine. Shake these wei, together, wet
a soft piece of flannel In this mixture
and rub the spots with 1t.
Roasted Tomatoes.--Dip the toma.
toes into hot water and remove the
skins, scoop out a little OF the pulp
and place a small piece of butter into
this cavity. Dust with salt and a lit
tie cayenne pepper, replace the top
and sprinkle with crumbs. pepper and
salt. Place little piece OF butter on
each with slice of bread cut out
with a large biscuit cutter. Place In
a baking pan and bake In n moderate
oven from fifteen =, twenty minutes
Bread Omclet.--Soak one cup OF
stale bread in Two cuDs of n ilk for
fifteen minutes. Beat the yolks OF four
eggs until thick. add one-fourth tea.
spoonful of salt and a dash of pepper,
stir in the softened crumbs, then the
whites of the eggs. beaten still, Heat
one tablespoonful OF butter In a
smooth frying or omelet pan, turn In
he mixture and when slightly brown
ed on the under side stand the pan in
the oven for few minutes. Fold In
half, turn out on a hot platter spread
with butter and serve hot.
sweet Picked Peaehes.-Prepare
syrup OF four pounds of brown SUI,
gar, one quart of the best cider vim.
egar and two ounces of stick CHINA
mon broken in pieces. Boil all togeth-
er twenty minutes. Have the peaches
ready. having previously dipped them
quickly into boiling water and rubbed
off the fur with a crash towel. Stick
two or three cloves into each peach
no more for the Glove darkens the
peach. Put half of peaches into the
and tender. Drain out, put into Jars
and pour boiling syrup over them,
iilling the Jars full and seal
Cottage Blackberry Pudding.--Beat
to cream two heaping Tablespoons
fuls of butter and cup of sugar. Add
a well-beaten egg. hall cup of milk,
two cups of -four, two tablespoonfuls
of baking powder and a pinch of salt.
Beat to q smooth batter and turn over
a thic'. layer of sugared blackberries
in a well.buttered agate baking bak-
ing pan. Bake for half an hour In a
quick oven. remove, turn out on hot
dish and serve in squares with hard
sauce favored with the berries. Do
not cut the pudding but pull apart
with two silver forks and 1t viii be
much lighter anu more delicate.
The Labor Ssvers.--lt Is the little
helps in the kitchen that will make
the work so more smoothly and many
useful articles which cost but a trifle
are really labor savers. The spatter.
ing of grease on the stove from the
frying of foods can be prevented by
using perforated lids and abestos
mats that cost but few cents apiece
These will save food from being
scorched or burned II placed under
the pans while cooking A small
brush is excenent for washing glass
ware with uneven surfaces and Others
are good for cleaning vegetables and
may also be used with effectiveness
for securing tins. Brushes OF all kinds
wnen not In use should ne suspended
in the air.
Speed Piums.-Prepare a syrup, al
lowing one pound OF sugar to oae Of
plums and to each tire pounds o.
sugar one pint of pure cider vinegar
Simmer twenty minutes. Allow foui
tablespoonfuls each of whole spices
cinnamon broken in pieces, cloves
allspice and maze. Prick the plums
Aid the spices TO the syrup and poul
over fruit boiling hot. Let stand II
stone Jars three days. then drain thu
plums from syrup. Put into quart fruit
jars. Place the syrup in porcelain
lined kettle. boil down until quit'
thick and pour over fruit until thu
jars are full. Place the covers on thu
Jars and seal. Let stand until cold
then try the tops to see II alright