The news & observer. [volume] (Raleigh, N.C.) 1894-current, 1904-11-24

should be sufficient lard to prevent 1rlt
ters from touching bottom OF pan.
Sift powdered sugar over them, serve
with boiled sauce or whipped cream
and sugar.
Celery Salad.
Equal parts of celery and apples
cut into half inch blocks, with may
onaise dressing over it.
Mayonaise Dressing.
One-half pint vinegar, three eggs
beaten very light, two tablespoons
flour, one tablespoon mustard, three
Ia ble-spoons sugar, salt to taste. But
ter size of an egg. Mix mustard, sug
ar, salt and flour to a smooth paste,
and stir into vinegar. Then pour
mixture over eggs, return to stove and
boil until thick, then stir in butter.
MRS. PATTIE A. TYREE, Wilson.
Celery and Apple Salad.
Take equal parts of crisp celery cut
into lengths and tart apples scooped
from the skins and chopped fine, both
should be chilled thoroughly before
mixing. At serving time sprinkle light
ly with salt and toss them together
for dressing use French dressing. AT
the last moment stir in half pint of
cream whipped to a stiff froth. mix
lightly with celery and apples and
serve in the apple skins.
MISS AGGIE SAUNDERS.
Mexican Salad.
One gallon cabbage cut, one and
one-half gallons green toatoes sliced
chop over night and put six table,
spoonfuls of salt over them-in the
morning strain off the juice, and add
four tablespoons mustard, one table
Ill n1N
one tablespoon celery Seed two and
one-half pounds brown sugar, one-half
gallon vinegar boil for one hour.
IDA ERWIN.
West India Pickles.
Two quarts tomatoes (green)-two
quarts onions. twenty-five small GU
cumbers, one bunch cauliflower, one
bunch celery. Let stand twentyfour
hours, drain, cover with boiling vines
gar, let stand ten minutes. drain. Add
one-half tablespoon grated horse rad
ish, some ground cloves, cinnamon and
turmeric; one ounce black pepper, two
ounces mustard and four ounces
brown sugar. Add vinegar sufficient
to cover.
Chow Chow.
One peck of green tomatoes, enc
dozen onions, two large heads of cab
bage, four tablespoons of white must
ard seed, two of celery seed, two OF
allspice, half box yellow mustard,
pound brown sugar, half ounce tur-
eric. Cut tomatoes, onions and cab
bage up and run through a meat chop
per, squeeze and put in porcelain ket-
tie with spices, cover with vinegar and
boil hree hours. MRS. H.
Sweet Cherry Pickles.
For picking choose large fine varie-
ties of the fruit leaving the stems on.
To seven pounds of the fruit allow one
pint of best cider vinegar, two pounds
of sugar drown will do), one table,
spoon cinnamon bark powdered fine.
Put all in a kettle together and let the
cherries get we'll scalded through with
out having time to burst the skin, set
in a stone jar and cover UP closely as
soon as cool Next morning pour off
the syrup which will have formed and
let it come to a boil over a brisk fire,
return it boiling hot to the fruit cover
it up and repeat this process for four
successive mornings. The pickle is then
ready for use.
MISS ANNIE WEST.
Stuffing for Green Pepper MangOes.
One peck peppers. cut off tops large
enough to insert a teaspoon. Save
tops to replace. Take out all the seeds
carefully, put in each a pinch of salt
(and a sifted pinch of pulverized
alum). Filling: Chop cabbage fine,
put about one-third chopped onions,
squeeze dry, add to this celery seed
finely chopped small red peppers.
little powdered cinnamon, cloves, white
and black mustard seed to taste. Fill
peppers with this full and tie tops
around-drop in jar and cover with
cold vinegar. Have ready two quarts
vinegar, one quart sugar, cinnamon,
cloves and spice, boil half an hour,
pour hot over the peppers and then
they are done. If it requires more
cover well.
MRS. GOVERNOR JONES,
Alabama.
Pumkin Pie.
Have the pumpkin cut into small
pieces and stew in just water enough
to keep from burning. To one quart
of pumpkin add one quart rich milk.
one large teaspoonful ginger, CHINA
mon, nutmeg and a little salt. two tea
cups sugar, six eggs, line plates with
pastry and bake, put meringue on top.
MRS. NEW.
Delmonica Pudding.
Ono quart sweet milk. four or five
tablespoons corn Starcn, lVe. taDIe-
spoons sugar, yolks five eggs. Just as
milk starts to boil add corn starch
in little cold milk. Beat sugar and
eggs together and add. Mix whites
with little sugar for meringue Flavor
with vanilla or orange. Little cake
is nice put in when not SO stiff. Ba-
mana Or orange sliced is nice on top,
and meringue dotted about makes a
pretty and palatable dinner or supper
dish. MRS. EDWARD POU.
Steamed Nut and Fruit Pudding.
Two and one-half cups flour, one
teaSpoonful soda, one-half teaspoon
full salt, one-half salt spoonful cinna-
mon, one-half salt spoonful nutmeg
one cup Suet or two two-thirds cup
butter, one cup chopped raisins, one
cup each citron and almonds, one cup
water or milk, one cup molasses. Sift
the soda salt and spice into the -four,
rub in the butter and add fruit mix
milk with molasses, and stir in the
dry mixture, steam in a buttered pud-
ding mould three hours. Serve with
foamy sauce. If water and butter be
used three cups of flour will be neces-
sary, as the above thickens less than
milk and suet.
MRS. JOHN MANNING.