The star. (Reynoldsville, Pa.) 1892-1946, 1905-10-18
0pNoUSE SEHoA
E REClPEsss !


Coffee Creams-Boll together with
out stirring two cups light brown SUI
gar and one-half cup clear, strong cof-
fee until it threads. Take from the
fire and stand the vessel containing it
in a pan of cold water. Beat the mix
ture rapidly until it is thick and
creamy. Pour into buttered tins and
when cool enough mark into squares.
Beef Tea-Take two pounds of lean
beef and cut Il into bits. Put these in
glass fruit jar and fasten the top on
we'll Stand II in a dish of cold water,
which gradually bring TO the boiling
point then let it simmer three hours.
Take 1t out, press through sieve and
strain: add q little salt and serve with
crackers toasted brown. This is pow.
erful stimulant, but is now thought by
physicians to contain little nourish-
ment.
Ripe Tomatoes, Pickled-Wipe care.
fully one peck Of smooth, ripe tomatoes
and pack them into jar, sprinkling
them as they are packed with one cup
of picking spice. Scald one gallon Tor
enough to cover the tomatoes) of strong
vinegar and pour over the tomatoes;
cover closely and let stand three days.
Pour off the vinegar, scald and return
to the tomatoes. After three days re-
peat the process, then set aside for six
or eight weeks.
Grape Juice-To each quart of grapes
add pint Of cold water. Simmer until
the seeds will separate easily from the
pulp. Drain through bag of cheese
cloth for twenty-four hours. To this
Juice add two-thirds of cup of granu
lated sugar for each quart of grapes as
first measured. Let it come to the boil
ing point, or until you can see the
liquor move. Put while hot into bot
ties or quart glass jars and seal air.
tight. To make bottle alright, brush
over the corks (Which have been cut Off
square) with melted paraflne.-Mrs. G.
Il. w.. in The Home.
Fruit Jams-Jams are made either
with large fruits cut in small pieces, or
with the small fruits whole. The fruit
should always be boiled in water be-
fore the sugar is added, but it must
not be too thick, or it will scorch al
most at once, and so be entirely spoiled.
Acid fruits require more than pound
for pound, else they will not keep at
ALL In putting up jams it is better to
use small glasses, as this prevents the
frequent opening that may spoil
larger quantity before it can be used.
How to Prepare Mayonnaise-When
preparing q mayonnaise, always make
the sauce as short time before it Is
wanted as possible. for this sauce,
however tenderly made, has tendency
to rankness, which grows as it is ex-
posed to the air, says the indianapolis
| News. So il the Eayonnaise has to
| wait, keep the same closely stoppered
| In a wide -mouthed, but alright bottle,
| and only add it to the dish at the last
moment; or If the meat, fish. etc, is to
be coated with the mayonnaise, add to
the latter, when making it, half
| pint Of not too acid aspic to each gill
| of mayonnaise sauce. and when this Is
set on whatever is to be masked with
It, finish 1t with a good covering Of
plain aspic, to make it perfectly air.
tight. When salad lnayonnaise is to be
used, say, for a cold Sunday supper,
line a basin or mold one-quarter inch
thick with aspic, put the ready dressed
salad into this, and run another layer
J Of aspic over the top of this, and it will
then be air-tlght and the sauce will not
deterlorate, even If 1t waits till next
day.