Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1905-11-02
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yR REcIPEsc

Coffee Creams-Boil 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 HI 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 it into bits. Put these in
a glass fruit jar and fasten the top on
we'll. Stand it in a dish of cold water,
which gradually bring to the boiling
point; then let it simmer three hours.
Take it out, press through a sieve and
strain; add a little salt and serve with
crackers toasted brown. This is a 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 a 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 a pint of cold water. Simmer until
the seeds will separate easily from the
pulp. Drain through a bag Of cheese
cloth for twenty-four hours. To this
juice add t%wo-thirds of a 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 paraffne.-Mrs. c.
E. 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-
lOIC Tie sugar lS duOCu, OuL L uOS
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 al
all. In putting up jams it is better tt
use small glasses, as this prevents thu
frequent opening that may spoil {
larger quantity before it can be used
How to Prepare Mayonnaise-Whel
preparing a mayonnaise, always max
the sauce as short a time, before it i
wanted as possible. for this sauce
however tenderly made, has a tendenc.
to rankness, which grows as it is eX
posed to the air, says the Indianapoli
News. So if the Tayonnaise has I
wait, keep the same closely stoppere
in a wide-mouthed, but alright bottle
and only add it to the dish at the las
moment; IL if the meat, fish, etc., is
be coated with the mayonnaise, add
the latter, when making it, half
pint Of not too acid aspic to each 81
of mayonnaise sauce. and when this
set on whatever is to be masked wit
it, finish it with a good covering {
: plain aspic, to make it perfectly al,
! tight. When salad ~mayonnaise is to b
used, say, for a cold Sunday suppe
: line a basin or mold one-quarter inc
thick with aspic, put the ready drcsse
salad into this, and run another lay
of aspic yer the top Of this, and it wi
then be alright and the sauce will n,
deteriorate, ven II it waits till ne.
day.