Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-04

sift little flour over them after they are
all well creased.
Pickles.
Packled Green Peppers.-Cut the tops
from the peppers extract the seeds and
white membrane with a sharp knife Fill
the peppers with salt and put into a crock of
cold water for two days Drain: leave in
fresh water for a day, and fill with a stuff
Ing made of two tablespoonful of horse
radish and chopped cabbage, a half tea
spoonful each of powdered mace and nut
meg, quarter teaspoonful of ginger, tea
spoon OF minced onion, teaspoon each of
celery seed, peppercorns and mustard, a
tablespoonful Of salad oil and tablespoon
full of sugar. Tie the tops of the peppers
with soft Irvine, pack in a crock and fill
the crock with boiling vinegar Leave for
week, drain off the vinegar boil it again,
and pour over the peppers Put away for
two months before using
Green Mustard Pickle-Fourteen cucum-
bers. peeled and cut into small pieces, two
small heads Of cabbage, eighteen onions
and five peppers. chopped together Soak all
In salt water over night, then drain and
soak In fresh water for two or three hours
Drain and put into a kettle and cover with
good vinegar into which has been stirred
two ounces of mustard seed, one-haIf ounce
of turmeric, two tablespoons of ground mus
tard, one-half teaspoonful Of cayenne pep
per and two and one-half pounds of brown
sugar Boil hard for twenty-five minutes;
bottle and seal
Mustard Pickles.-One quart each of the
following vegetables: Small or sliced Gu
cumbers. onions sliced green tomatoes cut
up string beans and caulifiower cut into
clusters. Add four green peppers chopped
quite fine Soak in hot brine over night
Mix cup of flower, six tablespoonful of
ground mustard, and one tablespoonful of
turmeric with enough cold vinegar to make
smooth paste Add a cup of sugar and
enough vinegar to make two quarts. Boil
this mixture until 1t thickens and is smooth
all through, then add the vegetables and
cook until heated through.
Autumn Fruits.
Damson Cheese.-To each pint of pulp of
damsons allow one pound of loaf sugar
Stalk the damsons, put them into a large
jar, cover it and place it in a pan of boiling
water on the fire, let the water continue to
boil until the fruit is quite tender, then rub
1t through wire sieve. Next measure the
juice and pulp and allow sugar In the given
proportions. Put the sugar and pulp in a
clean, bright pan on the fire, keep 1t well
stirred, as 1t soon catches, and skim 1t care
fully. Boil it until 1t will set firmly when a
little of 1t is cooled on plate-it will prob
ably take half an hour. Pour It into small
jars. When cold cover them
Ounce Marmalade.-Slice the ounces and
put them into a preserving pan. Pour in
also enough boiling water to float the
ounces and boil them to a soft pulp, stirring
frequently. Next rub the fruit through q
fine sieve. Weigh the pulp thus obtained
and allow one pound of crushed loaf sugar
to each pound of pulp
Put pulp and sugar back in the pan and
boil quickly for about half an hour or till
some OF 1t jellies when cooled on a plate
Frequent stirring is necessary. Put the
marmalade into clean, dry jars and tie them
down when cold.
Fresh Vegetables
Have been called beauty making foods.
Whatever is healthful contributes to beauty.
Like eggs and milk, they furnish an ideal
element of the dietary, and nowadays we
even go SO far as to prescribe them for SO
specific purpose as that of making the hair
grow rapidly and luxuriantly. Sulphur,
which enters to considerable extent into
the structure Of the hair. as well as of the
nails is a plentiful ingredient of onions
spinach, peas and beans.
Growing children should eat plenty of
onions, beans and peas for the sake of the
sulphur and iron they contain, these two
elements contributing importantly to the
makeup of the body, and especially to the
structure of the bones. Even those vege-
tables which, like spinach, hold but a small
percentage of actual nutriment, contribute
mineral salts which are valuable in the
dietary, and which, together with plant al
bumen, are thus supplied in simple form,
being broken up by cooking and made easy
to digest.
Collared Beef
Purchase piece Of beef from the brisket,
weighing about six or seven pounds. Add
sufficient salt to a gallon Of water to make
brine that will float an egg Add heap
ing teaspoonful Of saltpeter. a teaspoon of
brown sugar and salt spoon OF cayenne.
Put the meat in this brine in a stone lar
cover 1t for about six days, In summer, or
for eight days in winter. Turn the meat
every other day. When ready to cook CRATE
two large carrots, sufficient horseradish to
make half pint, and chop fine a good sized
bunch Of parsley. Take out the beef wipe
1t with a dry cloth and spread it on the
baking powder Mix the horseradsh and
parsley and spread 1t In a thick layer on
the beef keeping the mixture well to the mid
die. Roll up tightly and bind 1t with strong
string or tape. This must be wound around
and around to prevent the stuffing from COM
ing out. Roll the meat in cheesecloth; put
it on a platter or tray; cover with another
tray-and put a heavy weight on it. Let it
stand over night. When ready to serve, re-
move the strings and cut 1t in the thinnest
slices. Arrange neatly a platter and
serve with green fennel and horseradish
sauce.
To Test the Heat Of the Oven
Have a piece of white paper and place It
in the oven. If too hot the paper will speed
lily blacken or burn up; IL 1t is a delicate
brown, the oven is fit for pastry: should the
paper turn dark yellow, spongecakes and
biscuits may be set in the oven.
Jellies
In molding fancy jellies brush the inside
Of the mold with white of egg and the jelly
win turn out easily.