The National tribune., 1908-11-26

pounds sugar TO every TWO quarts OF
water Boil half an hour. In another
saucepan have sirup made from two
pounds sugar and cup of water, and
cook over the fire until a thick sirup.
Put the rinds into this thick sirup and
cook until the sugar candies on them.
Take out, put on a sieve laid on plat
ter to save all the sirup that may drip
and dry in a coolish oven. When quite
| dry put in wide-mouthed bottles or
glass cans and fasten securely.
AS many recipes call for finish of
buttered crumbs. every cook should
know the right way of preparing them.
Melt the butter in small saucepan,
then mix with the fine crumbs. When
crumb gets its share. In the old way
of sprinkling with crumbs. then dotting
with bits of butter, it was distributed
most unevealy. Buttered crumbs may
be seasoned with onion jucie, strained
tomato or lemon juice, with vinegar or
any catsup preferred.
The best way to cook pumpkin for
pies is the old-fashioned way. Wash,
cut up without peeling, scrape out all
the woolly fiber, then put over the fire
on the back of the stove. Add Just
little water to keep it from sticking on
the bottom, cover closely and steam
gently for six or eight hours. At the
end of this time the pumpkin pulp
should be thoroly cooked in its own
juice. Take up, cool a little, then pull
off the skin with sharp knife Press
thru sieve, and let it stand over night
in a press, so as to remove the SUPER
fluous liquid, which should be saved to
use in making Boston brown bread.
When ready to bake measure the pulp,
and to every five cups allow one tea.
f,,I hole
tablespoonful mace, two teaspoonfuls
ginger and large cup sugar. Beat
four eggs and stir into the pumpkin
pulp, together with four cups sweet
milk and half cup cream. Beat we'll
and taste to see if it is sweet enough.
Turn into plates lined with good pastry
and bake three-quarters of an hour
until golden brown and firm in the
center. Serve with good American
cheese. Some old-fashioned cooks like
their pumpkin pies favored with lit
tie rosewater. But you will find that
the good old way it best liked by most
people.
Washing soda can make dishwashing
easier. Sprinkle one teaspoonful in the
roasting pan, put in plenty of water,
and let boil few minutes. Even the
corners will be found to be free from
grease. Covers. frying pans, bread tins, |
can be cleaned by boiling for a few
minutes in it.
That witty divine, Sydney Smith, |
wrote the following directions for a
salad dressing. which those who have |
tried praise highly:
Two boiled potatoes strained thru |
kitchen sieve
Softness and smoothness to the salad |
give;
Of mordant mustard take a single
spoon
Distrust the condiment that bites too
soon;
Yet deem it not, thou man Of taste. 4
fault
To add a double quantity Of salt.
Four times the spoon with oil Of Lucca
crown,
And twice with vinegar procured from
town;
True taste requires it, and your poet
The pounded yellow of two hard-boiled
eggs.
Let onions atoms lurk within the bowl, |
And, scarce suspected, animate the
whole;
And lastly in the favored compound toss
A magic spoonful of anchovy sauce.
oh, great and gloriousi Oh, herba- |
ceous meat,
'Tw0uld tempt the dying anchorite to |
eat
Back to the world he'd turn his weary
And plunge his fingers in the salad
bowl.
The real etiquet of conversation is |
TO be good listener. Here are some
excellent rules for both takers and
listeners:
Do not manifest impatience.
Do not interrupt another when
speaking.
Do not find fault, tho you may gently
criticise.
Do not talk of your private. personal
and family affairs.
Do not appear to notice inaccuracies
of speech in others.
Do not allow yourself to lose temper
or speak excitedly.
Do not allude to unfortunate pecu-
liarities of any one present
Do not always commence a conversa-
tion by allusion to the weather
Do not, when narrating an incident,
say, You see" and You
know"
Do not talk loudly. A firm. clear, dis
tinct, yet mild, gentle and musical voice
has great power.
Do not be absent-minded, requiring
the speaker to repeat what has been
said, that you may understand.