The National tribune., 1909-10-21

should be boiled in a great deal Of
water, taken off Immediately and
drained. Too little water will turn them
dark, and overlooking destroys the
taste.
The season for candy-making is now
approaching. The following recipe for
French candy will answer for the body
of any kind of candy you want to make
You can put in the flavor, coloring, nuts
or fruit as you like, and the recipe !:
easily made because you do not cool
the mass.
Break into q bowl the whites of a:
many eggs as you think you will neet
for the amount of candy you wish tt
make. Add as much cold water as yoi
have egg whites, then stir in xxx pow
dered or confectioners sugar until the
mixture is stiff enough. to mold into
shape with the fingers. Flavor with
vanilla to taste and form into balls
cubes or lOZenges, as you wish. Lay on
plates or waxed paper to dry. Do not
use ordinary powdered sugar or candy
will be failure if you do.
A remedy for woolly taste of lamb
chops: Rub chop thoroly with a prep
aration of lemon juice and butter in the
proportion of one teaspoonful of butter
TO two of lemon juice. Broil them; they
are delicious.
To prepare the rabbits for stewing,
remove the internal organs, separating
the liver from them. Rinse in cold
water, cut in pieces and season with
a tablespoonful Of salt and one-half
teaspoOnful of pepper. Put a quarter
pound larding pork, cut fine. in kettle
over the fire and fry to light brown.
Add iinely-chopped onion and the
rabbit pieces and cook for half an hour
Il. i,aly 10
with q tablespoonful of flour, mix with
the meat and gravy, pour in pint of
boiling water, cover and simmer until
done. Just before serving add the juice
OF one-half a lemon.
If you are feeling very fine and think
your digestion in good working order,
you might test it with a cheese cake.
If it does not fail under that test, you
are good for most anything.
For the crust mix together two cup
fuls pastry flour, one teaspoonful bak-
ing powder, one-quarter pound butter
and one-half cupful of milk, with a
beaten egg added. Add also a saltspoon-
full of salt. Roll out into a square
sheet, line an 1s-inch granite pan, and
brush the bottom over with beaten
egg before turning in the cheese mix
ture.
To make the cheese filing beat to a
cream one-quarter pound of butter with
two cupfuls sugar. Add the yolks of
four beaten eggs, one cupful of flour,
one cupful of milk, two pounds of pot
cheese. Crate in the rind of one lemon,
and, lastly, add the stiff1y-whipped
minutes until the crust is brown. and
allow it to cool in the pan in which it
was baked. Dust thickly with powdered
sugar. Crust made after the propor-
tions given here will not be soggy.
Don't neglect the drain-pipe or the
dripping-pan of the refrigerator Clean
IT often, and use a few drops of disin-
fectant (odorless, of course), and a
small piece Of washing soda in the wa
ter In place of soap. and your ice chest,
box or refrigerator, as it may be, will
always keep fresh and sweet.
To serve Dreaded chicken, cut it into
pieces for serving. and dip each piece
into an egg beaten with tablespoon of
cold water. Roll in fine bread crumbs
and dust with salt and pepper. Sprinkle
little minced parsley over and spread
the pieces on a buttered baking dish.
Put a bit of butter in each piece, pour
half a cup of water into the pan and
bake slowly. Basic often, and when
cooked thru take up the chicken onto a
hot dish and pour a cup of milk into
the baking dish. Thicken with half a
cup of fine, sifted bread crumbs and
pour around chicken.
To make a generous quantity of to-
mato catsup for Winter use, take a
bushel of fine, fresh tomatoes, wipe off
each one carefully, and cut in halves or
quarters. You need not take the trou-
BILE to peel them. Boil them in a porce-
lain kettle over a moderate fire for half
an hour. Then strain and poil them
until a third part has evaporated, and
then add half gallon Of the best vine
gar, and boil away another third. Then
add half a pound of brown sugar, half
pint OF salt, one and a half ounces of
black pepper, one-eighth of an ounce
OF cayenne pepper, one and a half
ounces of allspice, two ounces of mus
tard. half an ounce each of ginger and
OF cloves-an of these spices to be
ground fine before using-and half an
ounce of chopped garlic. Mix well to-
gesher, and allow it to boil. Then take
1t off the fire and add pint of sherry
wine, or the purest whisky, heat again
to the boiling point, and let it simmer
till 1t is quite thick. Then bottle it, and
seal the corks in carefully, and when it
is quite cold store in a cool place.
A most delicious dessert is prune jel-
Iy. Stew quart of prunes in quart
of water until they fall to pieces Press
thru colander. Soak box of gelatine
in cupful of cold water; pour on
gradually cupful of boiling water and
stir until thoroly dissolved. Add one
pint of the prune pulp, the Juice of a
lemon or orange and a little sugar.
Strain into wet mold. Put in cool place
Turn out and serve with whipped
cream.
The best hardwood floors for every
day usage are those which are either
waxed or oiled. A floor that is shell
lacked, as great many hardwood floors
are, does not wear we'll 1t shows the
marks Of boot nails and is easily
scratched. Unless it is carefully covered
With rugs ii is as much of q nuisance as
carpeting. The waXed floor is really
the ideal floor for all rooms except the
kitchen. The ordinary oiled floor is the
best for the kitchen, where there is so
much hard usage 1t does not show
boot marks, and can be easily washed.
1T Will often remain, under ordinary
conditions, very clean and neat-looking
for half year or more, without renew
ing the oil. The proper oil TO use is
boiled oil, and II should be rubbed into
the floor until the pores are filed with
IL. In time 1t becomes oXidized, so that
permanently glossy surface is pro-
duced.
The following is a good recipe for
spiced grapes and green tomato pickle
M II Of Ii i,at, III