The National tribune., 1909-10-21
By SENORA SARA.

till the seeds can be pressed out in a
colander. Return the sifted pulp to
| the kettle with the skins; add -four
pounds of sugar. half pint of good
vinegar, one level tablespoonful OF
ground cloves and one large one of Gin
namon. Cook gently about an hour till
| it is thick. The grapes must be stirred
| constantly to prevent sticking or burn
ing. This will keep well and may be
sealed or not.
A delicious dish of very smelly but
healthy vegetable is prepared as fol.
| lows: Peel six or eight small onions and
| parboil them for D minutes in Salted
, water. Put two tablespoonfuls of but
| Ter in saucepan or a baking dish, with
| me tablespoonful of chopped parsley
ind one tablespoonful of chopped cell
| .ry, one Glove, one-half bayleaf, one
quarter of a cupful of claret, one cup
| ful of brown sauce, the juice of one
| lemon, pepper and salt Put the onions
n this. cover and let cook very gently
| for half an hour, or until tender. Re-
| move bayleaf and serve with the sauce.
A syllabub which is quickly prepared
and at the same time dainty is made of
oranges, bananas and eggs. Peel and
slice very thing two sweet oranges and
two ripe bananas into a cold dish, and
sprinkle over them one-fourth of a cup
ful of sugar. Whip one cupful of cream,
add to 1t a little at time one-half cup
full Of sugar. Beat the whites of two
into the cream and heap it over the
fruit. Set on ice until ready to serve.
To make green tomato pie, chop fine
one pint of green tomatoes and three
large apples. Add three cups of sugar,
three tablespoons of flour, one-half cup
of vinegar, one-half teaspoon of salt
and one teaspoon of mixed spices. Bake
with two cruSts.
Here is ham and eggs dish which
Is served in new guise: You take five
ounces of lean ham, quarter gill of milk
or cream, one tablespoonful butter, a
pinch of dry mustard, four eggs, half
teaspoonful powdered sweet herbs
and pinch of spice. Chop the ham
very fine, mix it with the savory herbs,
spice and mustard, beat Up two whole
eggs and yolks of two eggs. When
beaten well add the milk or cream and
all but tablespoonful of the chopped
ham. Melt the butter, grease pud-
! ding dish with the same, and put the
remainder with the mixture; sprinkle
with few brown bread crumbs, put in
the mixture and place in a moderate
oven for 10 minutes, just long enough
Tor the mixture to set. Beat up the two
remaining whites of eggs to a stiff
froth, mix in the table spoonful chopped
nam, pile it on the top, cover the dish
and bake the mixture for another eight
minutes. l forgot to say that it is bet
ter to use boiled ham.
If child's stomach is acid, lime
water should be used in its milk. You
can very easily keep lime water on
hand. Put a piece of unslaked lime
the size of a walnut into an earthen
vessel. Cover it with two quarts of
water, stirring it thoroly, allow it to
settle. then pour off the water; add two
quarts of filtered water, stir, and when
IT settles pour the clear solution into a.
bottle. More water can be added. A
tablespoonful of this can be used to
advantage in the milk for the child.
A woman who has weak eyes should
never work by artificial light. You
cannot buy false eyes, and you had
good deal better take care of those YOU
have.
Here is recipe for wonderfully
appetfzing cold-meat dish for luncheon,
supper or any cold collation.. It re-
quires one pound of beefsteak, half a
pound of breadcrumbs, half a pound
OF Dacon, two eggs, a little mace and
grated nutmeg, salt and pepper, glaze
and one gill of gravy or good stock.
fass the meat thru a mincing machine
and chop the bacon finely Put these
INTO basin with the crumbs and sea-
soning, and mix all well together. Add
the stock. Beat up the eggs, and stir
them into the mixture. See that IL ia
nicely seasoned, then shape it into a
neat roll, tie it up in pudding cloth,
and boil it for three hours, either in
the stock pot or in a pan of water. with
one carrot turnip and onion. When
IL mas cooked long enough unite the
cloth and reroll the meat tightly in il,
race 1t on dish, put another one over
II, on this place weights and leave IL
until 1t Is cold. Lastly, brush it over
with melted glaze and decorate accord
ing TO taste or merely garnlsh it with
iresh parsley. If an elaborate dish is
desired, add two or more hard-boiled
eggs, cut in slices to the mixture. also
some pieces of truffie.