The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-06-29
CHOICE RECIPES.
Most Dainty Of Preserves.

FL
cate Of preserves. Use pound for pound
most perfect berries; put in deep
dishes: sprinkle over the sugar and
shake the dishes so it may reach an
the berries; leave IL hours, or long
er II more convenient; drain off the
juice carefully and boil until it is like
jelly. then put in the berries, q few
at a. time (not pour them in a mass),
and let simmer Is minutes. Skim
them out carefully, put in pint cans
or jelly cups and fill with the sy-
rup. When cold cover with melted
paraffin and tie up jam.
Strawberry Filling for Cake. =
Beat a cup of cream until stiff,
add a third of a cup Of powdered
sugar and a pinch of salt. Fold care
fully into the beaten white of an
egg and add a half cup Of mashed
Cherry Conserves.
To a pound of raisins and two
pounds Of cherries, three oranges.
juice and rind, and four pounds Of
sugar. Chop the fruit, add the sugar
and cook for q half hour. Seal in
glasses while hot. -
To Remove Cherry Stains. : :. :.
Cherry stains may be removed from
cloth If the spots are washed in cam:
phor before putting in water: >.
Berry Ices. =:
To one and one-half cups sugar
add four cups water and boil 20
minutes, or until it sirups, then add
either two cups strawberry, raspber-
ry or currant juice Ca mixture of
half raspberry and half currant or
or raspberry alone, add to the form
.er one tablespoon and to the latter
two tablespoons lemon juice. Let
the mixture get cold and then
freeze. To obtain the pure fruit juice,
mash, heat little, but add no water.
and squeeze through a. cheese-cloth
bag. Strain again If the liquor does
not look clear enough.
:" Raspberry Shrub.
For every cupful of juice add a
half cup of cider vinegar and two
cups of sugar. Boil and skim, and
when thick bottle. When serving.
allow a fourth Of q cup Of. the shrub
to three fourths OF q cup Of cold
water, unless the strip is thin.
This Is delicious drink, which
may be kept over for a year and is
much better to give as tonic than
fermented fruit juice. I'll. :.
Madison Salad.
Cut up four cucumbers into uni
form cubes, add a small onion, also
cut fine; two tablespoonful Of chop
ped parsley, and pour over this a.
French dressing. 49,.
Cabbage and Cherry Salad.
Take two cups of chopped white
cabbage, toss it together with the
salad dressing, made by cooking to-
gether equal parts of egg yolk and
vinegar: add seasoning to taste. OF
salt and sugar and just before serv-
ing time add a drained cup Of cher
RES, : 80 '.''Hs'ss -: - ;,
Salad Dressing Tor Fruit. =.
A half cup Of :" orange juice a
fourth Of a cup Of lemon juice, two
tablespo of butter cooked with
two of flour, and q half cup Of sugar:
Cook until smooth and the flour is
Well cooked.
-. Mushroom Catsup. -
Wipe, but do not wet, fresh mush-
rooms. Put in layers in a stone dish,
cover with salt and press plate with
a weight over them. Let stand in
a warm place for "a hours, then mash
and strain them through a sieve. To
every Quart of the liquor add ) an
ounce Of pepper corns and boil: for
half an: hour. Then add a fourth of
an ounce of sliced ginger root, a
dozen whole cloves and three blades
OF mace; cook il minutes. Cool and
strain again and put into small bot
ties. Dip the corks in melted wax.
Beet Relish.
A quart of cabbage, quart Of
cooked beets, chopped, two cups of
sugar, a tablespoonful Of salt, a tea
spoonful of pepper and half tea
spoonful of cayenne and a cup Of
grated horseradish, enough vinegar
to mix well, and put into cans cold.
Canned Corn.
To nine cups of corn add a. cup Of
sugar and half cup of salt and one
cup Of water: Put into sterilized
cans seal tight. .Freshen when using.
= Orange F1uffs.
. For 8 light biscuit for o'clock
tea or for luncheon dainty, mix a
baking powder biscuit, dough, roll it
out in small circles; dip cubes Of
sugar in orange juice and plunge
into the center Of each. Add a brush
ing Of melted butter and bake. Serve
piping hot. ~. 2. ,.-.A. 49,, -
Carrot Salad.
Wash and scrape tender rich col
ored carrots: throw them into fast
boiling water and boil until SOFT, cut
them into very thin slices; put them
into q. glass bowl and sprinkle with
sifted loaf sugar; add the juice sof: q
large lemon AND "a wineglass Of olive
oil: garnish the dish with very thin
slices Of lemon and any kind OF
green salad leaves. ~. : .u:: 4
Puree of Carrots. - i. :
; Boil enough carrots to make two
cupfuls after they have been put
through q sieve. Add three cupfuls
+ - ~ s.