The Irish standard., 1915-01-02

a little of 1t, and knead it between
the fingers. If it works sticky. it ia
poor. Try 1t again by squeezing some
OF 1t In your hand. If it retains the
shape given to it by the hand, it is
a good sign.
To Rid a Place of Ants.-Haye a
large sponge; wash it we'll and squeeze
dry, which will leave the cells wide
open. Put it on a plate, and sprinkle
some fine white sugar over it, not
letting any go on the plate. The ants
will soon collect upon the sponge. Dip
1t into scalding water, which will kill
them at once. Squeeze out the water,
and repeat until all are gone.
Peach kernels or rose leaves steeped
In brandy make an agreeable flavor
for buildings, cakes, etc.
Apple Float.-One pint of stewed ap.
pies; when cold, sweeten and flavor
to taste. Just as you want to send
to table. add the beaten whites of four
eggs, lightly stirred into it. With
cream this makes nice dessert.
Apples stewed for sauce should be
pared, cored, and put into cold wa
ter until they are ready to be cooked,
to keep them from discoloring. Add
little water, put them in a porcelain
kettle or stew-pan. Cover them, and
let them cook gently. Look at them
often to see if they need more water,
but do not stir them until they are
done, or you will have them lumpy
and rough; when soft, stir and mash,
add a little butter, run through a
colander, sweeten, and set away to get
cold.
Make a nice crust, and line a bowl
with 1t that has been well buttered;
fill with sliced apples, and sugar
enough to sweeten them, the peel and
juice Of one lemon. Cover with crust,
pinch the edges together, -four cloth
and tie it around the top of the bowl
very securely, so that it will not slip,
and put into fast-boiling water; boil
from one and half to two hours, &C.
cording to size, not letting it stop at
all, and keeping it we'll covered with
water. Eat with cream, or a sauce of
butter and sugar. d.
Apple Soufflet livery nice). - Stew
the apples just as you do for sauce,
adding a little lemon peel and Juice,
emitting the butter; lay them pretty
high around the inside of baking
dish. Make custard of the yolks of
two eggs to one pint of milk; add a
little cinnamon and sugar. Let it cool,
and then pour it into the dish; beat
the whites, and spread over the top,
browning it little in the oven. Sprin-
kle small quantity of sugar over it;
it will brown sooner. The apples
should be about half an inch thick at
the bottom and sides of the dish.
Apple Meringue.-Pare, core, and
stew ten apples in as little water as
possible; season as sauce, putting in
very little butter. Put into a pud-
ding dish in cool oven; add the beat
en- whites of four eggs as you would
icing; sprinkle sugar on top, and
brown. A little custard may be used,
instead of apple, in cups, sweetening
| and flavoring it.
Apple Pudding livery good). - One
quart of grated apples that have been
pared but not cooked; add to it a
quarter of pound of melted butter,
half pound of white sugar, cinnamon
or any spice that may be wished, yolks
of eight eggs, beaten; then the beaten
whites. Have the pie dish lined with
puff paste, fill up with the apple mix
ture. and bake as any other custard
pie.
Apple Cobbler Without Crust.-Two
pounds of pared, cored and sliced ap.
pies. Put them into a pan that can
be covered; add one pound white su-
gar, juice of three lemons, grated rind
of half a lemon; cook two hours, put
into mould, and eat with cream. De-
licious.
Tapioca Pudding (delicious). - A
quarter of pound of tapioca; soak
over night; in the morning pour off,
and put in one and a quarter quarts
of boiling water; sweeten and flavor
to taste. Take six or eight apples, tart
ones, pare, core and stand them in a
baking dish; fill the middle with sugar
and little cinnamon, pour the tapioca
over, and bake until the apples are
done. Eat cold with cream. II pre-.
ferred, the apples can be pared. cored,
and cut smallish; put into the dish,
and pour over the tapioca, baking I'M
til done. If you want to make it in a
hurry, instead of soaking over night,
pour boiling water on in the morning
and stir until 1t looks like thin starch.
On the recommendation of the Su-
perintendent of Health, the Board of
Commissioners of Jersey City, N. j.,
will shortly appoint number of medi.
cal inspectors and visiting nurses to
place the parochial schools under the
same system of medical inspection as
that of the public schools.