Year: 1879

oloCh.-Meat Of any kind, boiled down to ajelly, strained and ready for use for soups or gravies, Keep in cool place; water to cover in boiling; salt or not, as you fancy

 BEEF TEA.--One pound of beef, cut in- to inch pieces, put in a deep dish, cover tight; let it remain twenty minutes in the oven. This will make a teacupful of pure juice of the beef. Of course, it must not bake, for that would dry it away.

 POTATO CAKE.-Wash the potatoes. and while warm, knead some flour into them to make n smooth paste; add noth- ing except salt. Then cut it into cakes rather more than half an inch thick. Bake over the fire, on griddle." But ter them, and eat hot,

 MIXED PICKLEs.-Take equal quanti- ties of onions, cucumbers, green toma- toes, carrots and caulihowers; cook them in salted water until fork will go in them easy-but they must not be soft !; then have hot vinegar, with black or red peppers in; while the pickles are hot lay them, Q few each alternately, in the glass case until full, then pour over thom hot peppered vinegar, and seal. They look splendid, and they just are splendid, and will keep. Have your can hot as for canning fruit.

 SODA BIsCUIT.-Take one quart of flour before it is sifted, and put into the sieve, and with it one teaspoonful of saloratus, two of cream of tartar, one of salt, and one tablespoonful of white sugar. Mix all of these thoroughly with the flour; then run through the sieve, and then rub in one spoonful of lard or butter. Wet with little over half pint of milk. Roll on the board about an inch thick; cut with q biscuit cutter, and bake in a quick oven fifteen minutes. If you have not milk, use a little more butter, and wet with water. Handle little and make as rapidly as possible.

 DUMPLINGs FOR SOUP. .- Take one pint of flour (measured before it is sifted), turn into sieve, and measure into it one teaspoonful of cream of tartar, one-half of saleratus, one-half of salt, and one ofsugar. Run this through the sieve, and wet with milk; have the dough stiff enough to roll. Cut it into

 

 Be sure that your soup boils fast enough to get up q good steam, and keep boiling while the dumplings are in the pot; if you do not, they will be heavy. Some persons like them for dessert. When used for that purpose, they should be eaten with syrup.

 The Currunt.

 Currants are aptly termed a useful fruit, inasmuch as they fill in space of fortnight after strawberries, raspber- ries, and cherries, and before early ap- pies and pears, with a remarkable com bination of sweet and acid that affords any number of agreeable dishes both in the green and ripe states. In addition to their usefulness in raw condition, this fruit is greatly prized by the house. keeper, who makes from red varieties most acceptable jellies and jams and the favorite home wine.

 The currant is easy of propagation, another argument in favor of its finding q place in every garden, be it large or small. A yearling shoot, from six inches to one foot long, taken off close to the old wood and planted half or two-thirds it's length in the ground during spring, will make a strong, well-rooted plant by the autumn, To prevent shoots from springing up below the surface of the ground the eyes on that part are cut out, or they may be left the first season and removed when the plants are rooted.

 Currant bushes should set fully four feet apart, that the air may pass freely through them, and the wood should be properly thinned to promote satisfactory bearing. The soil is best when it is deep, rich and well worked.

 In regard to varieties, the black Ma pies is the largest and best black currant :; it bears profusely and is valuable for ams and jellies. The cherry is very large, with dark-red color, and desirable for market purposes, while the Versailles, also large and greatly resembling the cherry, is considered an excellent if not the best sort for table use. Among white kinds the white grape stands first on the list, being larger than the white Dutch, which is also a satisfactory fruit World.

 Bread-And How to Make It.

 NIlSS hL T ltCJuTt(l boston on Bread-And How to Make it'' The lady first proceeded to make yeast bread, after the following recipe

 Take four. good-sized potatoes, peel, boil and mash, and pour on to them one quart of boiling water strain the whole through Q sieve; let this get blood-warm, and then stir into it one cup of yeast, one spoonful of white sugar, one spoonful of salt and three quarts and D pint of four Beat well with spoon and set in warm place to rise. (In summer it will rise in four hours, in winter it will take five. ) When well risen, take pint of flour and put part of it on the kneading- board then turn the dough upon the board and put one spoonful of lard on it; then knead twenty minutes, using the pint of flour now put the dough in the pan again and let it rise one hour, and then form into loaves. Do not have over a pint bowl full of dough in loaf Let the loayes rise forty minutes and bake forty five minutes. Bread made in this way cannot be eXcelled; the only objection to it is that you have to bake it in the after noon. But when good bread is wanted, little extra work should not prevent it's being made. Miss Parloa also made NI,r1 re.11In T. 4