Year: 1879

The Table.


Baked sweet apples, with bread and
milk. are an excellent addition to Sun
dav luncheon or Monday dinner. They
have a better flavor if baked dry, but If
one dislikes to burn the tin, or the
trouble of washing it, half inch Of
water added to the baSe-tin when placed
in the oven willnicely cook and not burn
them.


Tea should not be infused for more
than seven minutes. Have the water
boiling. and use teaspOonful of tea for
each person, and one over. Put the tea
in the pot, and pour the boiling water
over it. and let it stand for seven min
utes. If it is allowed to stand, the tan
min in the tea is drawn out, and dySpep-
Sia is the result.


For tomato catsup, select perfectly
ripe sound tomatoes, cut in slices and
boil until the pulp is cooked soft. Rub
it through sieve to take out the skins
and seeds, and return to the Kettle for
cooking. To each gallon of the pulp
add three tablespoonfuls each of salt,
ground pepper and mustard, and one
each of ground cloves and allspice.
Cook it until it is thick enough to run
slowly from bottle. Let ii get cold,
then bottle and SEAL


A quickly and easily made boiled
pudding, which can be made of dried,
fresh or canned berries, is the following:
Two quarts of water, two or three pints
of berries, sweetened to the taste; when
the water bOils, crust made OF two
cupfuls buttermilk, with salt and soda,
and made stiff, either by stirring in
flour with spoon or mixing with the
hands, is dropped in the boiling mass in
little Jumps; after boiling twenty min
uteS it is done.


Boiled apples are delicious. Take
pan nearly full of fair, sweet apples,
previously well washed, pour over them
cupful of sugar and as much more as
one can afford, and pint of water;
cover closely and place on the stove. As
soon as the lower strata are tender, re-
move and allow the upper ones to take
their places; as fast as they become
soft remove to platter, watching all
the time that the water is replenished as
fast as it boils away. When all are done,
boil the juice to a Sirup and pour over
the apples.


The following are excellent recipes
for Indian baked pudding: No. l. Scald
a quart of milk and stir in seven spoon
fuls of Indian meal, teaspOontul Of
salt, teacupful of mOlasses and a great
spoonful Of ginger or cinnamon. Bake
three or four hours, the longer the bet
ter. If you want whey, pour in a little
cold milk after it is all mixed. No. 2.
Let one quart of milk come to boil,
then add two eggs well beaten, three
tablespoonfuls of Indian meal and one of
flour. Bake three-quarters OF an hour.
Serve with cream and sugar.


Miscellaneous.


Leaves of parsley eaten with vinegar
will prevent the disagreeable conse-
quence Of eating onions.


TO remove iron taste from new ket-
ties, boil handful of hay in them, and
repeat the process Of necessary. Hay
water is a great Sweetener Of tin, wooden
and iron ware. In Irish dairies every
thing used for milk is scalded with hay
water.


For a damp closet or cupboard,
which is liable to cause mildew, place in
it saucer full of quick-lime, and it will
not only absorb all apparent dampness,
but sweeten and disinfect the space Re-
new the lime once q fortnight; if the
place be very damp, renew it as often as
| Il becomes SlakHd.