Year: 1878

SPICED TOMATOES POUNDS OF
brown sugar, l pint of vinegar to
pounds ripe tomatoes, l tablespoonful |
of cloves, and 2 tablespoonfuls of Gin
namon; scald and peel the tomatoes;
press as for preserves.


SAGO MILK FOR THE SICK.-Soak 8 |
tablespoonfuls of sago in large cup of
cold water 1 hour; add 3 cups of boil
ing milk; sweeten and flavor to taste;
simmer slowly from 30 to 40 minutes;
eat warm. Tapioca milk is made in the
same way.


LEMON SIRUP.-Squeeze the lemons
strain the juice carefully, lest any pulp
should remain; to l pint of juice add
2 pounds of sugar; set it away till com
pletely dissolved, stirring it occasional
ly; then bottle it. One or two tea
spoonfuls of this sirup stirred in a glass
of water will make delightful lemonade.


APPLE SNow.-Put ~ good tart ap-
pies in cold water, and set them over
the fire; when soft, drain the water,
strip the skin off the apples, core them,
and lay them in q deep dish. Beat the
whites of y eggs to stiff froth put !
pound of finely powdered white sugar
to the apples; beat them to a stiff froth,
and add the beaten eggs. Beat the
whole to a stiff snow; then turn it into
dessert-dish.


CHOCOLATE TART.-Nlix spoonfuls
of rice-four in a little milk, add 10 raw
eggs, beaten up in quart of cream,
and some salt. Simmer the cream, but
take care not to curdle it, and then re-
move it from the fire and add some pow
dered chocolate, taking care to mix it
thoroughly with the cream. Afterwards
cover the inside of a tart-pan with some
thin paste, pour the chocolate-cream in
to it and bake it. AS soon as the tart is
done, cover its surface with powdered
loaf-sugar.


BLACK-CAP PUDDING.-Put a piece
of butter into stew-pan; when melted,
add teaspoonful of flour, stir few
minutes, but do net let it take color :;
add gill of milk and stir on the fire
until boiling, then add white sugar to
taste, and stir in, off the fire, the yelks
of eggs; whisk the whites into a stiff
|
plain mold well, and sprinkle the bot
tom with currants SO as to cover it en-
tirely; put the pudding to steam for &c
minutes. Take care water is boiling
when the pudding is first put on, but on
no account let it boil after, or it will be
spoiled; serve with jam or wine sauce


APPLE JAM.-Peel and core the ap
Piles, and cut them in thin slices; ther
put them into preserving-pan OF
enameled saucepan, and to every pound
of fruit add 4 pound of white sugar
broken small, and put in, tied up in {
piece of coarse muslin, few cloves, {
small piece of ginger, and the rind of {
lemon very thin; stir with wooden
spoon on a quick fire for 20 minutes OIL
longer. If the apples are juicy wher
sufficiently boiled, the jam will cling tt
the spoon. Remove the cloves, ETC..
and put the jam into jam-pots, and wher
quite cold tie them down with thick pa
per or bladder. To be kept in a cool
dry place.


PERSIAN CREAM.-Dissolve gently
ounce of isinglass in a pint of new milk
and strain; then put it in clean sauce
pan with ounces of sugar broker
small, and when it boils, stir into it
pint of good cream; add this liquid a
first by spoonfuls only to 8 ounces O.
apricot or raspberry jam; mix then
very smoothly, and stir the whole unit
it is nearly cold, that the jam may no
sink to the bottom of the mold. Wher
the liquid is put to the fruit and has beer
stirred until nearly cold, whisk then
briskly together; and last of all, throw
in by very small portions at time th'
strained juice of a good lemon. Put i


into mold, and let it stand at least 1.
hours in cold place before turning out