Year: 1879

pickle if pared and sllced IN STRIPS, one
cucumber making four strips. These
are strained and put up precisely as
picked peaches, with spices and vine
gar. They will turn dark, but all fruit
picked with spices do that.


TO cook caulihower, choose white
firm ones, pick off the broken or hard
leaves and turn the stalk. Plunge it
into cold water with little salt on head
downward for an hour. Put it into
boiling water and cook until tender,
lift il out carefully, pour over it drawn
butter or white sauce and serve in
vegetable or covered dish.


"A sick person can be sustained by
this when nothing else can be taken
Make strong cup of coffee, adding
boiling milk as usual, only sweetening
rather more, take an egg, beat yelk and
white thoroughly together; boil the cof-
fee, milk and sugar together; and pour
it over the beaten egg in the cup you are
going to serve it in. This is often used
ia hospital service.


"A nice bread pudding can be made
by taking slices of bread and buttering
them lightly. Put them in baking
dish: put into ounces Of sugar l egg
(white and yelk), stir in 2 ounces OF
flour, pint of milk and salt, vanilla or
any favoring desired to taste; pour the
whole over the bread and bake nice
brown in q brisk oven. If the bread is
very stale, toast light brown or the
pudding will be spoiled.


An economical receipt for cro-
quettes is as follows: If you have veal
soup for dinner, take tie meat from the
bone and mince it; to 2 cups of minced
veal put 2 cups of stale bread soaked in
water; then squeeze very dry, mix thor
ough with the minced veal; half calf's
brain boiled soft and mashed mixed with
the rest; then season with pepper, sum-
mer savory, sweet marjoram, q little
butter or cream, yelk of an egg, the
grated rind of l and the juice Of 2
lemons; mold in shape and brown in a
skillet with hot lard; chopped parsley
and a teaspoonful of finely chopped
onions would be q great Improvement
if not disliked.


The best kind of apple jelly can be
made by using juicy, brittle apples
pairing and slicing them, and cooking
them in tin or earthen dish, with wa
ter enough to cover them, until they
begin to soften; then strain through q
thin cloth, but do not squeeze them.
Add 1 teacup of sugar to 6 quarts Of
the liquor, and boil until thick enough,
which can be tested by dipping out q
little and cooling it. Snow apples make
beautiful, wine. colored jelly Of very
, fine flavor. The flavor and appearance
of apple jelly is very much improved
by inserting slice of unpeeled lemon
vertically in the center of the glass, be-
fore the jelly is quite cool.


"A good broth or stock may be made
with beef, fresh and lean, in the proper
ton of l pound of meat and bones (the
bones and meat of about equal weight
to II pints of cold, clear water. This
should be heated only moderately the
first hall hour so that the juices of the
meat will be extracted before the sur
face becomes coagulated by boiling;
then it should simmer slowly and stead
lily, partly covered, for 4 Or 8 hours
skim the stock occasionally; season
sparingly with pepper and salt, waiting
until the soup is made for the final sea-
soning. With stock on hand it is a SIM
pie matter little while before dinner
each day to add boiled macaroni, vege-
tables, etc to vary the soup.


"A lady writes to an exchange: Most
housekeepers have had their souls har-
rowed up by the provoking tendency Of
pie-plant juice to wander in little sac
charine rivulets all over the bottom of
the oven, instead of remaining quietly
in the humble sphere to which the eter-
nal fitness of things assigned it. BY
experiment have found out method
which obviates this difficulty, thus ef-
fecting a great saving in sugar and tenn
per. My invention, for which l exact
no royalty, is as follows: Put the usual
quantity OF sugar for each pie in bowl,
then add cold water enough to form q
liquid mass, also heaping tablespoon
full of -four, stirring it well in; pour this
over the pie-plant, add the top crust,
and place in hot oven. The above
answers for other kinds of fruit-pies al
so. find that rhubarb loses a good
deal of it's acrid flavor by placing it
over the fire in dish of cold water,
adding q pinch of soda as soon as it
reaches the boiling point. Let it stand
few moments, then drain off the wa
ter.


MISCELLANEOUS.


An excellent receipt for. cleaning
black Grape is: Drop 10 drops of ammo
MIA into ! cup of warm water. Take
little roll of black wooden goods, dip
it in the water and rub with the grain of
the Grape upon black goods; press
smooth between blankets and there let
it dry.