Year: 1879




WHEATEN GEMs.-One pint of milk,
one pint of flour, one egg beaten thor
oughly, white and yclk apart, little
salt. Bake in Il quick oven in gem pans.


SOFT NEUTRALITY-SUSPICIOUS. teacup of
sirup, tcacup sour cream, egg, tea
spoonful saleratus, half II teaspoonful of
ginger, enough -four to make it a little
thicker than jelly-cake; not too stiff.


PoTTED BEEF-Boil Il round of beef
well, and cut very fine, as fine as for
mincc pies; season with sage, allspice,
salt and pepper; melt butter enough to
knead it all together, pack it closely in
bowls, and pour melted butter over it.
1t will keep Il week in cool weather.


MAKING TEA A given quantity of
tea is, like malt, able to impart its
strength to Il given amount Of water,
and an additional quantity is thrown
away in the leaves. Two small tea
spoonfuls of good black tea, and one
three parts full of green tea, viii make
three large cups of strong tea. Put in
all the water at once, but take care to
have it just on the boil. Water that has
been boiling ten minutes loses all its
freshness, and gives an insipid flavor to
the tea. When the water has been
poured over the tea, do not let it boil
again, but set the pot where it will be
kept just below the boiling point for
eight OF ten minutes.


KEEpING BUTTER COOL.-There is a
simple little contrivance which will keep
a plate of butter perfectly firm in the
hottest weather. Place the roll or pot
of butter on Il soup plate, and for a COW
er take large sized red iiower-pot.
Soak it in cold water for twcnty-four
hours. Then wrap Il large piece Cat
least yard square) of thick flannel,
which has been soaked in water an hour,
all around the outside of the pot, and tie
it on tightly with twine, and turn it over
the butter plate. The tlower-pot should
be larger than the rim of the plate, so us
to cover it completely. If the plate is
set on IL cool cellar floor, it will keep the
butter fresh and cool while it lasts. All
the care that is needed is to wet the
flannel SO as to keep the flower-pot
moist


GOOD VEGETABLE SOUP.-Put three
pounds Of beef into three quarts Of cold
water. Set it over the fire. Skim Off
all the scum as fast as it rises. When it
has been over half an hour, add two
thirds of a tablespoonful of salt. As soon
as it begins to boil, add half cup of
cold water to stop the boiling for i few
minutes, and the scum will rise to the
surface. This must be skinned off
carefully. When no more scum rises,
add one small turnip, sliced, one carrot
cut in dice, two cloves, one small onion,
stalk of celery, and, if the flavor is
| liked, leek and Glove of garlic. Let
it simmer constantly for from six to eight
minutes, but not boil. Then add Il ta-
blespoonful of brown sugar, and serve.


PRESERVED CITRoN OR WATER-MEL-
ON RIND.-First pare off the green skin
and the soft, white inner rind. Allow Il
pound and Il quarter of sugar to each
pound of rind. Line u kettle with clean
grapevine leaves and fill it up with the


rind, previously cut into strips or fanci-
full shapes, scattering Il little pulverized


alum over each layer; cover with vine
leaves three thick; pour on water enough
4 to reach and wet them; cover the kettle


closely; let all steam together for three


hours (do not let the water boiD. Tak'


out the rind, which should be wei


greened by this process, and throw int


very cold water. Let it lie and soak fo


four hours, changing the water ever,


hour. In the meantime prepare th


sirtp. Allow two cups of water TO eacI


pound and Il quarter of sugar; boil ant


skim until the skum ceases to come up


put in the rind and simmer gently abou
three quarters of an hour, take out AM
spread upon dishes in the sun until firm
and almost cool; simmer in the sirup fo
half an hour, spread out again, an
t when firm put into Il large earthen dis
and pour over it the scalding sirup. Th
next day place the sirup over the fire
add the juice of Il lemon and u sma
piece of gingcr-root for every pound {
rind; boil down until thick; pack th
rind in jars and pour over it the sirrl
+ Tie up when cool, or put away in porc'
| lain covered Jars