Year: 1876

TO PRESERVE STRAWBERRIES WHOLE
Take equal weig hts of the fruit and granula-


ted sugar lay the former in large dish and
sprinkle half the sugar over give shake to
the dish, that the sugar may touch the under
side of the fruit: next day drain the juice
from the berries, add the remainder OF the
sugar and one pint of red currant Juice
to every four pounds of fruit. Boil and
skim until no scum rises, drop in the straw
berries Ga few at time); let them boil slow
ly for about ten minutes skim out into jars.
Boil the sirup until sufficiently thick; then


pour it over the berries and seal while hot.
CoEN-sTAECH CAKE.-This is simple and
digestible cake, easily and quickly made, and
generally liked. Rub we'll together one cup


Of butter and two cups of sugar. Add the
whites OF six eggs beaten to trOth. Stir in
| one cup OF sweet milk, two cups OF flour in


which have been thoroughly mixed two


teaspoontuls OF baking powder, or two of


cream tartar and one of soda, and flavor with


one teaspoonful of extract of bitter almonds


Cor other flavor desired). Lastly, stir in one


cup of corn starch which acts both as food and
shortening. Immediately bake in moderate
" quick oven.


BOSTON BROWN BREAD.-Three and three
fourths cups Indian corn meal two and one
half cups rye meal, not flour, twO-thirds cup


molasses, one quart milk, either sweet or


sour; two even teaspoonfuls soda dissolved


in the milk steam i'll tin pudding-boiler five
hours take OIL the cover and set in the oven
with the beans to remain till morning.
CURRANT JELLY.-To one peck Of ripe cur


rants add one quart of cold water put into


the preserving kettle, stems and all; boil


when it commences to boil fifteen minutes


strain through a crash bag. To every pint OF


juice pound of granulated or the whitest


coffee crushed sugar; boil after boiling six


minutes pour into jelly-jars.


MUSTARD PICKLEs.-One hundred small


cucumbers, two quarts of silver-skinned


onions, two caulitlowers, one pint nastur-
| tums, one dozen small red peppers, salt each
| OF these ingredients separately twenty-four
hours; then scald them we'll with vinegar
separately and throw the vinegar away then
take one half-pound of ground mustard, beat
it smooth with little vinegar, add two quarts
fore adding the mustard), pack your pickles
in bottles and fill up with the vinegar and


mustard.


STRAWBERRY SHORT CAKE.-Here is a re-


eipe for strawberry short cake which is worth


cutting out and preserving until some day


when you have invited an editor to dine with


you. Make the crust exactly as you do for


light biscuit, made with baking power, with


the exception that you use considerably more


shortening, then roll it out very thin, and


mark it in distinct squares with knife. At


ter baking it break the crust into pieces or


squares, split them open and butter them,


have your strwberries prepared with the


sugar, and lay them between the crusts, then


send them to the table. with bowl of powder


ed sugar and pitcher of pure cream, and


oll To fha a,,I
according to taste.


RECooKlNG COLD MEATs.-Take any kind
of cold meat, cut into slices, taking care to
turn OFT all gristle; place in a stew pan, with
sufficient cold water to cover it, and one or
two onions, according to quantity of meat;
season with cloves, pepper, salt, and mace,
to suit the taste, simmer gently until the meat
is quite tender, thicken it with flour and a !
small piece of butter, take an iron spoon, put |
teaspoonful of sugar in it, and burn the |
sugar; stir quickly into the hash. Toast |
slices OF bread brown; cut in squares, and
lay them around flat dish, then pour out
your hash and serve hot. If veal or poultry
is used, omit the cloves and browning, and
add fresh parsley. chopped fine, just before
sending to the table.


of sweet milk. three well-beaten eggs, two
I
cups of Graham flour, and little salt Use
a medium-szed cup. Heat and oil the gem
irons, and bake in quick oven.


SPICE CAKE-Take teacup of butter, two
pounds of brown sugar, and three eggs, beat
all we'll together; then add half cup of
sour milk, with teaspOOnful of soda in {;
then two teaspoonfuls of each, ground cloves
allspice, and one nutmeg; then
two and two-thirds cups flour; last of all,
TWO cups chopped raisins. Bake in slow
oven, and you will have an excellent cake,
and one that will last through hot weather.
And here allow ME to tell you, if raisins are
put in a cake the last thing, and stirred only
just enough to mix, your raisins will not fall .
% the bottom of the cake. Use the above
the milk-dissolve soda in q
! little hot water, and you will have very s
lice cookies.


STRAWBERRY BLANC MANGz-For quart Z
# straw berries take four ounces of white Il
ugar crush the straw berries with a silver a
poon and mix them we'll with the sugar. In q
our hours strain them through sieve. In a


pint of boiling milk dissolve two ounces of Il
,elstin, add to it four ounces of sugar, strain u
through bit of muslin, and mix with it one e
nd one-fourth pints of cream, stir till nearly Il
old, then add the strawberries gradually, c
eating the two quickly together; then drop D
D little at time the juice of one lemon. a
,utter mould, pour the mixture in, and set
a cold place over night.


BREAD OMELE1TE- in q stew-pan q
up of cream, the same of bread crumbs, le
tile salt, dust of pepper, little nutmeg. al
ct over the fire, and when the bread has tt
baked up all the cream remove from the II
ove, cool, then beat dozen eggs, thorough CT
mix with the cream and crumbs, and fry. h
erve as an Omelette. OF