Newspaper Page Text
12
"A little help is worth a deal of pity.—
Proverb.
FIG PRESERVES.
Take the weight of the figs in sugar.
Peel the fruit and place it in a jar. Make
a syrup of the sugar by adding a small
quantity of water, and boiling well.
While the syrup is boiling hot, pour it
over the figs, and let them stand in the
syrup over night. It is best to do this at
supper time. The next morning take the
figs out of the jar, draining off the syrup.
Spread the figs on large dishes and let
them remain in the air all day. They
will have to be covered with netting to
protect them from the yellow-jackets. At
night make the syrup boiling hot again,
pour it over the figs which have been re
placed in the jar, let them stand all night,
and expose them to the air during the day.
Do this five times, then the preserves are
made, and none of the delicious fig flavor
is lost.
Alexis Soyer, the famous French cook,
was a world-wide celebrity. He offered
his services gratuitously to the British gov
ernment during- the Crimean War. In
the Irish famine of 1847 he opened a kitch
en in Dublin and fed four or five thou
sand poor people every day.
SUCCOTASH.
Cook lima beans, with just enough wa
ter to cover them, at least an hour before
the corn is added. The corn should be cut
carefully and not too close to the cob, add
ed to the beans, and the mixture cooked
ten minutes. Then a large teaspoonful of
butter worked into a scant teaspoonful of
flour must be added to every pint of suc
cotash, and stirred in carefully so as not
to break the beans. Season to the taste
and cook ten minutes longer, when it
will be ready for the table.
The Crusades, unjust as they were, con
tributed to the improvement of European
society; and the monastic gardens, the
finest in England, owed some of their
choicest fruits to the ecclesiastic who had
accompanied the expeditions to the Holy
Land. In the same manner the Span
iards introduced the European vegetables
and fruits into America, as the English
missionaries are now doing in the islands
of the Pacific and in Africa.
A ROAST OF MUTTON.
Take a saddle of mutton and wash it
well with vinegar inside and out. Do not
wipe it, but hang it up in a cool cellar to
dry. When the vinegar has dried, throw
a clean cloth over it to keep out the dust.
On the next day but one, take it down,
repeat the process, and then hang it up in
the cellar again. Do this three times a
week for a fortnight, keeping the meat
hung and covered, except when it is being
washed with vinegar.
When it is ready to cook, wipe it off
with a dry cloth, but do not wash it. Put
it to bake in a pan with a small quantity
of water, and for the first hour, baste it
with butter and hot water; afterwards,
with the drippings. While cooking, keep
it covered with a large tin pan for two
hours; then remove it, that the meat may
brown nicely, not forgetting to baste it
frequently. A large saddle will require
four hours to cook. When it is done, re
move it to the dish in which it is to be
served, and cover it to keep it hot. Skim
the gravy, and add a tablespoonful of
browned flour, a little wine and season
ing; put it in the gravy bowl and keep it
hot. Serve this mutton with acid jelly.
This is a famous old Virginia recipe, and
the meat tastes like venison.
“Toil with pain, and you will eat with
pleasure.”
TO ROAST A PIG.
The proper age for a roast pig is from
four to six weeks, if it is well grown and
plump. This is one of the few meats that
is better for being cooked as soon as it is
killed and cleaned. When stuffed ready
for the oven, sew it up, and skewer it into
any position you fancy. Wipe it perfect
ly dry, dredge it with flour, and lay it in
the pan to bake, with slightly salted hot
water about a half inch deep in the pan.
When it begins to cook, baste it three
times with butter and hot water, after
wards with the drippings. When it be
gins to steam, rub it over every five or six
minutes with a cloth dipped in melted
butter. When it is about done, baste it
with a little butter alone. It will take
three hours to cook. A pretty way to
serve it is to have it kneeling in a bed of
parsley with a red apple in its mouth; or
put a lemon in its mouth and p’ace the
tops of celery at intervals among the pars
ley.
In carving, cut off the head first, then
split down the back, take oft the hams and
shoulders, and separate the ribs.
stuffing for pig.
Take two-thirds of lightbread or beaten
biscuit crumbs, and one-third of corn
bread; soften with hot water, and beat it
smooth, then add three eggs, well beaten.
Season to the taste, with salt, black pep
per, sage, thyme and sweet marjoram.
Fry in hot lard until a light brown, and
stuff the pig immediately.
This recipe was used by my great-great
grandmother, and by her descendants to
the present generation.
“Os all the delicacies in the whole mun
dus edibilis, I will maintain it (roast pig)
to be the most delicate; * » * » but
banish, dear Mrs. Cook, I beseech you, the
whole onion tribe. Barbecue your whole
hogs to your palate, steep them in shalots,
stuff them out with plantations of the rank
and guilty garlic; you cannot poison them,
or make them stronger than they are—but
consider, he is a weakling—a flower.”—
Charles Lamb.
PINE-APPLE PIE.
Take the weight of one grated pine-ap
ple in sugar, and half its weight in butter.
Cream the butter and sugar together, add
the well-beatei yellows of five eggs, then
a cup of sweet milk and the piae-apple;
lastly the whites of the eggs beaten to a
froth. Bake in one crust only. Eat the
pies cold.
Alexander Dumas, the elder, had a fa
mous cook named Vasili, who was a Rus
sian. He concocted dishes on next to
nothing, when his master was short of
money.
charlotte russe.
Boil a half pint of milk. Take it from
the fire and stir it into a quarter of a pound
of sugar and the well-beaten yellows of
four eggs; then set it back on the stove
where it will simmer for five minutes, tak
ing care that it does not boil or get lumpy.
When done, pour into a dish to cool, and
flavor with vanilla. In the meantime
have a quarter of a package of gelatine
well covered with boiling water on the
back of the stove. When it is dissolved
and will pour off clear, mix it with the
custard when it has become cold. Then
make a syllabub of a quart of rich cream.
Great care should be taken that there is no
milk in the froth. When finished, stir it
carefully into the custard. This finishes
the custard that is to fill the form.
The form can be prepared in two ways.
Take a large, round, almond sponge cake.
Cut off the bottom about an inch thick,
and turn it bottom upwards into a form of
the same size and shape. Then dig out
the cake till it is a shell about an inch
thick. Glaze the inside with the white of
an egg, beaten and mixed with a little su
gar. Fill the opening with the custard,
which ought to be just beginning to con
geal, pour it gently into the mould, and
cover it with the slice cat from the bottom.
Or, the form can be lined with lady fin
gers, or long slices cut from a whole sponge
cake. Glaze each slice or lady finger with
the egg, lapping each over the other, or
the form will not be perfect. The cake
around the sides must be evenly trimmed,
so that the upper piece will fit without
leaving any vacancies.
When the form is completed, set it in a
tub of crushed ice and coarse salt, and let
it remain an hour. It must be set into the
midst of this ice, but be careful not to get
any on the cake. When ready to use it,
turn it out of the form upon a handsome
flat dish and ice it all over. It should be
moved about as little as possible.
Charlotte, as in charlotte russe, has no
connection with the feminine proper name,
but is old English charlet, a sort of custard’
though it contained flesh, (Fr. chair) as
one of its ingredients. Charlotte russe,
than, means a Russian custard.
ALMOND SPONGE CAKE.
One pound of fine sugar. The yellows
of twelve eggs, thoroughly beaten and
mixed with the sugar. Then add the
whites of nine eggs beaten to a stiff froth.
Beat all hard for ten minutes, and add a
pound of flour, dried and sifted. When
the flour is well mixed in, add a half
pound of sweet almonds, and half dozen
bitter-ones, blanched and pounded to a
cream, with rose water. Lastly, add six
tablespoonfuls of thick cream. Use the
reserved whites of the eggs for icing the
cake.
“Better is oaten bread to-day, than cake
to-morrow.”— Scotch Proverb.
TO BAKE A FISH.
Take dry bread crumbs, and add hard
boiled eggs, chopped, celery chopped fine,
black pepper, and salt; fill the fish with
this mixture, and tie it up securely with a
soft thread. v Lay it in the baking pan
with an filch of hot water, and plenty of
butter cut into small pieces. Baste the
fish frequently with this water, until it is
done. Bake from forty-five to sixty min
utes, according to the size. Serve with
egg sauce.
WOMAN’S WORK.
The Egyptians never ate fish, and when
they would represent anything odious by
hieroglyphics, they painted a fish.
EGG SAUCE FOR. FISH.
Take one cup of butter, rub into it one
tablespoonful of flour, half tablespoonful
of salt, and a quarter of a teaspoonful of
black pepper; then add a pint of cold wa
ter. Heat it, stirring all the time; when
it begins to simmer, remove it from the
fire, and add two hard boiled eggs chopped
fine.
STEWED CELERY.
Take a large bunch of celery, wash it,
and cut the white part into small bits.
Do not use any of the green. Boil it
gently in sufficient water, until it is ten
der; then add a half pint of cream, a little
mace and nutmeg, and a small piece of
butter rolled in flour. Boil it a few min
utes and serve it hot.
“The better class of Russians live very
extravagantly. They spare nothing on
their tables, and they are fond of giving
big dinners. It is not uncommon for a
whole sheep to be brought on the table at
such dinners, and imported wines flow like
water. They are very fond of flowers,
and there was a dinner given at St. Peters
burg not long ago at which the flowers
cost more than two thousand dollars.”—
Frank G. Carpenter.
DOUGHNUTS.
Three cups of sweet milk, two cups of
sugar, one cup of lard, and one and a half
cups of potato yeast, well mixed togather
and flavored with nutmeg. Mix with
flour, like ordinary light-bread, and set it
to rise. When it is perfectly well risen,
work a little flour into it, roll it out, and
cut it into round shapes half the size of
ordinary biscuit. Let them stand in a
warm place until they have risen again,
then drop them into boiling hot lard,
when they will puff up and get round in a
few minutes. Use a good deal of lard, and
be sure to have it boiling, or the doughnuts
will absorb the grease and not be nice. As
soon as they are brown, lift them out care
fully with a ladle that has holes in it, so
that the lard can be drained off. They
should be a mahogany brown, when done.
Have ready a pint of granulated sugar
which has been rolled fine, and roll each
doughnut in it, while still hot, so that the
sugar may adhere. Place the doughnuts
on a large dish to cool; do not pile them,
as the weight oi one upon the other will
render them soggy. Noyeast but liquid
potato yeast will answer.— Mrs. Harriet
N. Hart, of Connecticut.
The New York “Oley Kocks” are
doughnuts with raisins and currants in
them.
AN ALMOND SWEET MEAT.
Blanch a half pound of almonds, and
pound them with a half pound of lump
sugar that has been rubbed upon the rind
of a lemon. Add one glass of sherry, a
quarter of a pound of butter, the yellows
of four eggs, and mix to a stiff paste. Roll
out, and cut into stars with a cake cutter.
Bake in a quick oven. When they are
done, dip them for a minute into boiling
sugar, and let them drain until cool. They
will keep for months, and always be ready
to hand to a friend as a delicious accom
paniment to a glass of wine.
The Chinese have a god who presides
over the kitchen. At the beginning of
each year, he is supposed to go to the Chi
nese heaven and make a report of the pri
vate life of each household.
EGG TURBOT.
Chop fine, one dozen cold, hard boiled
eggs, and mix with them one and a half
pints of cream gravy, seasoned highly with
pepper, salt, celery salt, and a little minced
parsley; add lastly the juice of half a lem
on. Bake with cracker crumbs strewn
over the top, and serve hot.
A gay French marquis once said to Des
cartes: “Do you philosophers eat dain
ties?” He replied: “Do you think that
God made good things only for fools ?”
SWEET POTATO PUDDING.
Peel and grate the potatoes; then take
one pound of grated potatoes (which is
one quart,) two eggs, three-quarters of a
pound of sugar, one ounce of butter (a
heaping tablespoonful) and a half pint of
sweet milk. Mix all well together and
flavor with nutmeg, or with a small quan
tity of ginger and cinnamon mixed. Let
the flavor be delicate. Put the pudding
in a deep pan, well buttered, and bake in
a slow oven. It is served without any
sauce.
“Be hospitable always, even to an ene
my; the oak does not refuse its shade to
the woodcutter. "—Spanish Proverb.
| Lovely Complexion. I
i Pure, Soft, White Skin, t
(• "Have you freckles, moth, black-heads, •)
•) blotches, ugly or muddy skin, eczema, (•
(9 tetter, or any other cutaneous blemish ? e)
®) Do you want a quick, permanent and ab- (•
(® solutely infallible cure, FREE OF COST*)
») to introduce it? Something new, pure, (•
(• mild and so harmless a child can use or e)
e) drink it with perfect'safety. If so, send (•
(® your full Post-office address to i)
®) MISS MACittIK E. MILETTE, («
§ 134 Vine Street* Cincinnati, Ohio. 2
AGENTS WANTED EVERYWHERE.
ARTIFICIAL HUMAN EYES
Sent on selection. Granulated Lids cured. Send
'tx. tor a l>ottle of our celebrated Eye Water; it
" reß Wea ? > infiamed and Sore Eyes. We treat all
T V* / ■li nea s <>f the Ear. Deafness. I lead noise*. Ruun-
' n K Hn, l Aural Catarrh cured. Patients at a
fK, distance treated bv mail. Write to
The Chirage Eye and Ear Hospital,
163 STATE ST.. CHICAGO. ILL.
RELIABLE a WWrmEM WASTED '
Exclusive terrl- ■A. 3.’’ IM 'g 1 W Terms, ex
tory given. tremely liberal.
To sell the wonderful ACTINA, a pocket battery
that makes the Blind See, the Deaf Hear, and
positively Cures Catarrh; also Prof. Wilson’s
Curative Appliances. Address immediately, N.Y.
and London Elec. Ass’n,34E.l4th St., New York City,
•• or 1021 M AIN S’" KANSAS CITY. MO
OAkinrO No P aiu > kuife or plaster
llfillslirn Purely vegetable. Cures can-
UnltUUlll cer, tumor and scrofula. Send
for testimonials. C.H.Mason,M.D.,Chatham, N. Y.
Suffering' Women.
You owe it to yourselves and family to try and
get well. Why don’t you write to Dr. W. J.
Tucker, Atlanta, Ga.? He will tell you what
your trouble is and what he can do for you.
His terms are within the reach of all. Pamph
let and question list free. ~.
YOTTR NAME on - I' F T- 1 ’"" 1 ""!
LgJjJW. nKLOVELY CARDS. 1 KING. 1 LACE PIN, 1 FOUNTAIN PEN,
SOUVKSIK ALBUM. 400 ALBUM VERSES. 8 COMIO
TBANSPARENTS. Eu.. *r.. 16 PORTRAITS OF NOTED
LADIES, WITH OUR NEW POPULAR STORY PAPER. WAYSIDE GLEANINGS.
THREE MONTHS. ALL FOR 10c. JEWEL CARD CO.. CLINTON VILLH. CONN.
MARRIED LADIES Gum.” Satisfaction giv
en or money refunded. Ladies Emporium. St.
Louis, Mo.
Eonnu U/nrlr 20 square in. Old Gold, Red,
Idlib J VVUIni White, Blue or Pink Satiu, all
stamped, suitable for Pin Cushions, Sachets
Quilts, etc., sent for 10c silver, 3 for 25c. Mrs.
W. J. Thomas, 1601 Park Ave , Lynchburg, Va.
YOUB Wall ass Paper
For Beauty and Economy cannot be excelled.
Send 10c for postage and receive 100 samples
Fine Wall Paper, with match borders aud ceil
ings. Wm. Wallace, 1625 Pine St., Philadel
phia, Penn.
—
I AmrO °F Young Men Wanted to
LhUllo take Ught’ pleasant work at their
hnwifau own homes; $1 to 83 per day can be
quietly made; work sent by mail; no canvass
ing. For particulars address at once, Globe Mfg.
Co., Box 5331, Boston, Mass. Established 1880.
Bottled Electricity Want agents. Maynard
& Co., Cincinnati, O.
ANNOUNCEMENT
The Order of Equity of Indiana.
A Fraternal Five Year Benefit Order for both
ladies and gentlemen. $5 to 825 weekly benefits
for sickness or accident. 820 to 8100 funeral ben
efit; matured benefits, 8100 to 8500. Organized
and incorporated at Indianapolis in 1889. 112
Local Lodges. Amount of benefits paid 8100.000.
Funds of the order deposited with the Indiana
National Bank. Reserve Funds 850,000, invested
in Rea] Estate, Bonds and Mortgages. Head
quarters, office of the Supreme Secretary, Suite
7, Mansur Block, Indianapolis, Ind. Applica
tions for membership can be made at any time.
Liberal terms to live, active organizers, either
ladles or gentlemen. Hon. Wm. Irvin, Su
preme Counsellor. Send for printed matter
and terms to William F. Lander, Supreme Sec
retary, Indianapolis, Indiana,
tel &HandPumpComb ned.
’"M ALLBRASS FOR#2SO.
Thousands In Use’
on Sight Doubleagtinc.
THROWS WATER 60 FEET.
In BOOK OF rnrr
(YOUR TRFFSW Jr SPRAYING RECI EPTS FREE i
L un I^^LEveryFarm er&Fruitgrower
\\PI ANTS &VINES/JBW Should Send forCatalogue.
\ INTEREST YOU. LIVEA6ENTS WANTED./
i H.B.RUSLER MFR.
Johnstown.ohio.u.s.a.
MARCH, 1894.