omele*^

to a froth the whites of 6 eggs; a little pepper

and

salt;

should be.

Remarks.

—I am very sorry I can not give credit to the originator of

this*

dish, as her name ought to have gone with it, as it will be found especially nice,

if neatly done.

Where I first saw it there was no name given.

I will now close the meat and egg dishes with directions how to take care of

pigs' heads, sausage, etc.

;

then take up the vegetable question.

Head-Cheese, Souse,

etc.

— For the head-cheese, take the pigs'

heads, feet, ears, etc., and after soaking and cleaning nicely, cut off the lower

jaw (some cut

first, as it is very nice cooked with cabbage); boil

be easily removed; then chop fine with onions, 1 or 2 for

It is usual,

each head, add salt and pepper, and place in molds till cold.

however, when these are cooked, to make a meal off them, and chop up

the balance for the head cheese, and some persons prefer to eat it all as

sauce cold, rather than take the labor of chopping, seasoning, etc. Every

one can please themselves. They should all be soaked over night in salt

water before cleaning them.

this off

until the bones can

DR- CHASE'S RECIPES.

462

Remarks.

—My own choice

plenty of skin, but not much

for

is

fat.

I

an

ear,

or

some otner

part having

am a great lover, also, of sage or sum-

mer savory in seasoning any kind of fresh meats, in preference to any other

of the "sweet herbs," as they arc called.

VEG-ETABLE DISHES— How to Cook.— I will first take up the

sweetest (?) vegetable we have

—truly, however, one of the most healthiul,

the most healthful, of all our vegetables.

It is very

if not

much used, but ought to

be used more extensively than it is in every family in the land.

the well-known

I refer to

Onion, How to Cook It with Milk or Cream, Avoiding the

Strong Flavor. — Peel, wash, and slice (under water to prevent affecting

the eyes), 3 to 6, according to the size of the family, put into boiling water

and boil 1 to 2 minutes, and drain off the water (which removes the acrid

which their peculiar sweet flavor resides); then pour over them a cup

is better still), in which a pinch of soda has been

dissolved; put in a table-spoonful of butter, and cook till tender; pepper and

salt, and stir J^ a tea-spoonful of corn starch or flour in a little cold milk

and stir in, continuing to simmer a minute or two longer; then, if you have

parsley, chop a little of it i^ dozen sprigs and put in the last moment

before dishing up, and if you don't say it is a sweeter and more palatable

vegetable than you supposed, the author will be very much disappointed.

oil in

of scalding milk (cream

—

—

—

How

—

RICE Its Value and

to Cook It. Rice is being used much

more, of late years, than formerly. It is very often substituted for potatoes,

even at dinner, as it is much more nourishing, and more easily digested; and

although it may cost a little more than potatoes generally, yet it is relatively

cheaper than oatmeal, and other grain grits, and certainly more palatable. It

should always be cooked in a rice kettle, (which see, described in a note following Tapioca Puddings; some people call them farina kettles, because equally

valuable to cook farina, oatmeal, or any article liable to burn in an ordinary

The rice, or farina, is put into an inside dish having a cover, and itself

forming the cover of the outside one, which contains the water), which prevents

any possibility of burning, on the same principle as a glue kettle. Only water

enough is put upon the rice to moisten it nicely, which really steams it rather

than boiling proper, in the usual, or large amount of water. If boiled in a

common kettle, as formerly, 2 cups of water are required to every 1 cup of

kettla

"When done, remove the cover, to allow

it off, for a few minutes only, and the

rice comes out a mass of snow white kernels, separate and distinct from each

other; and as much superior to the soggy mass, of the old way, as a nice, dry

and mealy potato is better than a water-soaked one. With the rice kettle to

boil it in, 1 cup of water is enough for 1 cup of rice; and after it begins to boil,

rice,

with a little salt, in either case.

the steam and water to escape

— to dry

20 minutes is the usual time. It should be taken out, poured into a deep dish

or tureen (so it may be covered when steamed dry) and let it stand, uncovered,

before the fire, in only a moderately warm oven, with the door open, a few

minutes, to dry off the surplus water, sending to the table hot.

To be eaten

VAEI0U8 DISHES.

463

with butter and sugar, or these to be creamed together, half as much butter as

The Chinese, or East India cooks, you will see by referring

to the remarks following Chicken Currie, boil their rice in a large amount of

water, drain it off to use as starch, then put the rice back into the kettle and

put over the fire again, to dry off the steam, or surplus water. See next recipe

for the old way of cooking rice in the south, which is much the same as the

Using so much water to boil it in, then pouring

India plan, above referred to.

it off, would seem to me, at least, to take away much of its nourishment; but

still as they use this water in place of starch, like the India washerman, they

may have the best of us after all, as the southern ladies are very much in favor

of stiff dress skirts, judging by the rustle of those who staid this summer in

This is, probably, as cheap a way as they can get their starch, as

the north.

they raise the rice in the south.

sugar, if prefered.

Bice, Southern Mode of Cooking.

—Pick over the rice and wash

it

in cold water; to 1 pt. of rice put 3 qts. of boiling water and 3^^ tea-spoonful of

salt; boil it just

17 minutes from the time it begins to boil; turn off all the

Take

The rice water first poured off is good to stiffen muslins.

water; set it over a moderate fire with the cover off, to steam 15 minutes.

care and be accurate

Rice Merange, Baked. — Rice, 1 cup; milk, 1 qt.; 4 eggs; 2 lemons;

—

powdered sugar, as below. Directions Boil the rice 10 or 15 minutes, in the

milk in a rice kettle, or tin pail, as mentioned before, and pour into a buttered

pudding dish; grate in the yellow of the lemons; add the yolks of the eggs,

beaten slightly, with 5 table-spoonfuls of the sugar, and place in the oven to

To make the merange, or meringue, beat the whites

bake, 3^ to ^^ of an hour.

with 7 table-spoonfuls of sugar, and the juice of 1 lemon. Place this upon the

top to brown nicely, just before serving. May be served with butter, 1 spoonThe juice

ful, to 2 of sugar, rubbed together; or cream sauce, as preferred.

of the other lemon will make a nice lemonade.

Bice Muffins.— To 1 qt. of sour milk 3 well beaten eggs, a little salt, 1

enough of rice flour (or cold mashed rice) to thicken

Bake in rings.

tea-spoonful of soda and

to a stiff batter.

Bice Snow. — Five table-spoonfuls of rice flour; 1 qt. milk; 4 eggs

whites only

—whipped light;

—the

1 table-spoonful of butter; 1 cup powdered sugar;

a pinch of cinnamon and same of nutmeg, vanilla or other extracts for flavoring; a little salt.

Directions Wet up the flour with cold water and add to

—

the milk when the latter is scalding hot; boil until

it

begins to thicken; put in

simmer 5 minutes, stirring constantly, and turn into a

a bowl before beating in the butter; let it get cold before flavoring it; then whip

the sugar and add spice;

a spoonful at a time, into the beaten eggs; set to form in a wet mold; put sweet

cream around it. This is delicate and wholesome fare for invalids; if you wish

to have it especially nice, add

pt. of cream, whipped liglit and beaten in at

%

the last.

Bice Custard.

—Into

1 qt. of boiling water stir 2 table-spoonfuls of rice

flour, dissolved in a Httle cold milk;

<jweeten and flavor to taste.

add 2 well beaten eggs to boiling mixture;

—

DR. CHASE'S BECIPE8.

464

nice Blanc Mange. — Sweet milk Q4. cream if you have it), 1 qt.

;

rice

% of a cup; vanilla or lemon extract, or rose water, to taste; cream and

Directions — Heat the milk

sugar, or raspberry or other jelly to serve with.

flour,

and continue to stir conknow it will harden

in the cups, or molds, to avoid burning, unless it is cooked in a rice kettle.

to the boiling point before stirring in the rice flour;

stantly for 1^ an hour, or until cooked so thick that you

Flavor the last thing, when a little cool.

Red Rice, a Danish Dish. — Take ripe, red currants, 1% pts.

ripe raspberries, 1 pt.

;

water, 1 qt.

to the acidity of the currants.

;

rice flour, 1 cup; sugar to taste,

Directions

very

according

;

— Stew the currants until the juice

flows freely, add the raspberries just before the currants are ready to strain;

then return to the sauce jjan, add the sugar; then the rice flour, stirring smoothly,

and pour into molds; and when cold turn out upon a glass dish. Tlaicken with

cream and sugar if desired. It may be made with red currant jelly, and raspberry jelly, in place of the fruits, out of their season.

OATMEAL—For Bone and Muscle; or, as Food and Drink

for Laborers.

— Liebig has shown that oatmeal

is

almost as nutritious as the

very best English beef, and that it is richer than wheaten bread in the elements

Prof. Forbes, of Edinburgh, during some

that go to form bone and muscle.

20 years, measured the breadth and height, and also tested the strength of both

the arms and loins of the students of the University a very numerous class,

—

and of various nationalities, drawn to Edinburgh by the fame of his teaching.

He found that in height, breadth of chest and shoulders, and strength of arms

and loins, the Belgians were at the bottom of the list, a little above them the

French, very much higher the English, and highest of all the Scotch and ScotchIrish, from Ulster, who, like the natives of Scotland, are fed in their early

years with at least one meal a day of good milk and good oatmeal porridge.

—

As a Drink. Speaking of oatmeal an exchange remarks that a very

good drink is made by putting about 2 spoonfuls of the meal into a tumbler of

water.

The western hunters and trappers consider it the best of drinks, as it is

It is popular in the Brooklyn

at once nourishing, stimulating and satisfying.

navy yard, 23^ lbs. of oatmeal being put into a pail of moderately cold water.

It is much better than any of the ordinary mixtures of vinegar and molasses

with water, which farmers use in the haying and harvest field. New York Mail.

Remarks. I know the value of oatmeal as a food; and I have not a doubt

of its value as a drink; putting the meal to common water for the drinking, by

My son and myself drank of it, as used by the

laborers, when at work.

laborers on the Brooklyn bridge, as we visited that structure, passing through

there to the Centennial in 1876, and liked it very much; and the superintendent said he should not be willing to even try to do without it; though I think

they only put 1 lb. to a pail of water. It would certainly be very nourishing

with 2 table-spoonfuls of it to a glass of water, as spoken of by the exchange

above, half the amount would meet my own ideas, as sufficient, even when the

nourishment was especially needed.

—

Oatmeal Porridge, Scotch, and Cracknels, or "Scotch Ban-

VARIOUS DISHES.

465

—An Englishwoman in the Germantown (Pa.) Tdegraph gives the

especially suitable for

Oatmeal Porridge. — "Oatmeal porridge

nocks."

foUowinsT instructions to make

chil-

is.

bones and other tissues, and supplies them in a

greater degree than most foods with the much needed element of phosphorus.

If they grow weary of it, they can be tempted back with the bait of golden

dren.

It nourishes their

The Irish and

syrup, jam, or marmalade, to be eaten with the porridge.

Scotch make their porridge with water, and add cold milk, but the most agreeable and nutritive way is to make it entirely with milk, to use coarse oatmeal,

and to see that it is not too thick." The following is a good receipt:

Bring a quart of milk to the boiling point in an enamel-lined sauce-pan,

and drop in by degrees 8 oz. of coarse oatmeal; stir till it thickens, and then

The mixture should not be too thick, and more milk

boil for half an hour.

can be added according to the taste.

For the Cracknels, or Scotch Bannocks, to Keep a Year.

Take the finest oatmeal and stir in barely enough water to wet it through add

;

a pinch of salt; let it stand for 10 minutes to swell; then roll it out a quarter of

an inch in thickness, first flouring the board and rolling pin with wheaten flour;

cut it with a biscuit cutter, and bake in a moderate oven; these cakes will burn

quickly and only require to be of the lightest brown. If put in a close jar they

In the Highlands they preserve their bannocks

will keep for several months.

tn the barrels of oatmeal and keep them a year or so."

Oatmeal Mush. — The true way to make oatmeal mush is in a rice-kettle;

but if you have it not, a porcelain lined one is next best; iron will do.

in the rice or double kettle; simply water enough to cover the

If made

meal is enough;

then cover the dish and cook till done, without fear of burning.

To make in

an open kettle, put in water suflBcient to make the right quantity, and bring to

aboil; adding a little salt; then stir in coarse oatmeal until it is as thick as you

ivish to eat it; then slip back on the stove to simmer slowly for half an hour,

iill

done.

or

Eaten with meat, or served with milk, milk or sugar, or cream, as

desired.

Oatmeal to Cook in an .Earthen or Stone Jar. —To one cup of

of coarse oatmeal, add 1 qt. of cold water, in a stone jar; set

boiling water and boil 1 hour;

do not

stir

it;

it

in a kettle of

serve with sugar and cream.

Alice Kimball, Winjield, Iowa.

Bemarks.

—This plan of cooking in an earthen crock in a kettle of water

perfectly safe, and not the least danger of scorching, whether

is

be oatmeal,

hominy, corn, or wheat grits, cracked wheat, corn-starch, sea-moss, farina, or

any of the nice breakfast dishes, mixed or cooked in milk.

Even in cooking

beans there is nothing better to bake them in than a stone jar. I cannot better

close this subject than with a quotation from CasselVs (Scotch) Magazine, which

says of oatmeal

it

•

"We have called it the food for bones as well as brain; muscle as well as

mind. To the laboring, or artisan class, it commends itself as an article of diet

on accoiint of cheapness, the readiness and economy with which it can be

80

DB. CHASE'S BECIPE8.

466

cooked, and, while it is easily digested, it contains, as we have seen, a larger

proportion than wheaten bread of the elements that go to form bone and muscle.

The best Scotch oatmeal costs 2-pence a pound, and this contains far

more true nourishment, in the opinion of some medical men, than the same

weight of Liebig's extract.

It commends itself to literary men, and all workers who earn their bread by the sweat of their brains.

There are, as we happen

to know, several well-known authors, who, though born and bred this side the

Tweed, nevertheless swear by oatmeal porridge as a brain-inspiring compound.

Then, as to its palatableness, we ourselves have long held the belief that not

only is porridge rich in nutritive matter, but when nicely cooked, and eaten

with new milk, is simply delicious, a dainty dish, fit, indeed, to set before any

king,"

Bemarks.

—The only objection that can possibly be raised against oatmeal

in the United States

is

its

cost.

With the "Yankee" determination in this

country to double our money every time we "turn" it, it costs in this city,

Toledo, 1883, 5 cents per lb. which is double what it ought to cost,[if millers generally would prepare it; but from tl^e expense of machines to hull it, this will

not probably be done very soon.

Yet, certainly, everybody can afford to buy

enough for the "porritch,* and also to make a mush for breakfast.

"So mote

it be."

Still the fact of having to pay 25 cents for 5 lbs. of oatmeal in free

America is simply ridiculous, when oats can be bought for 30 to 50 cents a

bushel.

Cracked Wheat Mush, Very Excellent — The Same Also if

Cooked Whole. — Cracked wheat makes an excellent mush, cooked and

eaten the same as oatmeal; and is, no doubt, richer and more palatable to some

than oatmeal.

The kernel simply needs to be cracked, or broken. If it is done

The author is fond of having wheat

too finely, the flour needs to be sifted out.

cooked whole. It takes longer boiling, but if nicely done and eaten with cream

or milk and a little sugar it'makes an excellent relish at tea-time, or any time,

Can be cooked either cracked or whole, without burning, in a rice-kettle

(which see), or by putting into a tin pail and setting into a kettle of water, with

sticks or nails under the bottom of the tin pail, so this does not touch the bot-

tom of the kettle.

Beets, To Bake.

—Beets are sweeter and nicer baked than boiled. The

sugar, of which a good beet is full, is retained better by baking than by boiling,

which extracts and carries off considerable of their natural sweetness.

if need be,

occasionally, to avoid burning.

after baking.

Turn,

To be washed, but not peeled till

Serve with butter, pepper and

salt,

the

same as if boiled, but

they will be found nicer and sweeter than if boiled.

Stewed Beets with Onions. — Pare thinly, and slice thinly, and put

with some sliced onions, J:^ to ^y^ as much, according to the fondness of the

family for onions, putting into a stew-pan witli pepper, salt, and butter rubbed

with a little flour; stir into hot water or milk enough to cover them well, and

stew till the beets are tender. Young beets will require about an hour, old ones

longer.

Serve hot at dinner.

VARIOUS DISHES.

467

Beets Hashed with Potatoes, a Very Nice Dish.

—The author

is very fond of properly boiled or baked beets hashed with an equal

amount of

warmed up by putting in a bit of butter, a little water or

milk, as potatoes are often done alone for breakfast. The sweetness of the

cold potatoes, and

Tjeets is nicely

brought out in this way.

Pepper and salt, of course.

Don't

fail to try it.

Parsnips, Cakes or Balls.

in it until perfectly tender.

—Wash and boil in water with a

little salt

When cold, scrape off the skin, mash them, and

for each cup of the mashed parsnips, put bread crumbs, 3^ cup; a beaten egg;

salt and pepper, to taste; flour the hands and make into balls, brown in hot butter,

and serve hot.

Parsnips Stewed in Milk.

— Cut cold, boiled parsnips in

lengthwise; put into milk, with a little butter, pepper and

salt,

slices, usually

and stew a few

minutes; then thicken with a little flour rubbed smoothly in a little water or

Parsnips are almost always served hot; but I have been very fond of

milk.

them cold.

Fried Parsnips. — Cut cold, well-boiled parsnips into long, thin slices;

apply salt and pepper to taste, dredge or dip in flour, or not, as you prefer, and

fry in hot drippings or butter. Drain a moment over a colander before serving.

—

Egg Plant, Pried. Cut in slices half an inch thick and lay in salt

water 1 hour, drain, dip in beaten egg, then in cornmeal, cracker crumbs or

flour, and fry until brown and nicely tender.

They are good fried after ham.

Pick as soon as full grown, not allowing to get ripe.

Elise, St. Johns, Mich.

Tomatoes, To Broil. — Take ones, not very ripe, cut in thin slices, rub

a little butter, salt and pepper together and spread over the slices nicely, and

broil on a gridiron or beefsteak broiler, (which see). Serve hot.

Remarks.

—This

is

the only way the author cares for them.

They are very

nice done thus.

Squash Baked.— Clean nicely, by cutting open and scraping out the

Hubbard, break

Allowing 1 hour for baking. It

may be taken out of the shell when done, and seasoned with salt, pepper and

butter, before serving; or allow each one to take a piece and season to suit

Even those not quite ripe are good thus, baked. Should come to

himself.

inside with a spoon.

Cut in suitable

pieces, or, if a fully-ripe

in pieces, and place in the oven flesh side up.

Boiled squash are seasoned the same, but the

water must be pressed out as much as possible. Summer squash are most frethe table "as hot as blazes."

quently boiled, but the water is seldom half pressed out as it ought to be.

Potatoes— General Remarks. — Although less than one-tenth of the

potato is really nourishing (the rest being water), yet with us Americans, IrishBaklike, there are but few meals eaten in which potatoes do not form a part.

ing them, it is pretty generally known, is the most healthful way of cooking

them, as it drives off much of the water and leaves them more nourishing than

by steaming or boiling; steaming is next best, boiling the poorest way of all, as

it so often leaves them watery and bad; yet, no one would always like them

DR CEASE'S RECIPES.

468

cooked in the same manner; hence, I shall give a kind of "bill of fare," for a

week, differently cooked for dinner, after which I will also give some veiy

choice ways of cooking and serving them. Remember this, however; that the

most nutritious part of the potato the starch is richest, next to the skin,

hence when they are to be peeled, raw, pare as thin as possible. Prof. Blat,

the great French cook, says the skinning process, as he calls it, is all wrong.

His plan is to dig out the eyes and peel after boiling, etc., claiming that the

nourishment from them is not more than 7 or 8 per cent., the balance mainly

water, of which there is not a doubt. The following methods of preparing for

dinner for each day in the week, will always help one to decide what, in the

potato line, shall I have for dinner? And by turning to the actual bill of fare

for a week, among the meat dishes, will help to decide the whole question as to

what the dinner shall be. These directions, or recipes, are from a writer to the

Housekeeper, who you will readily see, had an excellent judgment, if not au

—

—

I am sorry they did not come to me so I can

They were given under the head of:

actual experience in the matter.

give the writer's name.

"Potatoes in Seven "Wnys," or for Dinner Each Day of the

Week. — The writer says: " Editor Housekeeper:— Let me give you a few little

hints in regard to the different methods of cooking potatoes, so that the oft

abused boiled potato may be varied during the week at dinner:

—

"Sunday. Mashed potatoes; peel (thin), steam, place in a pan and

I.

mash, add milk, butter and salt, and then beat like cake batter, the longer the

This steaming and beating will be found a

better, till they are nice and light.

great improvement.

" Monday. Baked potatoes in their jackets. By the way, if any are

II.

left over they may be warmed over by not peeling them till cold, and thea

—

slicing.

III.

TV.

" Tuesday. —Peel and bake them with the roast of beef.

"Wednesday. Prepare them in the Kentucky style, as follows:

—

The potatoes are sliced thin, as for frying, and allowed to remain in cold water

^ hour. The slices are then put in a pudding dish, with salt, pepper and some

milk— about J^ pt. to an ordinary pudding dish. They are then put into an

oven and baked for an hour. When taken out, a lump of butler the size of a

Those who have

hen's egg is cut into small bits and scattered over the top.

never eaten potatoes cooked thus, do not know all the capabilities of that escuThe slicing allows the interior of each potato to be examined, hence

lent tuber.

its value where potatoes are doubtful, though the poor ones are not of

necessity

required.

The soaking in cold water hardens the slices, so that they will hold

The milk serves to cook them through, and to make a nice brown

their shape.

on the top; the quantity can only be learned by experience; if just a little i»

In a year of

left as a rich gravy, moistening all the slices, tlien it is right.

Bmad potatoes, this method of serving them will be very welcome to many a

housekeeper.

—Peel, steam and serve whole.

— 'Potatoes a pancake;' peel, cut in thin

V.

" Thursday.

VI.

"FRfDAY.

la

slices lengthwise, sprinkle with pepper and salt, and fry in butter or beef drippings, turning

like griddle cakes.

—

Saturday. Potatoes boiled in their jackets.

"These are simple ways, but give variety. On Monday and Tuesday

always prepare them in some way in the oven, as as to leave top of stove free.

VII.

VARIOUS DISHES.

Pried Potatoes (Saratoga's Secret).

469

—^Itismy custom to make my

ftems as short as possible, aud have them understood, but " G. B. B." wrote the

following in such a spicy manner to the Springfield Republican, I think it will

give an additional relish to the potatoes to give it in his own words.

The nicety

or daintiness of the dish more than pays for the labor of preparing it. Hi3

words were as follows: "Saratoga Potatoes, the poetry of common life, and

costly charm of Delmonico's and Parker's, can be made in perfection in any

kitchen by the use of a very simple apparatus, consisting of a large blade set

slanting into a wooden trough with a narrow slit in the bottom, two wire

screens or sieves, and a common spider

Select 8 large potatoes, pare them and

soak them in cold water for 3 hours,

then stir common table salt into the water, 1 tea-spoonful to a quart, and allow

slice very thin with the cutting machine,

them to remain in the brine 3^ hour longer. Pour them upon the screen to

drain, and put them on a spider with 1 lb, of clear lard over a brisk fire. When

the sliced potatoes dry on a towel, wait until the lard is smoking hot, and pour

a large plateful into the spider. The result is like a small sea in a white squall,

and now the cook shows the artistic soul, which every votary of that noblest of

the arts must possess to be worthy of the name. Patient and calm, with steady

and incessant motion of the skimmer, she prevents adhesion of any two affectionate slices, and watches carefully for any tender burst of brownness to appear.

Slowly it creeps and deepens until it rivals the hue of the fragrant Havana.

Haste then takes the place of caution, lest any martyrs burn for the perfection

of others; and they must be quickly spread upon another sieve to drain until

dry and greaseless enough for the fairest fingers, then served hot to melt away

like a kiss on sweet lips, with a dying crackle like the fallen leaves of autumn."

Remarks.

— Of course, these may be sliced with a knife, cutting them

quite thin is the only point requiring special care.

Sieves are not absolutely

necessary, but help the drying or draining process considerably.

A very satisA

factory substitute may be made by any intelligent boy of a dozen years old.

frame of wood, about a foot square, on the principle of a picture frame, of soft

wood strips, half an inch thick by one inch wide, halved together at the corners

and nailed; then small holes every )^ inch and small wires woven across J^ or

% inch apart each way, will answer every purpose.

Home Style.— Wash, pare, and slice, in the ordinary way, as many

potatoes as required for the meal; rinse in cold water, then, having placed a

skillet upon the stove, with 2 or 3 spoonfuls of meat drippings, lard, or butter

in it, to become hot, put in the sliced potatoes, sprinkling a little salt

and pep-

per upon them, and, as the bottom ones become browned, turn them till all are

them up at once into a covered dish, to keep hot.

This makes a nice dish while hot, but they are not relished after having become

nicely browned, then take

cold.

Peachblows are not as good for frj-ing as those which do not crack open

Raw potatoes are to be

they become softer and more mussy

—

while boiling

taken in both recipes.

—

Potato Balls, or Cakes. When you have mashed potatoes left over

at dinner, which have been seasoned with butter, salt, and milk, or cream,

make them, while warm, into cakes of an inch thick, and set by till irorning;

^

DR. CEASE'S RECIPES.

470

then beat an egg. into whicli dip the potato cakes, from whence lay them inta

a frying-pan, having a little butter in it, of the right heat to brown the cakeff

quickly. Take up in a tureen to keep hot. Potatoes may be cooked and

seasoned purposely for making these cakes; but it is best to prepare them and

make up the cakes in the afternoon, as they brown better for having dried outOver night.

Saratoga Pried Potatoes, Short Way.—Wash the potatoes clean,

pare, sUce with a potato-slicer, very thin, throw into cold water long enough to

take out some of the starch, then wipe dry and put into boiling lard, a few

pieces at a time. Be sure and keep the lard boiling. As soon as the potatoes

are of a clear, golden brown, skim them out, drain them in a colander or sieve»

and serve hot.

Remarks.

—If the potatoes are well covered with water, stirred up two or

three times, and the water changed once, they being sliced very thin, an hour

much of the starch, which you must understand by the general

remarks above, takes away the nourishment; hence I should prefer less soaking^

than given in No. 8.

will remove

Potatoes Fried With Eggs.—Slice cold boiled potatoes, and fry in

butter till nicely brown, in this time heat 1 or 2 eggs, as below, and stir into the

potatoes nicely, and take up at once, so as not to harden the egg, but merely to-

cook slightly. One egg is enough for 3 or 4 persons who are not especially

fond of potatoes; if most of the family are fond of them have plenty, and useadditional eggs to correspond.

Choice.

—

Potatoes *'Tip-Top." Boil 8 large potatoes in their skins, and let

Put into a

them cool. When cold, peel them and cut them into thick slices.

etewpan 2 oz. of butter, in a thin slice; and when it is melted add 1 tea-spoon

of well seasoned stock, or gravy (see gravy below), 1 tea-spoon of finely

chopped parsley; chopped lemon, and 1 tea-spoon of mixed pepper and salt.

Stir these well together over the fire till hot, add the potatoes, simmer 5 minutes, stir in the juice of a lemon and serve hot.

—

Remarks. Of course, if you have no parsley, and do not hke onions, do

without either, and still it will be "tip-top."

—

Potatoes en Caisse (In a Case.) Wash some large, fine potatoes of a

mealy sort and bake them. When done cut a small hole in the top of each and

carefully scoop out the whole of the inside; mash this fine, in a saucepan over

the fire, mixing with it a large table-spoonful of butter and a generous quantity of cream.

Salt and black or white pepper to taste, and stir in the whipped

whites of 2 eggs.

Set

Fill up the skins of the potatoes with the mixture.

them into the oven for a few moments and serve hot. These amounts are for 6

large potatoes.

Keep the same proportion for any number.

Potatoes, Duehesse, or Potato Balls, Baked. Boil and passthrough a sieve 6 fine potatoes. There must be no lumps. Add 1 gill of

cream, the yolk of 3 eggs, pepper, salt, a little chopped parsley, and a hint of

nutmeg. The mixture must be thoroughly smooth and well mixed.

Take a

table-spoonful at a time, form into a ball, brush the top slightly with a beatenegg, place in a buttered pan, and set them in the oven till nicely browned.

—

VARIOUS DISHES.

471

Potatoes with and Without Onions for Breakfast.—Boil potatoes a little underdone; when cold, peal and chop finely;

have an onion or two,

Put on a

saucepan with milk, 1)^ cups, and bring to a boil; then add butter, a tablespoonful as lifted from the crock, and when melted, stir] in the potatoes and

onion, and cook about 15 minutes, or until creamy.

If onions are not tolerated

by anyone use the potatoes alone, or with hashed beets, in the same manner.

'Re7narks.

The author takes them one day with onions, the next with

if several in

the family, also boiled underdone, and finely minced.

—

beets.

New Potatoes a la Creme or in Milk. —Take the small new potatoes, scrape off the skins when washed, and boil, or better, steam them not quite

done, the day before needed for breakfast; in the morning chop or cut fine,

with any others left over; salt and pepper to taste. One cup of milk to 3 or 3 of

potato

Heat the milk with a table-spoonful of butter, and stir in the potatoes,

and warm up nicely.

Remarks. A Mrs. Deacon "Warner, for whose husband I worked in haying the first half month I ever worked away from home, over 50 years ago,

used to get them up in this way, and I thought them, and still think, they are

the nicest I ever ate. Of course old ones may be used in the same manner, and

are nice, but the new, it seems to me, at least, richer, and I know, more sweet

and tender.

—

Potato Fritters. This receipt was given by one of those persons who

more recently have been having schools of instruction in the cities in the art of

cookery. Miss Parloa.

She says:

One pint of boiled and mashed potato; J^ cup of hot milk; Stable-spoonfuls

of butter; 3 of sugar; 2 eggs; a little nutmeg; 1 tea-spoonful of salt. Dikections

—Add the milk, butter, sugar and seasoning to the mashed potato, and then add

the eggs well beaten.

Stir until very

smooth and light.

Spread about J^ an

away to cool.

When cold, cut into

inch deep on a buttered dish, and set

squares.

fat.

Dip in beaten egg and in bread-crumbs, and fry brown, in boiling

Serve immediately.

Remarks.

— I take this to be only another name for potato balls, but they

will be a nice thing to have around about mealtime.

Sliced Potatoes to Bake With Pork.

—

Dig out the eyes and pare

very thinly also, to nearly fill a 2-quart

Season freely with salt and pepper over the top; then

very thinly, raw potatoes, and

slice

pudding dish (earthen).

pour over sweet milk

full, which will carry the seasoning among the slices.

Bake about ^

Cut 5 or 6 slices of pork and lay over the top, as a covering.

hours.

If the pork is likely to get too much browned, cover with thick brown

%

paper till the potatoes are done.

Escaloped Potatoes, or Potatoes with Cracker Crumbs.— Slice

quite thin, cold boiled potatoes, to the amount of a quart or more, and roll

crackers to nearly the same amount. Season the potatoes, about 2 tea-spoonfuls

of salt and pepper to taste, and place half of the potatoes in a suitable bakingdish, placing bits of butter upon them; then half of the cracker crumbs, and

—

DR. CHASE'S RECIPES.

472

pour over J^ pint of cream (milk will do, but if milk is used, use butter more

freely); then the balance of the potatoes, as the first, and cover with the balance of the crumbs and cream, or milk, as before, with more butter, and bake

until richly browned and well heated through.

To be eaten with butter or

any meat gravies for dinner or tea.

The same may be done with sweet potatoes, several other plans of cooking which are given below.

—

Potatoes, Gravy for. Put a table-spoonful or more of butter, accord

ing to the quantity of potatoes you have, into a frying-pan and set over the fire

until brown, being careful not to scorch it.

Mix a table-spoonful of flour in a

cup of thin, sweet cream, or milk, if one has no cream; pour into the browned

butter, boil up, season with pepper and a little salt if necessary, and turn over

the potatoes.

—

Sweet Potatoes, to Bake—Moist and Nice. Those with experi

ence in baking sweet potatoes, claim them to be more moist, and sweeter, for

having been half boiled, or steamed, before putting into the oven. Very small

ones should not be chosen for baking.

Bake in a moderate oven.

Sweet Potatoes, Broiled. — Thinly pare large, fine sweet potatoes.

Cut them lengthwise into thick slices, and broil them, upon a wire griddle, over

a clear hot fire. When crisp and brown, put them upon a hot platter, sprinkle

pei3per and salt over them and add butter cut into small pieces. Serve very hot.

—

—

Sweet Potato Cakes Very Nice. Remove the skin from 2 or 3

medium-sized sweet potatoes, left over, and mash them nicely, and mix in

about 3 ozs. (3 small table-spoonfuls) of flour, salt and pepper to taste, a good

lump of butter, and warm milk enough to make a good dough. Roll this out

on the kneading board, and cut out a cake about the size of your baking tin;

butter the tin well, and scatter a little flour over it; then lay in; when you think

ii is nearly done, turn it over.

If the bottom of the oven is very hot, put a

grate under the baking-tin to prevent getting too much browned. The danger

of burning is lessened if instead of one cake you cut the dough in buscuit-shape

about 2 inches thick. If covered while baking, the cakes will be more moist.

These can be made of other potatoes as well as of the sweet ones.

Remarks. Either of these plans not only enable one to use up cold or leftover sweet potatoes, but "Irish" potatoes, too, and at the same time make a

nice dish for the table the same as though the potatoes had been cooked purposely for these uses; in fact, it is well to cook some extra ones for either of

—

—

these purposes, preferred, at the time.

FRUIT— How and When to be Eaten to Receive the Greatest Benefit.

—We now come to the question of fruit aa

—uncooked — and also in various forms of cookery.

Oeneral Remarks.

eaten in its natural state

its

And as apples are used throughout the year, as well as more freely than

any other kinds, they will receive the greater attention; but what is said of

ttiem will apply, generally, with equal force to most other fruit, in their season.

To derive the greatest benefit from the use of almost any kind of fruit, in its

natural state, it should be eaten just before the meal, or at its close; then not

for this plan is a very great source, or

any "nibbling'' of it between meals;

VARIOUS DISHES

cause of dyspepsia.

473

When the eating of fruit does harm, it is generally because

eaten at improper times, in improper quantities, or when imperfectly

ripened.

An eminent physician recently said: "If my patients would eat a

it is

couple of oranges every morning before breakfast, from February to June, my

practice would be gone."

in

its

alterative action

It is a simple

thing to do, but it would be magical

upon the system.

And to derive the greatest benefit

fiom the use of our common fruits, let only sufficient sugar, cream, seasoning, etc., be used to give a relish, that the

cooling and correcting

pure fruit acids may have their

—alterative — influence upon the system.

Fruit Cooking, Suitable Vessels for.— In cooking any acid fruit

{and most of them are of an acid nature), tin, brass, or porcelain vessels are the

best; never cook them in glazed earthen, on account of the lead in the glazing,

nor in copper without especial care to brighten it with brick-dust and flannel,

and to pour out as soon as done.

Fruit as a Medicine.

—

Apples, peaches and strawberries, perfectly

some of our most delicate fruits; but they are a

pleasant and alterative medicine (eaten in moderation, as suggested by the phyripe and juicy, are not only

sician in speaking of oranges).

These fruits, perfectly ripe, digest in IJ^ to 3

Baked apples and baked

make as healthful a dessert as can be placed upon the

hours, while boiled cabbage requires 4 to 5 hours.

peaches (which see)

table.

These, and strawberries uncooked, eaten frequently at breakfast, with

Graham bread and nice butter, without meat, will have the effect of removing

removing fever tendencies very

This can be done with apples nearly all the year round; and with

constipation, correcting acidities, cooling and

effectually.

would save many a doctor's bill, as well as meet their

craving desires for something of an acid nature, without being obliged to give

children, especially,

them food requiring much longer time for digestion. We vdll first give a

receipt for baking peaches, which originated with myself, and carried into

•>5flfect many times by my dear wife, since passed to her yeward in the spirit

world

Peaches, To Bake for the Table, and for Canning, a VeryChoice Dish — Equally Applicable to Apples.

Wash fully ripe

—

peaches, carefully rubbing off the furze, with a suitable cloth, from the skin,

which is needed to hold this lucious fruit together; cut out a little of the skin

from the blossom end, to allow sugar to penetrate and the juices to escape; then

place a baking tin full of them, stem-end down, pour upon them water to fill

half or two-thirds up, and scatter on sugar, according to their tartness,

to make them palatable.

Place in a moderate oven till entirely tender

Serve

hot; but if any are left over they are nice cold.

The same plan is equally

applicable to apples

—

Remarks. My wife, at one time, having some apples baked in the above

manner, and there being also a large quantity of peaches that season, and somw

upon the table at that time, the thought struck me like a flash, to ask her if she

ever thought of or saw peaches baked. I never had, nor had she.

Then I

asked her to try some for the next meal, I think, which she did, with the most

^R- CHASE'S RECIPES.

474

perfect satisfaction

of.

—the nicest dish of baked fruit

that, I think, I ever

It was repeated many, many times, and, finally,

partook

when canning-time came,

more than half that was put up was done in this way, and also proved entirely

The author will guaran-

satisfactory, and was continued as long as she lived.

tee satisfaction to all who try it fairly.

Many people, of late years, ask: "Will

you warrant this to be, or do, as you say?"

—I

will,

hence the guarantee above.

Peach, Apple, and Berry Fritters. — Wash, pare, halve or quarter

peaches or apples, according to their size, as many as you desire. Make a batter of sweet milk (if

you have it, if not, water), flour, and baking powder, at

the rate of 2 tea-spoonfuls to 1 qt. of flour, and a little salt, with an egg, if you

have it, to each pint of milk used; when of proper consistence, stir in the pieces

of fruit, and with a large spoon take up 1 or 2 pieces with some of the batter

and drop into hot lard and brown nicely. Serve hot, with cream and sugar.

They make an excellent substitute for pies and puddings.

—

For Baspberries Blackberries, Strawberries, etc. Make the batter the same,

but for each cup of berries, sprinkle upon them 1 table-spoonful of sugar; fry

the same, but dust them thickly with powdered sugar to serve.

Bemarks. Thus, with a little judgment on the part of the cook, an endless

variety of dishes or articles of food may be prepared to meet the varied tastes of

guests or of the family. English currants, or raisins, both properly stewed in

but little water, and the raisins cut into halves to prevent their bursting and

scattering the hot fat when put in; or any of the home-dried fruits may be used

in this manner, thus extending the variety.

—

Apples Dried, Their Wholesomeness as Food, and 'Manner

of Cooking. — The Indiana Farmer recently made a lengthy plea for dried

apples, from which I condense the necessary points to a full understanding of

the subject.

It says:

"Dried apples are not only a cheap article of food, but very wholesome;

and if the girls will pay attention, I will tell them how to cook them," etc.

These two points being admitted, their cheapness and wholesomeness, I can now

condense very much, still retaining everything essential. Cook but few at a

time, as they become flat, or stale, by long standing.

Take only J^ as much

bulk as you need when cooked, as they swell very much. Put them into a pan

of milk warm water 10 to 15 minutes; then mash thoroughly, and carefully

examine every piece to see there are no worms in them, especially so if they

were dried upon strings; rinse nicely, and place in a porcelain kettle, or in a tin

pan, and cover handsomely with cold water; cover tightly and ^owly bring to

a boil, having hot water to replenish with if more is needed. When tender,

but not mushy, add sugar to taste. If stewed too long they shrink and turn

dark. Have plenty of juice, and sugar to make them rich, but not to dea^^en

the flavor of the apples, and you have a dish better than half the canned fruits

in use.

The Juice of Dried Apples a Great Beverage for the Sick.

—The editor closes by saying: " must not omit to mention that the juice

I

off

of nicely stewed dried apples is a delicious beverage for the sick, and possesses

VARIOUS DISHES.

475

a flavor that is peculiarly refreshing and grateful, especially where there is

fever."

—

Remarks. The author fully endorses all the points made by the editor,

having always been very fond of sauce made of dried apples, having plenty of

juice.

For me it is preferable to most other sauces, which are often much more

expensive, but not half so palatable. For the beverage for the sick, a dozen

quarters will be enough for a quart of water, with simple sugar to taste, as the

The evaporated apples are still so exflavoring needs no doctoring generally.

pensive, that most famiUes having an orchard, shoidd continue their practice

of drying for themselves.

APPLE, PEACH AND OTHER FRUIT BUTTERS—How to

Make. — The American Grocer, in giving an account of the manufacture of

from dried apples, peaches, quinces

and pears, using sugar and water in place of the juices of the fruit, closes iu

'*

the following language, as to making them in the country. It says:

The

same purpose that sugar subserves in the manufactories here, may be accomplished there by the use of cider.

When apples are ripe make, say 3 barrels,

of cider. Then pare, and core, 4 bushels of apples. Then boil down the 3

barrels of cider to IJ^ (the author would say boil down the cider first), and set

it convenient to the copper kettle, in which place the 4 bushels of apples.

Pour

on the apples from the cider enough to answer the purpose (to nearly cover

them) and fire up. As the cider boils away, add more until it is all used up

and the contents of the kettle brought down to a proper consistency, of which

one must be judge. A little practice will make one perfect in this process.

This is for apples. It will apply equally well to any other kind of fruit from

which it is practicable to obtain the juice as one would from apples."

fruit butters, as a business in the cities,

Remarks.

— Any other fruit may be made with the cider; but the flavor

would not be so perfect of the kind used, as it would to use its own juices.

Peaches and pears, when fully ripe and juicy, would easily supply the necessary amount of juice, or cider, removing the stones from the peaches before

grinding and pressing. And even grape juice has been used to make peach

butter.

Of course these ciders should be boiled down the same as apple cider,

While cooking the butter there must be watchful care and constant

above.

stirring, to avoid

burning.

If

cooked down pretty thick, so as to just spread

nicely, and then carefully put up in stone jars, and kept in a cool, dry place, it

will keep all the year around.

Pour into tubs as soon as complete, to avoid

The cider,

in boiling down, needs skimming at each addition, as it is put in.

This boUed

cider is nice for minced pies, apple sauce, etc.

It is claimed, however, by some, that the best apple butter is made by using

creating a verdigris on the copper, by standing, which is poisonous.

sweet apples only; selecting the nicest, both for the cider and for the butter.

It

may be an advantage to those who have sweet apples in abundance, for, as a

general thing, they are not as marketable as tart or sour ones.

Most people will

be satisfied to have plenty of that made from nice, juicy, tart fruit, at least, I have

DR. CHASE'S RECIPES.

476

always been.

I have seen apple butter that was flavored with winter-green, but

give me the natural flavor only.

The following short plans of making peach

and apple butters, from a Blade writer, may suit some of our readers better than

the others, hence I give them a place.

Grape juice makes a nice butter with

peaches, treated the same as cider, i. e., boiled when just pressed out.

Why

will it not do as nicely with apples?

Those who have plenty of peaches can

soon tell by trying it.

—

Peach Butter. Pare ripe peaches and put them in a kettle with sufficient

water to boil them soft, when sift through a colander, removing the stones.

To each quart of peaches put IJ^ lbs. of sugar and boil very slowly one hour.

Stir often so they will not burn.

When done season with ground spice and

cinnamon to taste.

Apple Butter. —Boil down a kettle of cider to % of the quantity.

Pare,

core, and slice your apples, and put as many into the cider as you think your

kettle will hold without boiling over.

Let it boil slowly, stirring often.

When

done spice with cinnamon, and, if you like it sweet, put in some sugar.

Pumpkin Butter, as Made in the North Woods. —Take out the

seeds of 1 pumpkin, cut it in small pieces and boil it soft; take 3 other pumpkins, cut them in pieces and boil them soft; put them in a coarse bag and press

out the juice; add the juice to the first pumpkin and let it boil 10 hours or more

to become the thickness of butter; stir often.

If the pumpkins are frozen the

juice will come out much easier.

—

Remarks. All I have to guide me as to the " North Woods " manner of

making is that on the back of the slip cut from some newspaper; there was the

date of the paper Feb. 7, 1880, also " Sleighing fair," and " Loggers feel better," therefore, to know that "loggers felt better," they must have that class of

persons among them; and hence it was from some northern paper, where loggers

in the winter do congregate.

It will make a good butter if boiled carefully to

avoid burning. I should say boil the juice at least half away before putting in

—

—

the nicely cut pieces of the 1 pumpkin, boiling it soft in the juice of the 3 other

It makes a very good substitute for cow's

But I must say if I used frozen pumpkins to

obtain the juice from, I should not want the one frozen that was to be cut up

to make the butter of.

If any of

I think it would not be as good if frozen.

these butters are too sour add good brown sugar to make it sweet enough to suit

ones, after

its reduction

one-half.

butter, and for apple butter, too.

the taste.

We return to dishes made with apples.

Apple Snow. — Apples, eggs, lemon peel and powdered sugar.

Take 10

good-sized apples, peel, core, and cut into quarters; put into a saucepan with

the rind of 1 lemon, and water enough to keep them from burning

^a

pt.

— about

When the apples are tender, take out the lemon peel, and beat the

apples to a pulp; let them cool and stir in the whites of 10 eggs, beaten to a

strong froth. Add J^ lb. of powdered sugar, and continue beating until the

mixture is quite stiff.

Put on a glass dish and serve either with custard made

•with the yolks of the eggs, or with cream; or garnish with sponge cake or lady-

finger cake, as you choose.

VARIOUS DISHES.

477

—

—

Remarks. What is called "pulp "above is often called in these "snow"

mixtures puree an East Indian word, meaning gravy, or soft mixture, in con.

nection with their curries or much-spiced dishes.

The French call these pulpy

mixtures "meringues," but generally bake them into pies, having first baked

the crust or pastry upon the plate or pie dish before putting in the meringue;

then covering the pie, when just done, with the beaten white of an egg or two,

with a table-spoonful of sugar to each egg, and browning nicety before taking

from the oven, or returning them to the oven for 2 or 3 minutes for that purpose.

Apple Snow No. 2, with Roast or Baked Apples. — The apples

may be roasted or nicely baked, then pulped " or pureed through a colander

'

'

to avoid the skins

and cores.

Otherwise treated the same as with the above

boiled— the latter plan retaining much more of the flavor of the apples.

Remarks. Please tell me why peaches, pears, and, perhaps, berries, will

not do the same, except the " snow" part, which would be the color of the fruit

used, not so white or snow-like.

—

Apple Compote. — Pare, halve and take out the cores 'of 6 large fair

apples, throwing each piece into cold water to keep it from turning dark.

loaf sugar, 3^ lb.

A.S soon as

it

,

— about 3

into an enameled stew-pan with sufficient water

Put

pts.

boils put in the apples with the juice of 2 lemons, stew gently

^mtil the apples are sufficiently cooked

but not broken.

Then take them out

carefully and lay them in the dish in which they are to go to the table.

"rinds of the lemons into the thinest possible strips and put them into

Cut the

the syrup;

When cold

boil till tender, by which time the syrup will be much reduced.

pour the syrup about the apples, and also dispose the transparent strips of lemon

about them. This dish looks pretty with a bit of quince jelly placed in the

hollow of each apple or with a candied cherry in the hollow, and angelica cut

into lozenges and inserted around the top of each apple.

Evening Post, Grand

;

Rapids, Mich.

—

Remarks. The word compote is the French for preparing fruit with a

syrup for immediate use, as Webster's "Unabridged" puts it. It makes a

nice dish.

Apples, Pears, Peaches, etc.. Spiced, or Sweet Pickles.—For

each pound of these fruits, after being pared and cored, or pits removed, nice

sugar, about y^ lb., and good vinegar, 1 gill, with unground spices to taste, are

boiled together until the fruit is tender; then the fruit taken out and the syrup

and spices cooked together until the watery parts coming out of the fruit is

evaporated, and then poured over the fruit and securely covered for use. Crab

apples or any very sour fruit will require more sugar.

Cherry Butter. — Boil the cherries till soft; then rub through a colander, and to each pint of the pulp add a pint of sugar.

like other fruit butters.

Boil carefully till thick,

Can or keep in closely covered jars.

Lemon Butter. — Sugar IJ^ cups; whites of 3 eggs and yolk of 1 beaten;

butter J^ cup; grate the yellow off of 2

medium sized lemons; then squeeze in

the juice and mix all, and cook 20 minutes

into a pan of boiling water.

by setting the basin containing it

Very nice for tarts or as butter upon bread.

DR. CHASE'S RECIPES.

478

Dulce de Lece, or Spanish Sauce, or Butter.— Put 1 qt.

of

nice sweet milk into a porcelain lined dish, -with white sifted sugar, lib.;

flour and ground cinnamon, each 1 teaspoonf ul.

Simmer, stirring occasionally,

5 or 6 hours, or till of proper consistence when a little is cooled.

cold, as a pudding sauce, or on bread for children.

To be eaten

Valuable for children if at

all diarrheal.

—

Frosted Figs for Dessert. Beat the whites of 2, 3 or more eggs,

according to the amount you wish to serve, till so stiff you can almost turn

the plate upside down without the egg running off; then stir in powdered

sugar, to leave the frosting soft enough to dip the figs into it, to completely

cover,

stove.

if

need be, by re-dipping.

Dry in the oven or on a shelf above the

If done nicely they will be nice.

Peach Figs, Very Nice. — Pare, halve and remove the stones from

weigh and half the weight in sugar. Heat both carefully

without water until the sugar is dissolved in the escaping juices; then boil till

the fruit is clear or transparent; then take up with a fork, drawing off all

superfluous syrup, placing on plates to dry, as next above, till there will be no

more drainage; then sift sugar over them and pack in small boxes, as figs,

with plenty of sugar over and between them.

It takes labor, but when

peaches are plenty they are very nice indeed; eaten same as figs.

Tomatoes. Nice ripe ones treated in the same way, first squeezing out

nice ripe peaches;

—

their extra juices, are also nice.

—

Honey, Artificial. "Polly Anthus," of El Dora, 111., informs the

Blade Household to make it as follows:

"Take water, \}/^ pts. heat it till ready to boil; then put in pulverized

alum, 3^ oz and when that is dissolved pour in white sugar 4 lbs., stirring till

Put 5 drops of rose oil (oil of

dissolved; then continue to boil 2 or 3 minutes.

rose) into alcohol

P^-. ^°d while the syrup is hot put in 2 tea-spoonfuls of

this alcohol and you have 53>^ lbs. of nice white honey."

Remarks. The editor asked. "Does 'Polly Anthus' mean 5 drops of the

;

.

%

—

burning fluid known as rose oil '? " Of course she did not, it was oil of rose,

as I have indicated above, that she meant. For the kind of gasoline known as

" rose oil" is not at all fit for such flavoring. That is referred to in Renovating

Gloves, etc. The extract of rose, now much used in flavoring dishes, in like

'

amount or a larger amount of rose water, a table-spoonful for a tea-spoonful

will do very nicely. Oil of rose is quite expensive, still its flavor comes nearer

to that of honey than any otlier.

Sour Apples, to Cook so as to Keep Their Shape.— Some writer

upon this subject says: I always cook them in quarters; putting them into

boiling water, with sugar to taste; being sure to put on water enough at first,

so as not to stir or disturb them until done; then pour into a dish and you

have a nice sauce to eat with cream as peaches. I like them better.

Remarks. There is no doubt but what the boiling water sets, or toughens,

the surface, and prevents them from coming to pieces; but, it strikes me that

I, at least,