996 THE AMERICAN FARMER. 



Orange Jelly, Strawberry Jelly, etc. Any fruit jelly for immediate use, such 

 as lemon, orange, strawberry, raspberry, etc , can be made similar to lemon jelly, as 

 previously given. Except when oranges are used, the juice of one lemon should be 

 added, if the oranges are sweet; and in strawberry jellies, etc., the juice of the fruit is 

 used for flavoring. Three pints of ripe strawberries, a box of gelatine, a pint of boiling 

 water, and a half pint of cold water, and sufficient sugar to sweeten to taste are required. 

 Soak the gelatine in cold water as directed for lemon jelly, mash the berries with the sugar 

 (about a pint, according to the acidity of the berries), and let them stand two hours. Pour 

 the boiling water on the crushed fruit and sugar; press the juice from the berries and add it 

 to the dissolved gelatine, stirring it well. Strain through a napkin, and pour into moulds to 

 harden, that have been set in cold water. If the strawberries are very sweet, it will improve 

 the flavor to add the juice of a lemon. 



Charlotte K/USSe. One-half pint of thick cream whipped to a froth, the whites of two 

 eggs beaten to a froth, one cup of water with two spoonfuls of gelatine dissolved in it; 

 sweeten to taste and flavor with vanilla or lemon. One loaf sponge cake, take a deep dish, 

 line the dish with small strips of this cake, and pour the cream into the middle of the dish, 

 put writing paper on the bottom of the dish. Let it remain until hardened; turn it out on a 

 flat dish. 



Floating Island. Make a soft custard and let it get cold. Beat the whites of three 

 eggs to a stiff froth, adding a third of a cup of pulverized sugar. When the custard is per 

 fectly cold, turn the frosting over the custard. 



Sugar Kisses. Whites of two eggs, beaten as for frosting; one cup of sugar added to 

 them. Mix well, add a teaspoonful of any kind of flavoring desired, and drop in small cakes 

 on a buttered tin. Bake in a moderate oven until lightly touched with brown. 



Chocolate Cream Drops. One cup of water, two of sugar, a pinch of cream of 

 tarter; boil ten or fifteen minutes; beat it into a cream; let it cool a little, and then roll up 

 into balls any size you wish, then place them on a thick paper to cool a little more; melt one- 

 quarter of a pound of chocolate, and dip the balls into it while hot, then place them on a 

 paper to cool. 



Ice Cream Candy. Two pounds of coffee-crushed sugar, one pint water, two table- 

 spoonfuls of vinegar, a pint of butter; boil, but do not stir. When done enough to harden in 

 water, add one teaspoonful of vanilla. Cool a little in plates, then work as molasses candy 

 till white. 



Chocolate Caramels. One cup each grated chocolate, sweet, fresh milk, molasses, 

 and brown sugar, a piece of butter the size of an egg; boil until it drops hard; pour it into a 

 buttered pan, and before it cools mark it otf in squares. 



Cocoanut Dessert. Place a layer of sliced oranges in a deep dish, sprinkle over with 

 fine white sugar, then a layer of finely grated cocoanut; alternate orange, sugar, and cocoanut 

 until the dish is full, heaping the cocoanut on top. 



Canning Tomatoes . Select perfectly ripe tomatoes, pour boiling water over them. 

 When scalding them do not allow them to stand any longer in the hot water than is necessary 

 to have the skin peel off easily. Peel as soon as possible after scalding, and quarter (not 

 slice) them into a vessel, to stand an hour or so before canning. Drain off all the surplus 

 water, as it is this liquid which causes so many tomatoes io become sour after canning. Boil 

 them until they are cooked through perfectly; then fill the cans full the cans having 

 previously been heated with hot water put on the covers quickly and turn them down tight. 

 When perfectly cold, turn the covers down still tighter, if possible. 



Pickled Cucumbers. The cucumbers should be small, not more than two or three 

 inches in length. Put them into a tub with a layer of salt and cucumbers alternately. Turn 

 on boiling water and let them stand ten or twelve hours. Take out from the salt water, and 

 turn boiling water over them, letting them stand till the water is cold ; then take out and put 

 in a jar, and cover with vinegar. Pickles prepared in this manner will be crisp and brittle, 

 and require no alum or other injurious substances to make them so. 



Tomato .GhOTV Chow. Slice one peck green tomatoes, six green peppers, four onions; 

 stir in a cup of salt, and let them remain over night. Then pour off the water, put them in 

 a kettle with vinegar enough to cover them. Add one cup of grated horse-radish, one tea- 



