(JOO£:iA*G RECIPES. 311 



Tea Biscuits Two pounds of floar, two oancea of butter, one cup of 



milk, one or two eggs, half a cup of sugar, one cup of yeast; set at night, 

 bake in the morning. ^ 



Cottage Bread — One quart of flour, one large spoonful of sugar, one ol 

 butter, one egg, one teacup of yeast; put to rise, and bake aa biscuits. 



Jellies and Preserves. 

 To Preserve Pine-Apples in Slices — This can be made with the West 

 Indian pines. Choose ripe but sound ones, and cut them into slices about 

 one inch thick, and cut off the rind. "Weigh the slices, and to every two 

 pounds of fruit put one pound and three-quarters of white sifted sugar. 

 Boil them together in a preserving pan for half an hour, and, if the shces are 

 then tender, take them out carefully with a wooden spoon and place them 

 upon a deep dish, boil the syrup for a short time longer, and then pour it 

 over the shces of pine-apple. This process must be repeated for three suc- 

 cessive days, after which the preserves may be put into jars and covered. 



Russian Jelly for Invalitli. — Instead of throwing away the peel and 

 core of apples from making a pic or i;udding, put them in a jar and jwur 

 over them a pint of hot water; put the jar by the fire or in the oven until the 

 water tastes strongly of the apples; strain the apple-water oflf, and throw 

 away the peel; then add to the apple- water one tablespoonfnl of large sago; 

 set it to the fire untjl the sago lias absorbed all the water; then ptit it in a 

 mold, and it will be ready for use; to be eaten either hot or cold. A Uttle 

 lemon juice added improves the flavor. The proportion of peel and water 

 must be according to the quality of the apples, as some are so much sharper 

 than othore. No decay should be allowed to be in the peel. Rhubarb may 

 be used in the same way. The jelly should taste strongly of fruit. This 

 jelly is most refreshing in sickness. 



Orape Preserve*. — Grapes partly ripe are deliciona preserved in the 

 following manner: Pick out those that are knotty or wormy; take the rest, a 

 few at a time, in a coarse sieve, working them around with the hand until 

 the seeds are loosened, when they will drop through, leaving the skins and 

 pulp in the sieve. Dram the juice off the seeds, and to everv- pound of pulp, 

 skin, and juice, allow half a pound of white sugar. Put all into the preserv- 

 ing kettle and cook slowly about three-quarters of an hour. Put hot into 

 jars, a brandy paper on top, and seal up. 



Frosted Currants. — Currants, white of egg, cold water, pulverized 

 sugar. Pick fine, even bunches, and dip them one at a time into a mixture 

 of frothed white of egg and a very little cold water; drain them until nearly 

 dry, and dip them in pulverized sugar; repeat the dip in sugar once or 

 twice, and lay them upon white paper to dn,-. They will make a beautiful 

 garnish for jelUcs and charlottes, and look well heaped in a dish by them- 

 selves or with other fruit. Plums and grapes are very nice frosted in the 

 same manner. Currants mixed with a sufficient quantity or raspberries, 

 put in a glass bowl and eaten with powdered sugar and plam cream, make 

 a very nice dish. 



Cbicken .Telly— Cut half of an uncooked chicken into small pieces and 

 break the bones; pour over it a quart of cold water, and boil slowly until it 



