888 THE RURAL NEW-YORKER. 604 
Domestic Cnmonti} 
CONDUCTED BY EMILY M A PUR. 
HINTS. 
Have any of the Rural sisters discovered 
that clean tobacco pails can at last he put to 
a good use as receptacles for various house¬ 
hold commodities* 
Thoroughly dusted out, they soon lose all 
tobacco odor; they are clean, convenient, and 
cheap (10 cents apiece with us), and we use 
them for lard, sugar, meal, flour, etc. Often 
when making pies I roll the crusts on the in¬ 
ner aide of the cover, saving rhe trouble of 
getting out. and washing the molding board, 
ns 1 need only scrape off the cover and turn it 
back on the pail. Indeed, the covers should 
never be wet, as that causes them to warp. 
Here is a hint for our housekeeper on Puget 
Sound; even though many other things may 
be conspicuously absent, the receptacle for 
tobacco is sure to be there, and the lid makes 
a very good molding board for all the baking 
of a small family. As for the tirl-bits aud 
“left-overs’’ she speaks of, they tind little favor 
at our house, much to my regret, as I have a 
natural faculty for “making over”, so when I 
have only my own small family of live to 
cook for, l calculate very closely, so as to have 
little left from one meal to make into some¬ 
thing else for the next. Judex is a sworn 
enemy to all “fixed up aud mixed up dishes,” 
often declaring that plain eggs, meat, and 
potatoes are good enough for him, without 
adding anything to make them better. In 
short, he thinks it useless to “gild the lily or 
to paint the rose,” or (stepping from the sub¬ 
lime to the ridiculous) “to put. butter on 
sassage”; but, for all that, I sometimes force 
au omelette down his unwilling throat (so to 
speak), mude something after the mode given 
in Mary Wager-Fisher's article of August 1, 
and i i* has the grace to acknowledge it is 
good, and that he has learned to like it, as if 
any human being of taste need learn to like 
omelette! 
We sometimes have too much steak for one 
meal, and not enough for two. In that case, 
at the next meal l cut the remainder into 
pieces enough to go around, put it into a large 
granite iron platter with some bits of butter, 
and set it in the ov n to warm, while I poach 
as many eggs as 1 think we can eat. When 
done, I place them on the platter with the 
beef, on or beside the pieces of steak, taking 
up a little of the salted water with each egg, 
which, with the butter and juice of the steak, 
makes a nice gravy for the potatoes, which 
may also be a fixed up dish from the teacup¬ 
ful of mashed potatoes that was perhaps left 
from yesterday’s dinner, by addiug two well- 
beaten eggs, a cupful of milk and a little salt; 
stir well together; melt a little butter in the 
dish it is to be baked in, so it will not stick; 
put a little butter and pepper on top; bake 
till it is well done and nicely browned; serve 
in the sumo dish. 
And, finally, my sisters, do you not agree 
with me that it is a scientific accomplishment 
to poach eggs, so that they will be neither too 
soft nor too hard, but just nice, round, white 
balls, as nearly like those that grow on the 
snow ball bushes in Spring as possible? My 
method is to fill the spider half full of water 
that has been boiled and has settled, as we live 
in a lime stone region, where the water deposits 
an immense amount of lime that is ruiuous to 
the digestive and uriunry organs if taken into 
the stomach; then l make sure that it is at 
the boiling point, salt it, set it where it will 
not “roll or tumble;” break my eggs in, hold 
iug them close to the water so they will not 
spread in falling, cover them tightly and keep 
them hot till they are cooked enough, which 
I ascertain by touching them with a spoou; 
those over the hottest part of the fire will be 
quite hard and please Judex and the boys, as, 
cooked iu this way, the whites are as tender 
as cream cheese, and not of the rubber like 
consistency of tioiled eggs; while those at the 
outer edge of the spider will shake under the 
bowl of the spoon like jelly, and suit myself 
and the dunghter of the house. Fried eggs, 
which 1 seldom have, I manage iu much the 
same way, only putting iu lard instead of 
water, sprinkling with salt aud popper, and 
setting for a moment on the upper grate of 
the oven without a cover till the tops are 
white. MATKR DOMI. 
TIMELY RECIPES. 
BAKE RICK TOMATO PICKLES. 
Pick them while they are hard and not 
very ripe. Soak nine days in very strong 
brine; then drain out of it aud prick them all 
over with a fork; put them in vinegar—weak 
vinegar that has been used before, will do— 
put in with them two or three quarts of small 
onions, and leave them iu this pickle nine 
days. Then draiu out and put them all in 
cold strong vinegar aud put in whole cloves, 
stick cinnamon, some English mustard and 
other seasoning according to the taste. The 
onions are to be left whole. Put a weight on 
top to keep them under the vinegar. These 
are recommended by an excellent house¬ 
keeper as being pickles that will keep good all 
Winter. 
CHILI SAUCE. 
Five large onions and eight green peppers, 
chopped tine; SO ripe tomatoes sliced, five large 
tablespoonfuls of sugar, three of salt, eight 
cupfuls of vinegar. Boil all together two or 
three hours and bottle for use. 
TOMATO CATSUP. 
Perfectly ripe tomatoes one-half bushel, 
wash and break in pieces, and put over the 
fire; bring to a boil aud reinovo from the 
lire,and when cool enough to handle rub them 
through a sieve and to what goes through 
add salt, two teacups, best vinegar one quart; 
put on the fire aud cook one hour, stirring 
carefully to keep from burning. Bottle aod 
seal for use. If too thick, reduce with vine¬ 
gar. If very juicy, boil longer than one hour. 
DROP COOKIES. 
Two cupfuls of sugar, three fourths cupful 
of butter, four cupfuls of flour, one cupful of 
milk, four eggs, two teaspoonfuls of cream of- 
tartar and one of soda. Flavor with caraway 
seed, and bake in a quick oven., 
PLAIN FRUIT CAKE. 
Oue cupful of butter, two cupfuls of sugar, 
one cupful of milk, three-aud-a-half cupfuls 
of flour, oue tablespoonful each of cloves, 
cinnamon and allspice, half a nutmeg, oue 
teacupful of raisins, one teaspoonful of cream- 
of-tartar and one of soda. Put iu citron if 
desired. Stir well before baking. 
SPONGE CAKE. 
Eight eggs, eight ounces of flour, 12 ounces 
of white sugar, or two coffee-cupfuls of each. 
First stir eggs and sugar together until very 
white, then add the whites beaten to a froth. 
Stir in the flour last just before putting in the 
oven. Flavor with lemon. 
CREAM CAKE. 
Two cupfuls of sour cream, four cupfuls of 
flour, two of sugar, 13 eggs, one teaspoonful 
of soda and any flavoring desired. 
MRS P.’S STEAMED INDIAN LOAF. 
One quart of water, three and-a-balf cup¬ 
fuls of corn meal, three of flour, one of mo¬ 
lasses, one fceaspoonful of soda, two of cream- 
of tartar. Salt, and steam three hours. 
GINGER COOKIES. 
One cupful of sugar, one of butter, one of 
molasses, oue tablespoonful of ginger, one of 
cinnamon, two teaspoonfuls of saleratus dis¬ 
solved in three tablespoonfuls of hot water. 
To remove iron rust dip in sweet milk aud 
cover with salt. aunt rachel. 
PRESERVES MOLDING. 
If L. M. C. will spread her writing paper 
with butter, aud put the buttered side next to 
her jellies and preserves, she will have no 
trouble in the future. It may help canned 
fruit also. We have never had any canned 
fruit mold. _ anna m. d. 
MISS S. S. V.’S RECIPE FOB GREEN MANGOES. 
Select mangoes suitable for pickling in a 
three gallon jar. Allow oue teacupful of 
black pepper; one teacupful of allspice; one- 
and one-half teacupful of ginger ; one-half 
ounce each of mace, cloves and cinnamon ; 
pound the spices, but not too flue. Take one 
head of cabbage aud eight onions chopped 
fine, two cups of horse-radish scraped, one 
quart of black mnstard seed. Add half the 
above spices, and two pounds browu sugar. 
Put a teaspoonful of sugar in each umugoe 
before stuffing. Add two pounds of sugar 
and the rest of the spices to oue uud-one-half 
gallon of vinegar. Boil vinegar and spices, 
and pour over the mangoes while hot. 
MRS, MCN.’S RECIPE FOR PEACU MANGOES. 
Select large, ripe yellow clean stone peaches, 
not too ripe, however. Lay them in strong 
brine eight hours. Then take them out, drain 
them, and carefully remove the atones. 
Close each peach by tying it together, aud 
lay them iu tbo brine four hours longer. Pre¬ 
pare a stuffing of two ounces of white mustard 
(ground); two ounces of celery seed; two 
ounces of coriander seed (pounded); two ounces 
turmeric; one tablespoouful of horse-radish: 
two dozen small onions cut flue. Stuff the 
peaches and place them in glass jars. Pre¬ 
pare a spiced vinegar, ami when cold pour 
over the peaches. Put on top of each jar a 
layer of turmeric. Stir the peaches occasion¬ 
ally for the first day or two. 
SPICED VINEGAR FOR THE ABOVE. 
One and-one-half gallon of vinegar ; two 
pounds of sugar; two ounces each of nutmeg, 
turmeric, allspice, mace aud black pepper ; 
four ounces each of ginger and ground mus¬ 
tard; one ounce of cloves ; one cupful of 
horse-radish; one half cupful of garlic; oue- 
half cupful of celery seed; two pods of red 
pepper; two fresh lemons sliced. Beat the 
spices. This recipe is good for all sour pickles, 
using one-half of each seasoning to one-and- 
one-half gallon of vinegar, mrs, w. Daniels. 
QUESTIONS ANSWERED. 
HAMBURGER STEAK. 
Please give directions for the above, mrs.d.c. 
Ans —8elect a good steak; this is just as 
important as it would be were the steak served 
whole instead of minced. The proportion of 
fat to the lean varies, of course, to suit individ¬ 
ual tastes, hut a little less than a fourth of fat 
to three-fourths lean, will generally be found 
palatable. Mince very fine and season in 
this way; For every half pound of minced 
meat add a scant tablespoonful of minced 
onion and a half of a garlic also chopped, a 
fourth of a teaspoonful of pepper and two- 
thirds of a teaspoonful of salt. Mix the sea¬ 
soning thoroughly through the meat and form 
into thin cakes, aud fry on both sides in but¬ 
ter and beef drippings mixed. When nicely 
browned, arrange on a platter and pour the 
gravy over the cakes, if you care for a very 
rich dish. Or, pour off a part of the grease, 
add a little hot water aud thicken with a tri- 
tle of corn-starch made smooth in a little 
water. 
Sarah A. Sloan, Forest Grove, Oregon, 
writes; “A long time ago I hail severe 
Bronchitis. As sevpral of my brothers 
and sisters bad died after being similarly 
affected, I became alarmed, and com¬ 
menced the use of Ayer’s Cherry ,-cetoral. 
One bottle cured me. The trouble lias 
never returned, and I believe that the 
Cherry Pectoral saved my life." 
TOMATO CATSUP. 
Please give a good recipe for the above and 
Oblige MRS. C. BRADY. 
Ans. —The best catsup that we have ever 
eaten was made after the foliowingformula: 
A bushel basket of tomatoes, three large tea¬ 
cupfuls of salt, two tablespoonfuls of Cayenne 
pepper, four ounces of whole black pepper, 
two ounces of whole allspice, two ounces of 
whole cloves, four ounces of grated nutmeg. 
Wash the tomatoes, put them in a kettle and 
mash as fine as possible. Add the salt and 
spices and boil about two boura. Take from 
the fire aDd when cool enough to handle, rub 
through a 3ieve, careful to press through all 
of the pulp. Return to the fire and boil 
slowly for four boars. Bottle aud seal. Keep 
in a cool, dry place. Great care must be used 
in stirring to prevent burning. In our own 
case we vary the flavor of our tomato catsup 
by adding onions or garlic to one lot and 
Worcestershire to another. We think this a 
great improvement upon all plain tomato 
catsup. 
J. M. Whartou, Jamestown, N. C., 
writes: “ I have used Ayer’s Cherry 
Pectoral a long time in my family, and 
have yet to sec its failure to cure Bron¬ 
chial troubles or Coughs of any kind.” 
Jus. Walden, Byhalfa, Miss., writes; “I 
suffered eight years from Bronchitis, and 
was cured by tlic use of Ayer’s Cherry 
Pectoral.” 
And Asthma. 
Mrs. Mary A. E. Joliusou, Horntown, Pa., writes: “I am now 60 years old. 
I had good health, until afflicted with Asthma, a few’ years ago. This was accom¬ 
panied by a severe Cough. I suffered for over a year, until I took Ayer’s Cherry 
Pectoral, which relieved and cured me. I believe it a God-seud.” 
AYER'S CHERRY PECTORAL, 
PREPARED BY 
I>R. J. C. AYER & CO., Lowell, Mass., U. S. A. 
For sale by all Druggists. 
- — PEIRO has devote,! 23 years to tho special treatment of Catarrh, 
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« ' J I J MIUWIU 
OXYGEN treatment 
For the n- . r a ,.i run. «{ Consumption, Bronchitis, Asthma, 
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IT^THE BEST^^a 
WASHER 
We will guarantee the "LOVELL.” W/- iHEK to 
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AGENTS WANTED 
in every county. Wecan 
___show proof that Agents 
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PtecDllanfousi gvavcrttstng. 
Ayer’s Cherry Pectoral 
The danger of catching a sudden cold, which may develop Bronchitis, Pneu¬ 
monia, Diphtheria, or some other dangerous disease of the throat and lungs, has de¬ 
monstrated, again and again, the importance of providing for just such emergencies 
by always keeping on hand a bottle of Ayer's Cherry Pectoral. 
Will Cure Bronchitis 
t 
