1 889 
THE RURAL NEW-YORKER. 
631 
size of an egg, a table-spoonful of sugar 
and a little salt. Bake in well-greased, 
heated gem pans in a hot oven. 
LEMON JELLY. 
To one package of gelatine add one pint 
of cold water, the juice of six lemons and 
the rind of one. Let stand one hour, then 
add one quart of boiling water and two 
pounds of lump or granulated sugar. 
Strain and set aside to harden. 
TO PICKLE OYSTERS. 
Drain the oysters from the liquor and 
put the liquid over the fire. When boiling 
put the oysters in—a few at a time—and let 
remain until the edges curl. Take out and 
wipe dry with a cloth. When cold put in 
an earthen or glass dish. Add to the 
liquid half the quantity of vinegar, boil, 
skim and strain, add whole cloves and all¬ 
spice and when cold pour over the oysters. 
Pickle two days before they are wanted. 
Serve with thin slices of lemon. 
CHOW-CHOW. 
One peck of green tomatoes chopped fine. 
Mix a cup of salt thoroughly through the 
tomatoes and let stand over night. In the 
morning drain off all of the water. Add 
eight green and four red peppers chopped 
fine, a cup of white sugar, any spice you 
like, cover with vinegar and boil about 20 
minutes. Drain and when cool add a pint 
of grated horse-radish, six minced onions, 
the white part of two bunches of celery 
minced, and a cup of mixed mustard. Mix 
well together, pack in a stone jar, cover 
with cold vinegar and tie up tightly. 
TOMATO CATSUP. 
One gallon of tomatoes, four table-spoon¬ 
fuls of salt, three of whole black pepper, three 
of mustard, half a spoonful of cloves, the 
same of allspice, a pint of vinegar and three 
red peppers. Boil three hours, strain press¬ 
ing through all pulp, bottle hot and cork 
tightly. 
SNOW CAKE. 
One tumblerful of flour, one-and a-half 
tumblerful of powdered sugar, whites of 10 
eggs, one small tea-spoonful of cream-of- 
tartar. Beat the whites very light, sift the 
flour, sugar and cream-of-tartar together, 
and then stir gradually into the whites. 
Bake in a round pan—papered—25 or 35 
minutes in a cool oven. In 10 minutes af¬ 
ter baking, frost it with the white of an 
egg and three table-spoonfuls of sugar. 
Cover thickly with grated cocoanut. 
MOLASSES LEMON PIE. 
One cup of sugar, one and a-half cup of 
molasses, one-half cup of water, two beaten 
eggs, one large table-spoonful of flour and 
the grated rind and juice of a large lemon. 
Mix together. Line tins with a good crust, 
pour in the mixture with a crust and bake 
slowly until the mixture thickens and the 
crust is browned. 
IMPERIAL CAKE. 
One pound of butter, one pound of sugar, 
one pound of flour, one pound of raisins 
cut fine, one-half pound of citron cut into 
thin pieces, 10 eggs, one nutmeg, one wine- 
glassful of fruit juice, one pound of blanch 
ed and cut almonds. Bake three hours. 
CHILI SAUCE. 
ONE dozen good-sized ripe tomatoes peel¬ 
ed, 10 green peppers without seeds, and 
four onions all chopped together. Then 
add four cups of sugar, eight tea-spoonfuls 
of salt, four tea-spoonfuls each of ground 
pepper, allspice and cloves, and 10 cups of 
vinegar. Put all together and cook until 
tender. Then put into fruit cans and 
screw down the tops. 
PUKE PUDDING. 
Two-thiuds of a cup of butter, a little 
over a pint of milk, a cup and a-half of 
flour, six eggs beaten separately. Boil the 
milk and butter together, pour on the 
flour, stir well and let stand until cool, add 
the beaten eggs, bake half an hour in a 
quick oven and serve with a sauce of butter 
and sugar. 
TIP-TOP PUDDING. 
ONE pint of bread crumbs, one quart of 
milk, yelks of four eggs, one cup of sugar, 
apiece of butter the size of an egg. Beat 
all together and bake in a moderate oven. 
When cool spread t he pudding with jelly, 
then cover with a mixt ure of sugar and the 
beaten whites flavored with lemon. Bake 
a delicate brown. 
APPLE CHARLOTTE. 
PEEL and quarter some tart apples, boil 
five minutes, take from the water and chop 
fine. Have ready some dry bread crumbs, 
also some seeded raisins and prepared cur¬ 
rants. Butter a pudding dish, put a layer 
of bread crumbs in, then the apples and 
fruit, and any spice liked, sugar and bits of 
butter. Thus alternate until the dish is 
full. Bread crumbs and bits of butter 
should be the last layer. Pour over the 
water that the apples were boiled in. Bake 
three-quarters of an hour. Serve with hard 
or liquid sauce. 
CHOCOLATE MIXTURE TO PUT BETWEEN 
LAYERS OF CAKE. 
Boil one-half cup of sugar and one-half 
cup of milk together. Then add the beaten 
yelk of an egg and a cake of sweet choco¬ 
late (scraped) or one-lialf cake of the other. 
MOLASSES CAKE. 
One cup of molasses, two cups of sugar, 
one cup of butter, four eggs, four cups of 
flour, one cup of milk, two tea-spoonfuls of 
soda. 
EXCELLENT MINCE PIE FILLING. 
Two pounds of boiled beef chopped fine, 
one pound of suet made fine, five pounds of 
chopped tart apples, two pounds of raisins, 
two of currants, two of sugar, one cup of 
molasses, two oranges, juice and grated 
peel, two nutmegs, one ounce of cinnamon, 
one-half ounce of cloves, one-half ounce of 
mace. Mix and pack into jars and keep in 
a cold place. Add cider or fruit juice when 
using. 
RUSK. 
Two cups of sugar, one-half cup of butter, 
one cup of milk, one pint of bread sponge, 
three beaten eggs and flour to make like 
bread dough. When light make out. into 
small biscuits. Let get light before bak¬ 
ing. 
CREAM CAKE. 
Three cups of sugar, piece of butter the 
size of two eggs, four eggs, one cup of milk, 
two tea-spoonfuls of cream-of-tartar and 
one of soda, three cups of flour. Bake in two 
tins. 
CREAM FOR CAKE. 
One pint of milk, two eggs, one cup of 
sugar, one-half cup of flour. Mix the 
sugar, eggs and (lour together then pour 
over the milk. Put the dish containing 
the mixture into another dish containing 
hot water and stir until it thickens. Flav¬ 
or to taste. When cold put between the 
cakes. 
SNOW PUDDING. 
ONE ounce of Cooper’s gelatine, one pint 
of boiling water, one cup of sugar, juice of 
three lemons and the whites of three eggs. 
Beat the gelatine (after it is dissolved and 
cold) sugar and lemon juice together with 
an egg beater. Whip the whites of the 
eggs to a stiff froth, then add to the other 
ingredients and beat until stiff. Put into 
a mold to cool. For the soft custard : Take 
the yelks of the three eggs with one extra 
egg to one quart of milk. Heat the milk, 
sweeten to taste and carefully stir in the 
beaten yelks. Flavor as liked. Keep on 
the back of the range until the custard 
thickens. Serve the “ snow ’’ in saucers 
and pour the soft custard (cold) over it. 
COCOANUT DROPS. 
ONE pound of grated cocoanut, dried a 
little, one pound of powdered sugar, one- 
fourth pound of butter, one large handful of 
flour. Stir the sugar, butter and flour to¬ 
gether, then add the cocoanut, make iuto 
little balls and dry in a cool oven. 
LEMON CAKE. 
Three cups of sugar and one of butter 
beaten to a cream, then stir in the yelks of 
five eggs well beaten, dissolve a tea-spoonful 
of saleratus in a cup of milk, add then the 
whites of the eggs beaten stiff and sift in 
four cups of flour as lightly as possible. 
Last, add the juice and grated rind of a 
lemon. 
COCOANUT CAKE. 
One pound of sugar, one-half pound of 
butter, three-quarters of a pound of flour, 
six eggs to bestirred in without beating, 
one grated cocoanut, half a tea-spoonful of 
soda and one of cream of-tartar.^ Put the 
cocoanut in last. 
WATER TOAST. 
Have a shallow pan with one quart of 
boiling water and one tea-spoonful of salt. 
Dip each slice of dry toast quickly in the 
water, do not let it soak for an instant, then 
pile on a hot platter. Spread evenly with 
butter, serve very hot. 
To use toast as a garnish for poached 
eggs, cut into large rounds with a cake- 
cntter before toasting, put one egg on each 
piece. 
For small birds or for asparagus remove 
the crusts of the bread and cut it into ob¬ 
long pieces. 
For minces or fricassees cut into small 
squares or diamonds. 
For a border cut, after toasting, into 
inch-and-a-half squares and then into 
halves diagonally by making triangles. Or 
cut the toast into long, pointed triangles. 
CANNED CORN. 
CUT the corn from the cob and for every 
six quarts of corn use one ounce of tartaric 
acid. Put the acid into hot water, stir 
well, then put in the corn and cook it until 
it is well heated through. If any scum 
rises remove it. Can while boiling hot. 
When it is wanted for the table it should 
be washed in three waters and put over 
the fire in cold water; when sufficiently 
cooked pour off the water and dress the 
corn with cream or butter and a tea-spoon¬ 
ful of sugar to each pint of corn. 
A BAKED BIRD. 
To dress the bird, split it carefully down 
the back and the bird can be cleaned so per¬ 
fectly, with care, that it need not be 
washed. Lay it in a pan with a little water 
with the breast down and allow it to simmer 
but not to boil for 15 minutes. Before put¬ 
ting the bird in the oven add a little salt to 
the water in the pan. Do not put salt on 
the bird, but sprinkle it with salt water. 
Keep the surface of the bird moist. Let the 
oven be very hot when it goes in and bake 
for 15 minutes. 
CHICKEN CROQUETTES. 
Boil a chicken in water with a little salt 
and half a cup of rice added: save the 
stock, chop the chicken up fine. Take one 
table-spoonful of butter, one table-spoonful 
of flour, melt the butter, add the flour and 
rub it smooth. Add one table-spoonful of 
rich cream and one-half pint of stock; cook 
it until as thick as cream, stirring con¬ 
stantly. Season the chopped chicken with 
a salt-spoonful of grated nutmeg, a little 
Cayenne pepper and a little salt. Add to 
it a table-spoonful of the rice that was 
boiled with the chicken and the yelks of 
three eggs; mix this, and the prepared 
cream thoroughly together. Heat the mix¬ 
ture to the boiling point, add a little 
chopped parsley, turn into molds and when 
cold remove and dust with cracker crumbs, 
fry in a pan of fat as for doughnuts. 
A. B. 
ltti.9iccUaneou.9i 
When You Know 
That scores of people 
have been cured of 
Boils, Carbuncles, and 
Scrofulous Sores by the 
use of 
Ayer's Sarsaparilla 
why not try it your¬ 
self! As a blood-puri¬ 
fier, this medicine has 
no equal. Listen to 
f ood advice: Take 
yer’s Sarsaparilla, 
and no other. 
“ I had numbers of 
carbuncles on my neck 
and back, with swellings in my armpits, 
and was tormented with pain almost beyond 
endurance. All means of relief to which I 
resorted failed until I began to use Ayer’s 
Sarsaparilla. One bottle of this remedy re¬ 
stored me to health.”—S. Carter, Nashville, 
Tennessee. 
Ayer’s Sarsaparilla, 
Prepared by Dr. J. C. Ayer & Co., Lowell, Mass. 
Price SI; six, S5. 'Worth So a bottle. 
» " , • » VA W V 
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COLOR 
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Breakfast Cocoa 
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