881 
THE RURAL, NEW-YORKER 
preparation is not difficult. It may be 
cooked by either of the two following 
methods and then by means of dressings, 
seasonings, etc., be served in a variety 
of tasty and appetizing ways. 
Method No. 1.—After washing spin¬ 
ach carefully, cook in boiling salted 
water about 10 minutes or until tender. 
Pour into a colander and when the hot 
water has drained off pour on cold. Let 
drain well then mince coarse or fine as 
is best suited to the way in which it 
is to be served. 
Method No. 2.—Wash carefully, shake 
off all surplus water and put into a dry, 
hot stewpan. Shake and stir until the 
spinach seems to be melted, then cover 
and cook about twenty minutes. Drain 
and chop. When cooked in this way 
all the vegetable salts are retained, the 
flavor is more pronounced, and the laxa¬ 
tive effect greater. The young tender 
spinach is better prepared in this way 
than the older leaves as they are apt to 
be too acrid and strong flavored to suit 
most tastes. After cooking by either ol 
these methods spinach may be served as 
follows: 
Spinach Greens.—Return the chopped 
spinach to the stewpan, add butter, pep¬ 
per, salt and vinegar, stir until very hot, 
serve at once. For variety olive oil may 
be substituted for the butter and lemon 
juice for the olive oil. If the flavor is 
liked a piece of salt pork or sweet ba¬ 
con may be cooked with the spinach or 
in place of cooking in water use either 
ham or corn beef broth. 
Spinach With Eggs.—Place the 
chopped spinach in a stewpan, add diced 
hard boiled eggs, butter, pepper, salt and 
vinegar. Stir up well and serve hot. 
Spinach With Cream.—Heat some but¬ 
ter in a stewpan, add flour and stir until 
smooth and frothy, then add the chopped 
spinach, salt and pepper. Cook a few 
minutes then add enough hot cream or 
milk to make a good dressing, stir and 
let boil up. This is very good served on 
hot buttered toast. 
Spinach Salad.—Heat the chopped 
spinach and add butter, pepper and salt. 
Cut hard boiled eggs in half and place 
yolk side down in a dry mold. Cover 
■with the hot spinach and pack down 
firmly. When cold turn out on a plate 
and serve with salad dressing, cream 
dressing, vinegar or lemon juice. 
Cream of Spinach Soup.—Chop the 
spinach very fine. Heat some butter, 
add a small quantity of flour and stir 
until smooth. Add hot cream or milk, 
salt, pepper and the chopped spinach, 
stir until smooth and creamy. Serve with 
hot croutons. 
Spinach Soup.—Chop the spinach very 
fine and add to it veal, beef or chicken 
stock. Stir and cook until creamy. 
Serve with well-dried toast. E. M. s. 
A Meringue Problem. 
Will someone tell me how to make a 
presentable meringue? Once in a while, by 
accident, I’ve had one which was a vision 
of beauty, but as a rule they are quite 
flat, tough and leathery. I’ve beaten the 
whites little and much, added sugar, lit¬ 
tle and much, baked them in ovens hot 
and cool, put them on cold pies and hot 
pies, and cannot find one bit of differ¬ 
ence in the result. To surmount a de¬ 
cent crust and a decent filling with a 
leather cap does not add to one’s self- 
respect. A. E. F. 
Cream Puffs. 
Will you give a recipe for making 
cream puffs? MBS. G. E. w. 
The peculiarity of cream puff batter is 
that it is boiled. It calls for one-half 
pint of water, four ounces of flour, two 
ounces of butter, four eggs. Put the 
water and butter on to boil; as soon as 
it boils turn in the flour, and stir quickly 
over the fire until it sticks together, form¬ 
ing a ball, which leaves the pan. Stand 
away to cool. When cool add one egg 
at a time, beating all the while; after 
adding the last egg beat vigorously for 
five minutes. Let the batter stand for 
half an hour, stirring occasionally, then 
drop on well-buttered tins by tablespoon¬ 
fuls, standing fully two inches apart. 
Bake in a quick oven 20 minutes. They 
burn easily and must be watched care¬ 
fully. They may be tested by picking 
up; they are very light when done. 
When cold, make an opening in one side, 
about the middle of the puff, and fill with 
the following cream. It calls for one- 
half pint of milk, four eggs, one table¬ 
spoonful of cornstarch, four tablespoon¬ 
fuls sugar, one teaspoonful vanilla. Put 
the milk on to cook in a double boiler. 
Beat the eggs, without separating, and 
the sugar together until light, add to them 
the cornstarch, and stir into the boiling 
milk. Stir over the fire until rather 
thick, then add the vanilla and stand 
away to cool before putting it in the 
puffs. 
Quinces and Ground Cherries. 
I notice the inquiry about ground cher¬ 
ries or husk tomatoes, and am sur¬ 
prised that anyone who has used them 
should think the taste “like potato halls.” 
There is a little tuber growing in the 
woods, called a “ground-nut,” which 
might very well be compared to a “potato 
ball,” but not the ground cherry. We 
put up many kinds of fruit, and nothing 
is hailed with more gustatory acclama¬ 
tion than the ground cherry or husk to¬ 
mato. There are, however, two kinds of 
the same name here in the West, one a 
Embroidery Design 
No.. 8890 is a Girl’s Washable Hat. The 
scalloped 1 edges are to be padded and but¬ 
tonholed; the sections for the crown may be 
worked either in solid embroidery or in eye¬ 
let, with the stems outlined. The brim is to 
be finished with a band and the crown but¬ 
toned to it beneath the ribbon trimming. 
The design is stamped on fine white mercer¬ 
ized poplin; price, including mercerized floss 
to complete embroidery, 35 cents; transfer 
pattern, 10 cents. 
large, blue sort, aud the other a small 
yellow variety. The latter is by far su¬ 
perior. 
To preserve the yellow husk tomato, 
husk and wash, weigh the fruit, and al¬ 
low as much sugar in weight as the fruit. 
Add a couple of tablespoonfuls of water 
to the sugar, and let it melt, then add 
the husk tomatoes and cook slowly in 
this rich syrup until clear. The flavor 
is something indescribably delicious. Can 
the product. 
Husk Tomatoes Canned.—Husk and 
wash the fruit, make a syrup of two cups 
of sugar and one cup of water, add two 
quarts of the fruit, and cook till done; 
can as any other fruit. One may use 
lemons, if preferred, but in our family the 
flavor of the ground cherry is so much 
liked we do not -want it impaired by 
the lemon. A piece of preserved ginger 
root, or some of syrup from preserved 
ginger is very good to use with each 
quart of the fruit. It may be stated in 
passing that the ground cherry or husk 
tomato is like a tomato about keeping, 
after canning, and we all know how 
easily that vegetable spoils. The cans 
for this should be perfectly sterilized, 
with new rubbers and tops if the ordi¬ 
nary can is used. We find it pays to get 
new tops and rubbers each year, for one 
or two cans of spoiled fruit would easily 
pay for the cost of the new adjuncts. 
Quinces and Sweet Apples.—This is 
an old-fashioned combination, and a very 
economical one as well as most delicious. 
Half a dozen quinces will flavor a peck of 
sweet apples. Peel and core the fruit, 
and cut up the quarters into slices. Put 
over the fire covered with water and cook 
until almost done, when add one cup of 
sugar for each quart of fruit, cook till 
perfectly tender and can as any other 
fruit. The proportions of sweet apples 
and quinces may be varied to suit the 
taste, but that mentioned will give a 
very fine flavor. It is well known that 
both the quinces and sweet apples cook 
slowly. The same may be made into a 
delectable preserve by cooking the fruit 
in as little water as will cover it well, 
then adding as much sugar as you had 
fruit by weight, and cooking until clear. 
Quince Jelly With Sour Apples.—In 
using quinces, if they are washed before 
peeling, the peelings and cores may be 
used for flavoring jelly. The one thing 
to be avoided in this process is the seed 
of the quince. If the seeds are allowed 
to enter the cooked product, it will never 
jelly, but form a sticky substance, which 
is unfit for food; discard the seeds and 
the result is good. A quart of quince 
peelings and cores will flavor finely two 
quarts of sour apples. Cover the quince 
peelings and cores with water and cook 
until tender, put into a jelly bag and 
squeeze well. Have ready the cooked 
apples, prepared in the same way, and 
combine the extracted juices. Boil 20 
minutes, and have ready an equal quan¬ 
tity of sugar, as the measured juice,” heat 
this in the oven and add to the juice 
when it has cooked 20 minutes. Bring 
to a boil, strain into glasses, and the jelly 
is done. 
I will say for the benefit of the jelly¬ 
making novice, that the amount of water 
may not be increased, or the rule will not 
work. The fruit is barely covered with 
water, and an alkaline water may not be 
used in jelly-making, as it counteracts 
the pectin, or jellying quality. Some 
seem to think the more water used the 
more jelly one will have, but rather the 
more water used, the more must be 
done. 
B. s. M. 
IGL 
n° _■ 
m 
lisonlf 
Baked soup is recommended as very 
rich in flavor. Cut fine, one pound 
of shin of beef, add half a pound of veal 
trimmings, a pint of split peas, two car¬ 
rots, diced; two onions sliced thin and 
one ounce of rice. Season with pepper 
and salt, adding four quarts of water and 
one finely chopped stalk of celery. Put 
the whole in a jar, cover closely and 
bake for four hours. 
I wonder if anyone would care for the 
old standard recipe for corned beef hash. 
It is my grandmother’s way and is pre¬ 
cisely the same as that used by Senator 
Hanna’s chef several years ago in pre¬ 
paring those famous hash breakfasts in 
Washington. Cold boiled potato and 
corned beef must be chopped line as pos¬ 
sible. Put liberal amount of butter in 
frying pan—enough to make a nice juicy 
mixture with the meat. Let cook a lit¬ 
tle before adding the potato. Use 2*4 
cups potato for each cup of meat. Stir 
and mix thoroughly, salt to taste and add 
a cup or so of rich milk. This makes it 
moist and most delicious. M. D. D. 
Sour Milk Biscuits.—One pint of sour 
or buttermilk, one teaspoonful of soda, 
two teaspoonfuls of melted butter. Flour 
to make soft dough—just stiff enough to 
handle. Mix, roll, cut out rapidly, with 
as little handling as may be, and bake in 
a quick oven. 
Pickled Grapes.—Prepare the grapes 
as for preserving by removing the skins 
and seeds and boiling the pulp. To five 
pounds of fruit add a cupful of cider vin¬ 
egar, a cupful of grape juice, three 
pounds of sugar and a spice bag contain¬ 
ing two ounces of cinnamon, one ounce 
of cloves, a small piece of ginger root 
and one whole nutmeg. Place in a pre¬ 
serving kettle over a slow fire and cook 
until of the consistency of marmalade, 
stirring constantly to prevent burning. 
Turn while hot into jelly tumblers and 
cover when cold with paraffine. 
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