MISCELLANEOUS RECEIPTS

Country people, before science had the place in the world it has now, packed eggs in some way we know not how, but the eggs w'ere kept through the winter just the same. One way of preserving eggs is to dip them in brine and pack them with the small end down in a wooden box. Always set the box upon sticks so as to allow a free circulation of air. Bees- wax and sweet oil are excellent to- preserve eggs. Use about one-third the amount of beeswax that you do of oil. The brine is made in the following way : Put twlo cups of slacked lime in twO' gallons of water, three teacups of salt, one-third of a pound of cream tartar. Dip the egg in grease first, then in the brine. In packing eggs be careful not to put new ones in with old ones, because they will heat and spoil the others.

Poached Eggs — Fill a pan half full of hot water, add a little vinegar and teaspoon of salt. Break one ^gg in at the time, cook three to five minutes. Serve on toast.

Deviled Eggs — Hard boiled eggs, remove the shells, take out the yolk. Mash well, season with mustard, pepper, melted butter and a little vinegar. Many peo- ple use salad dressing. When the yolk is perfectly smooth, fill in the cavities left by the yolk. Serve on a lettuce leaf.

Pickled Eggs — Put hard boiled eggs in a jar, cover with boiUng hot vinegar, let stand over night.

Spiced Eggs — These are made the same as pickled eggs, only whole cloves of allspice and stick cinnamon are used. Fill the jar full, cover tight and let stand six weeks. Eggs spiced are excellent with cold meats.

Potato Yeast — Peal and grate four large potatoes, grate on a cup of salt to keep them from turning dark. Pour on one quart of boiling water, stirring all the time. Add a cup of sugar, let cool. Then put a cup of yeast or cake in. Let rise, then put in a jug. Make fresh every week, taking some of the old yeast to start the new. One-half cup will make a large batch of bread. This is as nice yeast as can be made. Keep the yeast jug clean.

Fritters — Beat twO' eggs light. Add one pint of sweet milk, a little salt and sugar, flour enough to make a batter, drop a spoonful in hot lard and fry like doughnuts. If served wlith fried chicken, put the chicken in the center of the dish and the fritters around the chicken. If eaten with syrup, roll in powdered sugar.

Corn Fritters, Oysters, Apple, Banana, Peach, Pineapple^ Rice Fritters, are all made and cooked the same way. Just add the corn or whatever you want.

Peppermint Drops — Two cups of sugar, one-half cup of water. Boil five minutes. Flavor with pep- permint. Stir until thick. Drop on white paper (con- fectionary or oiled paper).

Caramels — Three cups of sugar, one and a half cupful sweet milk, boil until it will harden. Choco- late cream dropS' — one-half cupful of cream, two cup- fuls of sugar. Boil together five minutes, then set the , dish in another of cold water. Stir until hard enough toi make into balls. Flavor and roll the balls in melted chocolate. Put on paper.

Boiled Custard — Put a quart of milk on. When hot, have ready well, beaten together, one cup of sugar and six eggs. Stir in gradually. Then stir all the time until it comes to a boil or thickens well, and no longer, or it will curdle. When cold, flavor to taste. Many people boil peach leaves or lemon rind, orange peels in the milk, then remove, adding the egg and sugar. Always add a little salt.

Strawberry Preserves — To every pound of fruit use one and one-fourth of a pound of sugar. Put in a preserving kettle, fruit in the bottom, sugar on top. Set the kettle over a slow fire until the sugar melts, then boil rapidly a few minutes. Pour on large plat- ters and set in the svm every day for five days*, then seal up air tight. If this receipt is followed correctly the berries will look whole, red and fresh.

Raspberry Preserves — Make the same as straw- berry preserves, above.

Note — Cherries and all small fruit are put up the same way. A cheaper way is to use half the quantity of the sugar that you do of the fruit. Boil one-half hour, and seal boiling hot. Have the jars hot and stand in hot water while filling. In preserving peaches and pears, put the sugar on with a little water and let boil a few minutes. Have the peaches pared and cut

in halves, drop in the syrup, boil until a silver fork will go through them easily, then skim' out the peaches, let the syrup boil a little longer. Then put the peaches in the jars and pour the syrup on top. Seal up at once.

Jelly — Fruit to make good jelly should be picked before it is too ripe. In making jelly scald the fruit and mash it well, then strain through a coarse bag, let drip; do not squeeze or the jelly will be cloudy. Never let jelly stop boiling until done. And it is al- ways better not to cook jellv in large quantities. Never use a brass kettle for boiling jelly. Set the glasses in a damp towel or put a silver spoon in the glasses to keep the glasses from breaking while filling them. Many people strain jelly through a flannel bag into the glasses; this makes the jelly a beautiful color, but must be dene near the stove or it will jell before it runs through. In making jelly use equal quantities of juice and sugar. Always heat the sugar first. Boil about twenty minutes or until it jells. Be careful not to cook toO' long or it will be dark. Set the glasses in the sun a few days before sealing. Always put a small piece of paper over the top of the jelly before putting on the top. Put a little white of egg on the paper.

Ice Cream — (Delicious) — If you want a whole gal- lon of cream take nearly a gallon of pure cream, whip it, swieeten to taste, flavor with vanilla. Dissolve one large tablespoonful of gelatine in warm water and add or get the real ice cream powder. Freeze.

Chocolate Ice Cream — Make the same as above only grate one-quarter of a* cup of chocolate and dis- solve it in hot milk.

Fruit Ice Cream — Make the same way, only put sugar on the fruit, let stand a while, then mash it through a sieve and then add to the cream. In all these creams you can use half milk. In adding milk use the whites of three eggs to the gallon. When the cream is half frozen open the freezer and add the beaten whites, stir down from the sides and finish freezing.

Frozen Fruit — Make a plain cream. When nearly frozen, add chopped fruit, candy, citron, raisins and figs. Finish freezing. Serve with whipped cream. (This is a delicious dish.)

Sherbets — To one can of pineapple use one quart of water, one tablespoonful of gelatine and one lemon. Sweeten to taste, strain and freeze. When half frozen add the beaten whites of two eggs. Many use some cream as well as wiater, but we do' not.

Note — All fruit sherbets are made the same way. In making lemon sherbets use three lemons to one quart of water, letting the rinds stand in the water a short while.

Tea and Coffee — Always use boiling water for both. Allow one teaspoonful of tea for each person and one to the pot. A French dripper should be used for cofifee. If you use a common pot, use ^gg shells or the white of an tgg to settle the coffee.

Note — Always use fresh boiling water for coffee and tea. Be sure to wash and rinse the tea kettle every morning, and do not let the water boil over a minute for the tea or coffee. When water boils too long it becomes flat and spoils the flavor of the tea and coffee.

Mayonnaise Dressing — Put the yolks of three eggs in a soup plate. Have olive oil cold, beat in drop at a. time with a silver fork. When nearly a cup of oil has been used or beaten in add a little salt, a little red pepper and one-half teaspoon of mustard, twO' table- spoons of vinegar. Beat well and add a little lemon juice. This dressing will keep a long time on ice. The yolks of hard boiled eggs can be used instead of raw eggs. Mash them fine before mixing with the oil.

Boiled Dressing for Salads — One cup of vinegar, butter half the size of an Ggg, yolks of three eggs, one teaspoonful of mustard, one of salt, one-half of red pepper. Mix well, put on the fire and let boil a few minutes, take off and let cool. When cold, stir in one- half cup of rich cream and add one tablespoon of sugar. Many beat in some olive oil. This dressing is excellent and can be used for salads. For slaw and potato salad it is very nice.

Chicken Salad — Boil the chicken tender and cut up in fine pieces. Then cut up the celery into small pieces. Chopped cabbage will do if you have no celery. Use one-third chicken and two-thirds celery or cab- bage. Mix well and add the dressing. Mayonnaise is the best for chicken salad, but many people do not like olive oil. Serve on lettuce, or you may garnish with hard boiled eggs.

Lobster salad or veal salad is made the same as chicken salad.

Lettuce and Raw Tomatoes — Put the lettuce on a flat dish after it has been well washed. Put the tomatoes in hot water so as to remove the skins easily,

but do not let them stand in the water. Shce the tomatoes on the lettuce and put dressing on top. Serve in a course with bread and butter.

Meat Balls — Take pieces of cold meat, grind or chop fine. Use one-third potatoes to two-thirds meat, season to taste. Make out in small cakes, roll in flour and fry.

Dry Hash — Make the same as meat balls, only cook in one lot.

Charlotte Russe — Sweeten one pint of whipped cream to taste, flavor wlith vanilla. Line a glass dish with sponge cake, put the whipped cream on top. Bits of jelly on top of the cream adds to the appearance.

MISS NORTON^S IDEA OF HOW A HOUSE SHOULD BE KEPT.

Any woman who is too lazy to keep a house clean and in order does not deserve the blessings of having a good home.

The kitchen should be the cleanest place in the whole house. Polish the stove, keep utensils clean.

The house in general must be clean for comfort. Take the toilet water out of the rooms before break- fast. Open beds, let air one hour before making up, or longer if convenient. Every house must be well cleaned once a week, then light cleaning during the week. As a rule every other week will do for window washing. In washing windows never put soap in the water. A little coal oil is good.

Washing Dishes — Always use plenty of good hot water and soap for washing dishes. Then rinse well in warm water.

Wash glass and silver first. Never throw the silver in a pan all together, the forks scratch the knives and spoons. Keep clean dish cloths and towels.