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The Household

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Baked Codfish for Bkeakfast.- Cut the flsh in small piecea and let iv soak all night in cold water; in the morning piek it in shreds, and let it simmer on the Stove until it is tender, then draw ofï the water, and to one third mashed potato puttwo-ihir&sish ; stir it so that the potato will beevenly distributed. Bake until it is a rich browu on the top; terve with a sauce of drawn butter, in which cut two-bard boiled eggs. How to Cook Rice.- Rico is becoming a much more popular article of food than heretofore. It is frequently substituted for potatoes at the chief ïneal of the day, being more nutritious and much more easily digested. At its present cost it is relatively cheaper than potatoes, oat-meal or grain-grits of any kind. In preparing it only just enough cold water should be pouredon to prevent tho rice from burning at, the bottom of the pot, wliich should have a close-iitting cover, and with a moderate fire the rice io stteimed sather than boiled until it is neariy dune; Iher the cover is taken off, the surplus steam and ïnoisture alio-vf] to escapo, and the rice turns otit a mass of saow white kerneis, eaeli separate from the other and as mncli superior to the usual Hoggv niass, Ka a une mealy potato is superior to the water-soaked article. Quince Maiuialade.- Peel, quarter, and remove cores and pips from fair, ilpe quinces. Throw the quaiters, as fast as cut, into a pan of eold spring water 10 prevent their discolonng. When all are puartered put iuto a stone jar, with one quart of water to four pouuds of fruit. Cover the jar closely and let them stew in a slow oven fbr three or four hojis, or lili they are quite tender and of a bright red color. "YVhen this is accoraplibhecl weigh Ihcm ugain, and to evriy pound of fruit allow quarters oí a pouqd oL crushed lump Bugar. Then put the fruit iuto a preserving kettïe, without the sugar, and bring it togéntlaboil, stirrrag all the time. Continue boiiing till the whole is quite soft - a sraooth pulp - then add the sugar, and again bring the fruit to a boíl, and continue boiling gently for twenty to twenty-flve minutes. Take the pan from the fire, and put the marmalade into jars while hot. Paste on doublé papers and cover. Be sure thai the paste is boiling hot and that the papers are drawn tightly over the top of the jar. Quinces may be kept all winter in cold water, or in a cold, well-aired closet; so this receipt is not out of season. ArpLE Puffs.- Make a light, tender ernst, as for finest pastry. Prepare fine-flavored apples, stew soft, sweeten, season, and strain. Eoll out two large sheets of pastry on separate boards. Put on a spoonful of apple in little spots all over one sheet ; spread over this the other sheet, which siiould be a trine larger thaa the under one; then cut witli a biscuit cutter wherever thore Í3 íi hunch of sauce- cmly cut them large enougb to have a good rim. If too ir.uch sauce is put on it will stew over and make the puffs look untidy. Pres3 down the edge with some pretty stamp, or with a fork, if that is most conveaient to keep the juica in. If the paslry is ] ight and tender these are very nice. Delicate Cake.- ïwo cups white sugar, one-half of butter, one of sweet milk, ihree of flour, w hites of foureggs, one teaspoonful of cream tartar, onehalf of soda. Tnis is splendid. "White Sponge.- One cup of white sugar, one of sweet rnilk, two eggs, butter the size of an egg, one teaspoonful of fioda, two of cream tartar. Mix not very stiff. Lemom Pie without fieos- RoU or bruise two lemons until the juice will squeeze from them. Then strip off the rind and shred the remainder of the lemons, casting out the seeds. Grate one half and mix with one cupful of sugar and ono of molasses. Beat throe-tablespoonfuls of üour and one of meltcd butter into the mixture, and bake as custards. Light bread crumbs may be added instead of flour. ArPLE Stew two cupfuls of dried applf s just enough to cut easily, chop about a3 flue as raisins, and boil them in two cupfuls of moteases tiil preserved tlirougb ; dram off the niolasses for cake ; then add one cupful of brown sugar, one of butler, three eggs one cupful of sour milk, two teaspounfuls of soda, four cupfuls of ilour, a teaspoonful of mixed spices, ana the apples the last thing. Canning Fruits and Vegetables. American A grlcolturtst. Having the cans, or jars, the operation is simple. The fruit, whatever it may be, in a syrup just strong enough to properly sweeten it, is brought to a boiling point, and wheu the air has all been expelled from it, it is at once placed in the jars, previously warmed with hot water, and w tien these are wel) filled, the cover is screwed down tight. Good jars, well fllled with boiling fruit, and promptly covered by screwing down the caüs, will ensure success. Many years ago, when canning was not so general as it is now, we showed how any common widemouthed bottle could be used, but at present, jars made for the purpose eire so cheap that it is not necessary to resort to any make-shifts. Among the first tnings to be put upin this manner is rhubarb. This, as shown in April last, p. 163, can be readily canned, and green gooseberries may bo treated in the same manner. Strawberries and raspberries come next, and are better preserved in the same manner than by any other, but these especially the strawberry, while yastly better when preserved thus than in any other manner, come far short of retainine their original flavor. Peaches are easily preservad thus and are nearly perfect, as are pears, especially the Bartlett, apples and quinces. One who has put up the quince in this manner, will never preserve it according to the oíd pound for pound method. All the highly flavored apples, preserved by eanning, make a finer apple sauce than can be produced in any other. The usual proctss ia, to cook the fruit, of whatever kind, in a syrup made with four ounces of sugar, to a pint of water. When the fruit is cooked tender, transfer it at once to the jar, and add the syrup to fil up every crevice; if there are bubblea of air, aid them to escape, by the use of a spoon ; see that the jar is solid f uil of fruit and syrup, and up to the top, before the cap is screwed on. While fruits are easily preseryed m the lamily, vegetables are more difflcult. We have many inquines about preserving reen peas, green corn and tomatoes. Those who make a business of canning, find green peas and green corn among the most difficult things to preserve. They can only be put in tiny cans by long boiling processes, not practicable in families. If any of our readers have found a method by which either corn or peas can be preserved by any procesa practicable in the family, we ask them to communicate it for the benefit of others. Last autumn we made au experiment witb tomatoes. Thoroughly ripe fruit was cooked as for the table, omitting butter and all other seasonng, and put up in ordinary fruit jars. About 3 out of 12 failed, but tliose whicli succeeded were vastly better than the tomatoes purchaséd in tin cans.


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Ann Arbor Democrat