Buckeye cookery

Melt one ounce of sugar and two table-spoons grape jelly over the fire in a half pint of boiling water, and stir into it half a tea-spoon corn starch dissolved in a half cup cold water, let come to a boil, and it will be ready for use. Any other fruit jelly may be used instead of grape. , Lemon SAUCE. Two cups sugar, two eggs, juice and rind of two lemons; beat all together, and just before serving add pint boiling water; set on stove, and when at boiling point, serve. Never boil sauce after adding lemon, as it makes it bitter. Some add one-third cup butter and table-spoon corn starch. | Maple Sugar Sauce. Melt over a slow fire, in a small tea-cup of water, half a pint maple sugar; let it simmer, removing all scum; add four tablespoons butter mixed with a level tea-spoon flour, and one of grated nutmeg; boil for a few minutes and serve with boiled puddings. Or. make a ‘“‘ hard sauce" of one table-spoon butter to two of powdered sugar. . Mocha and Rum Sauce. Beat, in a two quart bowl, four table-spoons butter and two thirds pint brown sugar, to a cream, with a wooden spoon; then add four table-spoons sweet cream, then the juice and grated rind Sele : : PRT Ue CRs AMER Ta a: ve oo _ SAUCES. of a large lemon; place the bowl on top of the tea-kettle half full of boiling water; when melted to a thick creamy froth, serve. ORANGE Harp SAvce. Select a thin orange, cut the skin into six equal parts, by cutting through the skin at the stem end and passing the knife around the orange to nearly the blossom end; loosen and turn each piece down and remove the orange. Extract juice and mix it with yellow sugar (prepared by dropping a drop or two of ‘‘ gold coloring” on white sugar while stirring it) till a ball.can be formed, which place inside the orange-peel and serve. The “gold coloring” may be omitted. Lemon sauce may be made in the same way. PINE-APPLE SAUCE. Mix two table-spoons butter and four heaping table-spoons sugar (some add white of an egg), flavor with pine-apple (or any other flavoring), form a pyramid, and with a tea-spoon shape it like a pineapple. Or, toa grated pine-apple add a very little water, simmer until quite tender, mix with it, by degrees, half its weight in sugar, boil gently for five minutes, and serve. STRAWBERRY SAUCE. Half tea-cup of butter, one and a half tea-cups of sugar, and one pint of strawberries mashed till juicy. (Canned berries may be substituted for fresh ones). Beat the butter and sugar to a cream; then stir in the berries and the beaten white of an egg. VINEGAR SAUCE. | One and a half cups sugar, one and a half table-spoons flour in a little water, two table-spoons vinegar, quarter of a grated nutmeg, and a pinch of salt; pour over this one and a half pints boiling ‘water, and boil ten minutes; just before taking from stove add one dessert-spoon of butter.—Mrs. G. W. Collins, Urbana. WuHirreD CREAM SAUCE. Whip a pint of thick sweet cream, add the beaten whites of two eggs, sweeten to taste; place pudding in center of dish, and _ surround with the sauce; or pile up in center and surround with molded blane-mange, or fruit puddings.—Mrs. Geo. Bever, Cedar Rapids, Ia. PRESERVES. Preserves, to be perfect, must be made with the greatest care. Economy of time and trouble is a waste of fruit and sugar. The best are made by putting only a small amount of fruit at a time in the syrup, after the latter has been carefully prepared and clar- — ified, and the fruit neatly pared. Peel peaches, pears, quinces and apples, and throw into cold water as you peel them to prevent their turning dark. It is difficult to watch a large quantity so as to insure its being done to a turn. The old rule is ‘a pound of sugar to pound of fruit;” but since the introduction of cans, three-quarters of a pound of sugar to a pound of fruit is sufficient, and even less is sometimes used, the