Buckeye cookery

previously prepared as follows: Bruise and tie in a muslin bag four ounces of ginger-root, and boil in two or three pints of water until it is strongly flavored. At the same time boil in a little water until tender, in another pan, three or four sliced lemons; make a syrup of the sugar and the water in which the lemons and the gin- | ger-root were boiled, add the rinds and slices of lemon to this and i “ boil slowly half to three-quarters of an hour. Citrons may be prepared in the same way, by paring, coring and slicing, or cutting into fanciful shapes with tin cutters made for the purpose. — APPLE BUTTER. | a Boil one barrel of new cider down half, peel and core three i bushels of good cooking apples; when the cider has boiled to half ae the quantity, add the apples, and when soft, stir constantly for from eight to ten hours. . If done it will adhere to an inverted plate. Put away in ate jars (not earthen ware), covering first with writing-paper cut to fit the jar, and press down closely upon the apple butter ; cover the whole with thick brown paper snugly tied down.—Miss Sarah Thomson, Delaware. Race Butter. . Boil a pint of molasses slowly about fifteen or twenty minutes, stirring to prevent burning, add three eggs well beaten, stirring - them in as fast as possible, boil a few minutes longer, partially cool, and flavor to taste with lemon.—Mrs. Colbert, Broadway. Lemon Butter. Tea-cup white sugar, three eggs, butter the size of half an egg, beat well together; add juice and grated rind of one large lemon, ~ ee. place in a pan set in a kettle of hot water, stir well until thick. _ This may be made up in quantity, kept for a long time in bottles or jars, and used as needed for filling tarts, etc. a PuMPKIN BUTTER. Take the seeds out of one pumpkin, cut in small pieces and boil soft; take three other pumpkins, cut them in pieces and boil them Heh soft, put them in a coarse bag and press out juice; add juice to ght first pumpkin, and let boil ten hours or more, to’ become of the £ thickness of butter; stir often. If the pumpkins are frozen, the juice will come out much easier. : “ Wry Aye 7 i ata WE, wan, } ase wy Me 4 ns Xp cps or ‘ Pan ‘ aCe s y Ped, Wes Wo Ig GREET SY SCOTT Ch eee ar ea) sig oe Atk Ra NS i Kitchen.” iii PRESERVES, 5 ponte ace | AAllow one pound of sugar to each pound of peeled and cut up rhubarbb ; let the rhubarb and sugar simmer gently for an hour, or more if the rhubarb is old and tough. This is a nice preserve, and children should be encouraged to eat it during the winter. ORANGE MARMALADE. . Twelve pounds sour oranges, twelve pounds crushed sugar; wash — the oranges and pare them as you would apples; put the peel in a porcelain-lined kettle with twice its bulk or more of cold water; keep it covered, and boil until perfectly. tender; if the water boils away, add more; the peel is generally very hard, and requires — several hours boiling; cut the oranges in two crosswise, and squeeze out the juice and the soft pulp, have a pitcher with a strainer in the top, place in a two-quart bowl, squeeze the,thin juice and seeds in the strainer and the rest with the pulp in the bowl, drawing the skin as you squeeze it over the edge of the tin strainer, to scrape off ' the pulp, then pour all the juice and pulp on the sugar; the white skins must be covered with three quarts of cold water, and boiled half an hour, drain the water on the sugar, put the white skins in the colander, four or five together, and pound off the soft part, of which there must be in all two pounds and four ounces, put this with © the sugar and juice; when the peel is tender drain it from the water, and choose either of these three modes: Pound it in a mortar, chop it in a bowl, or cut it in delicate shreds with a pair of*scissors.