Machias Cook Book

Whites of 4 eggs, 2 cups sugar, flavor as you please, drop on a tin covered with paper, and bake in a moderate oven. SYRUP FOR CORN BALLS. 2 cups sugar, ^/^ cup molasses, yz cup hot water, i teaspoonful cream tartar, piece of butter size of an egg, boil until it is brittle when dropped in cold water. Pour over the corn while hot and stir ; f3rm into balls. Mrs. Fred Gilson. PRESERVES. TO PRESERVE STRAWBERRIES. To every pound of fruit take the same of sugar ; over night put the sugar with the fruit ; in the morning drain off sugar ; let it boil clear, then clarify, after which put in the berries, a few at a time, and let them cook about three minutes ; then skim out into a dish and let them get cool ; the syrup will be cooked sufficiently by the time the berries are ail cooked ; let syrup get cold, then put all together and bottle or crock them. Mrs. Chas. Inglee. HONOLULU ORANGE MARMALADE. Allow I lemon to 4 oranges, which should be nice, and not too ripe. (Best made when the fruit first comes in.) Slice very thinthrough the entire fruit, and shred into small bits. Put seeds in a cup and cover with water. Pour i quart of cold water to every 4 large oranges. Let all soak 48 hours. Then add the water the seeds were soaked in, to the rest. Allow i pound of sugar to each pint of fruit (wUtr and all), and cook until it jellies when cooled. One hour is usually enough. Four oranges make six large tumblers of jelly. Mrs. S. W. Reed, Oakland, Cal. PRESERVES. 87 CITRON PRESERVES. Peel and cut the citron into pieces an inch square, then boil in, water until you can pierce the pieces with a straw, drain off the water and add i pound of sugar to each pound of citron. To every 5 pounds of preserves add ^ pound of raisins, 2 sliced lemons, scant }4 ounce whole cloves, i ounce of stick cinnamon. Dissolve the sugar, and when hot add the citron and simmer slowly two hours ; when cold add lemon extract to suit the taste. M. S. AvERiLL, Crawford, Me. RIPE TOMATO PRESERVES. 7 pounds fruit, 3 pounds sugar, i scant quart vinegar, J^ ounce whole allspice, j4 ounce whole cloves, ^ ounce stick cinnamon, make a syrup of sugar, vinegar and spice, put in tomatoes and boil, skimming them out when done ; then boil down syrup until thick as desired. Mrs. W. W. Bradbury. EMERGENCY PRESERVES. Wash 2 cups raisins, and simmer slowly in a little water for 3 or 4 hours, sweeten slightly, ^nd you have some dark, delicious looking preserves ; a few figs will improve the flavor. SUGAR FOR PRESERVES. Gooseberiies — i pound berries, i^ pound sugar; strawberries — I pound berries, i pound sugar ; raspberries — i potmd berries, % pound sugar; pears — 3 pounds fruit, j. pounds sugar; damsons — I pound fruit, i pound sugar ; green gager— i pound fruit, i or ^ pound sugar; crab apples — i pound fruit, i pound sugar; blueberries — I pound fruit, j/i pound sugar. Lucy Ames. DRINKS. " Tis a little thing To give a cup of water; yet its draught Of cool refreshment, drained by feverish lips, May give a thrill of pleasure to the frame More exquisite than when nectarian juice Renews the life of joy in happiest hours." TEA. The pot should be earthen or porcelain lined, rinsed with boiling water, and left to stand a few moments to dry ; put in the tea leaves, and let the pot stand a few moments longer ; pour on boiling water, leaving the pot standing where it will be at the boiling point, yet will not boil, for from three to five minutes. For moderate strength use i teaspoonful of tea to ^ pint of water ; use the water as soon as it boils. Miss P. COFFEE. Thoroughly mix i cup of ground coffee with i egg, add i quart or more of boiling water ; settle with a little cold water before serving ; boil from three to five minutes. DKI.NKS. 89 BREAKFAST COCOA.