Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Have ready a nice clean stewpan ; turn into it the contents of the jar, and let the whole simmer very gently for hall an hour; pour into a jug, where it should stand in a cool place till next day; then pour it off into another jug, and strain it into very dry, clean bottles, and do not squeeze the mushrooms. To each pint of catsup add a few drops of brandy. Be careful not to shake the contents, but leave all the sediment behind in the jug; cork well, and either seal or rosin the cork, so as perfectly to exclude the air. When a very dear, bright catsup is wanted, the liquor must be strained through a very fine hair-sieve, or flannel bag, after it has been very gently poured off; if the operation is not successful, it must be repeated until yon have quite a clear liquor. It should be examined occasionally, and if it is spoiling should be reboiled with a few peppercorns. BRINE THAT PRESERVES BUTTER A YEAR To three gallons of brine strong enough to bear an egg, add one-quarter pound good loaf sugar, and one tablespoonful of saltpetre; boil the brine, and when it is cold strain carefully. Pack butter closely in small jars, and allow the brine to cover the butter to the depth of at least four inches. This completely excludes the air. If practicable make your butter into small rolls, wrap each carefully in a clean muslin cloth, tying up with a string; place a weight over the butter to keep it all submerged in the brine. This mode is most recommended by those who have tried both. BUTTER IN HASTE, FROM WINTER CREAM, OB FROM THE MILK OF ONE COW. Take milk fresh from the cow, strain it into clean pans, set it over a gentle fire until it is scalding hot; do not let it boil; then set it aside; when it is cold skim off the cream; the milk will still be fit for any ordinary use; when yon have Motheb's Cook Boos. 153 enough cream, put it into a clean earthen basin; beat it with a wooden spoon until the butter is made, which will not be long; then take it from the milk and work with a little cold water, until it is free from milk, then drain off the water, put a small tablespoonfal of fine salt to each pound of butter, and work it in. A small teaspoonful of fine white sugar, worked in with the salt, will be found an improvement — sugar is a great preservative. Make the butter in a roll; cover with a bit of muslin, and keep it in a cool place. This receipt was obtained from one who practiced it for several winters. Motheb'b Cook Boom. PUDDINGS. GENERAL REMARKS. All boiled pudding should be put on in bailing water, must not be allowed to stop simmering, and the pan must always be covered with the water; if required saucepan should be kept filled np. To prevent a pan boiled in a cloth from sticking to the bottom of the pan, place a small plate or saucer underneath it, if a in used, this precaution is not necessary; but care must be taken to keep the pudding well covered with water. When dishing a boiled pudding as soon as it comes out of the pot, dip it into a basin of cold water, and the cloth wil not adhere to it. Great expedition is necessary in so: puddings to table, as, by standing, they quickly become heavy, batter puddings particularly. For baked or fried puddings, the molds, cups, or basins should be always buttered before the mixture is put into them, and they should be put into the saucepan directly they are filled. CHRISTMAS PLUM PUDDING. One pound butter, one pound suet, freed from skin and chopped fine, one pound sugar, two and a half pounds flour, two pounds raisins, seeded, chopped and dredged with flour, two pounds currants, picked over carefully after they are washed, one-quarter pound citron, shred fine, t eggs, whites and yolks beaten separately, one pint milk cap brandy, one-half ounce cloves, one-half ounce nutmeg Homas's Cook Book. 150