The Twin-city housewife

Three pounds ripe strawberries, two ounces citric acid, one quart water. Dissolve the acid in the water and pour it over the berries and stand in a cool place for twenty-four hours. Drain off the juice and pour it over three pounds more of berries. Let stand twenty-four hours, drain it off and add its own weight of white sugar. Boil four or five minutes and when cool, bottle and cork lightly for three days, then cork tightly, seal up and keep in a cool place. When used in summer put three tablespoons of the acid to a glass of ice water. Blackberries or currants may be used in the same way.—Miss Kate Hanes. THE TWIN-CITY HOUSEWIFE one hundred and five Miscellaneous Salted Almonds Shell and blanch the almonds. Put on shallow tin plates, only enough to cover the bottom of each plate. Add one teaspoon butter to each plate. Stand in a moderate oven till a golden brown. Stir occasionally. Take from oven and dredge with salt and put away to cool.—Mrs. Rose. Cheese Balls Beat whites of two eggs to a stiff froth, add two cups grated cheese, one-half teaspoon salt and a little cayenne. Form into balls, roll in fine bread crumbs, and fry in a basket in boiling lard until a nice brown. Cheese Straws, No. 1 Into one pint of flour mix one-fourth pound butter, a teaspoon salt, saltspoon of cayenne pepper, and one pound of grated cheese.— Mrs. N. S. Wilson. Cheese Straws, No. 2 Roll pastry a quarter of an inch thick, sprinkle half of surface with grated cheese, adding a dash of cayenne. Fold the other half aver this and press edges together. Fold and roll again, adding cheese as before. Repeat process until rich enough. Cut into strips and bake. Golden Marmalade Peel, cut up, bring to a boil, and skim yellow tomatoes. Measure, and to each quart use two pounds of sugar, two oranges and one lemon. Remove the pulp from the fruit with a spoon, boil the rinds until tender, and cut them in strips with scissors. Put all the ingredients on to cook and boil slowly, stirring constantly, until thick, and the strips or rind transparent. Put in jars and seal. v ¢* Orange Marmalade Six oranges and three lemons sliced thin. Use all but the seeds. To a pint of pulp add one and one-half pints of water. Boil thirty minutes, then let stand twenty-four hours. To every pint add one and one-half pints sugar. Cook about half an hour.—Miss Ida Hinshaw. Amber Marmalade Shave one orange one grapefruit, and one lemon very thin, re- jecting nothing but seed and cores. Measure fruit and add to it three times the quantity of water. Let stand in an earthen dish over night and next morning boil for ten minutes. Let stand another night and the second morning put pint for pint of sugar and boil steadily until it jellies. Stir as little as possible. This is supposed to make a dozen glasses.—Mrs. R. D. W. Connor. . Mince Meat Four pounds apples, two pounds meat, three-fourths pound butter and suet mixed, one and one-fourth pounds brown sugar, two tablespoons cloves, three tablespoons mace, one and one-half pints grape wine, one-fourth pound citron, and one and one-half pounds raisins; one-fourth pound currants, one pint French brandy.—Mrs. T. B. Douthit. one hundred and six THE TWIN-CITY HOUSEWIFE Rosette Wafers