OUR NEW COOK-BOOK .
81
To Cook Beans in a French Style.-Choose small, young Brandy Peaches.-Drop the peaches in weak boiling lye, beans, and strip off the ends and stalks, throwing them, as let them remain till the skin can be ripped off; make a thin prepared, into a dish full of cold spring-water, and, when syrup, and let it cover the fruit; boil the fruit till they can all are finished, wash and drain them well. Boil them in be pierced with a straw; take it out, make a very rich syrup, salted boiling water, in a large saucepan, and drain them ; and add, after it is taken from the fire and while it is still after which put them into an enameled stewpan, and shake hot, an equal quantity of brandy. Pour this while it is still them over the fire until they are quite hot and dry ; then warm over the peaches in the jar. They must be covered add about three ounces of fresh butter and a tablespoonful with it. To Preserve Pine-Apples.- Twist out the crown of the of veal or chicken-broth ; the butter must be broken up into small lumps. Season with white pepper, salt, and the pine-apple, and pare off the hard, yellow rind; next slice juice of halfa lemon, strained. Stir them well over a fire for the fruit about half an inch thick, and trim it quite clean five minutes, and serve them in a vegetable-dish very hot. round the edges, taking care of the trimmings. Put them To Cook Green Artichokes.-Take four good-sized arti- into the preserving-pan with one quart of cold water, and chokes; strip them from the outer leaves ; cut off the stalks, boil till reduced to half a pint ; strain it, then put the slices and also a little from the top of each. Beat each artichoke on the fire with the juice and equal weight of fine white separately until it opens ; then fill them between the leaves sugar; boil gently half an hour. To Preserve Jargonel Pears.- Pare them very thin, and with the following mixture :-Mince finely a thick slice of uncooked ham, a little parsley, and two small roots ofgreen simmer in a thin syrup. Let them lie a day or two. Make garlic ; mix them together, and season with pepper and the syrup richer, and simmer again. Repeat this till they salt. Place the artichokes in a stewpan, but not too closely are clear; then drain and dry them in the sun or a cool together, and pour over each one tablespoonful of sweet- oven a little time ; or they may be kept in syrup and dried oil. Stew them gently at the side of the fire for an hour, as wanted, which makes them richer. and serve them in a vegetable-dish. Pears for the Tea- Table.-Take ripe pears and wipe them Corn Fritters.- One teacupful of milk, three eggs, one carefully; place a layer, stem upward, in a stone jar, flour as much salt, and a little grated, pint of green corn, sprinkle over sugar, then set in another layer of pears, as will form a batter. Beat the eggs, the yolks and whites and so on until the jar is filled. To every gallon, pur in separate. To the yolks of the eggs add the corn, salt, milk, one pint and a half of water. Cover the top of thejar with and flour enough to form a batter; beat the whole very pic-crust, and set it in a slow oven for two hours. Apple or Quince-Jelly.-Pare, quarter, and core the hard, then stir in the whites, and drop the batter, a spoonful at a time, into hot lard, and fry them on both sides of a apples ; put them in a saucepan, with enough water to cover them; let them boil five minutes ; put them in a bag, light brown color. Potatoes a la Creme.- Put into a saucepan about two and let them drain until the next day. To one pint of ounces of butter, a dessert-spoonful of flour, some parsley juice put one pound of sugar, and boil it from fifteen to and scallions, (both chopped small,) salt and pepper; stir twenty minutes. Cranberry-jelly may be made in the same these up together, add a wineglass of cream, and set it on way. Lemon Preserve.--One pound of pounded loaf-sugar, quar the fire, stirring continually until it boils. Cut some boiled potatoes into slices, and put them into the saucepan with ter of a pound of butter, six eggs, and the whites of four, well-beaten, the rind of two lemons grated, and the juice the mixture; boil all together, and serve them very hot. Roast Tomatoes.-Select them nearly of the same size, of three Mix together, and let it simmer till of the contake off the stalk, and roast them gently in a Dutch oven; sistency of honey. Be careful to stir all the time, or it or, if more convenient, place them at the edge of the drip- will burn. Blackberry-Jelly.-Take blackberries before they are ripe, ping-pan, taking care that no fat from the joint shall fall upon them, and keeping them turned, that they may be when turned red, pick them, and put them into a pot; tie equally done. From ten to fourteen minntes will roast them up close, put them into a kettle of water, let them stand over the fire till they are reduced to a pulp, then them. Horseradish-Sauce.-Two tablespoonfuls of mustard, the strain them, and to a pint of juice put one pound of sugar. same ofvinegar, three tablespoonfuls of cream or milk, and Boil it to a jelly. Gooseberry-Cream.-Take a quart of gooseberries and boil one of pounded white sugar, well beaten up together with a small quantity of grated horseradish. This is, of course, them very quick in enough water to cover them ; stir in half an ounce of good butter; when they become soft pulp to be served up cold. them through a sieve, sweeten the pulp while it is hot, and PRESERVES AND JELLIES. then beat it up with the yolks of four eggs. Serve in a Orange Marmalade.-Take Seville oranges, and peel them dish or glass cup. by cutting round and inserting a spoon between the peel and the orange, so as to divide each rind in two. Cut the oranges, take out the pips and all the white or stringy FASHIONS FOR JULY . part, which put into a basin and pour boiling water on it, FIG. 1.- EVENING DRESS OF PINK SILK, with a white gauze and leave it till next day, when it must be passed through a sieve, and then added to the pulp and juice. Boil the dress, striped with black over it ; the black stripes are rinds of the oranges full eight hours in a plenty of water, studded with silver stars. The necklace and bracelets are changing the water every four hours or less, to prevent of black velvet, studded with stars. FIG. II - WALKING DRESS OF MAIZE-COLORED FOULARD, with their being too bitter. When quite tender drain well, and cut them up as fine as paper; mix with the liquid, and a peplum paletot of the same material. The skirt is cut add an equal weight of the best white sugar ; boil gently open in the turret style at bottom, over a white foulard petticoat, trimmed with green. one hour and a quarter. FIG. III -DINNER DRESS OF BLACK SILK, trimmed with Tincture of Lemon-Peel.-A very easy and economical way of obtaining and preserving the flavor of lemon-peel, crimson-velvet ribbon and black lace. The body is cut low is to fill a wide-mouthed pint bottle half full of brandy, and square in the neck, over a black dotted tulle underand when you use a lemon, pare the rind off very thin and body and sleeves. FIG. IV.- MORNING DRESS OF GRAY FRENCH POPLIN; it has put it into the brandy. In a fortnight it will impregnate the spirit with the flavor so strongly, that a teaspoonful a small cape, which, with the sleeves, is trimmed with bias bands of blue silk, corded with white. will be enough to give zest to half a pint of grog.
