Show L RECIPES J Homemade Vinegars August is a good timo tr to put pat up a storo of homemade vinegar especially where one has her own garden to draw rw upon for supplies Nearly all the tho fruit peelings can also be used in vinegars and this without money and without price For pineapple vinegar cover the parings and some of the fruit if you wish with water A stone stono crock or glass jar lar js is the best receptacle for thi this purpose Add sugar or syrup according to the condition of tho fruit and set in the sun where it can ferment thoroughly Skim frequently to remove all impurities ties and when as acid as desired strain and bottle Gooseberry ry vinegar is mad j by crushing gooseberries not quite ripe covering with cold water three quarts of water to two of fruit and allowing it to stand for two days Pre Press s and strain Allow a pint of sugar and half halfa a yeast cake to each gallon of the liquid Set in the tho sun and when the fluid has worked clear clar strain and leave in a warm place until as s sham sharn as desired A cloth should be bo tied over the top of tho jar to keep out insects and dust Vinegar can be made from peach or apple parings in this way Fill a jar half full of parings add a half teacup molasses and fill up with water Set in the tho sun and strain for use in about two weeks Blackberry or Raspberry Vinegar Cover two quarts of berries with strong vinegar and let stand two weeks Mash the tho berries and strain the liquid over two quarts fresh berries Let stand standa a week then nash mash and strain again To each quart of the tho resultant vinegar al al low a pound of sugar bring to the tho boil boil- lag ing point skim thoroughly and bottle while hot Use Uee new w found eon corks This furnishes a grateful and wholesome acid on hot days diluted with cold water A Aquart quart can of this will suffice to supply the tho needs of a good sized picnic pan tv as 1 a tablespoonful or two at roost most will mako a glass of delicious shrub Herb Vinegars Either green or dried herbs may bo be utilized for vinegars though the former arc best just before flowering iu in the tho summer Look over carefully to be bc sure they arc aro free from insects and wash ash to clear from dust Cover a bunch of any of the tho sweet herbs desired mint tarragon tarragon tarra tarra- gon savory sweet marjoram thyme sage or sweet basil with a quart scalding scald ing hot vinegar and let it remain until thoroughly impregnated with the flavor of the tho herb Strain off the tho vinegar to use at table or in sauces and replace with more vinegar A bunch of good herbs will flavor two or three quarts of vinegar Eggs in Aspic Jelly Poach a dozen eggs in the tho French way which consists of dropping eggs one by one in rapidly boiling water which Js is acidulated with a vinegar and lightly salted Stir the water with witha a whirling motion drop the eggs without with without out breaking the yolk in the center of the tho greatest ebullition cook a moment or two then push back on ott the tho stove and let the tho eggs cook through If there arc any ragged edges which there will not be once onte the cook gets the hang trick trim off with a cutter when they come out of the tho water Put a layer of clear aspic jelly in in the bottom of a largo large oblong granite pan 1 and when stiffened arrange tho poached eggs on it an inch or two apart Turn the rest of the melted aspic over the eggs and set in the ice box to stiffen When ready to serve cut in in squares or rounds with an egg in the center of each and servo on heart lettuce leaves Cheese Cake A A. good recipe for cheese j it is made from the curdled milk is s thi this Take three quarts of milk and add to it j rennet according to directions run the tho package As Soon eoon as curdled drain in in a strainer to get rid of the tho whey Then beat the curd in a mortar with three three- fourths of a pound of butter and one one- half pound almonds blanched and pound pounded ed to a cream with rosen Mix t with thorn them the yolks of ten eggs egg ono One pint dried currants one grated nutmeg and three fourths pound of sugar the tho puff paste js s read ready mix mil the tho various ingredients together turn into the path PaM tins or pie plato plate and bake in a quick oven watching carefully that they donot do not burn Serve cold Goulash Procure Goulash Procure two wo pounds of slewing slew steff- ing beef and cut it into one loch cubes cube Hays Have a wide frying pan nan on the fire andin and in in it put a large tablespoonful of roast fat Add fo it a large onion chopped fine two pieces of garlic and tho prepared pre pre- i pared beef Stir until it is nicely browned Sprinkle it with a heaping j tablespoonful of flour stir it to mix and add three tablespoonfuls of vinegar a level teaspoonful of salt a quarter oi oia of ofa a level teaspoonful of pepper and water enough to cover it well As soon as t i boils transfer it to a cover It t closely and lot let it simmer three hours hours- i. i When ready to serve nerve lay the tho meat on a hot platter pour the tho sauce over it ana send it to the tho table with a dish diah of b boiled rico Beef a la ha Mode Procure Mode Procure in ono coo piece four pounds of beef that is fit for stow ing Put on the tho tiro nrc in a saucepan half bait baita a i pound of fat salt pork cut ut into ball bail inch cubes Cook it slowly until the thO I is all out of it Remove the Pieces 0 oi pork and put the beef in and n brown it all over Sprinkle it with two large fi tablespoonfuls of flour mix mix it and th n add enough hot water to nearly cover it- it 3 Also Aleo add two largo lan onions in in aliee bunch of now flaw carrots scraped ana washed and a two cent with J Jit herbs tied securely after inc inclosing osing pun punit it two bay leaves three whole a dozen peppercorns anu anua nd dozen allspice a a level teaspoonful of of salt Cover IH saucepan closely with its lit lid and put It where here its contents will simmer Very verj- fi fitly gC for three and a half hours hour J bC beef to thio rey to servo serve transfer the hot nerving dish skim o off the o faL the tho pieces of salt pork pour the a with the carrota car carrots it over the beef garnish rots cut into small even dice and cu it to the tho i |