Lemon Sherbert

Squeeze the juice out of six lemons, and take out all the pulp; then pour two quarts of boiling milk and ten heaping tablespoonfuls of sifted sugar over the skins, and cover the whole very tightly. When cold, strain out the peel, pour the milk into the freezer, and when half frozen, add the lemon juice; stir it well, and let it freeze.

Snow Pancakes And Puddings - The Cost Of Eggs Saved In The Dearest Season

It is not generally known that snow is a good substitute for egg, in both puddings and pancakes. Two tablespoon-fuls may be taken as the equivalent of an egg. Take it from a clean spot, and the sooner it is used after it is taken in-doors the better. It is to be beaten in, just as eggs are, and should be handled as little as possible. As eggs are dear in the season of snow, it is a help to economy to know the above. It is equivalent to a supply of fresh eggs. Powdered ice will answer as well as snow, when the latter cannot be obtained.

Use Of Bones In Cooking

Crack the bones very small, and boil them in plenty of water for two or three hours, according to the quantity of bones. When the water is half boiled away, a very nutritious jelly will be obtained. Iron or porcelain lined vessels are the only proper kinds for this purpose. This jelly may be added to soup or gravy.

Home-Made Cayenne Pepper

Remove the stalks of Chili peppers, and put the pods into a colander; set it before the fire for about twelve hours, by which time they will be dry. Then pour them into a mortar, with one fourth their weight in salt, and pound and rub them till they are as fine as possible, sift through a little muslin, and then pound the residue, and sift again.

Mayonnaise

Put into a large basin the yolks of two new laid eggs, with a little salt and Cayenne; stir these well together, then add a teaspoonful of good salad oil, and work the mixture round until it appears like cream. Pour in, by slow degrees, nearly half pint of oil, continuing at each interval to work the sauce as at first, until it resumes the smoothness of cream, and not a particle of the oil remains visible; then add two tablespoonfuls of tarragon vinegar, and one tablespoonful of cold water to whiten the sauce.

How To Obtain Mint Sauce At Any Season Of The Year

When mint is green and plentiful, cut it up fine, and put it into bottles. Fill the bottles with vinegar, and cork closely. The sugar can be added when required for use. No one can tell the difference of mint so prepared from that newly gathered from the bed.

For those who like mint sauce, the above may be eaten with lamb or mutton chops.

Milk Porridge

Boil some grits very thoroughly. When cold, pour over rich milk; or, the grits may be warmed up in milk and served hot. This makes a very wholesome dish for children.

How To Preserve Eggs

Eggs should not be more than twenty-four hours old when they are stored. They may be kept several weeks by putting them in a jar of salt or lime water with the small end downwards. They may be kept for a long time by greasing them well with melted mutton suet, and placing them in a bin of bran, with their small end downwards. Another way of keeping them fresh is to pour a gallon of boiling water on two quarts of quick lime, and a half pound of salt; when cold, mix with an ounce of cream of tartar. Stir all well together, put the eggs in, and see that there is enough liquor to cover them.