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If you wish to keep it a few days, take the juice when you have pressed out a teacupful, and adding to it a piece of alum the size of a pea, give it a boil in a saucepan. Or make the juice very strong and add a quart of alcohol. Bottle it air-tight.
Thin slices of well-buttered bread may be used instead of crumbs. Cut in thick slices. Mix in a plate half a teacupful of flour, a saltspoonful of salt, and half a one of pepper; and dip each slice in this, frying brown in hot butter. Prepare as for frying, and broil in a wire broiler, putting a bit of butter on each slice when brown, and serving on a hot dish or on buttered toast.
It did not occur to me to manage after we had got Peggy safely graduated and engaged, and now this dreadful thing has gaped beneath us like the fissures at San Francisco or Kingston, and poor little Peggy has tumbled into it. A teacupful of "management" might have prevented it; an ounce of worry would have saved it all. I lacked that teacupful; I missed that ounce.
Wash the tapioca, and soak in the milk for two hours, setting it on the back of the stove to swell. Beat eggs and sugar together, reserving whites for a meringue if liked; melt the butter, and add, and stir into the milk. Bake half an hour. Sago pudding is made in the same way. One teacupful of tapioca washed and soaked over-night in one pint of warm water.
One teacupful of whole white mustard; one handful of whole cloves; allspice and black pepper; a teacupful of broken cinnamon. Put all into a large thin bag and boil in one quart vinegar. Put two or three red pepper pods and a few sprigs of horseradish root among the cucumbers, in a keg or jar.
Now cream together half a cup of butter and a cup of sugar, and put over the whole, when they are ready for the oven, pour a little cold water into the pan, and bake slowly an hour and a half or two hours. From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager. Three teacupfuls of pulverized sugar; one of butter; three tablespoonfuls of flour; one teacupful of boiling water.
Crush finely with a rolling pin, one large Boston cracker; put it into a bowl and pour upon it one teacupful of cold water; add one teacupful of fine white sugar, the juice and pulp of one lemon, half a lemon rind grated and a little nutmeg; line the pie-plate with half puff paste, pour in the mixture, cover with the paste and bake half an hour. These are proportions for one pie.
Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar and the well-beaten white of an egg. Spread between the layers of "Silver Cake" recipe. No. 13. Take a pound of figs, chop fine, and put into a stewpan on the stove; pour over them a teacupful of water and add a half cup of sugar. Cook all together until soft and smooth.
By using fresh bread-crumbs and four eggs, this becomes what is known as "Queen of Puddings." As soon as done, spread the top with half a cup of any acid jelly, and cover with the whites which have been beaten stiff, with a teacupful of sugar. Brown slightly in the oven. Half a pound of raisins may be added. Fill a pudding-dish two-thirds full with very thin slices of bread and butter.
If the oven heat is moderate the butter will preserve the paper from burning. In the first place, the eggs should be cold, and the platter on which they are to be beaten also cold. Allow, for the white of one egg, one small teacupful of powdered sugar. Break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up.
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