Page:Peterson Magazine 1869B.pdf/74

 OUR NEW

COOK- BOOK. -FASHIONS.

Beet- Root.-Beat-root, when pickled, will keep as long as any other kind of pickle. Wash it perfectly clean, but do not cut away any of the fibres ; boil in a large quantity of boiling water, with a little salt, for halfan hour; if the skin will come off easily, it is done enough. Lay it on a cloth, and with a coarse one rub off the skin. Cut it into slices, put it into a jar, and pour over it a hot pickle of white vinegar, a little ginger, pepper, and horseradish sliced. Cover close. When first taken from the ground, beet-root may be kept for winter use by placing it in layers of dry sand; the mould must not be removed from about the root. To Pickle Onions. -In the month of September choose the small, white onions, take off the brown skin, have ready a very nice tin stew-pan of boiling water; throw in as many onions as will cover the top. As soon as they look clear on the outside, take them up as quick as possible with a slice, and lay them on a clean cloth; cover them close with another, and scald some more, and so on. Let them lie to be cold, then put them in a jar, or glass, or wide-mouthed bottles, and pour over them the best white wine vinegar, just hot, not boiling. When cold, cover them. Should the outer skin shrivel, peel it off. They must look clear. To Pickle Cusumbers.-Get very small cucumbers, wipe them clean, and lay them into stone jars. Allow one quart ofcoarse salt to a pail of water; boil the salt and water until the salt is dissolved ; turn it boiling hot on the cucumbers ; cover them up tight, and let them stand twenty-four hours. Turn them into a basket to drain. Boil as much of the best vinegar as will cover the encumbers ; wash out the jars, and put the cucumbers into them. Turn on the vinegar boiling hot ; cover them with cabbage-leaves, and cover the jars tight. In forty-eight hours they will be fit for use. Pickles ofany kind are good made in the same way. Pickled- Mushrooms -Take small button mushrooms, cut off the stalks, and wash in cold water, rub them with flannel, and throw them into fresh water; see they are quite clean, and put them into a sauce-pan in cold water; boil them eight or ten minutes, strain them, and lay them in the folds of a dry cloth; take a quart of vinegar. quarter of an ounce each ofwhite pepper and allspice, a teaspoonful of salt, and a blade or two of mace ; let the vinegar and the spices boil ; put the mushrooms into a jar, and when all is cold, pour the vinegar and spices over them. Fasten them down close. Tomato-Catchup.- Take ripe tomatoes, (the small, red ones are preferable,) wash, but not skin them, and thoroughly boil one hour, and then put them through a hair-sieve, and to one quart of juice add one tablespoonful of cinnamon, one ofblack pepper, half of Cayenne, half of nutmeg, one of good mustard, two-thirds of a teacupful of salt. Boil three hours, and then to one quart of juice add one pint of pure cider vinegar. Boil half an hour longer; bottle hot and seal up. This catchup will keep for years, and not require "shaking before using." A porcelain kettle should be used. To Preserve Tomatoes for Winter and Early Summer Use,— The most economical mode for family purposes is to put them into wide-mouthed jars, holding two, three, or more quarts, according to the size of the family. The tomatoes, previously to their going into winter quarters, are merely cooked without seasoning of any sort, and put, while hot, into the jars, which should be filled full, and the corks driven home tightly and tied down. Preserved in this manner, they will keep as fresh almost as when first picked. Tomato-Marmalade.-Take fine, ripe tomatoes, cut them in halves, and squeeze out the juice. Put them in a preserving-pan, with a few peach-leaves, a clove of garlic, some slices of onion or shalot, and a bundle of parsley. Stew them until they are sufficiently done, pulp them through a sieve, and boil them down like other marmalade, adding salt. Put them into small jars, pepper the tops, and pour clarified butter over. Eat it with fish, etc., or stir the contents of a small pot into the gravy of stews or fricassees.

79

Belsize Tomato-Sauce.-Slice tomatoes in a jar, and sprinkle salt over every layer of slices. Place the jar in a warm place by the fire, stir the contents pretty often for three days, and let it remain untouched for twelve days. Press out the juice, and boil it with mace, pepper, allspice, ginger, and cloves. There should be two ounces of spice to a quart of juice, the pepper and allspice greatly predominating. At the end of three months it should be boiled up with fresh spice. Pickled Eggs.-The eggs should be boiled hard- say ten minutes-and then divested of their shells ; when quite cold, put them in jars, and pour over them vinegar, sufficient to quite cover them, in which has been previously boiled the usual spices for pickling. Tie the jars down tight with bladder, and keep them till they begin to change their color.

FASHIONS FOR JULY. FIG. 1.- DINNER-DRESS OF LAVENDER-COLORED GRENADINE over a silk slip of the same color ; the skirt is quite plain, the body cut square, and the sleeves puffed at the elbow, where they are finished by a fall of lace. White cashmere mantelet, with a hood, embroidered in gold, and lined with gold-colored satin. FIG. 1.-SHORT DINNER-DRESS OF CANARY-COLORED SILK, trimmed with seven narrow flounces ; over-dress of thin, white spotted muslin, looped up over the same. The sleeves are short, and waist low of the silk body, and long and high of the white body. FIG. I.- EVENING-DRESS OF POPPY-COLORED SILK.-The skirt is quite plain. The camargo pannier is trimmed with a ruffle, headed by a ruche of the same material, and looped up by a large bow. At the waist is a large sash bow without ends. The low body is finished by a ruffle of the silk. FIG. IV - DINNER-DRESS OF WHITE MOHAIR. - The front width is made en tablier, and trimmed with quillings of green silk; the deep flounce commences at each side of the front width and is headed by a quilling of green silk; the high waist, sleeves, and pannier, are trimmed to correspond. FIG. V.-WALKING-DRESS OF BLUE CHANGEABLE SILK.- The lower-skirt is trimmed with four deep puffs. The upperskirt and body are in one ; the body is worn open over a chemisette ; the skirt made quite long, and open in front, over a kind of apron trimming, and ornamented with a puffing and narrow frill. FIG. VI.- EVENING-DRESS OF WHITE CHAMBERY GAUZE, with a pink satin stripe. The upper-skirt is rather long in front, and made in the Watteau style at the back: and both skirts are trimmed with black lace. FIG. VII -WALKING-DRESS FOR A YOUNG LADY.-The underdress is of blue poplin, made quite plain with a high waist and long sleeves ; the upper-dress of white-iron barege, has short sleeves, low, square waist, and is looped up by large blue rosettes ; a piping of blue or deep white fringe finish the trimmings. GENERAL REMARKS .-We also give this month the latest styles of bonnets, collars, and sleeves, patterns for nightdresses, chemises, panniers, or tournures, as they should more properly be called, which are made of crinoline, or muslin and whalebone, to make the dress set out properly at the back. Fashion, after having made vain attempts to bring back the scant, narrow toilets of the First Empire, attempts which good taste reproved, after having tried successively and simultaneously several other styles, is now completely devoted to the Louis XV. style, to the models of the time of the youth of Marie Antoinette, of graceful memory. And so we see nothing but skirts and tunics looped up into puffs, gathered flounces, pinked-out rnches, and bows with large loops. All materials which can be draped well are fashionable ; this is easy to understand with the puffs