Buckeye cookery

non-conductor of heat and absorbent of moisture, and so is always in _ ; (159) good condition. Of native grapes, the Delaware keeps longest. In pine-apples the ‘‘Strawberry” is best, while the ‘‘ Sugar-Loaf” ranks next, but they are so perishable that to keep even for a few days they must be cooked. When served fresh they should be cut in small squares and sprinkled with sugar. Buy cocoa-nuts cautiously in summer, heat being likely to sour the milk. In almonds, the Princess is the best variety to buy in the shell; of the shelled, the Jordan” is the finest, though the ‘‘Sicily” is good. For cake or _ confectionery, the shelled are most economical. In raisins, the ‘“‘Seedless” rank first for puddings and fine cakes, but the “ Valencia” are cheaper, and more commonly used ; for table use, loose ‘ Muscatels” and layer raisins (of which the ‘‘ London Layer” is the _ choicest brand) take the preference. In melons, every section has its favorite varieties, any of which make a wholesome and luscious dessert dish. Sliced fruits or berries are more attractive and palatable sprinkled with sugar about an hour before serving, and then with pounded ice just before sending to the table. An apple-corer, a cheap tin tube, made by any tinner, is.indispensable in preparing apples for cooking. They are made in two sizes, one for crab-apples and the other for larger varieties. If the market is depended upon select the freshest berries; and sometimes it will be found that the largest are not the sweetest. If clean, and not gritty, do not wash them, but pick over carefully, _ place first a layer of berries then sprinkle sugar, and so on; set : set in a cool place, and just before serving sprinkle with pounded If they must be washed, take a dish of cold, soft water, pour A a in, and with the hand press them down a few times, until they look clean, then hull them. Repeat the process till all are hulled, sugar and prepareas above. Never drain in a colander.. The _ French serve large fine strawberries without being hulled. Pulverized sugar is passed, the strawberry is taken by the hull with the thumb and finger, dipped into the sugar, and eaten. When berries are left, scald for a few minutes; too much cooking spoils the flavor. Some think many of the sour berries are improved by slightly cook- _ ing them with a little sugar before serving. If a part of the berries are badly bruised, gritty, etc. (but not sour or bitter), scald, and - drain them through a fine sieve without pressing them. Sweeten FRUITS! | 161 - the juice and serve as a dressing for puddings short-cakes, etc., or can for winter use. AMBROSIA, OR FRurt SALAD. Six sweet oranges peeled and sliced (seeds and as much of the core as possible taken out), one pine-apple peeled and sliced (the canned is equally good), and one large cocoa-nut grated; alter- nate the layers of orange and pine-apple with grated cocoa-nut, and sprinkle pulverized sugar over each layer. Or, use six oranges, six lemons, and two cocoa-nuts, or only oranges and cocoa-nuts, prepared as above. Other fruit salads can be similarly made. APPLE COMPOTE. Pare the apples, cut the core out, leaving them whole. Make a syrup, allowing three-fourths pound of sugar to a pound of fruit; when it comes to a boil put in the fruit and let cook until clear but remains whole. Remove the fruit toa glass bowl, and dissolve oncthird of a box of gelatine in a half tea-cup of hot water, and stir briskly into the syrup, first taking off the fire. Then strain it over the apples, and set in a cool place to cool. When cold heap whipped cream over it. Some add sliced lemons to the syrup, and serve with a slice of the lemon on each apple.—Mrs. A. H. Rhea, Nash. ville, Tenn. APPLE SAUCE.