Richland beacon., 1876-06-17
DOIESr.C ECONOMY.

OOI G,S IL ECON III I.
-
BAKED EGG PLANt-Lcavr on Tie
skin, take out ;nc seed, i'll with dress
ing prepared as for turkey, sew in
The piece taken out, and bake uHtii
thoroughly cooked.
AspARhGCs GREENs-Boil the
stalks with a slice "f salt pork, in
barely water enough to cover them.
so that, when tender, there will hc
scarcely any left Drain i; AID serve
with vinegar This Is an excellent
green, bat it will be fouHd too cylrcri-
sivr, unless grown by the consumer .
To CLEAN CAErErs.-SometimcS
flour (lry) rubbed in and repeated
will he cilcaciouS; but | have never
found iu,rr's earth to fail Nix it in
Il paste and spread it Oh (Nilh knifr)
wet cover it over with IA cloth or
paper pinned over To prevent tracking
I it around leave on a day or two: !:
hot when removed renew the supply,
and scrape carefully Off when the
grease is removrd-Ncr IDri Times.
( EGI PLhNr.-Boil in water until
perfectly tender, aud beat the plant in
. il there must be but little batter,
Just enough To hold the egg plant
together: the cakes should hc rather
salt, but after the FIRST cake is baked,
if not sufficiently seasoned, more can
be added bake on griddle. This
is an cAcrilcat method for cooking
this vegetable there is nn vegetable
AS poor Us the egg plant when half
cooked.
+ ASPARaGUs.-CSr it rs soon as
possible after cutting: there are sew
eral ways Of cooking this, each of
which is good. Discard al! not bri,-
tie enough to break easily. tie il in
small lunches. and boil it in very
little water, slightly sailed, until ten
der take eff The strings, pax il in a
covered dish, all batter 70 the water
sufficient 10 make = rich gravy, and
chicken it wi h very little -four, ami
pour tie gravy over the asparagus.
Be careful 10 lay the heads al one
way.
AUNT NELLY's PU"plNG-lIalf a
pound of flour, half p"und Of rcac!e,
half pound of suct, the rind AID
juice pt one lemon, Il few strips OF
candied lrmon-pecI, three tablespoons
fulS Of cream, two eggs. Oh u the
suet finely; mix it with the flour,
treacle, lcmon-pecl minced, and can
died peel add the cream, lemon juice,
ana two well-bcaicn eggs beat the
pudding well, put it into bu;tered
basin. tie it down with cloth, and
boil from three and half to four
hours.
WHITE SouP.-Take one pound Of
veal, cut it in SMALL pieces, AMI put
it ON to stew with quarter OF. u
pound Of rice and small quantity oI
onion in tws quarts Of new milk. stilI
the rice Is Perfectly Esoft, adding d1il,
tie White pepper and salt to taste
then press it through seive 10 the
thickness of rich cream. The soup
must be warmed again after straining
but not boiled, as that would curdl,
it. If more flavor is liked, little Gu,
celery and very small bit of lemon
peel, with blade Of mace, may bt
added.
, \ BACHELORS PUDDING 4 ounce;
Of grated bread, ounces of curranrs
ounces Of apples, = ounces of sugar
eggs, few drops of essence o
lemon, little grated nutmeg Pare
core, and mince the apples very finely
sufficient, when minced, to make
: ounces add to these the currents
which should be well washed, The
grated bread, and sugar; whisk TIT
eggs, beat these up with the remain
ing ingredients, and. when all is thor
oughly mixed. put the pudding into !
butterreI basin. tie it down with ;
cloth, aud boil for three hours.
RuUBARB PIEs.-If the skin is ten
der do not peel it; if not, remove tn,
; skin, cut the stalks in small bits, an,
place them in the pie. add sallspool
of soda and little -four. When th,
paste is done, remove the top crus
and add sugar and butter; mash tn,
rhubarb iue, and incorporate ,h,
sugar, butter, ana fruit perfectly
Put the top crust on the pie, ant
5 serve warm. If nutmeg is relished
CRATE over the top Of the fruit a it'll
Before putting on the crust. but d
, not mix it through the pie. RhubarI
may be put u in the spring. for win
] tr use, in boitlts.
SubSprihr for the Hr,CoV