Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1878-09-01
Kescipes.

Fruit Frappe--Line a mold with va
nilla ice-cream, fill the center with fresh
berries or fruit in slices, cover with ice
The fruit must be frozen.
Cucumber Salad-Pell and slice Gu
cumbers, mix them with salt, AMI let
them stand half an hour; mix two table
spooufuls salad-oil and the same quanti-
ty of vinegar, and a teaspoonful of sugar
and one Of pepper for the dressing.
A DAINTY Dish Take pieces of cold
meats of any kind, chop ine, season with
pepper and salt, Just a little onion; break
over the meat two or three eggs; add a
small piece of butter; stir altogether;
pour it upon nicely buttered toast; serve
hot; garnish with parsley.
iSaoeet OnaeIet BEAT tour eggs very
lightly, add little salt and one spoonful
brown sugar; pour all into hot buttered
fry-pan when we'll set, lay in two spoon
fuls raspberry jam, cook one minute; roll
up, and dish it; sprinkling we'll with
powdered sugar. This is very delicate
and rich desert.
Grated Pineapple them careful
~; cut out the eyes, and then weigh them;
t. each pound three-quarter pound of
sugar. Crate the pineapple on sharp
crater; put all in the skillet together, and
let boil until the juice is thick and clear;
don add any water to them, but save all
the juice as you CRATE them.
Fig Caady-Take one pound of sugar
three quarters of a pint of water, and set
on the stove; boil slowly about twenty or
thirty minutes; you can tell whether it is
hard or or not by dropping little into
cold water; if 1t is hard. it is boiled
enough. If desirable, few drops of
vinegar can be added; put in lump of
butter; put into buttered pans in which
slices of figs are laid, lay slices on top
also.
A correspondent recommends the fol-
lowing receipt Tor "Scotch scenes" One
pound -four, one teaspoonful carbonate
soda, one teaspeontul cream of tartar, one
pint buttermilk, or as much as will make
it of the consistency of common dough;
roll it out an inch thick, cut with
tumbler, put it on the griddle, and Ere
slowly. Q. The flour must be brown,
without any of the fine taken; seven
pounds, two ounces carbonate of soda,
one ounce of tartaric acid, to be mixed
with milk and baked in quiet oven.
The quantities in the last one are large,
but it was given by Scotch baker.
They2are particularly nice for breakfast.
The following will be found a very
delicious way Of using gooseberries;
Make stiff short paste with flour, butter,
eggs, and water: roll it out fiat, cut out
Found about six inches in diameter and
place in on a baking sheet. Make some
choaGc paste as follows: Put about pint
Of water into a saucepan, with few grains
of salt, piece of butter the size of an
egg and as much sugar, with plenty of
grated lemon peel. When the water
boils, throw gradually into it sufficient
flour to make a thick paste; then take it
OFT the Iire, let fireman ten minutes, and
work into it three or four eggs When
cold put this paste into a bist ut bag and
press out a roll of it all around the disk
Of short paste, uniting the two ends neat
~ together. Then on another baking
sheet press out number of balls the size
OF walnut, put the two sheets into a
moderate oven until the paste is baked
to good color. Then stitch with white
of eggs all these balls on the top of the
roll of cAour paste quite close together.
In the Case SO prepared place a layer of
'tewed gooseberries, and over it some
whipped cream we'll heaped up in the
center The roll and border of cho,ar
pasW may, or not. be glazed with sugar
at tstssisae of baking.