The new dominion. [volume] (Morgantown, W. Va.) 1876-1904, 1879-10-11

BOILED FowLs.-Boiled fowl with
sauce, over which CRATE the yolS rs eggs,
is magnificent dish for luncheon.
DROP COOKIES. -One-half cup of but
ter, one cup sugar, two-t thirds cup sweet
milk, the yolk of an egg, one teaspoon
full soda, two of cream tartar, two and
onehalf cups of -four. Drop with a
spoon, and put a raisin in the center.
Bake quickly little brown. ..
LEMON BUTTER.-One and half cup
fuls of white sugar, whites of three eggs,
yolk OF one, grated rind and juice of Il
lemon and half, or two small ones
cook over a slow fire twenty minutes,
stirring all the while. Very nice for
tarts, or to be eaten as preserves.
IcING.--The white of an egg not
| beaten, one teaspoonful of cold water
and . pint of powdered sugar, stirred to.
| gether, will make icing for one cake.
Less sugar makes the soft icing on
bakers cake. ..,t
BUTTERsCoTCH.-One pound of white
sugar, three-fourths of pint of water,
one and half teaspoonfuls of butter,
lemon juice. Boil sugar and water over
slow fire until it ropes; add butter and
juice OF lemon; pour on a pan to cool
Any other f1avaring can be used
| MARYLAND STEwED OYsTERs.-Put
the juice into saucepan and let it SIM
mer, skimming it carefully; then rub the
yolks of three hard-boiled eggs and one
large spoonful of -four well together, and
G n ha tx1t
quarter of pound of butter, half a tea
spoonful of whole allspice, little salt, a
little cayenne, and the juice of fresh
lemon; let all simmer ten minutes, and
just before dishing add the oysters. This
is for two quarts of oysters. "a
CRoQUETTEs OF CHrCKEN.-Put in a
stewpan piece of butter the size of an
egg, one spoonful of -four, salt and
pepper to taste, mix well and let it melt.
One cold chicken well chopped and
stirred in the mixture till hot. When
cold, add the yolk of one egg well
beaten. Take large spoonfuls and rub
them into oblong shapes, and dip them
in egg in which you have stirred little
pepper and salt; roll in cracker crumbs
and fry in hot lard. These cro9uettes
are very nice made of meal.
WHEN AN EGG is FREsH.---An egg is
said to be fresh, when in the summer it
has been laid only couple of days, and
In the winter three to six. The shells
being porous, the water in the interior
evaporates and leaves cavity of greater
or less extent. To determine the exact
age of eggs, dissolve about four ounces
OF common salt in a quart of pure water,
and then immerse the egg. If it be only
day or SO old, it will sink to the bottom
of the vessel, but if it be three days old
it will float in the liquid; if more than
five it comes TO the service, and rises
above in proportion to it's increased age.
MARMALADE. Half a peck of pippin
apples, qua'ter of a peck of pears,
half peck of peaches, quarter of a
peck of ounces, two quarts of water,
and the peel of large orange grated and
added with the juice half an hour before
the marmalade is done. Put the parings
and cores of the ounces into the water
and boil short time, closely covered to
prevent evaporation Strain them out
and put the water IN the ounces and
pears, all cut small; boil them for an
hour, then add the other fruit and five
pounds of sugar, boil gently two hours,
stirring them to prevent burning; add
the juice and rind of the orange, and
boil half an hour longer.