National Republican., 1881-02-12
FOR THE HOUSEHOLD.

| SOFT GINGER CARE.-One cup of molasses, one OF
sour cream two eggs, one teasp0onful of soda, one
ofginger. Mix rather thin.
| BEEF CRooUETTEs.-ChOp fine some cold beef
beat two eggs and mix with the meat and add a
little milk, melted butter little salt and pepper
| Make into rolls and fry brown.
SPONGE CAKE.-One cup of sugar, one cup of -four,
two eggs, onehalfcup thick cream, one-half tea
| spoonful soda. If you take sweet cream one tea
| spoonful cream tartar. Flavor with lemon.
REMEDY FOR BOuS-The skin of a boiled egg is
the most efiicacious remedy that can be applied to
boil. Peel it carefully, wet and apply to the part
affected. 1t will draw off the matter and relieve
| the soreness in a few hours.
BEEF WITH ToNATOEs-Four pounds fresh plate
beef, second cut; boil one quart tomatoes, add q
pinch of cloves, pepper and salt, with plenty of
butter; when cooked nice and thick, strain over
colander and pour over the beef Serve hot Or
cold.
APPLE CUSTARD.-Two eggs, six teaSpoOnfulS
sugar, one cup cream; beatthe mixture thoroughly
and flavor strongly with lemon, unless some other
favoring is preferred. Then take Il teacupfll of
stewed apples, mash them and add them to the
other ingredients. Make crust and bake same as
egg custardS.
FROSTED RIcE-Boil one cup of rice in milk till
very tender, salt or season it. Beat yolks of three
eggs with the rice in deep dish Beat three whites
to stiff froth, with little sugar and little lemon
spread over the rice and brown in the oven Put
on ice and serve cold. This may be made of
tapioca and corn starch, and is cheap.
COCoANUT DULCIEs.-Grate half medium-Sizcd
fresh cocoanut, and add to this quarterof pound
of puiyeriZed sugar Beat the whites of three eggs
to a froth and mix. If little thin, add dust or
SO of corn starch. Take piece of writing paper
butter it, and lay 1t in pan. Take spoonful of
mixture and pour it around on the paper. Oven
nr1ct NJ ha ton hot Tifpo a l,,Io
eight to ten minutes.
OUTLETS LA REFoRNE-Take the whites of four
hard-boled eggs, half pound of cooked tongue
and one small bottle Of truff1es; cut them all in
long, narrow strips, and put them into small
stewpan. Mince together the trimmings of the eggs
tongue, and truffles beat up three eggs in basin
with little salt, dip each outlet in this and press
an equal quantity of the above mince on both
sides of it; dip it again in the egg, and bread
crumb it carefully. Fry in oil on a slow fire
about ten minutes. While the outlets are being
fried melt a piece of butter in a saucepan add a
teaspoonful of -four and stir on the fire until it be-
gins to color, then add gill of good stock three
cloves, four peppercorns sprg of parsley, one of
thyme, bay leaf, and little salt. Let the sauce
boil half an hour. skim off the fat, add q wine
glassful of sherry and strain it ON the garnish Of
long, narrow strips mentioned above. Dish UP the
outlets in circle, with the garnsh in the centre
ROYAL DIPLOMATIC PUDDING-SOak half q box
of gelatine in halfa cupful of cold water one or
two hours. Pour this twO-thirds of pint of
boiling water and add the juice of a lemon, cup
full of sugar, and half pint of wine: stir and
strain. Have two mOlds, one holding two quarts,
the other quart. Put layer of jelly in the large
mold and place on ice. When hard, garnish with
canded cherries cut in two. Pour in few spoon-
flls of liquid jelly not h0 to hold the cherries and
then pour in enough to cover them When the
jelly is perfectly hard set the small mold in the
centre of the large one and FLY the space between
with jelly. Fill the small mold with ice and set
both in basin Of iee-water. When the jelly is
again hard, remove the ice from the small mold
which fill with warm water, and lift it out care
fully. The vacant space. is to be filed with Gus
tard, made by the following recipe: The yolks of
five eggs, half cupful of sugar, two tablespoon
fuls of wine, one teaspoonful of vanilla extract
half box of gelatine, soaked in half a cupful of
cold water, scant euptul of mill. Put the milk
to boil add the gelatine, and the eggs and sugar
beaten together. Strain and add the wine and va
nilla. When the custard begins to thicken add
half pint of cream, whipped to stiff froth. Pour
the custard into the space mentioned and let it
stand until IL hardens. Turn the pudding out of
the mold, and serve with soft custard poured
around it.-Niss PQTl0G's NeaC Cook Book.