The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1882-03-25
Magazine for Marcel
Donestic REGIMES.


stale bread in pint OF cold milk; when
it Is soft beat II smooth, add the grated
rind and juice Of oranges, the yolks Of
three raw eggs, and sugar 10 make tho
mixture palatabc. The quantity will,
of course, depend upon the flavor Of the
oranges. Have ready six buttcred cups
set in a dripping-pan half full of hot
water; then beat the whites OF three
eggs toa stiff froth, mix them lightly
with the other ingredients, put the mix
turc into the cups, and bake the custards
about twenty minutes in moderate
oven. They will be done as soon Us the
egg is firm.a
Welsh Rarebit. Select the richest and
best American factory cheese, the mild
er it is the better, as the melting brings
out the strength. To make five rarebits,
take one pound of cheese, crate it, and
put il in a tin or porcelain-lined sauce
pan; add ale enough to thin the cheese
sufficiently, say about wine-glassful to
each rarebit; stir until all is melted; have
q slice Of toast ready for each rarebit
(crusts trimmed): put slice on each
piece to cover it. Eat while hot.
Ham Sandwiches. Chop the ham fine.
and season it with salt, pepper, and
mustard. II the lean meat alone is used,
n little melted butter may be added.
Spread between thin slices OF bread
Cheese sandwiches are very nice; the
cheese may be grated or cut in thin
slices. Mustard is added or not as liked
Ragout Of Tenderloins. Choose about
two pounds Of the tenderloins of fresh
pork, taking care that tho flesh is firm
and Of fresh, rosy color; wipe them
with a wet cloth. cut them in pieces m
inch square, and brown them in clean
saucepan with two tablespoonful Of
fresh dripping or butter: when they are
brown, put in tablespoonful of dry
flour, and stir them until it is brown;
then cover them with boiling water, add
apalatable seasoning Of salt and pepper.
and stir them until the flour is mixed
with the water and good brown gravy
Is formed. Then cover the saucepan,
and let the ragout cook slowly for ..
least half an hour.
Glazed Turrips. Meantime peel =
quart Of small, even-sized turnips, boil
them just tender in sailed boiling water,
and drain them on dry towel; put into
frying-pan just large enough to hold
them teaspoonful each OF butter and
sugar, and let them melt together; then
put in the turnips, set the pan over o
fire, and shake it occasionally until they
are light brown; keep them hot, without
burning, TO serve on the dish with the
tcnderloins.
Jerusalem Artichokes. Wash quart
OF Jerusalem artichokes with plenty Of
cold water and cloth or brush; then
scrape them like oyster-plant or carrots,
laying them in a bowl of cold water con-
tanning a tablespoonful OF vinegar rs
fast as they are scrapcd; this will keep
them white; meantime have some sailed
water boiling in clean saucepan, and
when all the artichokcs are scraped put
them into the boiling water and boil
them only until they are tender, which
will be about twenty minutes; then drain
them, and serve them in white sauce.
White Sauce. TO make pint Of
white sauce put a tablespoonful each Of
butter and -four in clean saucepan. and
stir them over the fire until they blend
together smoothly; then gradually add
apint of boiling water, stirring the sauce
constantly until it is smooth; season il
rather highly with salt and white pepper,
and serve the artichokcs in it. A table
spoonful of chopped parsley or lemon
juice may be added just before serving
the artichokes. White pepper costs no
more than black, has finer flavor, and
does not discolor delicate sauces.