The Penn's Grove record., 1882-09-30
Home Economics.


ApNE R1rTER.-Beat two yolks OF
eggs in half a pint of milk, cut one
and a half slices of stale bread, pour
over the slices the mixture, ana
LET them steep one hour fry in butter
a light brown. Eat with jelly OF
lemon froth sauce
CALEDONIA CREAM. Two ounces
Of raspberry jam, two ounces red cur
rent jam, sifoed loaf sugar, the whites
of two z Put ali into q bowl, and
beat with a spoon for three quarters OF
an hour. This is a mixture tina is
much used In Scotland as a delicacy'
TIP TOP CAKE.-One pound ofsugar,
one cupful of butter, four eggs, one
cupfuI of milk, one pound OF chopped
raisins, half a pound of chopped figs,
half q grated nutmeg, one small tea
SPOONFUL of soda, one t~easpoonfui OF
cream of tartar -four to make 1t OF a
proper consistency.
TIP TOP PUDDING.-One pint OF
bread crumbs, quart of milk, n cup
full of sugar, the grated peel ola lemon,
yolks of four eggs, a piece of butter the
sizeo an egg. Bake. When done spread
fresh strawberries over the top Tor II
not in season for Strawberries use a
cupful OF preserved raspberries); put
over that a meringue made with the
whites of the eggs, a cupful OF sugar
and the juice of the lemon. Return 1t
to the over to color. Let it partly cool
and serve 1t with rich cream.
LEMON FRoTH.-The yolks of four
eggs, slowly beaten up with hall a
pint of hook over the fire, juice and
rind of a lemon, sugar to taste. Do not
let it boil, or it will curdle. Beat b
whites of the eggs to a solid froth, add
them to the sauce directly it is taken
off the fire, and beat all together for
five minutes. Half the quantity saf'
ficient for a small number.
VERMIcELLI SoUP.-The stock for
vermicelli soup is better made OF
chicken or veal than of beef; both
chicken and veal may be used to
gether. Add anything to the stock
you may prefer, and boil the vermi-
celli 10 the strained soup until tender,
which should be in about twenty min
utes.
DUCK CRoQUETTEs.-Stuff a tender
duck with Dutch stufing, and roast
it, basting it well. When cold, mince
the duck and dressing very fine sepa-
rately and mix them well together.
Season highly with cayenne pepper
and salt. Moisten the mixture with
tomato catsup and stiffen it slightly
with bread or cracker-crumbs. Add a
well. beaten egg. Make the Gro
quotes pear.shaped (they may be
moulded in a wineglass), sad serve
with a sprig of parsley in the end of
of each.
SADDLE OF LAMB. "A saddle OF
lamb is a dainty joint for a small din
ner party. Sprinkle a little salt over
it and set it in the dripping-p pan, with
a few small pieces of butter on the
meat haste it occasionally with
tried-out lamb fat dredge a little
flour over it a few minutes before TAX
ing from the oven. Serve with the
best of currant jelly and send to table
with a few choice early vegetables.
CRAB SALAD.-Take the picked
meat Of twelve boiled crabs, or one
well-drained can of crab-meat. Set
this away to become cold, then arrange
it upon a bed of crisp, tender lettuce.
Work quarter of a pound of butter to a
cream, then add the ~well-beaten yolks
of four eggs, a dessert spoonful of mus
tard powder, cayenne pepper and salt
to taste. Mix these Ingredients well
together, then sir the mixture over
the fire, and add vinegar until 1t is as
acid as you wish it. Continue to stir
it until it th1ckens like boiled custard,
then remove it from the fire and set it
away to become thoroughly cold. The
dressing must not be poured over the
salad until the time of serving it.