Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1882-02-23

n~~*@N~
Texas BAKED Ikrsu PorAToEs -
Boil s0nle good Irish potatoes.
When done mash, season with sali,
pepper and bnller. Mincp aaEga
onion fir lix til I'll lBe
Ro potato ! he. , e zen Pd
PAX LEMoS PUDDIxo. Quarter
III 4 pound 81 snct, half q pound Of
bread crumbs, four ounces 81 So
car gar =, = &c 9 Ko Is Z 2,
To - well boiled and served with
pudding sauce.
DuacIous BREAgrAsT DISH
III afyfafliI5i II ~. faieiisxe9
IL mashed POTATOES Dfuaaah
asS 0fglsaf. md - u l eaeaFl0
ere we'll beatasz aRIsasl
! little salt: mix well together,
shane them small and drop into
hof lard. Or roll them into little
T5ll6 a3a Gry thdrEpinlnswine bas-,
4ek II bolllne laSa. ssao Il 80 -
M 4#ssaa
Qlfad b aIliii
III 5ee1. Tsjtlk bEiirce III pearls 0a3 !
lev. Or potato, salt and pepper to
taste. one quart and a-half o. va
Ter. Put The ingredients into Q
anaepen, md simmer gently 4 toF
hossgs. !. elrai u lg tlis,sl5a I
and serve. sAkll onion added
En- Improvement. TITS y good
soup for invaiids.
OATMEAL SAsEP.- Put a pint OF
eanaaI . vsoaksin narEa lyateF a.
few hours before ee9kjng III aust
water enough 10 cover II: then
pour this mixture into boiling wa
Ter. d little ut a time, with good
pinch OF salt. and let it cook slow
H.. the same as cornmeal hasty
6faafna. Cor hAffnn hoRr longer
IA b6dAislg9 cah De made Of 81 py
using eggs. MILK, sugar, faisiris,
and cinnamon, the same as for 9th
or buildings.
BREASTS OF VEAL BAKED WITH
ToMAT0Es.-After wiping a breast
of veal vii vet cloth, lay / in
it quickly IN u EN-. cen,
time peel and slice q pint 0ftoma-
toes, or use those which have been
canned; when the veal is brown,
season it highly with pepper and
salt, ppurAthe tpanatQes oyergit, and
bake ii mil meat III n done.
Serve it with the tomatoes on the
same dish.
SOUTHERN Com BREAD.-Take
aea dsFbsab them veil saddnne
pint OF water and stir well; put in
one teaspoonful of salt, same
Of yeast powders, and add meal
enough TO make a batter that will
pour out 0FItli@ par. a Pit II table,
spoonful or lard in the baking pan:
set in the oven and let it get hot;
pour the batter in it and bake a
nice .brQWn.~ assure. you that You
VIII never make any other kind
after eating this.
FILBEaT TART.-Grind one-half
pound of filbert kernels fine with
orange-hower water, mix with one.
half pound OF powdered sugar; add
gradually eight yolks of egg, we'll
beaten, two ounces OF flour. and
eight whites of eggs, beaten firms.
spread this paste out into three
layers of equal size. three Quarters
of an inch thick; bake in mod
crate oven; spread peach or april
cot mamalade between each layer,
% Re with esaanase thing icing Isl !.
BAKED HAM.-To successfully
bake ham, it ought first to be boiled
p4tih alRaest teHdeRsFRa keitaranF
stll6k kettle, r6snSsA Ak@slaiss and
put the ham in a dripping pan in
the oven for half an hour: then
drain off all the Lard that has c0I.ii
lected, powder the ham with fine
white sugar. and wet the sugar
slightly kEita Madeira winea Pat
it in the oT@ n III AMI htib hAkd
an hour or more. according to size.
Less than q pint of wine is suffi-
.eieRt t0iigpaTt aayor and to mois.l
Ten 1t. A pas asafN y e. a'oIl
CHICKEN BRoTH. - Roast or bake.
ill turni@g yelisws two old d0wls1
Put them in a soup kettle. with
three quarts OF colElR aters and SCI
them over arather slow fire. Skim.
aaa@a @mal bHIOn. sahIekk 4 few
stalks of chervil and two stalks of
celery. Simmer gently till the
fowls fall to pie = fouf ar Fl lis
hours; STRAIN and set the broth
aside. The next day carefully re-
move all the FAT; beat NJ the whites
of two eggs, with two ellis b me
cold broth. Heat the rest OF the
DE0tn 10 boiling, then STIR In the
HgQl EhpsegRs; boil gsnfivten
minutes, and strain 1t through an
absoE meelyk cle3n closh. 7 The per
fectiod OF this Soup depends upon
Ehaving itssas clear and limpid As
Tp0ssiblek peA sss
Thailr Chicauo Tiuses