Daily globe. [volume] (St. Paul, Minn.) 1878-1884, 1882-09-03
Jane Grey Swisshelm on "omehs
Dress.
Domestic Economy.

PoAcHED Eeas.-To be covered with
the white they should be broken into
with plenty of boiling water,
enough to cover them. The eggs
poached as another wishes are done
thus: Stir the water round very fast,
then drop the egg in the middle of the
whirlpool and keep stirring the same
way till it is set.
WHIPPED CREAM Whips to be light
must be quickly and lightly whisked,
and, as the froth rises, carefully
skinned off with spoon and laid on
reversed sieve. Half pint Of cream,
half glass of sherry, the juice of half
lemon and a little sifted sugar-these,
addedrby little at a time, make sufficient
whip to cover an ordinary tride dish.
PIGEONS WITH PEAs.-Cut the pigeons
in halves and put them in the oven in
dripping pan, with little butter, pep
per and salt. When they have become
a little brown remove from the oven and
put them in stew pan with the gravy
from the dripping pan; add water
enough to finish cooking. When they
are sufficiently cooked add tin or two
of French peas. or one quart of fresh
ones stewed. Serve very hot.
CARAMEL FOR SoUP.-Put into tin or
porcelain saucepan half a pound OF white
sugar and tablespoonful of water Stir
over slow fire until clear, dark brown
color. Great care must be taken not to
let it burn. Add teacupful of water
and a teaspoonful of salt. Boil three or
four minutes, cool, strain and put away
in close-corked bottles. This innocent
coloring substance greatly improves the
appearance of soups OF gravies, givingto
them rich amber color.
GRAHAM CUsTARD PIE.-Funny and
good. One quart of milk, two eggs,
half cup of sugar. half cup of graham
| -four. Beat the eggs and stir ali to-
! gether. The graham -four sinks to the
bottom of the pie dish as the custard
bakes and form good crust. It may
appear to be soaked, as custard pie
crust often is, but it is not in the least
"clammy." It dissolves easily in the
mouth and is entirely digestible. A
pleasant cream pie is made from the
same recipe, leaving out the eggs and
using creamy milk or thin cream.
PARSLEY FOR GARNIsH.-Pick out q
number of sprigs as much of a size as
possible, hold them together by the
stalks and shake them repeatedly IN
cold water, SO as to thoroughly wash
them; then shake out the water from
them and dry them thoroughly and
effectua!ly IN cloth, cut off the stalks
close, put the parsley in the frying
basket and dip it for about minute IN
boiling hot lard or oil, never ceasing
the while to shake the basket. Turn
out the parsley on napkin in the
screen in front Of the fire to drain.
Parsley should be fried just before it is
) wanted.
MINCED FowL.-Take the remains Of
a cold roast fowl and cut off the white
meat, which mince finely without any
skin or bone; but put the bone and skin
into a stewpan, with an onion, blade
of mace and a handful of sweet herb:
tied up. Add nearly pint OF water
Let it stew for an hour, and then strail
and pour off the gravy, putting in tea
l spoonful of Worcestershire sauce. Tak'
two hsrd-boied eggs and chop then
small mix them with the fowl, and salt
pepper and mace according to taste
. put in the gravy, also half a teaspoonfu
5 of lemon juice, two tablespoonful Q
u -four, made into smooth paste with
little cold water, and let the whole jus
: boil. Serve with sippets of toaste'
/ bread. Some persons prefer cayanne t
white pepper.