The Eaton Democrat. (Eaton, Ohio) 1875-1903, 1882-01-05

them all the time they are cooking.
They will take about half al hour.
Garnish them with fried parsley, and
serve with a tureen of bread sauce.
SHORT BREAD No. 2.-One cup of but
ter, two cups white sugar; put two cups
of flour in a basin, then throw in the
butter and sugar, rubbing it thoroughly
in the -four, then turn out on the cake
board and work in all the -four you
possibly can this takes some time;
inch thick and bake in a large bread
pan; bake a light brown.
A NICE SUPPER DIsH.-A nice little
supper dish easily made IS a follows !:
Heat and grease the muffin irons take a
dozen eggs, break an egg in each muffin
ring; put pepper, salt and a lump OF
butter Oh each then put in the stove; as
soon as it is slightly Drowned remove
with a fork, dish and send to the table
hot. Egg mullins or shirred eggs you
can call them. It is simple enough, and
I believe original.
Observation-Disclosures make the best;
but crab apples or any sour apples are
also good. Poor ounces, unfit for other
uses, can he washed and cut in small
pieces, coring but not pairing them. Al
low three-quarters of a pound of sugar
and a teacupful of water to a pound of
fruit. and boil slowly two hours. stirring.
md MASKING it fine. Strain through a
,olendar, and put in glasses or bowls.
Peach marmalade is made in the same
way.
CUsTARD SNAFF1E.-Take two scant
sablespoonfuls of butter, two tablespoon
tuls of sugar, two of flour, one cup of milk,
and four eggs. Let the milk boil, beat
the -four and butter together, add to them
gradually boiling milk, cook eight min
ties, and stir often. Beat sugar and
yolks of eggs together. Add to the
cooked mixture, and set away to cool.
When cool, beat white of eggs to stiff
roth, and add to the custard. Bake in
4 buttered pudding dish twenty minutes
in moderate oven. Serve Immediately
with cream auc
LEMON PEEL.-Oneof the nicestfavor-
ings for custards, stewed rhubarb, pud-
dings. etc., is made from the brandy in
which lemon peel Is soaked. A wide
mouthed bottle should always be kept,
in which to put all spare lemon peel;
IpOuI DId1uI ONcI~tO CONC1 II oh0 ~ AZ
sorked. This is always ready for use.
Another bottle should be kept for some
Of the spare peel, which should be chop
ped very fine, and a little salt put over
It, to be used for forcemeats or meat
a~avorings. Also dry some peel in a cool
oven, and use this, crumbled fine or
grated, for apples and various other
things.
GAME SoUP.-Two rabbits, one-half
pound of lean lamb, two medium-sized
onions, one pound of lean beef fried
bread butter for frying pepper, salt
and two stalks of white celery cut into
inch lengths; three quarts of water.
Joint the game neatly; cut the lamb and
onions into small pieces, and fry all In
butter to a light bown. Put into a soup
pot with the beef cutinto strips and add
a little pepper. Pour on the water; heat
slowly and stew gently two hours. Take
out the pieces and cover in a bowl; cook
the soup an hour longer; strain, cool,
drop in the celery and simmer ten min
utes. Pour upon fried bread In the
tureen.
ROAST HARE OR RABB1T.-Have the
hare skinned and well cleaned, stuff as
i IOu WOu1o ~ 1OW1- W1uh q 4O1OO A1C1p "a
bread crumbs, chopped fat pork, a little
sweet margoram, onion, pepper and salt,
just moistened with hot water; sew up
the hare with fine cotton, tie the legs
closely to the body in a kneeling posi-
ton lay in the dripping-pan back up
permost, pour two cups OF boiling water
over it; cover with another pan and bake,
closely covered, except when you haste
it with butter and water, for three
quarters of an hour. Uncover, basic
freely with the gravy until nicely
Drowned; dredge with flour and anoint
with butter until a fine froth appears on
the surface. Take up the hare, put on a
hot dish and keep covered while you
make the gravy. Strain and skim that
left in the pan, season, thicken with
Drowned -four, stir in a good spoonful of
currant jelly and some chopped parsley /;
boil up pour a few spoonfuls of it over
the hare serve the rest in a gravy boat.
Clip the threads and send in with cur
rant Jelly around it.
CANDIED ORANGE PEE1.-Cut the fruit
into quarters lengthwise, take out the
pulp and put the peels into strong salt
and water for two days, then take them
OUT anu 6Odh IOr I'LL uOuI III COlu wafer,
afterward put them into apreserving ket.
tie with fresh and cold water, and boil
till the beelsa are tender, when they should
be put on a sieve to drain. Make a thir
syrup of a quart of the water in which
they were boiled and a pound of sugar.
and simmer the peels in it for half al
hour, when they will look clear /; poul
the peels and syrup into a bowl together
l. An Al -e-I L. H.
make IS much syrup as will cover them
of the proportion of one pint of water t.
a pound of sugar, boiling it till it viii
fall from the spoon in threads ; put the
peels into the syrup, stir half al houl
and take them out, drain on a sieve, an6
as the candy dries, transfer them to
dish to finish in a warm place. Wher
dry, store them for use. This recipe il
useful for any lemon, orange, or citror
peel, and perfectly wholesome.