The Sentinel. [volume] (Trenton, N.J.) 1880-1882, 1882-09-30
Home Economies.

over the slices the mixture, ana
let them steep one hour fry In butter
a light brown. Eat with jelly or
lemon froth sauce.
CALEDONIA CREAM. Two ounces
of raspberry jam, two ounces red cur
rent jam, sif-ed loaf sugar, the whites
OF two eggs. Put ali into bowl, and
beat with spoon for three quarters OF
al hour. This is mixture that Is
much used in Scotland as a delicacy.
TIP TOP CAKE.-One pound ofsugar,
one cupfuI of butter, four eggs, one
cupful of milk, one pound of chopped
raisins, half pound OF chopped figs,
nalf grated nutmeg, one small tea
SPOONFUL of soda, one teaspoonful OF
cream of tartar; -four make it OF
proper consistency
LEMON FRoTH The yolks of four
eggs, slowly beaten up with half
pint of hook over the fire, juice and
,rind of lemon, sugar to taste. Do rot
ct it boil, or it will ,urdle. Beat the
Mites ofthe eggs to q solid froth, add
VII to the sauce directly It is taken
'neh fire, and beat all together for
en 'ne 4tes. Halt the quantity saf-
sinsl plumber.
hclen1 1'r MISUNDERSTANDING down
BRoILED clean. Be careful to
'ne oack ana in black skin from the
scfape ali lne thy and lay on the
inside. Wipe DIR one side a nice
gridiron. Broil on, brown IL other
brown, then turn and, Iona TO brown
side; il will not take 81 skin il. All
the side on which the IN which the
fish should have the side at
skin is turned to ths fire tod tor
VERMICELLI ScUP.--The ,.da Of
vermicelli soup is better n, both
/ chicken or veal than of beef;4 to-
chicken and veal may be useC,or
gether. Add anything to the st.;.
you may prefer, and boil the verm
cell i'll the strained soup until tender,
which should be in about twenty min
utes.
DUCK CROQUETTEs.- stuff tender
duck with Ouch stuffing, and roast
it, basting it well. When cold, mince
the duck and dressing very fine sepa.
rately and mix them we'll together.
Season highly with cayenne pepper
and salt. Moisten the mixture with
tomato catsup and stiffen it slightly
with bread or cracker-crumbs. Add q
well beaten egg. Make the Gro
4uettes pear-shaped (they may be
moulded in wiueglassl. and serve
with sprig of parsley in the end of
of each
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
1t upon a bed of crisp, tender lettuce.
Work quarter of pound of butter to a
cream, then add the wel!-beaten yolks
of four eggs, dessert spoonful of mus
tard powder, cayenne pepper and salt
to taste. Mix these ingredients well
together, then ir the mixture over
the fire, and add vinegar until It il as
acid as you wish it. Continue tt stir
it until it thlckens like boiled custsrd.
then remove it from the tlre and set it
away to become thoroughly cold. The
dressing must not be poured over the
salad until the time of serving it.
To CAN CoRN.-For every eight
quarts of corn cut from the cob take
an ounce of tartaric acid; cook to-
gether and can. Last year we put ND
thirty five cans for family use and all
Kept we'll. We have used this recipe
for years.
COUGH TRoCHEs.-One ounce Span-
ish llcorlce, two ounces refined sugar.
two ounces of finely-powdered pnm
arabic, and extract of opium one scru-
pie. Beat the whole together, make
into small troches; to be dissolved in
IL
the mouth when the cough is trouble.
some.
PEPPERMINT DRoPs.-Mix half q
pound of sifted sugar into sufficient
lemon-Juice to make it proper thick
ness. Dry it over a fire, gently stir.
ring In. at the same time, 100 crops of
the oil of peppermint; after which
crop the mixture upon white paper
well creased.
AliTLE CAKES FOR LUNCH.-Tvo
QUARTS OF hCur, two cupfuls of butter
'hree cupfuls of sugar, the yolks of six
eggs and one dessert spoonful Of soda
dissolved in tablespoonful of salt
10 oe Favored with mace, cinnamon
or nutmeg and cut into little shanes
Bake on fat tins.
MUSHROOM CATsUP.-Throw salt on
them and set them by a slow fire
'nen strain the liquor; add garlic
snaiots' pepper, mace, ginger and
cioVes to taste, boil SLOWLY s1ino
Well; bottle and cork +;ob+I