The banner-enterprise., 1883-09-06

o ~ . TN bAA htttO 81
cup; then break the shell and take
} out the meat and CRATE Il fine. Take
the same weight of sugar and the
grated nut and stir together beat
four eggs, the whites and yelks sepa-
arately, to a stiff foam; mix one cup
of cream, and the milk of the cocoa
nut with the sugar and nut. then add
the eggs and a few drops of orange
or lemon extract. Line deep pie.tins
with a nice crust, fill them with the
custard, and bake carefully half an
hour.
VEAL OUTLETS A LA MnANAIRE.-
Brown some veal outlets quickly in
hot lard then take them out of the
pan and thicken the hot lard with
flour stir until the flour browns;
then pour in sufficient water to maxi
the gravy the consistency of cream.
Fry some finely minced onion in but
ter; then add it to the gravy. Put
in the veal outlets and place around
them about six sliced tomatoes. Sea-
son to taste. Simmer gently about
two hours or until the outlets are ten.
der.
CREAM PUFFs. Melt half cup of
butter in one cup of hot water, and,
while boiling, beat in one cup of
flour; then take off the stove and
cool /; when cool, stir in three eggs,
one at a. time, without beating drop
on tins quickly and bake about TWEEN
ty-ive minutes in "a moderate oven
For the cream: Half pint of milk, one
egg, three tablespoons of sugar, two
large tablespoons of -four; boil same
as any mock cream, and flavor with
lemon. When baked, open the side
of each puff and fill with cream.
DEsERT.-Make a batter as if for
wat1es to one pint of milk allow two
eggs and enough flour to thicken;
one teaspoonful of baking powder
should be stirred into the -four. Fill
a sufficient number of teacups with
this and fruits in layers. Then set
the cups in the steamer and let the
water boil underneath it for a full
hour. Serve while hot with sugar
and cream. Any jam is nice for this,
or raw apples chopped.
FRENCH PUFFs.-A pint of sweet
milk, six ounces of flour, four eggs,
half u tablespoonful of salt scald the
milk and pour over the flour, beat
until smooth, whisk the eggs to a
froth, and add to the flour and milk
when sufficiently cool. Have ready a
kettle of boiling lard, and drop one
t%easpoontul of the batter at a time
into the lard, and fry u light brown
sitt white sugar over them, or eat
with sirup.
SILVER in constant use should be
washed every day in a pan of suds
made of good white soap and warm
water, drying it with old soft Inca
cloths. Twice a week (after this
washing) give it a thorough bright
ening with finely powdered whiting,
mixed to a thin paste with alcohol,
rubbing longer and harder where
shere are stains. Then wipe this off
and polish with clean, soft old linen.
GINGER BREAD.-Melt half cup of
butter in one cup of molasses and one
of sugar, allowing the mixture to be-
come hot; he" i'd n tablespoon
of ground ginger, II teaspoon of
ground cinnamon, one cup of sweet
milk, five cups of flour stirred in with
a full half teaspoon of soda. Bake
in two fiat tin pans, or gem-irons.
A NICE WAY TO Cook CHICKEN
Cut the chicken up, put in a pan and
cover with water. Let it stew as
usual. When done make a thickeD.
ing of cream and -four. Add butter,
pepper and salt. Have ready a nice
short cake, baked and cut in squares,
rolled thin as for crust. Lay the
cake on the dish, and pour the chick
EN- and gravy ove them while hot.
GOLDEN CAKE.-Take the yelks of
eggs, one-half of a cup of but
ter, one and a half cups of sugar, two
Of flour, two-thirds cup of sweet milk
and two %teaspoonfuls of baking pow
der. Beat the butter and sugar to-
to o cream ; then beat in the
yelks, her the milk, aud lastly the
sifted flour and baking powder. Bake
in a papered and well buttered pan in
good oven.
OmcLoTH ought never to be wetted
f it can be possibly avoided, but
to be rubbed with q flannel
and polished with a brnsh of moder.
Ute hardness, exactly like IA mahogany
able, and by this simple means the
aiding of the colors and the rotting
If the canvass, which are inevitably
attendant upon the oilcloth being
lept in a state of moisture or damp.
less, are entirely avoided.
ROAST PLovERs.-Pluck and draw
he birds; season with pepper and
ALT arrange them in a dripping pan,
With a little hot water in the bottom
# the pan to keep them from burn.
ng basic often with the hot water
md with melted butter. Let them
ook about twenty minutes. Serve
hot buttered toast.
TOMATO HAsH-Ohop cold roast
'eef or broiled beefsteak very fine.
'ut a minced onion and q teacupful
{ tomatoes on to boil. When the