The Wilmingtonian., 1884-07-26
ESPECIALLY FOR THE LADIES.


CnorcE FIG CAEn.-A large cup of but
ter, two and half cups of sugar one of
sweet milk, three pans OF flour with three
teaspoornls Of baking powder, the whites
of sixteen eggs, Il pound and II quarter of
figs (the choicest) well Toured and cut in
strips like citron; no ilayoring.
CooKIxG CusrARD.-A high authority in
cooking recommends that, when baking
custard, you should set the basin or pud-
ding dish containing it into another dish
filled with hot water; this keeps the tenn
peraturo more even, and the danger of
scorching is entirely done away with. A
more delicate flavor is insured also.
FAvomTE Snow CAKE.-Beat one cup OF
butter to cream, add one and half cups
Of flour, and Stir very thoroughly together
then add one cup Of corn starch, and one
cup of sweet milk, in which three teaspoon
full Of baking powder have been dissolved
last add the whites of eight eggs and two
cups Of sugar well beaten together; flavor
to taste, bake in sheets and put together
with icing
''AIy DEAR how do you manage the
new style of hair?" "Wcll, Jane holds me
by the hair while my husband twists me
round by the feet, and it takes them both to
hairpin it fast" "And your waist r.
Don't tell. l hold on the bcd-post while
Jane and the groom pull away at the whip
cord. Before my husband comes home Of
course always" "And you're so delicate?"
Yes, dear, it's my one great trouble"
Good Good Dye Bye" (ltissing).
APPLE SoUFFLE.-Ono pint Of steamed
apples, one tablespoonful OF melted butter,
nalf a cuprul Of sugar, the whites of six
eggs and the yolls Of three, 4 slight grating
ornutmcg. Stir into the hot apple the but
ter the sugar and nutmeg and the yolll of
the eggs well beaten. When this is cold
beat the white Of the eggs toa stiff iroih and
stir into the mixture. Butter three pint
dish and turn the soulile into it. Bake thirty
minutes in hot oven. Serve Immediately
with any kind Of sauce.
CHICKEN AND OYSTER SoUP.-Cut up Il
chicken and put it on to boil with three
quarts of water; cut up a small onion, fry
it in little butter and add to it the soup
with a little parsley. After the chicken has
boiled TO shreds, skim the soup well, strain
it and return it to the pot. Put three pnts
of oysters with their liquor ON to boil the
moment they begin to simmer pour the
broth through colandcr into the soup, and
let the oysters remain in the colandcr. Put
tablespoonful of butter into the sauce
flour; stir them well together; add the
chic%en and oyster broth scason with cay
cme pepper and salt let it boil up once
add the oysters and serve Immediately.
INDIAN PUDDING.-A particularly nice
Indian pudding is quickly and easily made.
Heat one quart Of sweet milk, and in this
stir three tablespoonful Of Indian meal
which you have put through your flour
sitter yourself. Stir constantly. Let this
cook slowly for about fifteen minutes
Meanwhile, when you dare take q
moment from the stirring beat three
eggs lightly add a tablespoonful of
salt, half a cup of sugar, tablespoonful OF
butter and a half teaspoonrul of ginger stil
these all gradually in with the milk and
meal. Put all, while hot, into an earthcn
pudding-dish, and bake in a moderate oven
for an hour Serve with any sauce that you
prefer. spicy flavor is thought to be
most suitable for this pudding, though
lemon or brandy may be used
BREATHE TnRoUGM THE NosE.-Dr
Ward, in an article on singers throat trou
bles treats of the several kinds Of catarrLa