The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1884-12-11
HOUSEHOLD RECIPES.

Leather chair seats may be revived
by rubbing them with well beaten
white of an egg.
Salt will curdle new milk; hence in
preparing milk porridge, gravies, ETC.,
the salt should not be added until the
dish is prepared.
To make nice breakfast dish of
sweet potatoes, parboil them the day
before, then in the morning slice them
and fry them until brown, in butter;
sprinkle pepper and salt over them
cut them lengthwise, so they will keep
their shape.
Potato Escalops.-The potatoes only
require parboiling and rasplng, and
can be varied by mixing with other
vegetables, parsley, savory herbs,
mushrooms or cheese, moistening with
butter or cream, baking in escalop
tins, and browning over before serv-
ing.
Baked Tomtoes. six large, ripe
tomatoes, with their stalks cut OFT,
into well buttered pie dish; sprinkle
pepper and salt over them and cover
with finely grated bread crumbs; bake
them half to three quarters OF an hour
in moderately hot oven. Some slice
the tomatoes before baking; they
cook quicker when so treated.
Pincushion.-Ane novelty in the shape
of a pincushion cover is to cover a
thick cushion of medium size with
satin, then cover one corner with very
sheer white muslin. This should be
cut in the form of a triangle, and
where the muslin ends and the satin
begins put a jabot of lace there. The
effect is both pretty and quite new.
Graham puffs for breakfast are
richer and a great deal nicer than the
plain gem; take one pint of sweet
milk, one pint of graham flour, half a
teaspoonful of salt and one egg; beat
the egg, then add the milk. and then
the flour gradually; beatit briskly for
four or five minutes, then pour into
buttered gem pans; bake IN not
oven.
An excellent dish for breakfast is
made of six eggs and three table
spoonsful of ham chopped very fine;
beat the eggs, and after melting a
lump of butter in the frying pan, drop
the eggs into it and stir the ham in;
the ham has OF course been cooked,
either fried or boiled. This is good
way to use up pieces of meat that are
left from dinner.
Potatoes Dressed italian Fashion,
These are merely baked and their tops
cut off: the inside is then scooped out
and mixed with thoroughly well
boiled rice. seasoned with little
grated cheese, pepper and salt. The
mixture is put back into the potatoes,
the tops are replaced and they are put
back into the oven to heat through
again, and are served when ready.
Cooking Onions.-A very appetizing
way to cook onions is to boil them IN
salt and water until they Degin TO De
tender drain the water from them
and wrap each onion IN SOFT paper;
set them side by side into dripping
pan let them bake until done: then
put into vegetable dish, and pour
rich brown gravy over them. Spanish
onions are especially nice cooked this
way, as they have so delicate a favor.
Potato Snow.-Choose the Whitest
and most f1oury potatoes you can,
which are free from spots; put them
into cold water over a good fire; dl-
rectIy after they crack strain off the
water and put them into clean stew
pan by the side of the fire until they
are quite dry and fall to pieces, then
rub them through a fine wire sieve
INTO the dish in which they are to be
served, which should have been pre-
Yiously well heated.
Lemon Shortcake.-Make short
cake dough exactly like strawberry
While that is baking, CRATE
the peel of a lemon and squeeze every
drop Of mice from it into the bowl
then take half cup of sugar and
half cup of molasses, a teaspoonlul
of water, a little lump OF butter ana
a tablespoonful of Hour. Let IN
boil until it is about as tnlck as