The Penn's Grove record., 1885-02-28

white VINE. D1@sou Win SAT- pepper
. sprig Of parsley, a little thyme, a nut
meg, two or three mushrooms that have
yeeu cut hae and fried ia butter, four
small white onions and a shallOt finely
chopped. Simmer until the whole Is
we'll cooked; strain and pour over the
psrsnips and serve hot. II desired,
two or three yolks Of eggs aud the juice
OF q lemon may be added after the
sauce is strained ana Just before taking
IRON the fire. If wine is not liked use
4 gill and a half Of broth instead Of wine
and water.
OSg Of the most appetiEing ways to
warm over cold fowls, particularly
ducks or fowls with brownish meat, is
to cut them into pieces, and let them
simmer in gravy. Take a part OF q
head Of red cabbage, cut it in the thin
nest and smallest pieces you can with
out choppine 1t, wash il and drain it
and try 1t IN fat; this may be part but
ter and part dripping or I've lard; sea
son with salt and pepper. When it is
lone, spread ii on a platter, moisten
with vinegar and lay the pieces of fowl
upon it.
a PRETTY ornament for the wall is
made bT cutting a fan out of very stiff
oasteboard, cover half of it with plush
Or velvet-put thus on plain-on the
other half put folds of satin. l~engthgige,
to initiate the folds of a half-open fan.
Around the edge put q narrow band Of
swans down, at the top or handle put
A bow. and a cord and tassels. In the
center of the ian put an oval or round
Christmas card; it should be u~nfringed.
One made Of pink plush OF satin was
haudsome-one less delicate and likely
to become easily soiled was of WINE
oolored plush and satin.
BoILEo FISH. After washing thor
7UghIy in saIted cold water, sprinkle
the fish with salt aud pepper, and tie
n q clean cloth with a sprig of parsley.
Cover with cold water, except in case
Of .salmon, when luke, warm water must
be used 10 preserve the color. God re.
quires fifteen minutes for each pound.
a fish Weighing one pound will be done
in ten minutes after the water begins to
boil. Drawn butter sauce, with a hard
boiled egg chopped fine and stirred in
at the ISSt, is very nice for bass. Oys-
ter sauce is best for cod.
-@-
CREAM CAKR.-A comparatively mex
pensIve cream cake is made of two cups
Of sugar, q cups of tiour, half a cup of
sweet milk, four eggs, a piece of bntter
as large as two eggs, n teaspoonful OF
soda. This may be baked in three OF
Iour layers. The cream is made of one.
cup of sugar. half a cup of -four, two
eggs, the whites and yolks beaten sep
arately, and the whites beaten to a stiff
froth, and one pint of milk. Let this
cook until it is thick, let it cool and
then flavor it with vanilla.
DRIED PEACHES STEwED, Wash o
pound Of dried peaches, put them into
a porcelain lined saucepan, with enough
warm water to reach three or four
inches above the top OF the peaches,
and let them stand over might to soak;
the next morning set the saucepan over
the fire, and simmer the peaches very
slowly for FIVE hours, or until they are
tender; VIXEN the peaches are tender
add to them q gill. OF any good syrup
end enough brown sugar to sweeten
them, and continue to simmer them un-
til a good consistency is attained. Serve
I them hot or cold.
PLAIN JUNKET. Turn a quart of new
milk to curds with one tablespoonful of
rennet. Before adding the rennet.
sweeten and flavor the milk, and if de-
sired, color it q pink with a few drops
Of cochineal extract. Add the reunet,
stir, owe and Set in a werm place, II
should b. turned into the diSh-a salad
dish does very well--in which II is sent
to the table. A little ground cinnamon
is generally sprlnkled on the top. The
curd should not be broken.
To BBoIL OYSTERS IN THsIR SHHIL.-
After opening the oysters let them re-
main in The deep shell with their juice,
placing a small piece OF butter upon
the top of each and seasoning them
with a little salt and cayenne pepper.
Have a good clear fire; place the shells
on a gridiron, squeeze 8 little lemon
juice over the oysters and broil until
done. Two or thee minutes will suffice
to cook them.
How TO WASH WHITE WoRsTED
SHAwLs, Put soiled white shawls, in "a
large wash bowl; throw over it one pint
of wheat -four, rub thoroughly with
the honr the same as If washing. Re-
peat the second time if not cleansed by
the first operation. Shake out and
hang on the line and the air will re-
move the -four, Your shawls will look
new rs long as a thread of them re-
mans, if cleansed by this process.
CoAL On FEST. To ascertain wheth-
or a sample OF petroleum Is sufficiently
vO!stile to be dangerous, Herr Montag
points out a very simple and conclusive
method, He fills q glass three parts full
with the petroleum to be tested, and
fills mp the glass with boiling water, at
the same time holding a fame over it.
II the vapor disengaged becomes ignit-
ed, the petroleum should not be con-
sidered f safe liquid to leave exposed to
the atmosphere.
10 MEND CRAoKs.-Mlx some plaster
of-psrls III an old cup with cold water
till O not too stiff paste is formed. Fill
with 1t all the cracks and mend all the
broken places in walls that are to be
w-hitewashed. This will serve to pre-
serve the walls in good condition. be-
sides adding much TO the beauty OF their
appearance. Nix but little of the plas-
ter at a time, as it sets OF hardens very
quickly, sDd 500 becomes unmanasea'
BILE. Use a thin, broad. hladed knife to
apply with, except where cracks are in
the corner of the room, IN which case
you will be obliged to use your fingers.
GOLD CEE.-One cupIul of sugar,
half a cughl of butter, the yolks Of
three eggf and one whole egg, half a
eupful OF hIlk, o~ne.fourth of a teaspoon
full each soda and cream of tartar, one
and three}fourths cupfuls of fionr. Mix
the buttd and sugar together and add
the eggsJmilk, flavor and -four, in the
order nated. Bake the same as silver
cake. II white frosting is good with
this cakd
WHTEl embroidered dresses are made
additionailly pretty by bows of white
satin ribbon placed on the shoulders.