The Wilmingtonian., 1885-11-21
ESPECIALLY FOR THE LADIES,

ESPECIALLY FOR THE LADIES.
Cold Slaw.-Put three teaspoonfuls of vim
sgar in saucepan with little salt and
peper beat two eggs very light and mix
with teaspoonful of sifted flour,a teaspoon
full of butter, teaspoonful of sugar and
half teaspoonful of ground mustar. Set
the vinegar on the stove and when it boils
stir in the mixture, adding half cup of
milk. Cook for two minutes stirring con-
stanly. Pour the sauce over the shred cab
bage and let it become cold before serving.
Cranberry Sauce-Pick over and wash
the cranberries, and put in the preserving
kettle, with pint Of water TO one quart OF
berries; now put the sugar-granulated is
the best-on the top of the berries, set on the
fire and stir about half an hour, stir often to
prevent burning they will not need strain
ing, they will preserve their rich color cook
ed in this way. Never cook crauberries
before putting in the sugar. Less sugar
may be used if you do not wish them very
rich.
Cry Babies One cup each of hot water.
sugar, molasses and melted lard, one egg,
teaspounful soda little salt, five cups of
-four extract of lemon. Drop with a tea
spoon in tin, leaving room to rise.
Custard Ple.-Beat three eggs slightly,
add three tablespoonfuls of sugar, one salt
spoonful of salt, and one saltspoonful of
nutmeg, if liked. Pour on three cups of
scaded milk strain into deep plate lined
with paste. Bake slowly, and the moment
it puffs and knife blade comes out clean, it
is done.
Head Cheese.-Take hogs head, ears
and feet and clean thoroughly, boil them
: till you pick all the bones out, chop the meat
add cup of vinegar, little salt and pep
per, and pack in a pan or cheese-hoop, when
cool it is ready for use. 1t is very nice
erved in slices cold for the tea table, or
fried for breakfast
Pastry for One Pie.-One heapiug cup of
pastry -four, one saltspoonful of salt and
one-third to one-half cup of butter and lard
mixed Mix the baking powder and salt
with the flour, and rup in the lard. Mix
quite stiff with cold water. Roll out, put
the butter on the paste in little pieces and
sprinkle with -four. Fold over and roll out
Roll up like jelly roll, Divide in two parts
and roll to fit the plate.
A Recipe for Cooking Husbands.
Z ,o;l tl,a paI} GOnL
ing School that Baltimore lady had WRITER
a recipe for cooking husbands SO as t
make them tender and good" 1t is as fol
lows: "a good many husbands are utterl
? spoiled by mismanagement. Some wome
90 about it as if their husbands were blat
ders, and blow them up. Others keep ther
constantly in hot water others leave thei
freeze by their carelessness and indifference
Some keep them in stew by irritatii
ways aud words. Others roast them. Son
keep them in pickle all their lives. IL cal
not be supposed that any husband will
tender and good, managed in this way, b.
~ they are really delicious when proper treate
As In selecting your husband you shonld n
. be guided by the silvery appearance, as
| DuyluB naCkeTbl, Ny bnS bOiuch oihpJ
II you wanted saTm0If. 81 Sure TO BefeJC
yourself, as tastes differ.) Do not go to n
ket for him, as the best are always brou
to your door. 1t is far better to have n
unless you will patiently learn how to C
him. preserving kettle of the fiji
III, porcelain is best, but if you have notl
but an eartheinware pipkin, it will do, '
anu care. See that the linen in which you "
his him is nicely washed and mended, with
required number of buttons and stri
ans, nicely sewed on. Tie him in tie kettle
strong silk cord called comfort, as the
called duty Is apt to break. They
apt to fly out of the kettle and be burned
crusty on the edges, since, like, crabs
Holsters, you have to cook them while a
Make a clear, steady fire out of love, neat
mn and cheerfulness. Set him as near thi
LII. seems to agree with him. If he srutters
tizzes, do not be anxious some husband
this till they are quite done. Add
sugar in the form of what confectioners
kisses, but no vinegar pepper on any accO
A little spice improves them, but it mus
looo used with Judgment. Do nat stick
sharp instrument into him, to see if Ii
n.y. becoming tender Stir him gently: WI
the WHILE lest he lie too flat and close t,
- KETTLE and SO become useless. You ca
..n fail to know when he is DONE If thus t
.Ab, ed, you will find him very digestible, al
ing nicely with you and the children,
he will keep as long as you want, unless
become careless and set him in too co
place"