The Wilmingtonian., 1885-12-05
ESPECIALLY FOR THE LADIES.

PRINCESS oTAToEs.-Cooked by this
simple Mode potatoes are rendered delicate
and delicious. A quantity of mashed ones
should be used. Cut into strips about two
inches long, one inch wide and half an inch
thick. Have in one saucer tablespoonful
of melted butter and in another beaten egg,
and dip the strips of potato first into the but
ter and then into the egg. With knife lay
them in lightly buttered tin pan, aud cook
in hot oven for twelve minutes. Serve at
once. An egg and tablespoonful of but
ter will suffice for about pint of potatoes
PUREE OF ToMAToEs.-Th soup is very
easily made. Put two pounds of solid cam
ed tomatoes in saucepan, add halfa spoon
full salt, pinch of cayenne, Glove of garlic,
four cloves, eight whole peppers, the small
est bit Of mace and pint of hot water. Let
it simmer slowly for half an hour care
being used not TO let burn; then pass it
through fine cullender or sieve Wet half
a teaspoonful of -four with cold water, rub
smooth, fill the cup by tabespoonfuls with
the tomato and pour it into the soup, taste
for seasoning, simmer a moment, and you
have rich thick soup, which may be thinned
out with more water, if unexpected com
pany arrives, without injuring it.
RAW EGGs FOR THE SIoK.-Wo may speak
of an article, highly nutritious, easily digest
ed and retained, and but little used, Wis: raw
eggs. The only objection to their use is the
individual objection of the patients, and
this only before the first is taken, for they
seldom object afterward. The egg may be
broken into glass, care being taken that
the yolk is not broken, and little salt and
pepper may be added if desired. The patient
has scarcely the trouble of swallowing it,
for it goes down ITSELF We have seen
patients retain easily and even relish raw
egg who could retain nothing else; more
than six hundred have been taken in one case
within three or four months. 1t goes with
out saying that the egg shonld be carefully
selected; and, indeed, for fear that one which
has seen its best days should disgust the
patient, it were better to prepare the egg
out of his sight.
LEMON RIcE.-Boil half a teacupful of
rice in pint of milk with sugar to taste
until it is soft, then put it in basin of earth
en- ware blanc mango mold and leave it till
cold. Peel lemon very thickly, cut the
peel into shreds about half an inch in
length, put into little water, boil them up,
and throw the water away, then pogr about
one teacupful of fresh water upon them,
squeeze and strain the juice of the lemon,
add to it two ounces white sugar, then
pour on the water and shreds of peel, let it
stew gently on the fire for half an hour.
When cold it will be syrup. Having turn
ed the jellied rice into glass dish, pour the
syrup gradually over the rice, taking care
that the little shreds of peel are equally
distributed over the whole.
How TO BEAT WHITES IN EGGs.-On
breaking eggs take care that none Of the
yolk becomes mixed with the whites. A
single particle will sometimes prevent their
foaming well. Put the whites into a large
fiat dish, and beat them with an egg beater.
CREAM POTATO SoUP.-One quart white
potatoes, measured after pairing and cut
ting into thick slices, Put on to btil with
large onion, Sliced When done strain and
mash. Have about one quart of milk all
hot (not boiled), and mix potato in d,
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