Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1885-12-24
DOMESTIC HINTS.
CHARLOTTE Russo WITHOUT EGGS.

Dissolve half package of gelatine
IN pint of milk; add half cup of
sugar; let it come to boil; then have
q quart OF cream, flavor, sweeten and
whip. After you STRAIN the first let it
almost CONCEAL. then whip cream in;
beat it for thirty minutes.
SQUASH FRITTERs.
One pint of cooked and well. mashed
squash, one pint of milk. two eggs, a
little salt and flour enough to make
the batter stiff enough to turn on the
griddle, and not too thick. The addi-
ton of teaspooDful of baking powder
will tend 10 make them lighter. Bake
on Il griddle.
WHITE CAKE.
Take the whites of six eggs, two
cups of sugar, three cups of Hour, one
cup of sweet milk, three -fourths of a
cup of butter, two teaspoonfuls of
cream tartar, one teaspoonful of soda.
ROLLED HERRiNGs.
Choose the behring's containing the
soft roe (the hard roes are usually
larger), scrape, split open, cleanse
and carefully take out the roe. Then,
with the thumb and finger of the right
hand, draw the back bone out. 1t
usually comes out whole. Sprinkle
with pepper, salt, and II little chop
ped green parsley. Roll up tightly
and tie with tape, leaving the fin and
tail outside. Have ready some water
sweetened with little vinegar, salt
and pepper, into which, when boiling,
put the behring's. Simmer for ten
minutes.
TO BROIL MACKEREL.
Clean and carefully wipe good
sized fish; split it entirely down the
back; put little oil over the fish with
a feather, lest the delicate skin should
be broken by the gridiron, the bars of
which must be rubbed with fresh suet.
Chop little parsley and fennel very
fine, season with pepper and salt and
rub into thin slice of butter. Fill
the back of the mackerel with this
mixture before you put it on the
gridiron and then broil it over clear
fire. 1t will require from twenty to
thirty minutes to cook it thoroughly;
serve with sauce.
LEMON PUDDING.
Molsten half pint fine farna with
a gill of cold milk; add to it pint OF
hot milk and stir well. Add salt
spoonful of salt and two ounces OF
butter, stir until quite smooth and
thick and allow it to become cold.
Beat together four eggs, six ounces OF
sugar, the grated rnd and juice OF
two lemons and dash of ground Gin
namon; stir into this mixture the cold
farina, small quantity at a time,
until used, then pour it into a butter
ed pudding dish and bake forty min.
utes.
ORANGE PUDDING.
Pare and slice four large oranges;
put them in the bottom of the dish in
which the pudding is to be served and
sprinkle with sufficient sugar to sweet
en- them. Boil one pint of milk and
stir in two tablospoonfuls of corn
starch wet with n little cold milk.
Add the yolks of two eggs, beaten
with three tablespoonfuls of sugar.
Boil minute and then pour the Gus.
terd over the oranges. Make q
meringue of the whites of the eggs
and two tablespoonfuls of sugar.
Spread over the pudding and set in
the oven to brown.
BREAD-CRUMB oMELET.
One pint of bread-crnmbs, II large
spoonful of parsley. rubbed very fine,
half II tiny onion chopped line. Beat
two eggs light. add teacupful oil
milk. trace OF nutmeg and pepper
and salt literally; also lump OF but.
ter the size of small egg. Mix al
together and bake in $ ow oven. or
buttered pie plate; when light
brown turn it out OF the plate and serve
at once.
COFFEE CREAM.
Half Il pint of very strong coffee, 6
packet of geatine, one pint of milk, q
tablespoonful of cream, three ounces
lump sugar; soak the gelatine in the
coffee, and when nearly dissolved
place in enameled saucepan with
the milk, cream and sugar; add half
a teaspoonful of essence of vanilla;
stir over the fire till nearly boiling;
pour into II welted mould and let il
set.
BEEF FRITrERs.
Beef fritters are nice for breakfast
Chop pieces OF steak or cold roast
beef very fine. Make batter of flour,
milk and TN egg and mix the meat
with it. Put lump of butter into a
saucepan. let il melt. then drop the
batter into it from large spoon.
Fry until brown; season with pepper
and salt and a little parsley.
APPLE DuMPLINGs.
Make crust -, for pie. Pare and
core the apples, then fill them with
sugar and butter and roll each in Q
piece of crust sufficient to cover II
well, folding it over neatly on the top,
Bake in II well butlcrcd tin half ar
hour IN gu ok oven. or boil one hour
tied up in separate cloths. Keep the
water constantly boiling. TO be eater
with hard and soft sauce.
pRl'NF PUDDING.
delic,oils nrune nuddinU ia mad,