Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1886-12-30
HOUSEHOLD HINTS.

make batter. adding little salt. Fry
delicate brown.
French Mustard-Take of pure mus
tard four tablespoonfuls; sugar. one ia
blespoonful; cinnamon, one teaspoon
full; cloves, black pepper and wheat
-four each one half teaspoonful; vine
gar sufficient TO cover. Let it come to
a boil. and when cold add from one TO
two tablespoonfuls of salad oil, stirring
it in well.
Slowed Eggs-Boil eight eggs hard
and leave them in cold water until cold;
take off the shells. slice them. lay in a
stone, china or block tin dish; pour
over them well seasoned gravy, thick
ened with brown flour; sift fine crumbs
over all and brown in a quick oven.
They are very savory if properly sea-
soned.
Airowroot Pudding-One pint of
milk. two tablespoonfuls of arrowroot,
two eggs, half-cup of sugar. half tea
spoonful each of cinnamon and nutmeg.
Boil the milk and stir IN the arrowroot,
which has been dissolved in little
water; take from the fire, add the other
! ingred ents and bake in an earthenware
dish in quick oven.
Fruit Pudding-A delicious pudding
is made in this way: Chop a pineapple
quite fine; take some cake which is a
little dry, rub it in your hands or crush
it on kneading board put it into II
pudding dish in alternate layers with
the pineapple; sweeten abundantly.
mosten with cold water and bake in
moderate oven for an hour and three
quarters.
jelly Roll-One and a half cups of
prepared flour, one cup of powdered
sugar, four eggs, half cup of milk. one
tablespoonful of butter, jelly. rub but
ter and sugar together, and the beaten
yolks, the milk. then whipped whites
and flour, lightly and quickly. Bake
in large buttered pan, turn out on
clean damp cloth, spread with jelly and
roll up closely upon it.
Fried Eggs With Brown Sauce
Brown two tablespoonful of flour in a
| little butter, stir little water into it,
Il very little chopped onion and pinch
of sugar and one Of salt; put it into a
saucepan and boil for an hour, stirring
occasionally to prevent it from getting
lumpy. Fry a couple of eggs III but
ter or lard. place them in a dish, pour
the sauce over them and serve with
! fried bread.
! Fried Celery-Cut firm white celery
into pieces two inches long; put on to
! boil in hot, sailed water and cook
twenty minutes; take up with split
spoon and drop into ice water. Leave
them there ten minutes; take out, lay
on dish to cool; sprinkle with salt and
pepper, dip each piece in egg, then in
fine cracker crumbs, and fry in clarified
dripping or sailed lard. Drain we'll and
serve hot.
Stewed Cabbage-Shred a cabbage
with keen knife; put over the fire in
plenty of boiling water, slightly sailed.
with bit of soda in it and cook for
twenty minutes; drain off the water and
put in just enough fresh and boiling to
cover 1t. Cook ten minutes; add two
tablespoonfuls of vinegar, tablespoon
full OF butter rolled in flour, pepper and
salt Stew ten minutes longer and turn
out
Fried Appes-Peel and cut into
eighths, taking out the seed and cores
carefully from each piece; heat some
butter in frying pan, coat the apples
lightly with flour and fry to pale
brown; drain off the fat from each slice,
sprinkle with sugar and pile on hot
dish; If you like, you may mix little
cinnamon with the sugar; use only
tart apples for frying Send around
slices of buttered brown bread with
them.
Fish Soup-Clean and wash three
| Of If xuh IN
| fish, free it from bones and cut it into
small pieces, lay it in a saucepan with
some slices of onion, little celery,
cut-up carrot. a few breadcrumbs, salt,
pepper, two cloves, and, if liked a little
nutmeg and quarter of pound of
mutton or chopped suet. Let it steam
until it looks of darkish yellow color,
then fill up the saucepan with water
/ and boil gently for two hours. strain
through colander. add small lump
of butter let it boil up once more,
stirring il well, and serve with fried
bread.
Oysters Scalloped with Mushrooms
A quart of oysters, half can of mush-
rooms heaping tablespoonful of but
ter, pepper, salt and cracker crumbs, a
cup of rich milk, one beaten egg; lay a
stratum of oysters in buttered bake
dish, season with pepper and sault.
sprinkle with chopped mushrooms;
cover with crumbs wet with milk and
dotted with butter; proceed IN this order
until the dish is full; the topmost layer
should DE quite moist. with milk, in
which an egg has been beaten, and
seasoned well with pepper, salt and
butter; bake covered thirty minutes.
then brown. Pass crackers and lemon
with it.
Curried Chicken Pie-Joint pair Of
chickens as for fricassee; roll in flour
and try in dripping Of lard until they
begin to brown; put into deep bake
dish layer of the fowl, cover with
thin slices of fat salt pork. Have
ready two cupfuls of boiled rice in
which have been worked tablespoon
full of butter and two even teaspoonfuls
of curry powder; cover the chicken
with some of this; put in more fowl
and pork, more rice, etc. When all
are in, pour in teacupful of broth
made by stewing the feet, necks and
pinions of the chickens in pint OF
water then straning and seasoning it.
Cover the pie with a good crust. cut a
slit in the middle; bake, covered forty
minutes and brown nicely. Wash the
crust with beaten white of an egg.
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