The Russellville Democrat., 1886-12-15
THE HOUSEHOLD.
u,rt. About Home-some Ways Of
 Cooking.

G0Okfn&.
 CHICKEN FoNDU.--Two cupfuls oI colu roast or boiled chicken minced me, one cupfll of boiling milk, one taDiespoon.. ful of butter, three eggs, pepper, sat and chopped parsley; one cupfui oI me crumbs: soak the crumbs in the mix, stir in the butter and beat to smooth batter. When quite cold add the Whlp, r, ped eggs, meat, seasoning, peat all together and turn into a greased puu, ding dish. Bake in a quick oven covered until high and light, brown slightly anu serve immediately. If you have any gravy left from the roast heat and pass it with the fond.:: .ais dish IS also good ::..aao,e sl veal or turkey or lamp.
 STEPPED POTATOES Bake large, smooth Irish potatoes, cut piece rom the ton of each, scrape out the contents of the skin carefully, and rub them smooth. They should be as dry as meal. Have ready cup of hot milk in which is melted a tas..espoonful of butter; beat up an egg and pour the milk over 1t; work this into the mashed potatoes until you have soft. mushlike mixture; season with pepper, salt and a pinch of nutmeg: beat light, fill the skins, round- ing the mixture half an inch above the top. Set in quick oven for five min utes to heat through, and send to table with napkin thrown over them.
 CocoANUT CooKIEs.--One grated cocoanut, one cupful of powdered sugar, the whites of three eggs, beaten to stiii meringue, one tablespoonful Of corn starch wet with the cocoanut milk If
 z |. <<r ful of rose water; whip meringue, and sugar together, add corn starch, cocoa nut and rose water. Stir well and drop on buttered paper by the spoonful. Bake in quick oven. Eat cold.
 STEwED CANNED PEACHEs.-Empty a can of peaches an honr before using them. When ready to cook them drain off the liquor and put it over the fire with a half cup of sugar. and four blades of mace. Stew gently half an hour, take out the mace, skim the syrup, put in the peaches and stir fifteen min- utes or until clear; turn into bowl, add tablespoonful of brandy, cover closely and let them get cold before using them. They will be found very nice.
 DROWNED BEAN SoUP.-Soak quart of beans all night; in the morning boil them until soft, but not to breaking; put into bean pot or deep pudding dish with a half pound of par-boiled salt pork and bake to fine brown. Fry half sliced onion in dripping and put it into soup kettle; add the beans, the pork minced fine, two stalks of celery, chopped, and three quarts fcold water; af Tar n rub all through colander; return to ed flour, simmer five minutes and turn out. Lay thin slices of peeled lemon on the surface.
 OYSTER PATEs.-Drain all the lique from quart of oysters and put it : 1T the fire to heat. Strain it throu, T 8 cloth when it boils, put back on tS9 range and add heaping tablespoon. VI of butter rubbed in two great table spoonfuls of flour; as the mixture thick ems pour in gradually a cupful of warm milk. When smooth add the oysters mincen with keen knife and a bit of soda not bigger than pea; stir slowly and gently for five minutes after the boil begins, draw the saucepan to one side and leave in boiling water five min- utes longer. Have some ready heated shapes" of pastry; fill them with oysters and serve.
 ROAST GoosE.-Wash out the inside of the dressed fowl with soda and water, then with fresh water, and wipe well; fill the body and craw with a forcemeat of crumbs, butter, tea spoonful of powdered sage, twice as much onion and seasoning of pepper and salt. Lay the goose in the dripping pan, dash two cupfuls of boiling water over it and roast, basting often. When done transfer to hot dish. Set bowl containing the gravy in a pan of ice water to throw up the fat; remove this as far as you can; pour the gravy into a saucepan. thicken with Drowned flour, add the juice of half lemon, glass of sherry, with salt and pepper, boil up once and serve in a gravyboat. Pass apple sauce with the goose.
 SALsIFY FRTTERs.-Scrape and drop the roots at once into cold water, in which is mingled a tablespoonful of vinegar. When all are ready wipe them one by one and grate them directly into batter made in the proportion of one egg to half cupful of milk and a tablespoonful of prepared flour. Salt to taste when the batter is of the right consistency and fry by the spoonful in hot lard. Drain and serve hot.