Weekly expositor. (Brockway Centre, Mich.) 1882-1894, 1888-02-02
DOMESTIC HINTS.
LEMON PIE.

a, W "ho PIC Jake one lemon, ono ctfI
: OF sugar, yolks of two eggs, two tea
.. spoonfuls of cOrnstarch one Teaspoons
- iul OF butter and One-half cup of watef
Take part of the water and put on A
! heat When boiling stir in the abovs
. mixture, and use the rest of the water
= 10 rinse out the dish. The icing il
made OF the whites of the two eggs and
. two tablespoonfuls of sugar Brown il
: nicely in the oven, and don't bake the
crust before putting the custard in.
BAKED STUFFED HADpoCK.
, kub IL ounces of bread crumbs and
one ounce of dripping well together
one deSsertspoonful of chopped parsley
one onion. a little salt and pepper.
Bind all together with one tablespoons
tul OF milk. Stuff the haddock with
the mixture, sew it up neatly and put
1t into baking pan. Brush it over
with melted drippings or butter.
Sprinkle it with one ounce of bread
crumbs and bake in moderate oven,
5asting it occasionally.
Boil in plenty of water piece OF salt
ilsll that has been in soak for at least
twenty-four hours. When sufficiently
boiled to allow of it, pick out all the
flesh in small flakes and put it by.
Slice very finely couple of onions
Try them in salad oil till they begin 10
color; add tomato sauce, Il dash OF
/ pepper and the Goldfish. Let the whole
miner on very slow fire for q couple
OF hours. shaking the saucepan
occasionally.
SALAD.
One can of salmon, or the same OF
any cod fish. either boiled or baked.
and from which remove the skin and
bones. Chop, when cold, three large
boiled potatoes, and mix with the fish.
Rub smooth the yolks of three hard
boiled eggs, season with pepper, salt
and mustard, add two tablespoons of
cream and one gill of vinegar; pour
tins dressing over the fish and potatoes.
BoNED CHICKEN.
Boil young fowl until tender; re-
move the meat from the bones. chop
fine and season with pepper salt and
butter. aud pour over it the liquor that
the chicken was cooked IN, which
should be boiled down to Jelly: put it
in basin and press down with
weight until it is cold; keep in u cool
place, Slice with very sharp knife.
TO WARM OVER COLD MUTTON
An excellent and simple way is to cut
it. if LON, into chops, or if leg, into
thick scallops, and dip each into egg
well beaten with teaspoonfuI of milk,
then in fine bread crumbs, and fry in
plenty of very hot fat. If your crumbs
are not very line and even, the larger
crumbs will fall off and the appearance
be spoiled.
MINCED BEEF
Three pounds of raw beef, lean.
chopped fine, five soda crackers rolled
Inc, two eggs well beaten, one and
'ne-half teaspoonfuls of pepper. three
lices OF pork chopped, one-half cup
II milk, ana salt to taste. Mix all
thoroughly, make into loaf. Bake
wo hours. This should be sliced cold
or tea or luncheon.
CREAM PIE
One pint of milk, one heaping table.
pooniul of flour, three tablespoonfuls
( sugar, one tablespoonful of butter.
wo eggs, and flavor to taste. Bake
18th one crust, same as custard Beat
ne whites to stiff froth, add little
agar, spread over after the pie is
aked, then put in the oven aud brown.
OATMEAL GEMS.
Soak one cup of oatmeal over nipht
it'll one cup of water. In the morning
# together dry one cup of flour and
70 teaspoons of baking powder, add
tile salt, mix the oatmeal and 6om
gether, wet with sweet milk to
if batter drop into gem pans and
Ike Immediately.
PICKLED OYSTERS.
Rinse the oysters in their liquor.
rain it upon them. and let them come
n boil, take them out of the liquor to
OIL Prepare cidar vinegar by boiling
with peppers, little salt, mace.
ives and nutmeg and then pour il
or the oysters. and keep them in
7ered stone jar.
MEAT CRoQUETTEs.
Two cups of chopped meat two cups
bread crumbs. two cups of hot milk
'son the meat with salt and pepper
Mt the yolk of one egg, add the milk,
of melted butter, bread
mbs and meat Form into small
cakes and fry in butter
QUICK PUDDING.
Inc quart of milk, two eggs, two
lespooufuls of Indian meal, one half
of molasses and salt. Let the
k come to boiling point beat the
s, meal, molasses and salt together.
stir in the boiling milk, then let all
up ut once. This makes good.
l.