The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1888-05-11
For Housekeepers.

Buttermilk Mullins. s.-Beat two egg.
we'll into quart of buttermilk, str in
4 quart of flour, or enough to make
thick batter, and lastly add a teaspoon.
full each of salt and soda. Bake in
well. creased tins in hot oven.
The muddy taste that is sometimes
noticeable in carp, cat and other mud
fish ia said to be due to the skin becom-
ing ,hroughly saturated with mud, and
the remedy ia to skin the fish quickly
az soon as it is taken from the water,
which will leave the flesh unimpaired
in flavor.
A tempting way to fry and strve
apples is the following: Pare sound
apples, slice them half an inch thick,
remove the cores without breaking the
slices, fry them in hot butter until ten
der, lay them in little piles with sugar
and spice busted over them and serve
them on slices of toast. ..
Rice Griddle Cakes. rice ia
cooked until perfectly soft, drained dry
mashed with spoon until the grains
are well broken up. For each cupfnl
of rice take two eggs, one pint of milk
one heaping teaspoonful of baking
powder, one-half tesspoonful of salt.
and -four enough to cake thin batter.
Cup Dumplings.- Two eggs, one
cupful of milk. one tablespoonful OF
butter, little salt, desert-spoonful
of baking. powder, -four to mix little
sitter than pancake batter. Grease
and -four six cups. Put three tea
spoonfuls of jam in the bottom of eac'
cup, pour in the batter and steam hall
an hour. ANY pudding sauce o.
cream and sugar can be served with
these.
Cnrried Eggs.-Boil three eggs
twenty minutes; remove the shells and
slice the eggs. Fry small piece OF
onion in butter and add teaspoonful
OF corn starch mixed with saltspoon-
ful of curry powder, pour on slowly three
quarters of cupful of milk, seasoning
with salt and butter to taste, and sim
mer until the onion is soft. Add the
eggs, and serve when they are
rhr"ughly heated.
Cooked Celery Cut in small cross
sections, using nearly the entire stock
and roots, rejecting only the very green
parts. Cook it in but little water SO
that when very. tender the water viii
have boiled nearly away; then add
milk sufficient for nice gravy, seasoi
to taste with salt aud pepper, rub but
ter and -four t. a smooth paste, anc
add sufficient to make it of creamy
consistency. When the -four is scald
ed il is done.
A very nice breakfast dish is made
as follows; Split pork tender loins anc
rub W tn pepper, salt and summer saw
ory and fry to light brown in a fry
ing pan Slice then a half dozen pota
toes. Have some hot lard in frying
pan and put the potatoes in, GOVERNS
them up closely. Take cup of HON
iny boiled The day before; add cuT
of milk, salt and pepper and let j
come to quick boil. Serve also frui
or baked apples.
What to d. with the cold roast NUT
ton Is often query with the house
keeper. II re is one way of prepar
ing it; Brown some hcur in butter
mosten with tue gravy, season with
salt and pepper, aud let it simme,
about ten minutes; then add more but
ter, little marjoram, and the minced
me IT. aud let heat without boiling
Serve with turnips cooked as follows
wash aud cut fat turnips into half o
three quarter slices, pare aud cut eacl
slice into strips and then into cubes
Put into boiling salted water and cool
until tender. Drain and pour whit
sauce over them.