Telegram-herald., 1888-06-03


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er O. . COS p-&ts. sS>Fr1ns il Ter fs~ ses-
eaas II 4 eozgszases 4 = 8eas. fss b~ss
ssEy ressFes CAV ave zieures bolang
wzx< aslng stale brs<s fer p1aaiags a.
ways sos< IA cod n9Eid Bread that
has seez so@ked il eold zllk or w~tsr =
Lgst &ad er01sb.y whereas tk2t s<@xe1 -
hot te11s u kezFy
LxkoS S.gcE-Sssr toeetAer ons eupful
of saRar s16 one large tsbssspoenfGl Of
cora st.pph- SEld a-ld slowly exc pint ef bod
isg pslsr, thea oAs tablespoonfal Of butter
and ss9 sz4@A Aces u leznon 2aa bol III
thiek.
Aria ToAsF-Fron slices q dry bread
sat reuad c4kes, spread With butter. thea
cover with slices of t4rt. ripe aFples,
spriskled with sugar. cinnaEaea and bits Of
butter Serve hot VITA cream sweetsned
and fizyored with nrtmeg.
Com, undsrdoRe mnttoa or veal win pass
for very good outlets. II the slices are eat
or neatly. net TOO large. and dipped in eggs
and bread crumbs before being heated
through IA . fryisg-pan, with lot melted
butter, and Aghtly browned.
DUresxss potatoes furnish . very nice
way To wsrm over cold boiled potatoes. Cut
them IN cubes; season with salt and pep
Per. dip, hrst isto melted butter. then Light
~ into noar. Place on . baking pan, in
quick oven, bake hfeea minutes and serve
very hot.
liz is SAD that st most Of the incest din
ners fruit is no longer placed on the table,
- it has been found that frsit loses much
OF its nsvn ia = warm room through . long
dinner The plan usually followed Is 70
hand around few very select fruits 81 the
close Of tAs dinner.
AMONG Ornamental dishes for the table
cranberry Jelly and blanc-mange Is very ef-
| fective. II consists Of cranberry jelly made
| in the usual way, except that II should be
somewhat sweeter and put IN a dish in al
teTnate layers with blanc-mange. Serve
with cream and powdered sugar.
| CHEEsE when cut for the table, very soon
| dries and is left severely alone. This
should be grated and put away IN a WIDE
| mouthed bottle that can be closely corked.
IL viii be ready for the many uses which the
| slanful cook so well understands ia the
manufacture of custards, paEties, omelett es
and many other dishes.
THKRK is nothing that more distinctly re-
moves a hurried meal from the region of the
commonplace than a cup Of good cocoa or
chocolate instead Of tea, and dainty salad.
Fresh lettuce or water-cress make good
summer salad without any addition except
a light dressing Of oil, lemon juice instead Of
| vinegar, and q little salt and pepper.
MusH MuFFINs.-Into 8 quart Of boiling
water stir enough cornmeal to make an or
binary mush, let it cook fifteen minutes
| When cooled to lukewaFm beat in two eggs,
and then thin the mush by stirring in Little
milk or cream SO that it will drop readily
from the spoon. Bake in oiled gem pans
about thirty Minutes; the oven must be hot
THE fat from chickens and fowls is exceA
/ lent for shortening or for almost any fine
cooking and should be kept by itself. Ham
| fat has a smoky flavor and must be kept
alone, but can be used for frying the vege-
tables used IN some soups, for potatoes and
| eggs The fat of mutton, lamb, turkey,
geese and ducks hes q strong flavor, but
should be tired out for soft soap.
The old fashion of boiling coffee and clear
ing il with eggs is still popular one with
housewives. The advantages are that the
coffee is perfectly clear; peculiar flavor,
very agreeable to many coffee drinkers, is
impaired by the egg; and when milk or
cream is added the coffee turns 10 rich
yellow color that Is very inviting, and not
seen in coffee made without egg.
GREKN-PBA CAKEs.-Boil pint Of peas In
salted water until tender, and mash them
while hot, seasoning VITA salt, pepper and
! butter. Make batter with a cup Of milk,
half cup of -four with teaspoonful Of
baking powder sifted through it, and q
pinch Of salt. Beat two eggs separately,
stir IN the yeiks, then the mashed peas,
and lastly the whites; bake on griddie
| and serve hot