Telegram-herald., 1888-03-31
COOKERY OUTLETS

BrrFERMIx MUErISs-Beat two eggs
uel into quart Of euttsrmiik, STIR IN
quart Of four, or enough TO make thick bat
ter, and l.stly add a teaspoonfui each of salt
and soda Bake in well CREASED tins IN
hot oven.
THz muddy taste that Is sometimes notice
able Ia carp. cat and other mud rish IL said
70 DC due 70 the skin becoming thoroughly
saturated with mud, and the remedy IS 10
slKin the ash quickly as soon as II IS taken
from the water, which viii leave the flesh
unimpGlred IA flavor.
ATTEMPTING way to fry and serve apples is
the following; Pare sound apples, slice
them half an Aneh thick, remove the cores
without breaking the slices, fry them IN
hot butter until tender, lay them in little
pl.es with sugar and spice busted over
them and serve them on slices Of toast
RICE GsIDDLE CAxEs.-The rice is cooked
until perfectly soft, drained dry, mashed
witha spoon until the grains are we'll
broker up. For each capful Of rics take
two eggs, one pint Of milk. one heaping
teas,oonful Of baking powder, one-half
teaspoonful Of salt, aad -four enough 70
'scke thin batter
Ctr DCsrLISGs.-Two eggs, one cupful
Of mix one tablespoonful OF butter, a little
salt, q dessert-spoonful OF. baking powder,
h0or % mix little sitter than pancake
batter. Grease and -four six cups. Put
three teaspoonfuls Of Jam IN the bottom OF
each cup pour in The batter and steam half
an hour. Any pudding sauce or cream and
sugar can be served with these.
CckzIED EGGs.-Boil three eggs twenty
minutes; remove the shells and slice the
eggs Fry a small piece Of onion in butter
and add q aspooaful Of corn-starch mixed
with saltspoonfuI OF curry powder;
pour on slowly thres-quarters OF cupful of
milk, seasoning with salt and butter TO taste,
and simmer until the onion is soft Add the
eggs, and serve when they are thoroughly
heated.
CooxED CxLxRv.-Cut in small cross sec
tens, ussng nearly the entire stock and
roots, rejecting only the very green parts.
Cook il Ia but little water, so that svhen very
tender the water win have boiled nearly
away; then add milk sufficient for nice
gravy, season to taste with salt and pepper,
ru5 butter and nour 10 . smooth paste,
and add sufficient 10 make it Of a creamy
consistency. When the -four is scalded it Is
done.
A vExr nice breakfast dish is made as
| follows: Split pork tenderloins aad rub
fry TO light brown In frying pan. Slice
then q half dozen potatoes. Have some hos
lard IN frying pan and put the potatoes in.
covering them up closely. Take a cup Of
honiny boiled the dag before; add cup Of
milk, salt and pepper, and let it come 70 a
| quick boil Serve also fruit or baked
| apples
WHAT to DO with the cold roast mutton is
ofton query with the housekeeper. Here
Is one way Of preparing it: Brown some
four in butter, moisten with the gravy,
season with salt and pepper. and let it sim
acr shout ten mlrutes; tAen add more
butter, a little marJcrau. aad the minced
meat and let il heat without boiling. Serve
with t1rnips cooked as follows; Wash and
cut fat turnips into half or sequarter
slices: pare and cut each slice into strips
and then iato cubes. Put into boiling salted
wafer and cook until tender. Drain and
uour white sauce over them