The Penn's Grove record., 1889-06-22
HOUSEHOLD.

HOUSEHOLD.
CHEESE FoNDu.-A pint bowlfnl OF
minced cheese, which should not he OF
a rich kind, the saule quantity OF bread
crumbs, two well beaten eggs, half a
nutmeg, a teaspoonfui OF salt. Heat a
pint Of milk boiling hot, put in it a
large tablespoonful Of butter, pour the
boiling milk over the other Ingredients
and mix well, cover the bowl with q
plate and set it back on the range for
three or four hours, stirring 1t OCCASION
ally, but be careful 1t does not cook.
Half an hour before supper butter a
nice pie plate and pour into 1t the mix
ture; set 1t In a quick oven and brown,
sending II TO the table very hot. This
depends for its uce ess on being quite
smooth and the cheese all dissolved.
SAVOY CABBAGE is excellent pre-
pared in the German way. The outer
leaves must be taken off and the cab
bage then cut through the middle. Re-
move the central stalk from the heart
and from the leaves, and then cut up
the leaves in fine pieces. wash h
pieces well and plunge them into boil
ing water slightly sailed, and let them
cook rapidly until done. Then place
them on q colander, pour boiling water
over them and then drain them thor
oughly. Put the cabbage in a saucepan
with soup stock of bouillon, a Dttle
butter and nutmeg and let it steam for
one hour.
EATING LEMoNs.-A great deal has
been said through the papers about the
liealthfulness of lemons. The atest
advice is how to use them SO that they
will do the most good, as follows: Most
people know the benefit of lemonade
before breakfast, but few know that it
is more than doubled by taking another
at night also. The way TO get the Let
ter of the bilious system, without blue
pills or q~uinine, is to take the juice OF
one, two or three lemons, as appetite
Graves, in as much ice water as makes
it pleasant TO drink without sugar be-
fore going to bed. In the morning, on
at least a half hour before break
fast, take the juice Of n lemon in a
goblet of water. This will clear the
of humor and bile with efficiency
without any of the weakening effects OF
calomel or congress water. People
not lrrltate the stomach by eat
ing lemons clear.
MEAT CAKEs.-The remains of a
cold roast or boiled leg of mutton that
has been rarely cooked will be most
delicious IL prepared as follows: Chop
the meat as fine as possible and mix it
with half as much fine bread crumbs
aud a quarter as much beef suet, also
chopped very fine and freed from strings.
Put these ingredients into a bowl, with
cupful of minced oysters fresh ones
of course are best, but the canned ones
may be used), add a seasoning OF thyme,
marjOram, pepper, salt, and a little
powdered mace; mix with two well
beaten eggs for a pound of the cold
mutton; stir until it forms a stiff paste;
form into balls OF sausages and fry.
THE tendency OF silver table ware
has been toward smallneSS and COM
pactness, and this has effected the size
of smaller ware. The butter plates,
salt cellars and pepper pots are very
diminutive, and as a rule they are deco
in the same manner as the larger
pieces, although there are many odd
and striking designs. A new style OF
salt cellars is made in the form of a
d%iminutiye stewpan. Others initiate
leaves, fruits and flowers.
MoLAssEs GINGER COoKIEs.-One
cup Of New Orleans molasses or sor-
ghum put on the stove, and when it
boils take off and stir in n tablespoon
full Of saleratus and one cup of brown
When cool add two-thirds cup
of shortening, one-third cup of cold
the yolk of n egg, cloves, ein-
.amon, ginger and salt to taste, flour to
roll and bake in a quick oven. Use the
white Of the egg to make boiled icing
for them. This makes fifty cookies.
They will keep six months.
LEMON ToAsT.-Take the yolks Of
three eggs, beat them well and add a
cup and a half OF sweet milk; take some
not too stale, and cut into slices,
dip them into the milk and eggs and
fry a delicate brown in the melted but
ter. Take the whites of tie three eggs,
beat them to a froth, adding half a cup
Of powdered sugar, then add the juice
Of one lemon and a cup Of boiling water
them in well. Serve ove the
t as Il sauce.
BISHOPS BREAD.-Beat fourteen
ounces of sugar with the yolks of six
eggs and the whites of three for half an
hour. Then add slowly eight ounces of
-four, six ounces of blanched almonds
cut in thin strips, six ounces of raisins
md three ounces of citron cut in fiIe
Pour in a well CREASED pan and
slowly.
SALAD DIRE. sING.-Peel and boil a
fine potato; mash well and, when
:old, add the yolk of a raw egg. a tea
'poonful of mustard and a little salt;
,tir well together; add two tablespoon
'uls of olive oil and vinegar very slowly, |
constantly so that it may be
iery smooth. This is nice with chopped
or cabbage.
TINS is one way OF cleaning velvet:
Hold over a kettle of clean boiling
the wrong side down, for two
place on a smooth board and
rush with a soft velvet brush immedi-
If it is a large piece and gets too
Try, steam again and brush. This way
S quite satisfactory to some.
ENGLISH FISH SAUCE.-One and a
ialf ounces of cayenne, two tablespoon
'uls of walnut catsup. two tablespoon
his of soy, a few shreds Of garlic and
one quart of pure vinegar; put
n u large bottle and shake every day
'or two weeks; then put it into small
and cork them well. In a few
lays it will be fit for use.