The Marlboro democrat. [volume] (Bennettsville, S.C.) 1882-1908, 1889-12-20
sHoUsnHoLp

OF now milk; sessonfWith pepper andia
large tablespoonful OF fresh butter;
thlcken with potato flour or q teaspoons
full of .cornstarchM or cerealine. Add
the cold potatoes cut III largc-sized dice
and sinner fifteen minutes. Stir FREE
GUenJi:y, iiHous ::.;c /. dish, add tho salt,
and keep The dish covered that the con-
fonts may retain their heat. In tho
country, or whore mills is abundant,
cold potatoes cut up and simmered for,
an hour, OF longer, until the milk has
simmered more than half away and the
potatoes 1.-Two assumed q CLASSY, waxy
appearance, are almost MS appetizing as
oysters. a t%eacupful or sweet cream
ready sayory dish. When thus cooked
they require constant stirring, unless
cooked in a teakettle boiler.
Take cold mashed potatoes that lave
been we'll seasoned with salt. pepper.
butter and cream. Flour tho hands,
but do not add flour to the potatoes;
make into egg-slaped balls, wash over
with beaten egg, place in u shallow pan
and bake q light brown. Serve hot,
and edge the dish on which they are
served with leaves of fresh parsley or
frlnged celery.
B~read-crumbs make a lighter and far
more digestlble crust for buildings than
tho pastry in which they are ordinarily
baked.
Slices of stale bread from which tho
crust has been rasped or pared are an
excellent substitute for pastry for apple
dumplings, especially for children or
adults whose digestive organs arc not
strong. Pare. core and nalvo juicy,
tart apples; butter thinly 4 pudding
dish or d%ripping-pan, lay the slices Of
bread, barely molstened with new milk,
In it, and upon each slice Of bread lay
the half of al apple, the fiat side down
ward. Powder thickly with sugar,
lightly with nutmeg and cinnamon, u
tiny pinch OF salt and Il piece Of butter
OH each apple. Bake a light brown.
Or, after pairing thinly tho crust from
light rolls, make a shell Of them by re-
moving the crumbs from the centre and
filling them with chopped apples, or
the fruit quartered and seasoned as
above, III each case adding Il few drops
Of lemon JUICE 10 the apple in each
dumping. Pour over tho whole a Gust
ard made or II pint Of sweet milk,
three eggs, swaetcncd and favored to
taste. Pour OH while hot, and bake a
golden brown.
10tSCl ~ ptNNiiS Nio SOfCl WlVIl a
layer Of very thinly sliced apples, pow
der viii. sugar, q trile OF cinnamon, e
suspicion Of salt, a few drops Of lemon
extract and bits Of butter; cover with
bread-crumbs, alternate this until the
dish Is filled, making the last layer or
crumbs. If convenient, pieces Of ounce
preserve may be added. Bake and serve
hot with Swcetened fresh cream flavor
ell with lemon, or lemon sauce made by
mixing together the yelks OF three eggs,
tho whites Of two, n colfce-curful of
butter, half q pound Of sugar, the juice
and grated rind'of lemon, stirred over II
slow fire until it thickens like honey.
Butter q puddlng-dish OF pic-plate,
strow with bread-cr,mbs to the thick
ness Of pastry, dot with bits OF butter
livery nice and more wholesome with
out, I'LL with a custaid made of pota-
toes, chocolate or whatever variety may
be preferred.
For desserts tho sweet potato fur
nishes a list Of dainty dishes which
might be multiplied into amuch longer
liat. hut we or" offer the follolyine.
SliNitr@i oI 40 l',lN - ltor WakiA!
lf5 sN piito deelel than tie cgmma,l
tin plAtc is foGp}ild, Bake mvoinin
alAai p0latotS not JUttc ilclto5 lsinc ,llp
plato ,TynE
H o,nts. yyol Lnis ~, ,nsl. 81, ,c<, !, "a, a..
of roc, hrnwn sngar. vn,2thSsfI
]slices oiArntfor nnG snrink,o ,v;th 49,.
scnsoni,}r wifi sniccs tn tastnS'a hnann,
"tnhlesnoSnfnl ~ Honr and Tia sn,,, o
quantlIySof butter will be sufficient for
one pie. Put on another layerof pota-
to~otph ,aHo ao, ,oI'o =, ~ ,il ~ MN
.osI ~ 1d"a, T"".a'Sio5 u Mliio 't''a
, "",r !, :, nnon aJn J - a aueo nv Matcr 'nlu
l",.;rI.1o o oo"e" Ia ~ ~, ~ I,'o pic,
oi,.n. ~ ~ ~ l.V;o ilo'', aiu p'.cc
"o -. ,, cmH WIZ toaot u,as'' Pi,.c'ainS lao
~ "aotnr a"i Ne ~. ~ q ~ -
~ ~ "i'' D""o s'o"iy ohc 'o"i.
n--
ANoIa's't rsEclpE' axe ila!i q
Iouliu % polato, "aS', ana Y INTO q
| DOU Wltll lllSU EnCHUn wafer 10 KnDN