The Penn's Grove record., 1889-03-09

~ ~ "a
allowing il all to be absorbed BY the
bread. Now make a custard with the
eggs. the remainder OF the milk. sugar
to suit the taste, and grated nutmeg.
Half Of this pour over the bread, and
fry the pieces in butter till they are OF
a golden brown color. Now place them
OH a hot dish, pour the remainder OF
the custard over them, and send to the
table with butter and sugar sauce.
SCALLoPED CHrCKEN.-Cut into
small pieces cold cooked chicken and to
each pint Of the meat allow q half pint
of white sauce made a. follows: Melt
a tablespoonful OF butter, add to It an
even tablespoonful of -four, mix, and
add q half pint OF milk, STIR continually
until It bolls, add . half teaspoonful Of
salt, and a dash Of pepper. Put the
chicken and a few hard boiled eggs
chopped fine IN layers in an earthen
dish, or in individual shells, season
with salt and cayenne, moisten with
the sauce, cover the top with bread
crumbs, dot here and there with bits Of
butter. and bake In a hot oven for ar.
teen minutes.
LIME IN CELLARS.-Lime is a good
lisinfectant. 1t Is especially valuable
to place In cellars where vegetables
have been stored, especially sucn as
have been put in wet or show signs Of
decay. The past Fall has been 30 wet
that more than usual attention must
be given to cellars to prevent losses.
BY absorbing su~por1uous moisture the
lime prevents the rising Of foul odors
that dampness with warmth Ii sure to
generate. Most vegetables In CELLARS
are better if covered with earth and the
lime sprinkled over the top OF the heap.
OYSTER SALAD.--One pint OF celery,
one quart OF oysters. third Of q cup
of salad dressing, three tablespoonful
Of vinegar, one of melted butter, half q
teaspoonful OF salt, q little black pep
per, a tablespoonful Of lemon juice.
Let the oysters come to a scalding heat
and skim them. Take them from the
fire and eason with butter, pepper, salt
and other Ingredients. When cool. put
them on ice. Just before serving drain
the celery and chop it-not fine-and
mix with the oysters. Then pour over
"a pint OF salad dressing.
ORANGE CAKE.-One cup OF butter,
three cups Of sugar. one cup Of sweet
milk, four and one half cups of -four,
two teaspoonfuls of baking powder, and
six eggs, saving the whites OF four.
Bake in layers. Beat the four whites
to a stiff froth and add one pound Of
powdered sugar. Pare three oranges,
and after the frosting is spread over
the cakes, slice the oranges very thin.
and lay them on the frostlDg Of all the
layers except the top.
SUGAR CooKIEs.-Two eggs, two
cups of sugar, one cup OF milk, one half
cup Of butter, one teaspoonful Of soda,
two teaspoOnfuIs of cream Of tartar,
five cups Of flour. Mix the sugar and
butter together, add the eggs beaten,
then the milk with the soda dissolved
in 1t. Add one cup OF -four, with the
cream Of tartar mixed. Then add the
lavoring-nutmeg, lemon or vanilla
and the other four cups Of -four. Roll
out with as little -four AZ possible.
CLARET JELLY.-Soak an ounce OF
s~elatice in half a pint OF cold water
until 1t is dissolved. Put 1t on to boil,
and add a pint OF claret, . half pint Of
currant Jelly, three quarters Of q pound
of fIne sugar., and stir until all il dis
solved. Stir In the whites Of three eggs
beaten very light, and continue boiling
for two minutes. After taking from
the fire let it stand about three minutes
and pass through q bag. It should be
perfectly clear and Of q ine red.
APPLE MARMALADE.-Take nice.
sound russell apples. pare and core. cut
In small pieces, and TO every pound OF
fruit add one pound OF sugar. put the
sugar to boil. with just enough water
10 dissolve 1t, into q preserving kettle,
add one large lemon to every four
pounds OF fruit, boil all together until
the syrup gets thick, then add tho apple
and boil until It looks clear. This IL
well made with half ounce and half
apple.
MADEIRA MARMALADE. = Weigh
the oranges, cut them very thin, take
out the seeds, and to every pound of
fruit allow three pints Of cold water;
leave 1t for one day, than boil 1t till
tender, let 1t stand another day, then
weigh the fruit and liquor, and to
every pound put one and one quarter
pounds Of sugar, boil for one hour or 80
till the fruit is transparent and the
Juice jellies.
CREAM CAKE.-One cup Of butter,
two cups of sugar,w whites OF two eggs,
three aud a half cups Of hour, one cup
Of sweet milk, n teaspoonful or soda,
one teaspOonful OF cream OF tartar.
For the cream: One pint Of sweet milk
sweetened to taste, yolks OF three eggs.
thicken with flour to the consistency OF
custard, flavor with lemon. This
amount makes two good sized cakes.
HERRING SALAD.-Soak for six
hours three Holland herring, cut In
small pieces, cook and peel eight pota-
toes, and chop with two small cooked
beets, two onions. n sour apple and
four hard boiled eggs. Mix with sauce
Of sweet oil, vinegar, pepper and mus
tard to taste. Add q tablespoonful OF
sour cream, and let stand over night.
SILVER CAKE.-Two teacupfuls Of
powdered white sugar, one cup OF
white butter, whites OF six eggs beaten
to a stiff froth, sufficient nour 70 make
a cake batter, add good baking powder
to the -four II desired, 1avor with van-
lila. First rub the butter ana sugar