The Globe-republican., 1890-12-31
USEFUL AND SUGGESTIVE.

i
Keep the stove - range free from
SCOT in all its parts A hot-air passage
clogged up with scot will prevent the
oven from baking wen.
! If one wishes to cool hot dish in .
hurry. it will be found that If the dish
be placed in a vessel full Of cold. salty
water it will cool far more rapidly than
II 1t stood in water FREQ from salt
Spun candy may be made after .
fashion With a fork When the sugar
has reached the proper degree, if four.
tined fork be dipped in and drawn slow
~ out it will spin thread, which may
be wrapped around q framework of
whatever you may choose.
~Oyster-loaf is a good luncheon dish.
c-s the tops from several small French
'olls, scrape out the inside crumbs, and
fry them brown in butter. Now fill the
etnpty rolls with q mixture of oysters,
bread-crumbs. salt, pepper and butter,
set in hot oven . few minutes, and
serve.
Bread Pudding.-Beat three eggs,
add three tablespoonfuls sugar. little
nutmeg. or any flavoring you like. fill
your dish to within an inch of the top
with sweet milk. Put in fine dry bread
crumbs one pint and bake one hour. A
three pint tin dish is the best-Yankee
Blade.
Salmon Ia Mode.-Take two tea
cups OF milk. add two tablespoons corn
starch, one beaten egg and large table,
spoon butter; boil until thick. Heat .
can OF salmon, throw the oil away. put
the hot salmon on platter, pour over the
dressing and cover with slices of hard
boiled eggs; garnish with cresses-De-
troit Free Press.
Fruit Cake.-Raisins and spices to
taste, one cup molasses, one cup brown
sugar, one cup shortening, two eggs. two
teaspoonfuls soda, three cups -four, two
cups dried apples mot soaked) Beat
all together and stir in raisins and
spices to suit. Soak the apples over
night In the morning put in the mo-
lasses and sugar, boiling down quite
thick.-Boston Budget
Roast Goose.-Remove pin feathers.
SINCE. draw and wash we'll. Wipe. stuff
and truss. Sprinkle with salt and pep
per and dredge with flour. Bake one
and half hours. basting often STUFF
fing-Mash six or eight hot potatoes.
Add two onions cut fine and fried until
yellow in two Tablespoonful butter; add
two teaspoonfuls sage. one spoonful sal.
and one spoonful pepper. Gravy-Turn
off the fat from the pan. Add two table,
spoons flour, brown and add the waite.
in which the giblets were cooked and
enough more hot water to make the rrayy
OF the right thickness. Strain. add tn.
chopped giblets and salt and pepper
Boston Globe
Poultry should be picked and drawn
as soon as possible after killing, then a
day or night should elapse before it is
hit for cooking. Rinse out the fowl sew.
eral times with clean water. dissolve a
teaspoOnful of soda in that which is used
last. Rub little soda over the skin.
let it remain about ten minutes. then
wash off in clear water. Any strong or
unpleasant taste will thus be prevented.
Prepare dressing for turkey by mixing
bread-crumbs with butter. pepper. salt
pulverlzed sage and dozen oysters
chopped fine and stirred into it if YOU
like. Wet the whole with sweet cream,
milk or water. Rub the turkey with
soft butter and dredge with flour The
,iblets may be cooked separately, chop
ped and added to the gravy. While
haste the turkey every fifteen
renewing the water as required
20 keep the bottom Of the pan we'll COW
cred, then dredge with salt, pepper and
four.-N. Y. World.