The Republican. [volume] (Oakland, Md.) 1877-current, 1890-09-19
FlRESIDE FRAGMENTS.

Queen Cake: Two cups of sugar.,
milk, four cups of -four, six eggs.-Yan-
kee Blade.
-Escalloped Tomatoes: Peel toma--
toes and cut in slices one"h alf inch
thick, then place them in baking dish
in alternate layers with bread-crumbs,
butter, pepper, salt, and little sugar
Bake from one-half to three-quarters of
an hour.-Housekeepe
Grape Catsup: Four pounds of
grapes, stew until soft; put through a
colander, add three pounds of sugar
Drown preferredD, two tablespoons of
cinnamon, two tablespoons of cloves,
one coffee cup of vinegar; let it simmer
fifteen minutes, and seal up.--Detroit
Free Press.
Lunch Cake: One egg, one cupful
of sugar, one cupful of milk, one table
spoonful of butter, one pint of -four,
two teaspoonsfuls of baking powder;
separate the yelk from the white of the
egg, and add the beaten white last, bake
in good oven until straw can be in
serted and withdrawn clean.-Boston
Herald.
Dropped Fish Cakes: One cup of
salt cod picked very fine, half a cup of
milk, one tablespoonful of butter, two
teaspoonfuls of -four, one egg, pepper
to taste. Make a white sauce of the
-four, butter and milk, stir the fish into
this, add the egg beaten light, season
and drop by the spoonful into boiling
lard, as is done with fritters.-Indian--
apolis Sentinel.
Dreamed Apples: Select thin
skinned apples, such as the "Fameuse,"
or Snow, core without pairing; fill with
sugar and bake. While cooling, whipone
and one-half cups cold sweet cream till
smooth and firm; add two tablespoon
fuls powdered sugar, little vanilla or
lemon. Place apples in sauce dishes,
cover with cream, and serve at once
Ladies' Home Journal.
-Succotash: Two cups of corn cut
from the cob to one cup of shelled
beans. Parboil the beans, and stew
them half an hour before adding the
corn, then let all cook half an hou1
longer, in just enough water to keep
from burning. Add a little cream, salt,
pepper and butter to taste. --Household.
Bread Omelet: One cup of hare
bread, partly softened in hot water an6
milk, or in cold water lin which case
press in cloth and crumble), add one
half of a chopped onion; one tablespoon
chopped parsley, one egg, salt and pep
per. Heat in the frying pan or square
baking pa |, some suet or beef fat and
pour in Inc omelet. Cover and bake five
minutes, then uncover and brown. Or,
it may be cooked slowly on top of the
stove. Cut in pieces and serve around
the meat or with a gravy. Y. OBJ
server.
French Meringues: Beat the whites
of five eggs to very stiff froth, and stir
in one-half pound of powdered sugar.
Drop the mixture with a spoon on paper.
Heap up each meringue so it is the size
and shape of half an egg. Dredge the
meringues with powdered sugar, shake
off that which is not needed, and put the
papers they are ON on boards, and set in
cool oven until they become pale
yellow and firm at the top. Turn each
one, being careful not 20 spoil its shape,
scrape out some of the inside, and set
the meringues back into very slack
oven, or merely into the heating closet
of the stove to dry. These meringues
may be filled with whipped cream,
favored with coffee or preserved straw
berry juice, or any thing the maker
fancies. Boston Globe.