The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1890-12-21
H0US EHOLD HINTS.
Delicious Lemon Cream Pie-Es-
calloped Oysters and Paris
ian Potatoes.

Dreamed rice or tapioca is very dainty,
sweet and excellent with stewed fruit.
Wash large teac upful OF rice well, and
set to stew very 81 owly in nearly pint Of
milk, with piece of lemon peel, an inch
of vanilla bean, and an ounce of sugar.
When the rice mas absorbed all the milk
and is quite tender, remove from the fire.
and take out the lemon peel and vanilla,
aud " hen the rice is nearly cold add gill
or more of ST fifty whipped cream. Pile as
rockily as possible In O G lass dish and set
on ice.
Partisan Potatoes.
From peeled and washed white pota-
toes scoop out little balls with the cutter
that comes for this purpose. Boil them
for five minutes, then put them IN the
trying pan with two teaspoonfuls of
melted butter. Stir them about until
every ball is well coated with the butter.
pour into colander and set them ia the
oven until brown. Sprinkle with salt
and little minced parsley before sery-
ing.
EscaIloped oysters.
Butt er the sides and bottom of the
baking dish. Examine the oysters care
fully and remove any pieces of she'll;
then cover the bottom of the dish with a
thick layer of oysters, put Jumps of but
Lei hHk~ktJ ONCL tuE up dllu cRAAAht% IL
with salt and pepper. Next lay a layer,
not too deep, of bread crumbs and
pounded crackers, half and half. Fill
the dish in this manner with alternate
layers of oysters, seasoning. bread aDd
cracker crumbs, covering the top with
crumbs and Jumps Of butter. Dc not
add liquid OF any kind, and il there has
not been too large proportion of bread
and cracker used it viii be sufficiently
moist and will be much better made in
this way One hour at least will be e.
quired in baking.
Lemon Cream Pie.
For the filing for this pie there must be
taken the juice of three and rind of one
lemon. tie spoonful of butter, table
spoonful and half of corn starch. large
cupful Of water, a cupful of granulated
sugar, four tablespoonfuls of powdered
sugar and four eggs, aud the crust will
require three large tablespoonfuis of
flour, one large tablespoonful OF butter
and some water. Make the crust by rub
bling the butter into the four, adding cold
water enough to make a smooth, stiff
paste, and then rolling very thin.
Mix the corn starch with four table
spoonfuls from the cupful of water Put
the remainder OF the water into sauce
pan, with the lemon rind and juice aud
the grannlated sugar, and heat TO the
DOtllu2 Dotnts Jleu SUIT tue corn Sldfcn
into the boiling mixture, and cook for
two minutes. STIR the butter into the
mixture, and set away to cool. When
cool add the yoiks of the four eggs. we'll
beaten. Pour the mixture into large,
deep plate that has been lined with paste,
and bake in o moderate oven for thirty
five minutes. During the last quarter Of
an n0ur make meringue by beating the
whites of the eggs to a stiff, dry fr05h, and
gradually beating the powdered sugar
into this fro5h. At the eud of the thirty
five minutes cover the pie with the
meringue and bake. with the oven door
open, ten minutes longer
BY following this rule says Marie
Pdrl0G. one gets u very large, deep pie.
The materials are sufficient for making
TWO pies. but these would of course be
smaller and thinner. AT serving time the
dish should be as cold as possible.
Breakfast Dishes.
Fish makes capital breakfast dishes.
either faxed, tossed in little white sauce
of but ter, seasoned and served, piled on
croutons of fried bread or made into cut
lets. or steamed in little molds and served
with anchovy sauce, or in omelets. Eggs
again are excellent. The following
makes very pretty dish:-Have really
some boiling lard and slip into it as many
whole eggs as you require and let them
fry, stirring the fat the whole time so as
TO keep up a circular motion. When
cooked lift them out aud served on crou-
tons of fried bread spread with either
ham or anchovy butter or on a bed of
spinach