The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1891-04-28
THE HOUSEHOLD.

iuS uiih, Hhii Cuplui VI lnedl,
cracker, an egg, two-thirds Of cupful
of molasses. Add pint of cold milk
Il CLEAR SAuCH.--Clear sauce Is made
by putting into saucepan gill OF
sugar, ! thin slice of the yellow rind
of a lemon, slight grating of nutmeg
and gill and half Of hot water, and
boiling gently for ten minutes.
flood Housekeeping.
! FRUIT CAKE.-This receipt makes
perfectly delicious cake, and it will
keep indefinitely. One pound of but
ter, of brown sugar, citron, and OF
Drowned -four, pounds of currants
and of raisins, 2 pounds of figs. 2 OF
blanched almonds, IL eggs, largo or
two small oranges, ] tablespoonful
each of cinnamon, lemon-peel (chop-
ped fine), and allspice, nutmeg, l
teaspoonful each of cloves and of
mace, teaspoonful soda.
! CRULLERs.--One cup of milk, cups
Of sugar, tablespoonful of melted
lard or butter, little salt IL lard IL
used, l nutmeg grated, i teaspoonful
soda, 2 teaspoonfuls cream tartar or
two tablespoonfuls of vinegar, 3 cups
of -four. Handle as little as possible
when mixed and ready to roll out.
These are children's crullers, good for
school lunches, and warranted nom
dyspeptic.-[The Domestic Monthly.
BRoILED OYSTERS, BRrADED.--Have
ready q cupful of fine dry bread
crumbs seasoning with salt and pep
per. Dip each oyster into melted but
ter, then roll in the crubs and broil In
a double broiler, turning frequently.
Melt tablespoonful of butter, add a
tablespoonful of tomato catsup, and
when the oysters have been removed
to hot dish pour this dressing over
them. Garnish with water cress or
curled parsley.
CREAM CAKE.-Three eggs, white
and yolks: beat separately, then beat
together add two-thirds of of cup
of sugar, and beat again; 8 table,
spoons sweet cream and milk, l heap
ing teaspoonful baking powder, Il
cups of flour. Bake in three layers,
in moderate oven. Filling.-One-
half bowl of thick, sweet cream, whip
till it is stiff, sweeten and flavor to
taste; place between the layer, and
cover cake when cool. Keep In a
cool place.
BRoILED CHICKEN.-To broil a
young chicken: Prepare a little
melted butter in heated platter.
Dip the chicken, when properly
dressed, in the butter. Drain and lay
in the broiler, over hot Goals. Re-
move from time to time and dip into,
or basic with the butter. When an
even brown all over, take from the
broiler, add sprinkle of pepper and
salt to the butter left on the platter,
and pour over. Any kind Of bird
can be broiled in this way.-The
Household.
PoTATo CAKE.-Half a pound Of
mealy boiled potatoes, mash smoothly,
and add 3 ounces of -four, little but
ter, and as much sweet milk as will
serve to make firm dough that can
be rolled out smooth; before rolling
mix an egg and ] teaspoonful Of
baking powder, little salt and pep
per with the dough. Roll out on the
kneading-board and cut in square and
cut in square pieces. Butter frying
pan and brown the cakes delicstely.
Pile on hot plate, and bring, steam
ing, to the table.-[The Home-Aaker.
BUTTER CUPs.--Boil hard, IL fresh
eggs. Peel, cut in halves, remove the
yolks, cut off the tip of each piece and
set them in a pretty looking dish.
Rub the yolks smooth with l heaping
tablespoon of butter, small teaspoon of
mustard, salt, pepper, teacupful OF
finely minced cold meat, tiny bit of
onion if desired, 2 tablespoons OF
bread crumbs, gravy to mOisten 1t.
Mix thoroughly, roll into balls size OF
each egg yolk and put one in each
half. Pour over the whole teacup
of chicken gravy, put bits of butter in
and sprinkle lightly with cracker
dust. Bake a few minutes until
nicely Drowned. Serve with cold
meats.--Cottage Hearth.
CRUMBED LAMB CUTLETs.--Hsve
slices, about half an inch thick, cut
from leg of lamb. Mix well in q
cup tablespoonflls of lemon juice
half teaspoonful of onion juice, hall
teaspoonful of salt, one-eighth Of &
teaspoonful of pepper, and 2 table