The Sunday morning news., 1891-12-27
HOUSEHOLD HINTS.
Delicious Variegated Blanc Mango
-lIoIasses Candy.

| Boil until tender, an slice length wise
put two tablespoonfnl5 OF butter into
saucepan with salt, n little parsley and
saltspoonful of sugar, put the parsnip
in, lay the parsnips in order on a dish
pour the gravy over them and serve.
salmo n Salad.
Take medium-sized cucumbers, cut il
half and carefully scrape out the pulp
Fill with salmon picked in small flakes
and cover with mayonnaise.
Tomato Salad.
Wipe round ripe tomatoes with damp
cloth, hollow them out and mix with the
pulp some minced celery. Cover witt
Inayonnaise aud refill the tJmatoes.
Tea Biscuit.
One quart -four, two heaping table
spoonfuls of lard, two cups milk, two tea
spoonfuls baking powder. one saltspoon
salt. Mix salt. soda and flour dry, rub in
the lard. pour in the milk, stir briskly,
knead little ana bake in quick oven.
Nargery's Molasses Candy.
Take two cupfuls of molasses, one cup
full of sugar, piece of butter the size of
small egg. aud one tablespoonful of
glycerine. Put these ingredients into a
kettle and boil hard twenty or thirty
minutes; when boiled thicK, drop few
drops in cold water, and if the drops re-
tain their shape and are brittle, 1t is done;
w uOb UOil Wv A1dtO pduS Va
platters we'll buttered, and just before
the candy is poured into them stir In one
half teaspoouful of cream of tartar or
soda. II favoring is desired, drop the
favoring on the top ss it begins to cool,
and when 1t Is pullei the wnole Will be
favored. Pull until as white as desired
and draw into sticks and cut with shears.
This recipe is unsurpassed.
flashed and Drowned Potatoes.
"Hashed and browned'' sounds we'll
AMI tastes good. About six or seven cold
boiled potatoes should be either. cut or
chopped fine. First fry two tables poon-
fuls OF finely minced onion aud one of
parsley in very hot fat; when the onion is
beginning to brown, add the potatoes,
stirring all up together and then press
ing down in the pan. Let it brown, then
stir we'll to mix the crust with the rest of
the potatoes, press down and brown
again When the potatoes are well mixed
with the crust, put little butter In the
pan. press down for the last time, let
them get nice golden brown. and turn
out on a platter crush side up, and you
have savory dish for breakfast or light
dinner.
Winter Salad.
Cold boiled potatoes make a winter
salad we'll liked by many people. Mash
three or more medium sized potatoes and
mix thoroughly with the yolks of two
hard boiled eggs, two teaspoonfuls of salt,
one teaspoonful of mustard. three table
spoonfuls olive oil and one tablespoonful
of vinegar.
Layer Cake.
In making layer cake one sometimes
tires OF jelly or chocolate for filing, and
figs and raisins make au agreeable
change, as well as richer cake. Take
one half pound of figs in halves and
steam the raisins for half an hour, then
chop while warm. Beat the white Of an
egg to stiff broth and add to the fruit,
together with two-thrds of cupful OF
granulated sugar and one Jeaspoonful of
vanilla. This is now ready to spread be-
tween layers Of cake. A good formula
for layer cake Is as follows:-'One cupful
of sugar, one-half cupful of butter. one
half cupful of sweet milk, the beaten
whites of four eggs. two cuptuls of Hour
and a heaping teaspoonful of baking
powder.
Blanc-Mange.
Take sweet cream. one aud a half pints;
put into kitchen bowl the contents of
one package of gelatiue, such as is used
to make one quart of jelly; pour over it
some of your cream-enough to cover 1t
niceiy-and set it away for half an hour
to soak. Then pour on 1t a small teacup-
full of fast boiling water; remove the lid
cover with q plate or saucer. Stir 1t
often, SO that the gelatine will be thor
oughly dissolved. In the meantime
make the remainder of the cream pretty
sweet with fine white sugar, and flavor
it rather strongly with Vanilla or any
other fiavoring preferred. Strain into it
the contents of the bowl you have had
over the steam, making sure that all the
gelatine is dissolved; add one teacupful
OF the best sherry wine; stir it occa-
sionally till it just commences to
thicken, and then pour it into pretty
mold that has first been rinsed
in cold water. Some people soak the
gelatine in cold water and then add the
boiling water. When all is finished, they
pour the mixture Immediately into the
mould. The result is that the creamy
portion rises to the top. and the watery
portion settles to the bottom; when their
shape is turned out, the base or lower
portion is white and opaque, but the
upper part is almost transparent. This
is neither pleasing to look at nor pleasant
to taste. Use as little water as possible,
and do not be in O hurry to put the mix
ture into mould.
For those who like variegated dishes, it
is easy to arrange, in this way:-Color
part of your liquid blanc mango with q
little liquid cochineal or alkanet root;
either OF these will give lovely pink.
Pour the colored mixture into the mould,
and set away on ice till congealed. In
the mean time keep the white part Just
barely warm enough to keep it from set
ting. When the pink part is firm, fill up
the mould with the white, and set all
away to harden. l have seen all the base
of a mould pure white, and on this re
posed a beautiful pink rabbit, which de-
lighted the hearts of the youngsters. and
was always looked forward to with de-