Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1891-11-07
HOUSEHOLD 5REvITIES


TO make a sound bolster cut eireR
lar pieces Of ticking for the ends about
twelve inches in diameter and sew
them IN hat-N. Y. World
-umble&- One eupful Of butter
two cupfuls of sugar, two eggs, one
half cupful Of milk or cream. oae-half
teaspoonful of soda. Mix stiff; roll
ont, sprinkle with sugar, and cut in
shapeS-GOod Housekeeping,
Mutton Take lego mutton. cover
with cold water. salt, pepper, boil two
or three hours uncovered Put in q
skillet dredge we'll with flour, cover
with small pieces Of butter. Baste
every few moments. Bake half hour.
Detroit Free Press
Fig Cake.-One cup sugar, scant
half cup butter beaten together, half
cup sweet milk, two cup -four and two
t~eaSpoonfuls baking powder. Add
whites of four eggs beaten TO a stiff
froth. Put layer Of cake in q tin. slice
in the figs, then another layer of cake,
more figs, finishing with cake, and
bake. Frost the top and place the figs
cut in bits upon the frosting .-Orange
Judd Farmer.
Oyster Pie.-One cup -four. heap
ing, one s%altspoon salt, one teaspoon
baking powder, one tablespoon butter.
melted, one-half cup milk. Mix salt
and baking-powder with the -four. Put
the melted butter with the milk, and
stir them into the flour, mixing as soft
as a be handled Roll out to tit the
top of the dish. Fill a deep pudding.
dish with oysters, dredge each layer
with flour, salt pepper and butter.
with the crust, leave an air-hole
n the center and bake quickly.-Bos-
Budget,
Only the best and largest oysters
be chosen for frying. Dip them,
by one, 10 -four, then in beaten egg,
eason with salt and the merest dash of
%avenne, dip again in powdered butter.
racker and fry them in boiling hot fat,
eep enough to float a doughnut. Turn
hem in frying and cook them In all
or four minutes. Drain them thor.
ughly, lay them for a moment on
parse brown paper to absorb any fat
nat may cling to them, and serve them
t c in a folded napkin on a hot dish !
ccompanied by quarters of lemon and
'afer-like slices of brown bread, daiut-
y buttered.-N. Y. Tribune. :
~
cheese Fingers, A quarter Of a :
OF puff paste, a pinch of salt, :
70 ounces oil Parmesan cheese, a tea :
'oonful OF cayenne; take a quarter of .
pound Of puff paste, and roll it out /
In; then take two ounces of grated y
cheese, half a teaspoonful Of !.
yenne and a pinch of salt; mix these, .
ID strew the cheese over half the =
ste turn the other over it and cut !
Ith a sharp knife an inch wide and |
y length you like; bake in a quick 8
en- and serve them quite hot, shak- q
3 a little grated cheese over them; no Y
eese will answer except Parmesan: u
fingers must be piled in a dish, II
each other at right angles -
ston Herald. u
Baked Bean Soup.-This mexpen. -
e soup is very nice if made right. Get
'e white beans and soak one-half pint
over night. Drain them in the II
'rnlng and add three quarts of boil.
water; let them simmer in a moder.
oven for five hours; when the beans al
soft rub them through a sieve and BY
| one tablespoonful of tapioca that pc
l have previously had soaking in al
ter. If the soup is not Of the proper or
Islstency add boiling water to make da
right. Salt and pepper should be he
led to suit the taste. Cook half an r
If after adding seasoning and Just
ore removing from the stove stir in
cnpful of nice sweet cream, then
at nce.-Prairie Farmer