The historic times. [volume] (Lawrence, Kansas) 1891-1891, 1891-07-18
FIRESIDE FRAGMENTS.

Saratoga Potatoes: Pare perfectly
sound potatoes. cut them in very thin
slices and stand them in cold water for
thirty minutes Fry them in boiling
lard, drain them in colander on
piece Of soft brown paper, sprinkle
them with salt and stand them in the
oven a minute to dry.-Ladies' Home
Journal.
Spice Cake: Of cinnamon, nutmeg
and cloves, one teaspoonful each; grated
rind of one lemon, one cup of butter,
one Of cream, one of milk, four cups OF
maple or brown sugar, five eggs one
pound Of raisins. one cup of currants'
soda and cream of tartar. Stir rather
stiff and bake in a moderately heated
oven.-DetrOit Free Press.
Aurora Sauce: Make one pint white
sauce, with one cup hot lobster stock,
one cup cream, two tablespoonfuls but
ter, two tablespoonfuls -four, one-halt
teaspoonful salt, one-eighth saltspoontul
CAYENNE. Color with the lobster coral
rubbed to a paste with an equal guam
tity Of butter rubbed through a selve.--
Boston Globe.
y -
q stew pan, and pour on each cup OF rice
one gill of milk; stand it near the lire
where it will keep hot but not boil. AS
soon as it has absorbed all the milk,
pare your apples, take out the cores,
and put the rice around them instead OF
paste. Boil them until the apple is soft
They should be tied in dumpling cloths
Boston Budget.
-Jumbles: One cupful of butter,
! three cupfuls of sugar, four eggs, one
teaspoonful Of baking powder, mix with
milk and roll out very thin; cut into
small cakes, just before removing them
| from the oven shake over each cake
coarse sugar, watch them carefully and
remove them from the oven when deli
cately Drowned. indianapolis Sentinel.
Sweet breads are very nice stewed
pan over the fire, one tablespoonful
each Of -four and butter until smoothly
blended. To this add half pint OF
milk and half pint of cream previously
made hot, and stew to smooth sauce
into which put the boiled sweet breads,
cut into small squares. Serve hot.
Stewed and strained tomato Is some
times added to the sauce.-N. Y. World
Frozen Custard: Allow one pint OF
cream, one pint Of milk, one cupful o.
sugar. the yolks of six eggs, and table
spoonful Of lemon juice. Put the mill
and cream in double kettle and let i
come to boil; beat the eggs and sugal
together and stir into the milk; stir al
the time until it thickens; take it off ant
add the lemon juice; when entirely cool
put it into an ice-cream freezer and pacl
ready to freeze. -Housekeeper.
Fried Celery: Three heads of eel
cry, two eggs, salt, nutmeg, two ounces
Of -four, two ounces Of lard, remove al
the green tops from the celery, remove
outside stalks and clean the remaining
stalks well, make a batter of the yoll1
Of the eggs well beaten, salt and nut
meg; stir the flower in thoroughly ant
carefully; dip each piece of celery int
the batter and fry into lard, and serv'
quite hot with melted butter pouret
over.-Boston Herald.
? To make gum-arabic paste for artifi
cial flowers and ornamental pasteboart
work, take commonsized teacup O
cold, soft water, and dissolve in it
: large teaspoonful Of the best and clean
. est powdered gum arabic. When tn
gum is entirely melted. stir in, by de
grees, tablespoonful of fine whea
-four, carefully pressing out all tn
Jumps and making it as smooth as pos
sible Keep it closely covered and in
cool place. If after few days it shout
appear spotted or moldy on the top, ri
move the surface and the paste beneat
will still be fit for se.-Boston Budge'