The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-10-25
HOUSEHOLD HINTS.
Chicken Broth, COcoanut Cake and
Other Dainties Fried Onions.

To prepare green corn fFitters, after
removing the silk from dozen ears of
nice green corn. CRATE Them and scrape
the cobs. being careful to obtain the milk
and corn, without the husk Add the
yolks Of three well beaten eggs. two
tablespoonfus Of good butter. one cnpfnl
Of sweet milk, two cupfuIs of sifted -four.
with a little salt Stir In the stiff white
Of three eggs and bake on a well heated
rriddIe that is covered with boiling lard.
Put upon the griddle in spoonfu:s and
turn carefully as soon as brown. Butter
and serve while hat.
Friend Onions.
Have frying pan hot. put IN good sized
piece Of butter for meat fryings after try
ing meat, put in the onions sliced,
sprinkle with pepper and salt and pour In
just little not water, cover closely. let
cook twenty mirntes; add teaspoonful
OF Hour Ia little milk, and when 1t boils
IL is ready TO serve.
Chicken Broth.
When patient Is very weak chicken
broth is ordered instead OF beef tea. 1t is
easily made II a few small points are at
tended to. Cover the bones and a gen.
erous pound OF the lean meat Ia a sauce.
pan with three pints OF cold water. Leave
ON cool part of the range for an hour,
not allowing it to become really hot
After this draw t forward and let SIM
per for three hours. Strain and salt to
taste.
10 Make an Old Fowl Tender
| An old fowl may be made as tender as
| young one by preparing it as follows
Dress and stuff 1t, cover with thin
cloth. and place in a steamer over a ket-
/ tie Of boiling water; steam for three
| quarters OF an hour; put 1t in the oven
/ and roast as usual.
| Cocoanut Cake.
One cup sugar, one-half cup butter,
one-naf cup sweet milk, one and one
half cups flour. ope teasponsrul bsking
| powder, whites of four eggs. Bake in
three layers. Beat the whites OF two
| eggs stiff. thicken with eight tablespoon
! fnlls powdered sugar; spread between
| the layers and on the top, sprinkling
| plentifuHy with cocoanut.
Lemon Meringue Custard (Baked).
One quart milk; 5eggs; / tablespo onful
| butter; cup sugar: ] teaspoonful corn
| starch: 2 lemons Beat the yoiks of the
creamed with the sugar. and the juice
| and grated rind Of the lemons. Dissolve
| the corns arch in the milk, and add this
to the other ingredients. Bake in a but
tered pudding dish until the custard is
| set, then cover 1t with meringue made
OF the whites OF the eggs whipped stiff
| with quarter cupful of sugar, and brown
| very lightly. Eat cold.
| A German Dish.
] Peel some apples (six moderate sized
onss) and cut them up 80 small, thin
| slices. Make a tablespoonful of butter
hot in stewpan; pat IN the apples ana
\ leave them covered to steam until clear
and tender. Then stir into them batter
made in the following proportions One
| pint of -four, the yolks and whites of
four eggs. half teaspoontul of salt, tea
| cup of sugar. Cover the pan and let it
stay over the fire until nice brown crust
has formed q. the bottom AS soon as
| this is the case break it up with q two
pronged iron fork and let it set and
brown again; then break it up smaller by
tearing it lightly apart and serve It with
out delay.