The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1891-05-28
FlREslpE 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 tho
oven = minute to dry.-Ladies' Home
Journal.
Spice Cake: OF cinnamon, nutmeg
and cloves, one teaspoonful each; grated
r1nd 81 one lemon, one cup of butter,
one OF cream, one Of milk, four cups Of
maple or brown sugar, five eggs, ono
pound OF raisins. one cup of currants,
soda and cream Of tartar. Stir rather
stln and bake in q 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-half
teaspoonful salt one-eighth saltspoonful
cayenne. Color with the lobster coral
rubbed to paste with an equal guam
tity OF butter rubbed through a seive.-
Boston. Globe.
-Rice Dump]ings:, Put your rice in
stew pan, and pour on each cup of rico
one gill OF milk; stand it near the fro
where 1t will keep hot but not boil. Az
soon rs 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 clotha
Boston Budget.
-Jumbles: One cupful of butter,
three cupfuls of sugar, four eggs, ono
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. Sentinel
Sweet breads are very nice stewed
in cream. Stir together in thick sauce
pan over the fire, one Tablespoonful
each of flour and butter until smoothly
blended. To this add half a pint of
milk and half a 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 of
sugar, the yolks of six eggs, and table.
spoonful of lemon Juice. Put the milk
and cream in double kettle and let it
come to boil; beat the eggs and sugar
together and stir into the milk; stir all
the time until it thicl<ens; take it off and
add the lemon juice; when entirely cool,
put it into an ice-cream freezer and pack
ready to eze.-Housekeeper.
Fried Celery: Three heads of cell
cry, two eggs, salt, nutmeg, two ounces
of flour, two ounces of lard, remove all
the green tops from the celery, remove
outside stalks and clean the remaining
stalks well, make batter of the yolks
of the eggs we'll beaten, salt and nut
meg; stir the flower in thoroughly and
carefully; dip each piece Of celery into
the batter and fry into lard, and servo
quite hot with melted butter poured
over.-Boston Herald
To make gum-arabic paste for artifl.
cial flowers and ornamental pasteboard
work, take a commonsized teacup of
cold, soft water, and dissolve in it q
large teaspoonful of the best and clean
est powdered gum arabic. When tho
gum is entirely melted, stir in, by de-
grees, q tablespoonful of fine wheat
flour, carefully pressing out all tho
Jumps, and making it as smooth as pos
sible. Keep it closely covered and in a
cool place. If after few days it should
appear spotted or moldy on tho top, re.
move the surface and the paste beneath
will still be fit for use.-Boston Budget