The state capital., 1891-09-19
FlRESIDE FRAGMENTS


fruit in dish, dissolve one cupful OF
sugar in one cupfu1 of water and pour
over theni.-N. Y. World
Boiled Macaroni: Put thacaroni
into porcelain. lined kettle; add a small
onion chopped; boil in water about half
an hour, stirring often. When tender
add pieces of cheese; take away from
the fire. cover tight, and let the cheese
melt before serving.-Boston Budget.
Shrimp Fricasse: Boil and pick two
plates of shrimps- Put into a saucepan
one heaping tablespoonful of butter,
into which mince half of small onion,
sprig each of thyme and parsely, pinch
each of salt and pepper. Add shrin1ps,
stir until brown, add one cup Of milk,
boil up and serve. With plain rice this
can not be cxcelled. Ladies Home
| Journal.
A very simple, safe and useful tonic
to be used in cases of Indigestion is an
infusion Of rhubarb, gentian, carbonate
of iron and Spanish liquorice. This is
prepared by pouring pint Of boiling
water upon twenty grains of each of
the ingredients, mixed. Allow it to cool
tablespoonfuls three times a day.-De-
troit Free Press
The upper part Of a room heated by
n furnace is always hotter than the
floor The difference Is not a uniform
amount but varies with the tempera-
ture outside, the colder weather max
ing greater difference between the
floor and ceiling temperature. You
may have five, ten, or even twenty de-
grees difference between the floor and
ceiling. Scientific American.
The following is recipe for good
raised doughnuts: Take one and one
| half cups of sugar, one cup Of yeast or
| half yeast cake (compressed), two
| thirds of a cup of lard, three cups of
| new milk. three eggs, little nutmeg
or cinnamon, and salt. Add flour to
| make stiff dough, stir with spoon
and let stand over night. In the morn
| ing add more -four and half a tea
| spoonful of soda. Let rise again. Now
| -four the hands and roll each separately.
N. Y. Voice.
| Potato Croquettes: Mix enough
cream with cold mashed potato to make
| 1t easy to handle; add little butter, a
| beaten egg Ito two cupsful of pOtatO), a
tablespoonful of -four, and a sprinkle
of salt; form into neat little cylinders
or cone shapes, press closely in shape,
and set them on ice to cool; when firm,
roll in beaten white of egg and flour or
bread crumbs, then fry iii boiling lard
till brown. Take out with a skinner
and drain These make nice garnish
for baked fish, or are a favorite lunch
con or supper dish.-Demorest's Maga-
| zine.
One time when ] was poaching eggs
for an invalid plan came to me- put
in the pan d couple of muffin rings, first
| rubbing some butter on them; then
dropped my eggs each inside of ring.
| When the eggs were cooked | lifted off
the ring and had the satisfaction of
taking up something that looked very
nice. | tried the same plan when fry
ing eggs and was equally pleased with
| the result. Like all novices, | did not
think water boiled unless it boiled
violently and my eggs were torn by the
tossing. To poach eggs the water
should not boil violently. IN. Y. Trib-
| une
The pretty fashion of treating sub
urban homes in flower effects is much
to be commended A simple cottage
becomes thing of beauty under taste
| full hands Sometimes tin ledge,
painted to correspond with the house,
runs entirely around the house four or
| five feet from the ground, in which,
Il n - 1,-
SO their support, is single variety of
freely blooming plants One seen lately
was filled with nasturtiums, an I'M
broken line OF brilliant color. The
| house was painted in soft brown shade
| with darker blinds and trimmings and
the awnings were of the lightest brown
shades picked out with narrow green
| stripeS.-N. Y. Times.