The Republican. [volume] (Oakland, Md.) 1877-current, 1891-05-15
FIRESIDE FRAGMENTS.

HOhoh oduCc' DIX JdDleSpOOn1ulS
OF powdered sugar, two tablespoonfuls
of butter and one tablespoonful of
lemon-juice, beaten until smooth.-La-
dies Home Journal.
Faded green shutters can be bright
ened by cleaning them with a brush,
wiping them off in warm soap suds, and
then going over them with warm linseed
oil, put on with paint brush.
-Roseberry Pudding: Take three
eggs and their weight in sifted flour,
the same quantity of butter and sugar;
mix all together well into paste fill
small cups and bake in a moderate
oven; serve them with wine sauce
Boston Herald.
You can vary clear soup almost in
definitely. Turnips and carrots cut into
dice and tossed in butter, or celery.
turnip and carrot boiled separately and
sliced into the finest threads, tiny
croutons of bread fried in butter and
sprinkled with grated cheese while hot,
can all be used as additions to clear
soup.-N. Y. World.
Very dirty paint can be cleaned by
mixing quart of soft soap, half
pound of powdered pumice-stone, and a
half pound of pearlash with hot water
into thin paste. The mixture can be
applied with brush to the dirty spots,
and after remaining for few mo-
ments be washed off with scalding
water
Balloon Mullins: Place your gem
pans on the range to get very hot. Take
one pint of flour. half-pint milk. half
pint water; beat thoroughly with key
stone or wire heater. Butter the pans;
fill two-thirds full and bake in quick
oven twenty minutes, or until they are
puffs and nicely Drowned. Use no salt
or baking powder. Salt is easily added
when they are broken open to eat
Boston Budget.
-Cornstarch Delicate Cake: Beat one
cup of butter with two cups of sugar,
add one cup of sweet milk in which is
dissolved a teaspoon of soda. Beat the
whites of seven eggs to a stiff froth and
stir lightly with the above ingredients.
Mix well together one cup of cornstarch,
two cups of flour and two teaspoons of
cream of tartar. Mix the whole well
together and flavor. Bake in a quick
oven.
Fried Egg Plant: Select a good egg
plant, slice it about an eighth of an
inch thick, sprinkle each slice well with
salt and pepper, pile them together, and
put plate on top and a weight on it to
press out the juice; let it stand about
half an hour: beat one egg little: add
one tablespoonful of boiling water: af-
ter the slices have been pressed half an
hour, dip each piece in beaten egg and
then in bread or cracker crumbs: fry
them carefully on both sides in very
hot fat, and serve at ncc-Boston
Herald
oysters en- Bloc: Have block OF
ice weighing ten pounds. Heat four or
five bricks in the oven. Lay one on the
block of ice and let it remain
until it is cold. Remove it. and tip
the ice SO as to drain off the water
left in the depression. Continue the
process until you have a sufficiently
large cavity to hold the quantity of oys-
ters you wish to serve. Drain the oys-
ters, season them with pepper, 5 II
and vinegar, and set them in the refrig.
orator for an hour or two before serv.
ing. Lay the block of ice on folded
cloth on large platter, surround il
thickly with parsley and pour the oys.
tiers into the cavi Y. Serve brown
bread and butter with the OYSTERS
Ladies' Home Journal.