The Sunday morning news. [volume] (Jersey City [N.J.]) 1886-1891, 1891-12-27
HOUSEHOLD HINTS.
Delicious Eafiegated Blanc Mango
Moiasses Candy.
Buftere a parsnips.

Euttered ParsuipB.
Boil until tender, an slice length wise,
put Two tabiespoonfuis Of butter into Il
saucepan with salt, little parsley and q
salfspoonfuI OF sugar. pnt the parsnips
IN, lay the parsnips In order on dish,
pour the gravy OYER them and serve
salmon Salad.
Take medinm~sized cucumbers. cut in
half and carefully scrape ont the pulp.
Fiji with salmon picked ia small fakes.
and cover with mayonnaise.
Tomato Salad.
Wine round ripe tomatoes with damp
cloth, hollow them out and mix with the
pulp some miIsced celery. Cover with
nayonnaiss aud refill the tomatoes
Tea Biscuit
One quart fcur, two heaping table,
spoonfuls OF lard. Two cups milk. two tea
spoonfuls baking powder. one saltspoou
salt. MIX salt. soda and -four dry, rub Ia
tile lard. pour In the mix, stir briskly,
knead little ana bake il . quick oven.
Marxery's Moizsses Candy.
Take two cupfuls Of fnoiasses, one eun-
fui of sugar, a piece OK butter the size of
Il small egg. and Que tablespoonful Of
glycsrine Put these ingredients INTO
Kettle ard boil hard twenty or thirty
Minutes; when boiled thicK. drop a few
drops IL cold water. and If the drops re-
tain their shane and are brittle. it is doQe:
do not boil too much. Have pans or
platters we'll buttered, and just before
the candy y poured into them sir in one
half ieasppoafai OF cream OF tartar or
soda. Ii flayoring is desired, drop the
hayofing on the top ss it begins TO cool,
and when It IL pnlie the wnoEe will be
favored. Pull until as whits as desired
and draw into sticks and cur with shears.
This recipe ID unsurpassed.
flashed aud Drowned Potatoes.
FLASHED and Drowned; sounds well
AMI tastes good. About six or seven cold
boiled potatoes should be either cut or
chopped fine. First fry two tables poon-
fuls OF finely minced onion and one of
parsley IN very hot fat; when the onion Is
beginning 70 brown. add the potatoes,
stirring all up together and then press
ing down in the pan. Let it brown. then
stir well to mix the crust with the rest Of
the potatoes. press down and brown
agaiu. When the potaroes are well mixed
with the crust, p1t little butter In the
pau. press down for the last time, let
them get a nice golden brown. and turn
out on platter crust side up, and you
have savory dish for breakfast or light
dinner.
Winter Salad.
Cold boiled potatoes make a winter
salad well liked by many people. Mash
three or more medium sized potatoes and
l NIX thoroughly VIII tHe JOIhS Oh kHD
hard boiled eggs. two teaspoonfuls of salt,
one teaspoonfui of mustard. three table
spoonfuls olive oil and one TABLESPOONFUL
Of vinegar.
Layer Cake.
IN making layer cake one sometimes
tires OF jelly or chocolate for dlliug and
figs and raisins make an agreeable
change, as well as richer cake. Take
one half pound of figs in halves and
-, = !, 4 s.4..s F<.r he1f g., k<17r es,o,,
! chop while warm. Beat the white OF an
| egg to stiff broth and add to the fruit,
| together with two-thirds Of q cupf1l OF
granulated sugar and one teaspoouful Of
vanilla. This is now ready to spread be-
tween layers of cake. A good formula
of sugar. one-half cupful of butter. one
half cupful of sweet milk. the beaten
whites of four eggs. two cnDfuls OF -four
and heaPing teaspoonful Of baking
powder.
Blanc Mango.
Take sweet cream. one and half pints;
| put into kitchen bowl the contents Of
one package of gelatine. such as is used
| to make one quart OF jelly; pour over it
some Of your cream--enough TO cover it
1 niceIy-and set 1t away for halt an hour
| to soak. Then pour on 1t a small teacup-
| full of fast boiling water. remove the lid
| of YOUR teakertle, set the bowl on top and
| cover with q plate or saucer. Stir 1t
often, so that the gelatlne will be thor
1 oughly dissolved. In the meantime
| make the remainder of the cream pretty
sweet with fne white sugar. and flavor
| 1t rather strongly with VANILLA or any
other iavoring preferred Strain into it
| the contents of the bowl you have had
! over the steam, making sure that all the
| gelatine is dissolved; add one teacupful
| or the best sherry wine, stir It occa-
Lett ~nlf " IN m n
| thicken, and then pour il into pretty
mold that has first been rinsed
| in cold water. Some people soak the
gelatine in cold water and then add the
boiling water. When all is finished, they
pour the mixture Immediately into the
mould. The result IS that the creamy
portion rises to the top. aud the watery
portion settles to the bottom; when their
shape is turned out, the base or lower
portion Is white aud opaque, but the
upper part is almost transparent This
is neither pleasing TO look al nor pleasant
to taste. Use as little water as possible,
| and do not be In hurry to put the mix
ture into a mould.
For those who like varieg9ted dishes, it
/ is easy to arrange. in this Eay.-Color
| part of your liquid blanc mango with a
| little liquid cochineal OF alkanet root;
/ either OF these will give lovely pink
| Pour the colored mixture into the mould,
| and set away on ice till CONCEALED. In
the mean time keep the white part juss
barely warm enough TO keep it from set
| ting. When the pink part is Arm, fill up
| the mould with the white. and set all
| away to harden have seen all the base
| OF mould pure white. and on this re
posed beautiful pink rabbit. which de-
| lighted the hearts Of the youngsters. and
was always looked forward 10 with de-
light.
An Ediserial Pet.
There is man in our town and be is