Sharp County record., 1891-03-12
USEFUL AND SUGGESTIVE.


first soaked in wateruntil soft, and then
melted with gentle heat in linsced oil.
Stuffed Clams-Fill shells with the
clam forccmeat, cover with buttered
crumbs and bake until brown in hot
oven. Cracker crumbs should be used
for this. rolled not too fine, moisten
with a third of a cup of butter, meas
ured after it is melted and cup of
crumbs.-Boston Globe.
Brown Bettic.-0ne-third of bread
and two-thirds apples; crumb the bread
fine and chop the apples; two cups OF
brown sugar, one-half cup of butter,
two teaspoons of cinnamon, a little nut
meg; mix thoroughly and spread over
the apples and bread bake very brown;
to be eaten with sugar and cream.
-Freshening Stale Bread.-A LOAF
that has become too stale for the table
may be 'freshened' by wrapping 1t IN
a clean cloth and dipping it in boiling
water for thirty minutes Then remove
the cloth and bake the loaf ten min
utes in a slow oven. Stale break
fast rolls may be treated in the same
way.
To Renovate Feathers.-Fill two
common steamers with feathers and
| place them on the stove over pot-ot
boiling water. Let them remain until
the lids of the steamers get as hot as
you can bear your hands on. A large
bed can be renovated in this way in one
day. When you take them out stir
them briskly and spread them out in
small room. Then they are ready for
the tick
Almond taffy is the latest sweet
that the petted raids of fashion roll
under their tongues of an evening when
candy frolic is under way. A cele-
brated French confectioner whose
name is almost a household word gave
away the recipe Here it is; Boil to-
gether half pint Of water and pound
of brown sugar for ten minutes, Blanch
and slice through the middle / Z ounces
of almond. Stir them in the sirup with
two ounces of butter Let it boil hard
for ten minutes. Pour on well but
tered dish to the thickness of half an
inch.
Fruit at Meals-As rule, a fruit
dessert in the evening and after mixed
meal ought only to be lightly indulged
in, for the average stomach will but
rarely tolerate a heavy influx Of such
cold and usually watery aliment as
fruit. This is not the case if the fruit
is eaten before or between the meal
courses. Experience teaches that stewed
or raw fruit may be largely
taken between the courses. In
many parts of the Continent
this custom prevails; the Germans
eat stewed fruit with many meats, and
in warmer climes such fruits as grapes,
plums, figs, melons and sweet lemons
are habitually eaten with all kinds Of
dishes, Or as palate refreshers between
the courses.
-Grilled Mutton.-A breast of NUT
ton, yelk of one egg, some bread Or
cracker crumbs little sage, a spray Of
parsley, one small onion, two cucumber
pickles, a tablespoonful of capers, a
tablespoonful of butter rolled in -four
Partly boil a breast Of mutton, then
season it with pepper and SALT rub it
over with anyelk of an egg and sprinkle
well with crumbs and sage, and the
parsley; put it onto large gridiron
and broil very slowly until delicate
brown; chop the onion, cucumbers and
capers and boil them in some of the
liquor half an hour; thicken this sauce
with the flour rolled well in butter;
place the mutton on hot dish and pour
the sauce over it; serve with any
vegetable desired; spinach and mashed
potatoes Drowned are excellent.