The Republican. [volume] (Oakland, Md.) 1877-current, 1891-10-30
EIRESIDE FRAGMENTS.

Clean waXcd floors by washing off
with turpentine or benzine and rewsy
when necessary.
Baking Powder Cookies: One tea-
cup each of butter and white sugar, four
eggs, one quart of flour and two table
spoons of baking powder. Bake quick
ly.-Detroit Free Press.
Roast Beef: Put the beef in drip
per without water) into a very hot oven
for the first half hour, that the outside
may scar over and keep the juice inside;
when half done the oven heat may be
lessened, the meat sailed, peppered and
sufficient water put on for gravy.
troit Free Press
Kidneys a la Brochette: Cut four
Sleeps kidneys almost in halves, and
put them on gridiron well butteredD
to grill. When they are quite done,
have ready piece of butter, mixed with
tablespoonful of chopped parsley, one
onion chopped fine and little lemon
juice, pepper and salt. Put this inside
the kidneys when served Boston Her.
aid.
Some Toothsome Ginger Candy!
Take one cup of water to one and
half cups of sugar and boil until, on APP
plying you finger to the sirup, taking a
little on the tip and quickly dipping il
into water, it will roll up into a small
ball. Flavor with essence of ginger or
powdered ginger. Rub some of the
sugar against the sides of the pan with
wooden spoon until it turns white,
then pour into buttered tips and put
away in a cool place. Lemon, pepper
mint or almond candy is made in the
same way.-Ladies' Home Journal.
French Toast; If you have a loaf OF
stale bread, cut it in slices, not as thin
as you would for the table, beat two
eggs and add a teacupful of milk
10 them. Have the pancake grid
die hot and grease with suet or butter;
dip with fork enough slices of bread
into egg batter to cover the griddle;
have the griddle the same temperature
you do for griddle cakes; toast nice
brown and then turn; when done re-
move to warm plate in oven; dip more
slices and toast. Serve immediately.-
Housekeeper
The secret of keeping clean all pots
and pans used in cooking, with the least
labor, is never to allow anything
grease more especially--to get cold in
them. What is required is that every
thing cooked in these pans should be
emptied out while hot and the pan at
once filled with hot water and bit of
soda and stood at the side of the stove
until there is an opportunity to let it
boil up, when the pan can be quickly
washed and rinsed out, and will be
bright and perfectly sweet. Copper and
iron cooking utensils can thus be kept
well without any laborious periodical
scourings N. Y. World.
Dutch Ramaliins: quarter of a
pound of good Cheshire cheese, yOlhs of
two eggs, boiled hard, one ounce and a
half of butter slices of toasted bread,
buttered; scrape a quarter of pound of
good Cheshire or Glouscester cheese,
mix with it about an ounce and half
Of butter and the yoli1s of two hard
boiled eggs; put it in mortar and
pound it into smooth paste; toast
some slices of bread, butter them, and
cut them into square pieces; spread the
mixture thickly over them; brown them
with salamander or Dutch oven, and
serve as hot as possible. -Boston Her
aid.
Among dainty recha;iffes, cups Of
chicken must be reckoned. Chop the
white or dark meat of boiled chicken
Into fine threads; measure it and add to
every pint of chicken four tablespoon
fuls of minced ham, four mushrooms,
and, if you wish, six oysters, all chopped
fine. Make cup Of cream sauce and
add the mixture to it, and let it cook for
ten minutes. Beat the yolks of two
eggs, and add them, stirring them in
thoroughly. Fill little custard cups
with the mixture and strew fried bread
crumbs over them. Or the chicken NAV
be served in mound sprinkled with
crumbs fried brown in butter.
ORIGIN OF COLORS.