The Rugby news. (Rugby, Morgan County, Tenn.) 1890-189?, 1891-01-03
FIRESIDE FRAGMENTS.

To beat the whites Of eggs stiff with
ease they should be cold.
"A roast leg of pork should always
be accompanied by apple sauce, and by
mashed potatoes and mashed turnips.
TO fasten steel blade which has
come out Of the handle, I'LL the cavity
with rosin, then warm the part to be ad-
iusted, and insert slowly, pressing it in
firmly. Hold till 1t gets cold. ia 6%
Russian Cream: One-half package
gelatine dissolved in one cup cold wa
ter. Boil one pint milk. add one-half
tea-cup sugar, four eggs, q grated cocoa
nut the gelatine and ono pint cream.
Put in molds and serve with whipped
cream = keep on ice.-Detroit Free
Press.
Baked oysters are prepared by plac-
ing them in pan and cooking in hot
oven, with seasoning Of salt, pepper,
butter and a sprinkle Of lemon juice
just as you take them out. Serve them
with small slices Of dry toast, garnished
with olives and chopped celery.
-Aspie Jelly; Mix together one quart
of hot water, two ana one-half ounces
best gelatine, dessert spoonful Of salt,
the juice Of one lemon, one or two bay
leaves, the whites and shells of two
eggs, small teacupful OF vinegar, An
onion sliced and about twenty pepper
corns and allspice mixed. Bring 1t all
to the boil and pass it through q warm
jelly-bag.-N. Y. World.
Boiled Chicken la Providence:
SINCE, draw, wipe and truss four
pound chicken. Boil gently one hour.
Sauce: Melt two tablespoonfuls butter,
add two tablespoonfuls -four and pour
on slowly one pint chicken stock and
simmer ten minutes, add one tablespoon
full butter, one-half cup each of cooked
carrot and fageolets; one-half lemon
and yelks Of two raw eggs. Sprinkle
the chicken and sauce with chopped
parsley. boston Globe.
Plotted Fish: Cut your fish into
small pieces, or use small fresh fish;
place them in stone jar, sprinkle we'll
with salt, whole pepper, allspice and a
few cloves Fill up the jar and cover
the whole with good cider vinegar;
bake in slow oven four or five hours.
Strong vinegar will dissolve all the
small bones. The large ones should be
removed before putting into the pot to
bake.
Cheese Sandwiches: One fourth
pound of crumbled cheese, the yelk of
hard-boiled egg, tablespoonful of
melted butter, one-half teaspoonful of
salt, dash Of pepper, one-half. tea
spoonful of made mustard, a tablespoon
full Of milk, and thin slices of bread or
biscuits, lightly but evenly buttered.
Put the hard yelk in small bowl, make
smooth with a spoon, add the butter,
cheese and seasoning, mixing WE'LL and
lastly the milk.-Boston Budget.
Roast Turkey: SINCE turkey and
remove pin feathers, wash and wipe dry,
inside and out, joint to the first joint in
the legs and cut off the neck where the
blood may have settled, then cut about
one dozen small gashes in the feshy
parts of the turkey and press raw oys-
ter into each, and press the flesh and
skin over each part as closely as posi-
BILE; stuff the turkey, leaving little
room for the stuffing to swell, sew it up
with stout cord, rub it all over lightly
with salt and flour, place it in the drip
ping pan; place bits Of butter on the
breast of the turkey, and cover the bot
tom Of the pan with hot water; haste it
often with its own drippings and butter;
cook until good brown; thicken the
gravy with little -four, add the giblets,
previously boiled and chopped fine. Be
sure to keep the bottom Of the baking
pan covered with water.-Boston Her
aid.