The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1891-06-30
FOR THE LADIES.

7 BAKED APPLES WITH DATBs.-Par
and core some tart apples; fill tn
opening in the centre with dates an,
sugar. Put them in baking-disl
and pour little water over them
bake carefully.
APPLE GR1DDLE-CAKEs.-Make ,
batter of flour and milk and eggs
stir into it enough chopped apple t.
have that fruit well represented il
each cake; fry on griddle and ca
with maple syrup.-[The Home
Maker.
CLEAR SoUPs.--Remove the fat
from cold stock, add such seasoning al
is desired, and the beaten white and
shell of an egg for 2 quarts of stock
Stir till hot, leave it to simmer fol-
twenty minutes. Strain through a
napkin.
SWEET PLUM PUDDING.-One cup
full of chopped suet, 3 cupfuls of -four,
/ cupfnl of molasses, / cupful of cur
rants, u cupfuls of milk, l. cupful of
raisins (stoned), 3 teaspoonfuls of
soda, i teaspoonful spice. Boil 4
hours. Should always be served hot.
Cold SAUCE.-Beat the white of l
egg with enough powdered sugar to
make thick but not stiff mixture.
Flavor, and then beat in thoroughly 4
cupful of melted butter (measure be-
fore melting). Pile up on fancy
dish. 1t melts in foam on hot pud-
ding.
CARAMEL FOR CoLoRTNG SoUPs AND
GRAvIEs-Put J cup of sugar in a fry
ing pan, stir constantly until it browns
all over, untilit loses its sweetness but
is not burned. Gradually add ] cup
FIJI hot water. This will keep for
months, and a teaspoonful will give
color and flavor to pale soups and gra-
yies.
DELICIOUS SPONGE CAKE-Beat the
yolks and whites of 2 eggs separately,
and mix nearly all of l cup of sugar
with the whites, the rest with the
yolks. Add1 cup -four, l generous
teasRoonful baking powder, and 1 tea
spoonful salt. After mixing all these
well together, add ! cup boiling
water.
Hot SAUcE.-Set a bowl in a basin
of hot water, rcffiling SO as TO keep it
hot. In the bowl, l egg and / cupful
of sugar; flavor. When ready to
serve, beat in J cupful of boiling milk.
Stir as it is served, 20 it will be thick
only OH top. Wine will improve the
sauces in addition to VANILLA Good
Housekeeping.
FRUIT CooKIEs.-I delight in cook
ing and in inventing new recipes.
This is my latest experiment; One
cupful of fruit, equal parts of seeded
raisins, currants and citrOn, l cupful
OF suet-fat, cupful of nice molasses,
cupful of white sugar, 3 eggs, J cupful
sweet milk, an even teaspoonful of
salt and / of soda dissolved in it, l
heaped teaspoonful each of
Glove, allspice, cinnamon, mace and
nutmeg sufficient -four to roll smooth,
with l teaspoonful of cream tartar sif-
ted in pan of it; roll 4 of an inch
thick, cut in round cakes and bake in
a moderately hot oven. think these
cookies would keep we'll if had some
place to hide them away in.-[ August
Flower in Arthur's Magazine.
Sour SToCK.-Use beef, mutton or
veal, separately OF together, half meat
and half bone. Some cooked meat
may be used. To each pound of meat
and bone allow l quart of cold water.
Let it soak for an hour, then heat
slowly and simmer, not boil, for OF
hours closely covered. Strain and
cool.
For seasoning for 2 pounds of meat
use part or all of these: One teaspoon
full salt, 6 peppercorns, 3 cloves, l very
small onion, sprigs Of parsley, MARIO
ram, thyme, summer savOry, a bay
leaf, ETC., etc. These may be added
an hour before straining or after it is
cooled and the fat removed. This is a
common stock known as consomme.
Beef, mutton and Drowned meats give
brown stock. Chicken, veal, and some
fish give white stock.
CoNsoMME A LA RoYALE-Beat 2
eggs slightly, add 2 tablespoonfuls
milk or stock and l teaspoonful salt.
Cook slowly in cup set in hot water.
Cool and cut in fancy shapes. Put in
the tureen and pour over it quart of
hot stock.