The Southern herald., 1892-03-18
NONE HRlTs AfiD HELpa

Potato Rissoles. Nash the potas
toes add salt pepper and little chop
ped parsley. shape into balls with
little dOlr, ron them IN beatsn egg,
then in hread-erumbs and fry in boil.
Ing lard-Housekeepsr
-Creamed Potatoes: Chop cold boiled
potatoes; place in q saucepan or spider
with rich milk, butter, pepper and salt
and cook carefully, stirring constantly
to prevent sticking, until the whole is
thick and creamy.-Detroit Free Press
Chopped Ham Sandwiches; Take
a eupful Of fnely-ehopped eOld-boiled
ham, the yelzs Of six hard boiled egga
and teasPoonful Of French mustard.
Mix the mustard well into the eggs.
add tine ham, and spread it between
layers Of thin buttered bread-House-
hold Monthly.
White Fruit Cake: Cream one
pound of sugar aud half a pound Of
butter together; sift in one pound Of
-four with two teaspoonfuls of baking
powder; add one tea-eupful Of chopped
eitrOn, one OF pounded almonds, one of
seeded raisins, a grated eocoanut and
the Juice of q lemon, beat well and
stir in gently the beaten whites Of ten
eggs. Pour in a CREASED mold and
bake. When cold. ice with eoCoanut
icing.-Home.
Boiled Crabs; Have a large pot Of
water strongly salted, let it boil hard.
put in your crabs and boil them for
twenty minutes. II the water should
cease boiling the crabs will be watery.
Take them out. break of the claws,
wipe the shells very clean, also the
large claws. When cold place them on
a dish with the large claws around il.
The claws should be cracked before
they are sent TO the table. The small
ones are not generally eaten.-Chicago
Herald
Chicken Pates: Chop meat of cold
chicken fine and season with salt; make
a large cupful of rich drawn butter,
and, while on the fire, add two hard
boiled eggs minced fine, a little chopped
parsley and the meat Of the chicken;
let this mixture almost boil; have ready
some pate pans Of good rich paste; re.
move the covers with the edge of a
knife, fill in with the mixture and ar
range on a hot platter; in baking the
crust it is a good plan to FL in with a
square of stale bread, which is easily
removed as soon as 1t comes from the
oven; this keeps the crust from falling
fat, as it would otherwise do without
the chicken mixture. Herald
-Stewed Cabbage: Take off the
outer leaves till the crisp ones are
reached. Cut these from the stalk and
cut fine or not as you like. Have plenty
OF cold water in the kettle, put in the
cabbage, but do not salt it, put over the
fire and let boil one-half hour then
drain dry, cover with rich milk and
cook till tender Season with spoon
full of butter, salt and pepper to suit
your taste. Use only enough milk to
cover. This is very delicate and will
not hurt weak stomach as when
salted before cooked tender. Young
housekeepers will do well to remember
that salt boiled in milk will sometimes
curdle it, and il is therefore better to
season just before taking from the fire.
italian Chicken and Macaroni: Cut
up a chicken and boil 1t till tender.
While the chicken is cooking, dip out a
pint Of the chicken broth into another
stewpan, and put it with one small
onion sliced, one tablespoon bntter
and quarter of a pound of macaroni
broken into inch pieces. Cook until
the water has nearly boiled away, then
add one cup of milk or cream and cook
slowly till the macaroni has absorbed
the milk Sprinkle grated cheese over
it. Boil the chicken liquor till reduced
to one pint, remove the fat thicken it
slightly with flour wet in cold water
Cook ten minutes. Add salt and pep
per. Pour the macaroni over the chick.
en-, and the sauce over the whole -
Boston Budget