Democratic messenger., 1892-07-02
HOusckccper's Help.

layer of freshly grated chocolate between
two slices of bread and butter. There
should be plenty of the chocolate and il
should be freshly grated
ORANGEADE-Take the thin peel of
two oranges and one lemon; add the wa
ter and sugar the same as for lemonade
when cold add the juice of one lemon
and of four or five oranges and strain oil.
LEMON JELLY-Take half dozen lem
ons. squeeze the juice into quart of wa.
ter, in which dissolve an ounce Of gela-
tine boil five minutes. strain, color with
fruit coloring, add Il pound of sugar and
set on the stove until dissolved. Strain
again, pour in fancy mould and set on
ice.
FRITTERs.-Three eggs. two table.
spoonfuls Of sugar. one pint of sour milk.
! one ieaspoonful Of soda, pinch Of salt
/ flour enough to make stiff batter. Beat
thoroughly. Drop a large spoonful in
hot lard. Fry brown and roll in powder
ed sugar when done.
NEWMARKET PUDDING-On pint gra-
ted bread, one quart milk. one cup sugar,
one tablespoonful butter, -four eggs (yolks) J
Soak the bread one hour When baked
add layer of jelly over the top. then
cover with nerIngue made of the whites
Of the eggs and half a cup of sugar.
Brown slightly.
WHITE FRIccAssEED CHICKEN Cut a
chicken in pieces, wash il and season with
pepper and salt Put in stewpan with
u little water and let i, stew till nearly
done; then add teacup of cream and
some butter rolled in flour to thickcn the
gravy. IL the chicken is fat very little
butter is necessary Mace or nutmeg may
be added it you like spice.
DUTcmEss PoTAroEs.-Take two cups
OF mashed potatoes. add to them gill
of hot milk. a tablespoonful of butter,
and palatable seasoning of salt and pep
per. Beat the potatoes rapidly until they
arc perfectly white and light Then form
them into little balls; stand these balls in
a creased baking pan, brush them over
with milk and brown in the oven Serve
Immediately.
SoFT WAFYLEs.-Bcatt two eggs with
out separating until very light; add to
them one half pint of milk; now add two
tablespoonfuls of butter that has been
sofiened, bat not melted, and two cups OF
flour. Beat thoroughly for about five
minutes, then add one heaping teaspoon
ful of baking powder; beat again and
they are ready to bake Dust with pow
dered sugar and serve hot
BAKED PoTAToEs WITH DUMPLINGs.-
Pare and wash the potatoes; make some
good paste into balls about the same size
as the potatoes. and place them alternate
II with the potatoes in a pie dish, pre-
viOusly buttered; add little onion, fine
ly chopped, and sufficient water to about
half fill the dish; season with pepper and
salt, which should be mixed with the
water; cover with the flat dish and bake
them.
CHICKEN PATEs. Chop meat of cold
chicken fine: season with salt: make a
large cupful of rich drawn butter, and
while on the fire add two hard boiled eggs
minced fine, little chopped parsley. and
the meat of chicken; let this mixture
almost boil: have ready some pate pans
OF good rich paste; remove the covers
with edge Of knife; I'LL in with the mix-
ture, and arrange on hot platter; in
baking the crust il is good plan 10 fill
in with square of stale bread, which is
easily removed as soon as II comes from
the oven. This keeps the crust from fall
ing fiat. as it would otherwise do without
the chicken mixture
To REMOVE PAINT STAINs.-Saiuratc
the paint spot on wosl dress with spir-
its of turpenline, and let it remain several
hours, when, by rubbing the spot between
the hands, the paint will crumble away
from the fabric. The turpenline will
soon evapOrate. IL not successful at the
first time, repeat the application, rubbing
several times.