The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1892-08-18
FIRE lDE FRAGMENTS.

Minced Reef with Poached E9gA-
Mince very fine. season TO taste, and
add enough water or gravy to slightly
moisten. Serve on hot platter with
poached eggs laid over the top. Good
Housekeeping.
x Salmon on Toast-F1ske the fish,
season with pepper and salt, and heat
IL with little milk or cream. Have
some hot milk in hat pan Toast
several slices of bread, which dip quickly
into the hot milk, place on hot dish.
spread with butter and pour over it tho
heated fsh.-Ladies' Home Journal
Corn Starch Cake.-Four eggs, tho
whites, two cups sugar, two-thirds cup
of butter, one cup of sweet milk, ono
cup Of cornstarch, two cups of flour.
two teaspoonfuls of cream of tartar, one
teaspoonful of soda, one teaspoonful of
lemon extract. Bake three-quarters of
an hour with steady fire.-Boston
Budget .=-
Lettuce fritters are delicate
breakfast or luncheon dish. Select
crisp rather small leaves of young let
tuce aid tear apart in pieces about the
size of a quarter of dollar, stir thick
~ into batter of one egg, one table
spoonful sweet cream, salt and enough
-four to make a moderately stih batter.
Drop by the spoonful in hot lard, or fry
in olive oil, just enough to keep the
skillet from burning.-N. Y. Times.
-Saute Potatoes new pota-
toes put them in . stewpan with suf-
ficient water to cover them, add a little
salt, let them boil until cooked, strain
them, then cut in slices, and place them
in frying pan with a small lump of
butter, fry light brown, occasionally
turning them. When cooked sprinkle
some seasoning and little finely
chopped parsley over them; put them
lemon over them, and serve Immediate
ly.-Housekeeper.
Caramel Custard.-Put one cupful
of sugar in saucepan over the fire,
stirring all the time until it is melted
and brown, set it back on the stove and
pour over it half a coffeecupful of boil.
ing water; this will make the sugar
crisp, but let it simmer, and it will soon
melt; beat four eggs, add a pinch OF
salt, pour over them a quart of new
milk; when the caramel is melted, add
it to the milk and stir well; pour into
custard cups, fill dripping pan half
full of hot water, set the cups in the
pan and bake half an hour or unit,
Fig Cake.-Make a batter of one CUP
of sugar, one-haf cup of butter, one
and half cups of flour, two eggs, one
teaspoonful baking powder, little
salt, and vanilla or lemon flavoring.
Bake in three layers and put between
them the following mixture: One cur
of sugar, one-quarter cup of water, boil
to a syrup, or until it will ''thread;'
chop eight figs very fine, take sugar
from stove, cool five minutes, add beaten
white of one egg, beat five minutes,
then add fgS-House hold Monthly.
Green Pea Soup.-Put fat, full
grown chicken to boil in five quarts Of
water. When it has boiled for two
hours, put into the pot two quarts OF
green peas. Let these boil until soft
then remove and ma sh them thoroughly.
Put them in a colander and pour the
soup through it, rubbing the pea,
about, SO as to let all the pulp mix with
the soup, while the hulls remain in the
colander. Return the soup to the pot,
adding quarter of a.pound of butter
salt and pepper to taste and table
spoonful of chopped parsley. Rut
smooth q tablespoonful of -four into
some of the bu tier; add that, and let il
boil up briskly for minute or two Re-
move the chicken and serve hot. The
chicken is nice, removed before adding
the peas to the soup and served at din
ner with egg sauce.-Boston Herald.