Griggs courier., 1892-06-24
FlREslDE FRAGMENTS.

New England CorndodgerA-Ona
csn Of corn, two eggs, one-half cupful
Of milk, one tablespoonful Of -four, ono
half teaspoonful of salt, . little pepper.
Beat the eggs thoroughly, add the other
ingredients and stir well, then fry q
rich golden brown in good, sweet but
] ter, dropping from small tablespoon.
Put little butter on each before turn
ing. Serve very hot-Good House
keeping.
Baked Tomatoes.-Having selected
those of equal size, fresh and ripe, wash
and cut out the hard centers. Place
them on an earthen pie-dish, and put .
little sugar in the core of each as you
would for baked apples. Bake in a
quick oven for about one hour, or until
tender. Grated cracker or bread crumbs
could be sprinkled over them If liked
Boston Budget
/ Fried Spinach.-Take cold spinach
eft from dinner, promising that it was
boiled tender in salted water, and that
there were three or four poached eggs
left also; chop the eggs and greens to-
gether and sprinkle with pepper; put in
frying pan q large tablespoonful of
butter, and when it is sufficiently hot,
put in the spinach and eggs, and fry
nicely.-Boston Herald.
Bread and Butter Fritters.-Cut
some slices of bread, butter them, spread
them with rhubarb jam, cover with an
other slice, and press them together.
Dip them in good fritter-batter latter
cutting them into neat shapes) and fry
in boiling lard for ten minutes; drain
them on some blotting paper before the
Gre, sprinkle with ssifted sugar, and serv"
with cut NEUTRALITY-SUSPICIOUS..
Strawberry Jelly.-Toa half gallon
Of juice put four pounds Of sugar and
not quite quarter Of an ounce of isin-
glass dissolved in water. Boil until
little dropped into q glass Of very cold
water will fall to the bottom. Straw
berry jelly does not stiffen easily with
out the isinglass, and is apt to require
too much cooking, which makes itstrong
in flavor. Magazine.
-Tapioca Cream.-Soak three table,
spoons of tapioca in cold water over
night. Boil one pint of milk and then
add the tapioca and let it cook three
quarters Of an hour; add the yolks of
two eggs and half a cup Of sugar. When
thoroughly cooked and creamy remove
from the stove and add teaspoon of
vanilla. Pour in glass dish to serve.
Beat the two whites stiff and add to
them half a pint of whipped cream;
sweeten and flavor. Pour this over the
tapioca cream.-N. Y. World.
-Borax Water in Starch.-Ifethose
discouraged men folks would get the
''girl" to add some borax water to the
starch water they would have no cause
to complain of limp shirt bosoms. use
cold starch, and starch but once, and
the bosoms are as stiff as when I
starched with hot and cold both with
out the borax water. Shirts iron easier
and look much better. keep q bottle
Of borax water ready for use.-Orange
Judd Farmer. s3;
AT a recent dinner the ices were
served in natural fruit skins. LA plated
basket Of spun sugar was piled with or
anges, apples, lemons, bananas, and
luscious California pears. This was
handed round, and guests took the fruit
with their fingers. Apparently each
piece was intact, but short scrutiny
disclosed a slight abrasion, into which
the fork thrust showed the contents to
be ice cream. The fruit is first frozen,
then one end removed, the contents
scocped out, and the interior packed
with cseam, the piece restored, and the
whole refrozen. In this way the natur-
al effect is perfectly retained, the pro-
cess being brilliant addition to the
caterers art.-N. Y. Times.