The Penn's Grove record., 1892-02-12
COOKIES.

butter, two snu one nhlt cuPiuiS
aour. two and one half teaspoonfuls
Of baking posder and n egg,
COOKIES.
Crssm two cupfuls of sugar with one
Of butter; sil four beaten eggs and
one ;~eAspoontul Of soda dissolved in Q
sill Of milk; favor with cinnamon, and
work il four t~escupfuls Of sifted -four.
Roll and cut out
soFI GINGERBREAD.
One cuptul of molasses, one tea.
,~uoonful Of salars tus, one tablespoon
FIJI OF lard, two thirds of q teaspoonful
each Of salt and ginger, and II cup
fnl Of sour milk. MIX them in the
order u which they are given.
coooASur RINGS.
Too capstul Of sugar, n cupful OF
butter. yolks of four eggs, one hall
cup water. one half cup grated cocoa.
nut. one spoonful baking powder and
| aour 10 r5ll out. Cut out with a large
cup and remove the centre with some
sma.l can top. Sprinkle with cocoanu'
and bake in a moderate oven.
GINaKR SNAPS.
One cuptal molssses, one egg, one
| half cup sugar, n cupful lard, one
small! suoontnl of ginger and one of
snis and dour to work mp quite stiff.
Roll thin, and bake in a moderate
oven.
PRED APPLEs.
Slice some spples, dip them in q bat
ter male o! one egg, sugar, milk and
'foar enough to thicken. Fry agolden
brown. sprinkle with lemon Juice, and
serve very hot
EGGS FOR suPpKR.
Take q nicely favored brown gravy
and pu. ii into a shallow pie-dish which
has been we'll buttered. Place it in the
oven and let il remain until it boils,
then take il out and break into ii as many
egg as will lie side by side together.
Sprinkle seasoned bread crumbs over
ali, and place the dish again in the
oven until eggs are set Have ready
one or Two rounds of toast. Take The
eggs NJ carefully with . slice, lay then
on the toast, pour the gravy over al
and serve bot.
CELERY oMELlT.
Two eggs, two tablespoonful milk,
two tablespoonful chopped celery, sail
and pepper 10 taste. Beat the yolki
till thick, sdd milk, celery and season.
ing. Beat the whites shn, and fold
and cut them into the yolksL Cook il
hot-buttered pan till brown under.
meath. Pisee in oven till dry on top
Fold over and turn out
CREAM TOAST.
One pint milk or cream, two eveE
Tablespoonful -four, two tablespoons
ful butter, one-hslt tablespoonful salt,
SIX slices dry toast. Heat the milk,
melt the butter in q granite saucepan,
aid the -four, mix well e2d stir in one.
third Of the milk. Stir till 1t thickens
and is smooth, then add the remainder
gradua ~. Add the salt. DIP the dry
toast quickly in hot salted water; put
II IN q ieep dish and pour the thickened
cream over each alice.
MASHED POTATO.
The simplest form OF mashed potato
Is msde by taking hot boiled potatoes,
MASKING and mingling them with cream
sad butter until the ma assumes
the right consistency-vhich various
with tie individual taste. Then salt
and pepper. and the dish is ready and
By DO means to be derided. Sometimes
this mash Is mashed with . machine,
OF which there are many good ones in
the market, and any one of them VIII
make q home happy for from 25 cents
to s.. Almost always the texture IL
improved by whipping the mash With
an egg Deater. An air OF Importance
may be given TO this simple dish by
merely brashiug the top with dne
bread crumbs and bits Of butter, OF
better, drops Of melted butter.
A petty variety Of the cold or the
hot boiled potato is 10 cut on little
balls with the small fiteen-eent cutter
that ooues Tor that purpose, and boil
then IL szlted water for q few minutes.
They are not desired TO be mealy,
THEREFORE u Il best not to shake them.
They are very nice q An accompaniment
o. fsb, s.ibeE baked or boiled; put Oh
the SANG platter with slices Of lemon OF
parsley, II both. With . rear sauce,
.nto sE.ca shallot. or psrslsy have beeo
thrown, AID 70 which . few drops Of
lemon have been sdded, these Potstoet
are q delightful dish.
PyTITo cEoQUETTEa
10 maze 8 perfect potato cToqnette
you nut .svsyour mixture as moist a.
&c a. alts. can ha1dIe-which il about
tlEee t,us= a. moist as the ordinary
coax c.. aE1Ags, which, again, Il why
the c'l.lsFF coke cro9uettss are .
u~Jftt-ale.2 10 tie so1l Mix yonr
hJt uAL-l ygt2to with thick cream,
Or Sl;1 T.. and melted butter, until
II Is very 81 1t will stinen after II
gets c1.1 lAsn bsat in the white Of an
sgg = Z PLi of the potato mssh, season
cLoEFel sLs4Qts The dots OF green
le.s vstJ pretty- -.
SoE f,l "a; a PITT of fine bread
cr1nbs u yg0r rolling beard Spread
a tA-I LA!es D-iore you drop q spoon
f1l II y,GE m4n On the crumbs With
q 81 sAt All quick motion Of the hand
t-i your -4eh ILto the shape that you
pfelsF EseFag the moist potato pro
tsc'e1 - tie bread crumbs all the
VILE Have ready one egg beaten up
AgLt, VIM g1d yOlk together. With
. snA- of-s- you can get one for from
~ u - oerl- ~ . bit Of soft paper,
b'pth the cfYgastts over with egg, then
roll II sgGL sjth tread crumbs. Last
Of all. Try Il smokiDg hot lard, deep
enough y ever. There are many
kinds Il !ryIag kettles, but none Ii
neesssary, although ali are convenient
All you really nssd is kettle (of any
k'rd AID dep Fat, 8 wire ls1ls-you
can m4-4ye VITA z~spo0D-and a platter
81 pan Ind Sitb that coarse brown
paper ussd ior wrapping BY butchers
and g1oesfs- IEls 10 70 drEn the GRO
qusttss AID viii mako the di6srenes
between al wholesome. greasy dish,
and 8 Th0lssoms, dsi1ty, artistic one.