The Penn's Grove record., 1892-01-29
O VEGETABLES.


Ron mash aud let get cold, then
Ada two well beaten eggs, Tablespoon
mi of butter and salt and pepper.
Bsat until light then add four table,
s%noonfuls of milk and beat again.
HITTER a pudding dish, put in the
inrssb cover with slfted, buttered
biead crumbs and bake in o quick
oven until brown.
COLE sLAU.
40 the well beaten yolks OF three
eggs. add one tablespoonful OF sugar,
one Of salad oil, three of vinegar, one
NJ butter. one teaspoonful each of
mustarj and salt, one half q ~salt-spoon-
fuI Of pepper and half a teacupful Of
craem. Beat all thoroughly together
and stir over the fire until it thickens.
Then nour it over one quart of finely
sbayed. STIR thoroughly and set in q
rofr;cerator or some cold place. Gar
nish with rings Of hard boiled eggs.
FRIED ONIONS.
Pare white onions and cut cross wise
in nnd,v1de1 rings. Soak one hour in
and drain on a towel. Flour
them and fry in smoking hot fat. Skim
out and drain on paper, sprinkle
with salt and pepper and serve with
boileI beef.steak.
CHOCOLATE CREAM.
one pint milk, n tea-cupful OF
spgar. one tablespoonful Of butter,
two t~ea-spoonfuls of corn-starch, one
half n cupful of grated chocolate, one
teo.snoonful Of extract Of vanilla and
tho yolks of two eggs. Melt the choco-
late in a double boiler, stir in the milk
and bring to a boil; add the sugar and
corn.starch wet IN a little milk that
was taken from the pint. Cook ut the
boiling point five minutes, remove
from the fire add the beaten yolks,
stir rapidly three minutes, then add
the butter and vanilla.
CHOCOLATE FILLING, NO. 2.
Stand two ounces of chocolate over
boiling water until it melts, then add a
gill of c:eam, half a cupful OF sugar
and bring to the boiling point stirring
constantly. Test IN cold water and il
sticky and thick, remove from the stove
and spread between the cake when
cool.
Orange marmalade is q delicious
cake filling.
ORANGE FILLING.
Pit A tea.cupful OF milk IN o double
boiler and bring to the scalding point.
Wet one tablespoonful of orn-starch
with a little cold milk and stir it in the
scalding milk until smooth and thick.
Beat the yolks of two eggs and four
table-spoonfuls of powdered sugar un-
til light; add them to the corn-starch.
take it from the stove and when cold
add the grated yellow rind and two
able-spoonfuls OF orange juice.
FRIED TURNiPs,
Pare the tuFnips, cut in wise
slices and quart RS or halve each slice.
Boil until tender, but not enough to
break, and drain. Dip in beaten egg
and sifted bread crumbs, aud fry on
both sides in hot butter. Season with
salt and pepper and serve on a warm
platter. A little sugar can be busted
over when frying if one prefers.
LIMA BEANS.
Cover select beans with boiling
water, and cook until tender, seasoning
with salt when nearly done, then drain.
Melt a heaping tablespoonful of but
ter and stir in one tea-spoonful OF
flour, and a ~tea-cupful of stock. Add
tbs beans to the same and set near the
back Of the range fifteen minutes.
Just before serving. season with salt
and pepper and a tablespoonful OF
chopped parsley.
CAKE FILINGS.
Boil a tea-cupful of graduated sugar
and half a gill OF water until it spins a
thread rs it drops from the tines Of a
fork. Beat the white of two eggs to a
stiff froth; add the boiling syrup grad
ually and beat until the mixture Is GOLD
and stiff. This foundation may be used
for dates, figs, seeded r~aisins, almonds
or walnuts, and should be favored
with vanilla or other favoring extract,
and fruit chopped fine.
ALMOND FILLING.
Shred and CRATE two dozen almonds,
add three and "A half tea-spoonfuls OF
bitter almond tlavoring to the above.