The Southern herald., 1892-09-09
DOMESTIC concerns

Gypsy Pudding Cut stale sponge
cake in thin slices spread with apple
Jelly. Put together like a sandwich,
place them in a deep dish, cover with
Bold cusiard Serve very cold--Bos-
ton Budget
salad Cream Two teaspo0nfuls az
sugar, two saltspoonfuls Of salt one
teaspoonful Of mustard three table
spooufuls Of cream, two eggs and one
half cupful Of vinegar. Cook till thick.
and add oil or butter when taken offl
10 taste. food Housekeeping.
Eggs and Asparagus; Cut two or
three dozen stalks into inch pieces,
using care 70 remove all hard parts;
boil in salted water until tender; drain
them ani put in a baking dish aud pour
over them one cupful Of drawn butter.
Break six egS ON top; put a piece Of
butter on each one; put in a hot oven
and cook until eggs are firm. Serve at
once--BOston Herald.
Cabbage Salad: Cut with a sharp
knife a small solid head Of cabbage
very fine and place it in the ice-bOx.
Make a dressing Of half cupful Of su-
gar, two tableSpOonfulS Of butter, one
tablespoonful Of -four. two eggs we'll
beaten, half a teaspoonful Of salt, half
a cupful Of vinegar. Boil in a double
kettle until il thiekenS Cool and set
away until time to pack your lunch,
then mix thoroughly through your
salad and put in a glass fruit can. The
dressing must be cold before mixing
n. Y. Observer.
A fiinnan-haddie may be a very nice
dish if properly cooked, and II is a very
inexpensive one. for a smoked haddock
may be found in our markets at as low
price as smoked mackcrel. Take a
haddock, put in a baking pan with the
skin down. and pour in enough warm
water just to cover the skin and not the
rest Of the fish. Let the fish remain in
the oven fifteen minutes. BY this time
the skin should be looseued. Take the
fish out Of the oven, pull OF the skin
and pour the water out Of the baking
pan. Lay the fish back in the pan with
milk enough over it TO cover it. and
strew bits Of butter over il. When il is
brown serve it for breakfast-N. Y.
Tribune.
Baked Salmon: One can Of salmon,
two eggs, one tablespoonful melted but
ter, one cup bread crumbs, pepper, salt
and minced cucumber pickle Drain
the liquor from the fish and set aside
for the sauce. Pick the fish TO pieces,
then work in the melted butter. season
ing, eggs and crumbs. Put in a but
tered bowl, cover tightly and set in
pan of boiling water Cook in hot
oven one hour. then stand the bowl in
cold water for a moment to loosen the
pudding, and turn out on a hot dish.
For the sauce makea cup Of drawn but
ter, to which add the liquor from the
ran, a beaten egg, pepper, salt,
chopped pickle and some minced pars.
ley. Boil up and pour over the fish or
serve in gravy tureen. Ladies' Home
journal.
= llletS OF Mackerel and Hachec
Sauce: Cut up a fresh mackerel into
pieces about three inches square or less;
hatten them with a wet knife, and
place in buttered pans; season with
pepper, salt and little lemon juice;
cover with buttered paper and bake ten
minutes. Place in hot dish, and SUR
round with IIachee sauce, which Is
made by mixing a spoonful each of
minced mushrooms, small onions and
parsley in a cup Of vinegar. with cay
enne pepper; beat until the vinegar is
nearly dried up, then add four table
spoonfuls of stock and two chopped
mushrooms; boil gently and SKIM then
add tablespoonful of capcrs and two
chopped gherkins; simmer until it is as
rich as cream; stir thoroughly and serve.
boston Herald.