The Republican. [volume] (Oakland, Md.) 1877-current, 1892-08-19
FIRESIDE FRAGMENTS.

-Potted Tongue.-Boil a beef tongue
back in the liquor, with pepper, spice
and celery seed; when cooked down
very low pour in deep dish, let cool
and slice. Home Magazine.
-Banbury Tarts.-Line patty pans
with puff paste and fill them with the
following mixture: Bod one cupful OF
sugar, one cupful Of water, one cupful
Of chopped raisins, the rind and juice Of
one lemon. and one teaspoonful of corn
starch. When it thickens like jelly re-
move it from the fire, cool and till.-N.
Y. Observer.
Pudding Glace-Thiclen one pint
of new milk with two tablespoonfuls of
arrow-root: boil three p.nts of rich
milk and add with three well-beaten
eggs and three cups of sugar: favor
with vanilla, and mix in pound each
of raisins, currants, citron and chopped
figs; turn in freezer and freeze hard
Harper's Bazaar.
-Porcupine Pudding.-Six ounces
bread crumbs dried. Scald with one
quart of milk. piece of butter the size
Of an egg. When cool, add five eggs, a
double handful of raisins. one-half nut
meg, one teaspoon ul of yeast powder.
Steam in mold two hours. Before
serving, take one-quarter pound
blanched almonds, quartered length
wise, and stick in all over the pudding.
Home Magazine,
Before whipping cream for the top
Of chocolate or coffee it is better TO add
the white of an egg and tablespoonful
Of powdered sugar. Then whip until
stiff In default of the cream the whites
Of egg with powdered sugar lightly
busted in makes the drinks much more
tempting than when served plain
Whip very stiff in either case and keep
on ice till wanted, which should be
very soon after being prepared.-N. Y.
Times.
Charlotte of Apples. Pare and cut
up six apples. put them in a saucepan
with four ounces of sugar and let them
cook over the fire until nearly done.
Line the inside of dish with slices of
bread from which the crust has been
removed. greasing the dish with butter
to keep it from from adhering Put
bits of butter over the bread, mash the
apples through colander, season them
with cinnamon. then pat them in the
bread with spo onful of current jelly
in the OBSERVATION-DISCLOSURES.
--Prune Jelly.-One pound OF the
best prunes, one box of gclatine, lemon
juice, cinnamo n, sugar. Stew the
pruneS in one quart of water. until they
are in pieces, removing the stones,
Soak the gelatine in one pint of cold
water, and w hen the prunes are done
add the gelatine, which should be soft.
Sweeten to taste. A little lemon juice
is indispensable, and trace of CHINA
mon. Pour into mold and eat cold
with sweetened whipped cream Good
Housekeeping.
--Okra with Corn.-TaSe half dozen
ears of corn and half pint of okra.
Cut the okra into slices and scrape the
| pulp out of the corn by cutting down
each row with sharp knife and then
scraping over it. Fry the okra with =
slice or two of onions for few minute,
in fat dr. ippings: then stir in the corn
pulp and cook for ten minutes. Mix
one tablespoonful 81 -four into half a
cupful of sweet milk, with salt and rep
per: pour this into one side of the fry
ing pan, pushing the ol<ra and corn Is
the other side, and stir it until it boils
Then stir altogether and serve very hot
-Demorest's Magazine.