Copiah signal. (Hazlehurst, Miss.) 1888-1899, 1892-09-01

-At some recent weddings the brides
maids bouqwets have been hor~eshoes
with the nails worked out In contrast
Ing blossoms
--Jellied Veal; noli veal very tender.
pick ID mp hns. place In mold. ada the
water u was boiled In and season with
salt and pepper, set on the Ice until u
h arm Uarnish with thia slice. Of
hsrd-hoiled eggs. IN. v. Observer.
--Tapioca Cream: soak three table
spoonful. ~ taploea In one half-cup II
water over night bring one quart "a
milk IN . boil, then put In the ssploca.
When eool add the beaten yolixs Of four
eggs and one cup ~ sugar. Pour In q
dish and add the beaten whites Boa-
ton Budget
Peach Pickle. Ons quart ~ good
vinegar ~ three poands % sugar This
will be enough for a peek Of peaches.
Boil and skim. stick ave or sin cloves
In each peach. and boil q dozen or 40 al
. time TIL all are trader. Take out
with fork and lay In q jar when ell
are done strain the boiling vinegar ovas
them. Christian Inquirer.
Cream Tomato. one half can % tn
mato. heated aud seasoned with salt.
sugar. butter. and thickened slightly
with aour Just before turning on 20
slices ~ hot battsrci toast. add one
eupful Fl cream 1.-THE richer the bet.erl
iato which has been stirred Q small
pinch % soda serve Immediately
This makes 9 nice supper dish. 0ood
Housekeeping
-Rsgout 20 Veal: Cat the veal into
small pieces aud put them In q sauce
pan with half q Tablespoonful u bat
ter, stirring 20 keep from burning.
When hot, nearly cover with water. add
half . "a Tablespoonful % aour. two small
onions cut into quarters three s,ocks
81 parsley, one % thyme and q bay
Leaf. all tied together, aud sal, and
pepper 30 taste. ~ housskesper
Potsge with Turnip. Pare two
turnips and cut them In small slices.
and put them in a sauce pan with a
pint ~ milk and half an onion sliced.
when cooked. mash them through a
eolander and put them In q saucepan.
and milk % suit the taste and half q
spoonful ~ butter Let u heat, then
add the yolk ~ an egg. beaten in three
tablesPoonfuls ~ water, let cook until
thoroughly done. then add salt IN taste
just before serving Hoaseke~per.
A Foundation Tor sauces A good
foundation for sauces may be made aS
tpllows Heat in a saucepan one ounce
II butter, two carrots. one onion. one
sprig ~ thyme. q hay leaf. ain whole
Peppers, three cloves. two pieces ~ eel.
ery, and one ~ parsley, BOIL hftern
minutes Add one pint ~ soup stock.
then strain. Melt two ounces 81 chicken
fat, add four ounces ~ Drowned aour,
stir smooth. then add the strained liquid
81 the vegetables, two more quarts -
soup stock. simmer and reduce 10 half;
strain. 4 good hase for many sauces -
Ladies Home Journal
Veal Loaf; Chop four pounds ~ raw
veal and pound ~ ham very hne to-
gether, mix with pint 81 brad crumbs
. teaspoonful 81 salt. . teaspbonful of
hnely minced onion. two we'll beaten
sggs, half . 'easPoonfal d pepper, pow.
dered sage, cloves and allSpiee Mia
thoroughly and put In . square tin pan
and weight down: when nodded turn
out on baking pan. glaze over with the
white ~ an egg and bake In . very slow
oven two hours aud half. hF~ting fire.
aaently With little has wsal@ sud bat
ter, @et % cool. and slice thin when
cold. Home Magarine.
To make . gooseh~rry sauce. top
and tail . sufficient number ~ green
goo>cberrieS. Add ahout half q pint
~ water 10 a quart ~ bcrvi . and let
them stew In an earthen plphin tili
they are thoroughly tender Add sa-
gar enough In make them palatable.
hut still leave them a pleasant, acid
Serve the sauce with meats az eranber-
~ or apple sauces arr served Green
goossherries also make q very nice pie.
either baked like = rhuharb pie In a
crust, or hrst stewed. baked without n
upper crust, aud then covered with q
merlngue, like lemon or apple me.
ringue pie.