Feliciana sentinel., 1892-08-06

HOUSEHOLD eREvinEs.

- HOUSEHOLD sREv'nEs.
Ice.-one quart OF cherry
Juice and two pounds OF sugar; Heat an
til dissolved. and then ada epe quart OF
wuter When cool, put in the freezer,
and when partly frozen, add the whites
!, of six eggs, we'll beaten.-N. Y. OBJ
. seruer. fs.Ga .!tn9i. .. .f1H.g.4 I'D
slices aud soak them III Il milk fof :at Ieast
ten minutes Then dip them -iaso honr1
and iinmerse IN boiling fat - After thay
have fried Tor SIX or seven minutes they
will be found to BE hrm and dehcioha -
N. T,worN.' yluo tpss s.rsi- t,-sia
-pe2sed Il Potatoes: CFeaped. .TBa.ke Bal.
The .pptatoes.S Sapd when nearly dope cpt
of q Circular piece from The Upper part
and seoep otSt le,.pslp. ,GMfx this,VAlt
WITH r~sepr end1 = |, bit sQf bpttsf, 23tt.
,se ssst xt Il IS ssafa g s'sa
Serve hot In Anapk in-Old Hpaaeteeas
Canning Apples-seleft tart aPRlseS
Bellfiowers or Duchess are, excellent
for earning Peel, qtarter and coree
throw into cold water Until you have
enough; prepare sirup, by using half
a pint Of water for each pound of sugar.
Drain the apples through ;colander
and put them into the siruP when it
bols; cook slowly until tender; but
keep them whole; dip into cans and
seaL-Housekeeper. .4sf:ia Es:E-f
Pink .Lemonade.-A change from
| the ordinary lemonade may be made by
! coloring it pretty shade Of pink with
! cochineal coloring, made in the follow
| ing manner: Boil together for twenty
minutes, one ounce of eochineal, one
/ ounce of cream Of tartar, one-fourth OF
| an ounce OF alum, one-half pint OF
| water. A small quantity will suffice to
color the lemonade. and will not mate
rally change the taste.-Good House
keeping.
| Rice and Veal Cakes.--Wash half q
teacupfu1 of rice in. cold water, then
boil in milk until tender. Have ready
| a teacupful of cooked veal chopped fne.
Put this into the rice, break in two eggs
and salt to taste. Stir until we'll mixed,
and make in little cakes and fry light
| brown in butter. Cold veal left from a
previous meal can be used as well, as
| not, and cold rice may be used, but is
! not quite. so nice as With freshly cooked.
-Demorest's Magazine. ..'
! Soft Shell Crabs. sec to it that no
| dead crabs are in the lot. Under tbs
sides of the paper shell will be found a
quantity OF shaggy. feathery substance
which must be removed; be careful also
to remove the sand pouch. Wash and
dry each crab. toss them in little -four
and fry in a liberal quantity of hot fat.
A thick covering of batter and bread
crumbs detracts from the excellent
qualities of this most dainty dish, and
| l>n t,.l-..n t->aLl >s>'-'''r-s -
Boston Budget rt
With fish may be served potatoes
and tomatoes in any form. also cucum
bers, onions and green peas. If the hsf
| is prepared with curry sauce as an ac
companimen nj, rice should also be served
If dressed with cream sauce, any kint
of pota toes. except fried, will be arnro
pirate. Fish is so delicate that a vegc
table of a pronounced flavor shoult
never be served with it. Therefore
onions should be made as dainty as pos
sible by being boiled in a large quantity
Of water, which should be changed sew
: eral times; they may then be drained
: and dished with a cream sauce r
Cheese Ramaliins.-Grate half {
pound Of American cheese and half {
pound of bread crun bs: soak the crumb
: in half a pint of milk; put these in
mortar. add four ounces of sweet but
l ter, half saltspoon of white pepper
two saltspoons of salt and half q tea
, spoon, of dry mustard; put the miStur
in a bowl and add the beaten yolks o
five eggs Beat the whites to'a stif
5 froah and add, to tho, mixture. Hea
: and butter the gem pan, put in tn
I mixture and bake twenty minutes. TIL
3 mixture may be made stir with -four
rolled into little cakes and baked O
buttered paper.--HouseholdM NJ Monthly.'
u r,curINc -a0S0UrNEc