The record-union., 1892-12-12
Recipes.

EGGs FOR LUNCH.-Boil the eggs hard.
When cold, take off the shells and divide
the eggs lengthwiSe in halves. Take out
the yolks, crumble them in a bowl. ad-
ding salt, pepper, mustard and a little
melted butter. When all are well mixed
ill up the hollOws OF the whites with this
mixture and serve.
Drowned SWEET POTAToEs.-Boil the
potatoes until done, but not any longer;
peel and cut in halves lengthwise: put a
spoonful of butter in a spider or dripping
pan, and when it gets hot put in the pota.
toes and sprinkle with brown sugar: set
on top of stove and watch closely; turn
over when brown on one side and
sprinkle with sugar on the other.
MADELINE CAkES.-Rub to a cream
half pound OF butter, add three CUPS of
sugar and the strained yolks of six eggs.
and then cup OF sweet cream or rich
milk, in which an even teaspoonful of
soda has been mixed. Beat the cake
thoroughly and add three and one-half
cups of -four in which two teaspoonfuls of
cream OF tartar has been mixed Beat the
cake well and.add carefully the whites of
tour eggs, beaten very still. Use the two
whites of eggs left over for icing coloring
some of it brown with chocolate, and the
rest OF it pink with cranberry iuice.
Cover each little cake with thick. soft
icing. When properly made and caked,
each little cake is deliciouslY tender, a
melting morsel.
JOHNNY CAKE.-Put three cups of vel
low cornmeal to soak with three cups of
sour milk over night. In the morning
add half cup of flour, two tablespoon
flllS of mOlassesS, one beaten erp a tea
spoonful of salt, and finally liberal tea
spoonful of soda dissolved in a little
milk. Beat the batter thoroughly for
several minutes and pour into shallow
CREASED baking pans; bake it in a qmck
oven. 1t should be only about one and a
half inches thick when done. 1t has con-
siderable crust.
CHICKEN PIE.-Cut your chickens in
pieces, wash them and put them in a
stew-pan with salt and pepper, and water
enough 10 nearly cover them. 70 each
one rub one ounce OF butter in fiour, and
add il to the gravy when the chickens are
done; let it boil a few minutes Make a
rich paste, line the sides of your pie-uish.
put in the chickens and half the gravy,
cover the pie with the paste; leave an
opening in the center and ornament the
top with paste cut in flowers or bars
twisted and laid across the center When
the crust is done take out the pie, pour
III the remainder otthe gravy, and send il
to the table in the dish il is baked in. Ii
all the gravy Is put Ill at once it will be
apt TO boil over the top and dIsfgure the
lid OF the pie.
a DELICIOUS CARE.-The following is
q good way to make a delicate white cake
with fruit filling: One cup OF butter and
two cups of pulverized sugar, well
creamed together One cup OF sweet
milk added slowly, with four cups of
sifted flour. Two heaping teaspoonfuls
OF baking powder thoroughly mixed in
and sifted with the -four. The whites Of
six eggs, beaten TO a stiff troth and mixed
lightly in the batter, which has first been
thoroughly beaten. Flavor with orange
or almond extract TO taste, a teaspoonful
and a half being the average required
quantity. For the filling make icing of
eight tablespoonfuls of pulverized sugar
to the white of All egg. Three eggs will
make enough. BIanch a pound of
almonds and chop up fine and seed
pound of raisins. Bake the cake in Jelly
cake pans and while still hot put the
icing on each layer and thickly bestrew
with the almonds and raisins. DO this to
each layer, save the top one, which
should be covered smoothly with the
plain icing. The icing should be favored