The Republican. [volume] (Oakland, Md.) 1877-current, 1892-08-12
FIRESIDE FRAGMEN IS.

Minced Beef with Poached Eggs
add enough water or gravy to slightly
moisten. Serve on hot platter with
poached eggs laid over the top. Good
Housekeeping.
Salmon on Toast.-Flake the fish,
season with pepper and salt, and heat
it with a little milk or cream. Have
some hot milk in fat pan. Toast
several slices of bread, which dip quickly
into the hot milk, place on hot dish,
spread with butter and pour over it the
heated fish.-Ladies' Home Journal.
Corn Starch Cake.-Four eggs, the
whites, two cups sugar, two-thirds cup
of butter, one cup of sweet milk, one
cup of cornstarch, two cups of -four,
two teaspoonfuls of cream of tartar, one
teaspoonful of soda, one teaspoonful of
lemon extract. Bake three-quarters of
an hour with steady fire.-Boston
Budget.
Lettuce fritters are delicate
breakfast or luncheon dish. Select
crisp rather small leaves of young let
tuce and tear apart in pieces about the
size of quarter Of dollar, stir thick
ly into batter of one egg, one table,
spoonful sweet cream, salt and enough
Drop by the spoonful in hot lard, or fry
in olive oil, just enough to keep the
skillet from burning.-N. Y. Times.
-Saute Potatoes. new potal
toes, put them in stewpan with suf-
ficicnt water to cover them, add little
salt, let them boil until cooked, strain
them, then cut in slices, and place them
in frying pan with a small lump of
butter, fry light brown, occasionally
turning them. When cooked sprinkle
some seasoning and little finely
chopped parsley over them; put them
in a hot dish, squeeze the juice of .
lemon over them, and serve immediats-
ly.-IIousekeeper.
Caramel Custard. Put one cupful
of sugar in saucepan over the fic,
stirring all the time until it Is melted
and brown, set it back on the stove and
pour over it half a coffeecupful of toil-
ing water; this will make the sugar
crisp, but let it simmer, and it will soon
melt; beat four eggs, add pinch of
salt, pour over them a quart of new
milk; when the caramel is melted. add
1t to the milk and stir well; pour into
custard cups, fill dripping pan half
full of hot water, set the cups in the
pan and bake half an hour or until
done. Serve cold.-N. Y. Observer
Fig Cake.-Make batter of one cup
of sugar, one-half cup of butter one
and half cups of -four, two eggs, one
teaspoonful baking powder, little
salt, and vanilla or lemon flavoring
Bake in three layers and put between
them the following mixture: One cup
of sugar, one-quarter cup of water, boil
to a syrup, or until it will thread"
chop eight figs very fine, take sugar
from stove, cool five minutes, add beaten
white of one egg, beat five minutes,
then add fgs.-Hou sehold Monthly.
Green Pea Soup a fat, full
grown chicken to boil in five quarts OF
water. When it has boiled for two
hours, put into the pot two quarts OF
green peas. Let these boil until soft;
then remove and ma sh them thoroughly.
Put them in colander and pour the
soup through it, rubbing the peas
about, so as to let all the pulp mix with
the soup, while the hulls remain in the
colander. Return the soup to the pot,
adding quarter of aspound of butter,
salt and pepper to taste and table
spoonful of chopped parsley. Rub
smooth a tablespoonful of flour into
- Al l.. L
boil up brislSly for a minute or two Re-
move the chicken and serve hot The
chicken Is nice, removed before adding
.he peas to the soup and served at din
ner with egg sauce.-Boston Herald.