The Republican. [volume] (Oakland, Md.) 1877-current, 1892-01-15
FIRESIDE FRAGMENTS.


pie is about two cups of pumpkin to five
of milk or four of milk and one Of
cream. four or five eggs, sweetening
and spices to the taste. Do not forget
to add teaspoonful of salt to every
quart of milk used in the pies
Fragrant Southern Rusks: Sift q
quart of -four; in the center of it put
two cups of sugar. one of lard and but
ter each; two beaten eggs, two cups of
milk, a pint of yeast, and one grated
nutmeg Mix all together work well,
and set to rise. When light make in
small rolls, work over with butter and
sugar, let rise again and bake. Ladies'
Home Journal.
Dried Apple Cake: One heaping
cupful of apple, chopped and soaked
over night in one cupful of warm water;
in the morning simmer two hours in
one cupful each of molasses and sugar,
one egg. one-half cupful of milk. two
thirds cupful of butter, spice. one-half
teaspoonful of soda, two cupfuls of
flour. Slow oven.-Good Housekeep-
ing.
Goldfish Croquettes: Pick a pound
of salt Goldfish to pieces and let it soak
for several hours In cold water, over
night If the croquettes are for break
fast. In the morning dry it and add to
it the following cream sauce: Put two
large tablespoonfuls of butter and
thr~e of -four in saucepan and cook
together; add a cupful of hot milk
gradually, and rub smooth: add the
beaten yolks of two eggs and the cod
fish; season with salt and pepper, cook
for few moments and pour into a dish
to cool. Make into croquettes and fry
in boiling lard. Household Monthly.
-Caulflower in Butter: Thoroughly
cleanse and cut away the outer leaves
OF firm, fresh cauliflower; boil it in
plenty of well sailed water until nearly
tender: then drain carefully and divide
it into tiny sprics. Season these lightly
with salt and pepper, and dip them sep
arately with some rich. well made fry
ing batter; drop carefully into sauce
pan containing generous supply of
boiling fat, and let them remain until
colored golden brown; when done
enough drain well in order to render
the sprigs crisp and dry; then pile up
tastefullv in hot, neatly folded napkins
Insert sprigs of parsley here and there
and serve Immediately. --Boston Herald.
Dutch Apple Cake: One pint flour,
one-half teaspoon salt, one-half tea
spoon soda one teaspoon cream of tar
tar, one-quarter cup butter. one egg.
one scant cup milk, four sour apples,
two tablespoons sugar. Mix the dry
ingredients Add the egg beaten and
mixed with the milk. The dough should
be soft enough to spread half an inch
thick on shallow baking-pan. Core,
pare and cut the apples into eighths.
lay them in parallel rows on the top of
the dough, the sharp edge down, and
press enough to make the edge pene-
trate slightly. Sprinkle the sugar over
The apple and bake half an hour Eat
while hot with butter or with lemon
auce.-Boston Bud ret.
Potatoes a la Custard: Try this
and you will not want to substitute the
old fashioned mashed potatoes, at least
for a Christmas dinner. Peel and boil
half a dozen good sized potatoes; drain
very dsy, efsOsA ------a------- w"sP WIN d
fork until smooth, adding salt, black
pepper, and butter the size of an egg.
Press through colander or one of the
little potato sleeves into the dish in which
they are to be served. which must also
be one that can stand the heat of the
oven They will fall into little bits as
light as snowfakes Smooth the top
very lightly and pour over an egg
beaten with a gill of milk. Bake for
fifteen minutes when it will resemble a
golden brown custard. Fold a napkin
and pin around the dish when it goes to
The table American Agriculturist