The Van Buren press., 1893-08-12
FIRESlDE FRAGMENTS.

--One Molasses Cakc.-One cupful of
molasses, one-half enSful of boiling
water, one teaspoonful Of soda dis
spoonful of melted butter, one tea
spoonful of salt, one and three-quarter
cupfuls of entire wheat -four, one tea
spoonful of ginger or cinnamon
ton Budget.
-Macaroon Ice Cream.-Pulverize
four ounces of macaroons; heat one
pint each of milk and cream to the
boiling point; then remove from the
fire, and stir in one-half pound of
granulated sugar until dissolved.
When cold, freeze, and when quite
stiff stir in the pulverized macaroons.
Let stand two hours before serving
Housekeeper.
-Horseradish vinegar.-This Is an
agreeable relish for cold beef, mutton,
etc. Crate the horseradish and to each
quarter of u pound add an ounce OF
minced shalot kind of onion, called
also barren onion. a little cayenne and
quart of vinegar. Place the ingredi-
ents in an open-necked bottle, shake
well every day for fortnight. Steep
well at the end of that time, then strain
and bottle. 1t will be ready at once
Orange Judd Farmer.
gypsy Ham.-Cut eight or ten slices
of raw ham thin, remove the fat and
shape them OF equal size. Fry them in
butter over brisk Are on both sides
nd t. ~ IL.
with butter large handful of bread.
crambs and tablespoon of vinegar;
heat it quite hot, adding the juice Of
slice of onion and pour on each side OF
ham.-Boston Globe.
-East-India Mode of Cooking Rice.
Soak in cold water fifteen minutes !;
drain, cover three inches deep with
boiling water. Cover and boil briskly
for six minutes. Add one-half cupful of
milk for each pound of rice; boil five
minutes more drain, return to the
kettle and add one-haf ounce of sweet
butter, and one tablespoonful OF the
liquor in which it was boiled. Let stand
six minutes over slow fire, and serve.
-Housekeeper.
Puff Pudding.-To make nice
pudding, scald two teacupfuls sweet
milk with one teacupful flour. Mix the
-four first very smooth with little cold
milk and stir it carefully into the scald.
ing milk. Stir it while the -four Is be.
ing cooked, then remove from the fire
and cool. When cool add four WE'LL
beaten eggs and little salt. Bake in
buttered dish and servo as soon rs
done. To be eaten with hot sauce
Prairie Farmer.
Date or Fig Pudding.-One cup fgs
or dates cut into small pieces; one cup
bread crumbs; two tablespoonfulsp pow
dered suet; two eggs; one cup milk;
half-cup sugar; saltspoonful each Of
salt and cinnamon. Soak the crumbs
in the milk for ten minutes, and add to
them the beaten eggs, the spice, the
salt and the sugar. Dredge the fruit
in a heaping tablespoonful OF hour,
stir it into the pudding; beat all vigor-
ously before turning into well-greased
mold, and steam for three hours Eat
with hard sauce. Outlook.
-Spiced Beef Tongue. and
trim large beef tongue; rub II with .
mixture Of half pint of sugar, half
teaspoonful Of saltpetre, tablespoon
full each of ground cloves and sllspics,
with teaspoonful Of black pepper;
place in strong brine, let stand two
weeks, take out, wash In cold water
and wipe dry. Roll the tongue In I
thin paste made Of -four and water, put
in a dripping pan, and set In moder.
etc oven to bake; baste with lard and
water When done remove the paste,
skin, and stand aside until cold When
ready to serve slice very thin.-Hsr-
per's Bazaar.