The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1893-04-20
HOME HINTS AND HELPS.

HOME HINTS AND HELPS.
Bioater Salad: Boil two Yarmouth
oloaters, remove the skin and bone and
cut the fish into pieces. Put head of
bleached endive into salad bowl; add
the fsh. with three anchovies. Pour
over plain salad dressing and set on
Ice until very cold.-Harper's Bazaar.
To Boil Ham: Wash the ham thor
oughiy and put it in a kettle of cold
water. A large ham requires at least
i've hours steady boiling. filing the
Kettle with. other hot water as it boils
down. When done take the kettle of
and let it stand an hour. When nearly
cold take out the ham and remove the
akin. Cover with cracker-crumbs and
put In the oven for half an hour, or I'M
TIL the crumbs are slightly brown-De-
troit Free Press.
Floating Island: One quart milk,
four eggs. whites and yolks beaten
separately, four tablespoonfuls of
sugar. two tablespoonfuls extract of
vanilla, one-half cup of currant jelly;
heat milk to scalding, but not boiling;
beat the yolks, stir them into the sugar,
and pour upon them gradually, mixing
well, cup of hot milk; return to auce-
pan and boil until it begins to thicken;
when cool, flavor and pour into glass
dish; heap upon the top meringue of
whites whipped until you can cut it,
into which you have beaten the jelly a
teaspoonful at q time.-Boston Budget.
Sweet Omele*: For each person
take one egg, two teaspoonfuls of white
sugar and one teaspoonful of -four.
Flavor with extract of orange, vanilla
or nutmeg. Beat the yolks, sugar and
Hour together, then beat the whites to
. stih froth. stir all lightly and quickly
together and pour at once into hot,
we'll buttered omelet pan. When near
~ done, set the pan carefully into the
oven until the omelet is Drowned. Slip
upon q plate covered with q napkin,
spread with raspberry jam or other
preserved fruit, fold one half over the
other, cover with another napkin and
serve at once.-Home.
Pot Roast of Beef: Some of the
cheaper pieces of beef will answer for
this dish, such as the rump, or upper
part OF the round. Place it in a fiat
bottomed kettle and cook slowly until
it is Drowned on all sides; then add a
pint or more of water. keep closely
covered and cook until the meat is very
tender. IT the water boils off, add but
little at time, so that only enough
liquor is left for the gravy. Remove
the fat if more than desired, and thicken
the remainder. Season to taste, and
serve with the meat. A poor piece of
meat cooked as above may he made
very palatable.-Orange Judd Farmer.
Baron of Hare: This German dist,
is way of using hare when the fami-
~ is small Use only the back and
thighs. removing the thin skin from the
back and leaving the kidneys in the
loins; rub the meat over with moist
sugar and let it stand for several hours,
then put it in a deep dish with gill of
vinegar, minced onion and bay leaf,
letting it remain for forty-eight hours,
during which time it must be frequent-
~ turned and basted Drained and lard
It in neat rows; brown it quickly in a
frying pan, and put it in stew-pan
with the liquor or marinade in which
it has stood for two days, and salt and
pepper also the gravy or butter in which
it was Drowned. Cover closely and let
it steam until tender, Blasting mean
while several times. Ira nsfer to hot
dish. add the juice of lemon and a
spoonful of currant jelly to the gravy;
thicken, strain and send to table in a
sauce tureen.-American Agriculturist.
Apple Scollop: Bake six large sour
apples, take out all their pulp while
hot, and add half a coffee-cupful OF
sugar, q tablespoonful of butter, halt
a cupful of fine bread or cracke,
crumbs, and a heaping tablespoonful
OF corn-starch well mixed with the
sugar: Season with heaping tea.
spoonful of cinnamon or half a tea.
spoonful of grated nutmeg. Beat the
mixture untA light, and place it in a
jelly-mould or an earthenware bowl
that has been wet with cold water.
When the preparation Is cold, turn il
out upon baking dish wet with a
beaten egg, and dredged with fine
crumbs, and bake for from twenty-five
to thirty minutes, according to the heat
of the oven. Then slip it out upon a
hot platter, and serve with a hard
sauce favored like the scollop, or with
cream and sugar. Whipped cream also
makes a fine sauce for this dainty
desert.