The Republican. [volume] (Oakland, Md.) 1877-current, 1893-07-20
FIRESIDE FRAGMENTS,

-Fillet of Beef.-After meat is
trimmed and larded, lay in a pan on
chopped pieces of pork and suet.
Sprinkle with salt and pepper, pour
over half a pint of hot stock. Basic
often. Cook half an hour in hot oven.
Serve with mushroom sauce.-Good
Housekeeping. ~.
Lemon Biscuit.-Beat the yolks of
nine eggs with the weight of the eggs
in powdered sugar: add the juice, of two
lemons and the grated rind of one:
then, little at time, the weight of
the eggs in sifted -four and lastly the
whipped whites. Bake in small gem
pans.-Country Gentleman.
Icing for Cakes.-Take two whites
and whip to high froth, take it off,
have half pound of sugar double re-
fined and sifted through a very fine
sieve, put it to the froth and beat it till
it is very light and white, spread it
thin on the cake, put it in the oven to
dry.-N. Y. Observer. ...f.. t...
Fish Cakes.-Take cold, boiled cod,
either fresh or salt; add two-thirds as
much hot mashed potatoes as fish, a
little butter, two or three well-beaten
eggs and enough milk to make a smooth
paste; season with pepper. Make into
nice, round cakes and fry brown in
sweet beef drippings or very clear,
sweet lard.-Boston Budget.
Boiled Icing.-One and one-half
cups graduated sugar, one-half cup
milk, one scant, level tablespoonful
butter, boil hard six minutes, flavor
and beat until it begins to get white
and hard. Spread quickly on cake
with a knife dipped in hot water. Do
not put much butter if it is very
yellow, as it will discolor the icing
Detroit Free Press.
Straw berry Tapioca. Wash a cup
of tapioca and put to soak in cold
water over night. In the morning
pour over pint of boiling water, and
set on the back of the stove to simmer
gently until the tapioca is perfectly
clear. Stem a quart of Strawberries
and stir into toe boiling tapioca with
pint of sugar Take from the fire. turn
into a glass dish, and set on ice. Serve
very cold with sugar and cream.-Har
per's Bazaar. ..,
-Citron Cake.-Beat three cupfuls of
sugar with one of butter until a nice
cream is formed. Sift three teaspoon
fuls of baking powder with four cup
fuls of flour, and add it alternately, a
little at a time with one cupful of
milk. Beat the yolks and whites of
five eggs separately, and add them,
stirring the cake we'll; then add half a
pound of citron, sliced finely and
Toured, and lastly stir in the stiffly-
beaten whites of the eggs. Use va
nilla, lemon or orange extract for fla
voring.-Prairie Farmer.
Potato Soup.-Wash and peel six
medium-sized potatoes and one onion.
Place in a soup-kettle after cutting up
into very small bits. and pour over
them three pints of clear. cold water.
Boil until perfectly tender, and run
the whole through coarse sieve. 1t
will require probably forty minutes to
bring them to the proper stage. Re-
turn the whole to the kettle, and
again place over the fire. Add pepper,
salt, pinch of grated nutmeg, and a
lump VI OllC SIG VI eth CRR
Bring again to a boil and quickly stir
in a cup of mixed milk and cream
Now pour the hot liquid over the crou-
tons and serve at once.-Home Queen.
Peas and Beans.-Peas TO be eaten
in perfection must be cooked the day
they are gathered. They lose their
freshness and sweetness by being kept.
They should be put into boiling water
with a little salt and teaspoonful of
sugar. and taken from the fire the mo-
ment they are tender. Serve them
heaped in small hot dish with a little
piece of butter hidden in the depth of
the mound. They can be used as Dor
der to garnish mutton chop when the
convaleseent is permitted to eat meat.
Very young, tender green beans may
be given to an invalid. Ladies' Home
journal. -. SO