The Van Buren press., 1893-09-23
iFlRESIi,E FRAGMENTS

-Plaip Frosting. Break the whites
Of two eggs in a bowl, without beating,
add one tablespoonful of eornstarch
and pulverized sugar enough to make
quite stiff. This will dry in . few
minutes. Farmer.
Corn Fritters. dozen ears of
grated corn, one egg, one-half teaspoon
full salt, dash of pepper, one table,
spoonful melted butter, two table,
spoonfuls -four. Fry like griddle cakes
or drop into hot fat like doughnuts-
Orange Judd Farmer.
Delicate Cake-Three-quarters cup
cups sugar, half cup sweet milk, three
cups -four, one and half teaspoons
baking powder, white of eight eggs
we'll beaten. Add flour and eggs alter
nately. Flavor. Detroit Free Press.
Dough Calze.-Two pounds Of raised
dough, one pint of sugar, half cupful
of butter or more, half a nutmeg grated.
a teaspoonful of saleratus, pound of
raisins. Mix we'll and put In a CREASED
pan. Let it rise about three-quarters
of an hour and bake in a moderate
oven.-Prairie Farmer.
Ham, Bacon and Pickled Pork
May be broiled in the same way as
steaks, hut as they require longer cook
ing 1t is difficult, even by frequent
turning, to prevent fat from scorching.
TO obviate this the meat may, when
brown, be dipped in cold water and rc-
turned to gridiron. Repeat until done.
Farm, Field and Fireside.
Peach Sauce. quarter pound
of butter to cream and add gradually
half cup of powdered sugar; beat
until very, very light. Mash or press
two large, mellow peaches through
colander, add little at time to the
butter and sugar, beating all the while.
When very light turn into pretty dish
and stand in the refrigerator to harden.
IN. Y. Observer.
-Prune Dessert.-Soak one cupful of
prunes over night and cook them in the
same water Soak one-quarter OF a
box of gelatine in little water. When
the prunes are soft take them out, stone
and put in the mold. Sweeten the
juice, add the gelatine, cook for about
three minutes, remove; strain over the
prunes and set on ice. Serve with
beaten cream poured around the form.
Good Housekeeping.
Charlotte Russe.-Cover half a box
of gelatine with cold water and let
soak for half an hour. Whip . quart
| of rich cream and set on ice. Line
mold with lady fingers, or slices OF
stale sponge cake. Add boiling water
to the gelatine to dissolve it. Mix a
small cup of powdered sugar in the
whipped cream, flavor it with vanilla
and strain in the gelatine, stir until 1t
begins to thicken, pour into the mold
and set on ice to harden.-Home Queen.
--Deviled Crabs.-Boil as many crabs
rs you think will furnish six ounces OF
meat. When cool enough to handle,
remove the meat from the shells, cut
it into small pieces and clean the shells
thoroughly. Add to six ounces Of the
crab meat two ounces Of bread crumbs,
two hard-boiled eggs chopped, the
juice OF half a lemon. little cayenne
pepper, and salt Mix the whole with
cream sauce, fill the shells, sprinkls
them with bread crumbs, and sat In
the oven until slightly brcwpad.-
Harper's Bazar.
Sweet Tomato Pickle. -One-hslf
bushel of green tomatoes and three
large onions sliced. Sprinkle with one
j cupful OF salt, and let them stand over
night In the morning drain them.
Add to the tomatoes two quarts Of
water and one quart of vinegar. Boil
fifteen minutes, or until tender. Drain
again and throw this vinegar and
water away Add to the pickle thrss
quarts Of vinegar, two pounds Of browu
sugar, one-half pound Of mustard seed,
two tablespoonful each Of allspice,
cloves, cinnamon, ginger and one tea'
spoonful of cayenne pepper and boil Z
few minutes. Boston Budget.