The sea coast echo. [volume] (Bay Saint Louis, Miss.) 1892-current, 1893-11-04
DOMESTIC CONCERNS.

Sauce for Fish; Scrape fine tho
yolks of two hard d-boiled eggs, add pep.
per, salt, mustard, three tablespoonfuls
each of salad oil and of vinegar and
one OF tomato catsup, p,--IIousekeeper.
Chicken Mince Pie: Chop meat fine
from boiled fowl. Put layer In dish,
cover with sliced chicken liver. Add
rest OF fowl, with butter and seasoning,
then rich broth and crust, and bake
Good housekeeping.
Potatoes and Egg: Put alump Of
butter into frying-pan; when IL boils,
Drown in 1T "a finely chopped small
onion. Cut some cold boiled potatoes
into slices, put them into the pan, pour
over them the wcll-beaten yollss of two
eggs, add pepper and salt; fry golden
brown on both sides. N. Y. Times.
Chopped Tomato Pickle: Add TO
eightpoundsof of chopped green tomatoes,
well drained, q scant half tcacupful OF
salt and four pounds of brown sugar
Let this boil two hours, then add u
quart of vinegar, half tablespoonful
OF ground cloves, and one Of ground
cinnamon. Boil fifteen minutes, and
can. Farm, Field and ltireside.
Preserved Greengages Allow one
pound OF sugar and n teacup of water
to each pound of fruit, halved and
stoned. Boil the syrup ten minutes be-
lore putting the plums in, skim, and
then boil all together till tender Take
from fire, and let stand overnight.
The next day boil up again, adding n
few of the blnnched kernels taken
from the stones. Pack the fruit in
cans, pour over the syrup, and scal.--
Harper's Bazaar
Fried Cucumbcrs: Cucumbers arc
good in any form, but they are, ,particu-
larly delicious prepared in the follow
ing manner. Pare and cut the cucum-
bers lcngthwise in slices about one
quarter of aninch thick. Cut Off the
tough white part on the outside pieces,
and soak in cold water, slightly salted,
for one hour Wipe dry, sprinkle each
slice with little salt and pepper,
dust with flour and roll in siftcd bread
crumbs, or dip in beaten egg and then
in crumbs. Fry in hot butter. Boston
Budget.
Household News gives this recipe
for French Crullers: Put q half pint
of water and two ounces of flour on to
boil. When boiling add hastily one
cup, or four ounces, of flour. Beat "A
moment until like smooth dough.
Stand aside to cool. When cool add
three eggs, one ut time, unbcaten,
beating each time until the egg Is thor
oughly blended. Roll out, cut same as
doughnuts, and fry in smolting-hot fat;
roll thin, using as littld flour us posi-
BILE. AS soon as fried, roll each in
powdered sugar. These are delicious
when fresh.
--Allemande: Melt a good tablespoon.
full of butter with one of flour and utld
half pint OF white stock, salt, pepper
and u dash of grated lemon peel; sim.
mer for ten minutes and stir mean.
while; add half pint of milk or cream
and the yolk of one egg. DO not boil
after the egg has been added. Finish
the seasoning with n little lemon Juice
Many cooks use the yolks of three eggs
for this quantity, but il is rich enough
with one. The broth can he made
from the mcrest trinc Of chicken or
veal bones or trimmings Country
Gentleman.
-Cucumbcrs Stuffed; The large,
ripe cucumbcrs need not go TO waste.
They make most delicious dishes IL
rightly cooked. Peel two or more, cut
a Slit in ono si1n and ganot, o,,t tbo
seeds with a small spoon, fill with any
kind of bread or meat stufIing and tie
shut Line saucepan with slices OF
thin bacon and beef. lay on the cucum-
bers, cover with more meat and bacon
and then with stock or water and sim
mer an hour or until all are tender. II
water is used add two young carrots,
one turnip, an onion and soup hcrbs.--
American Agriculturalist.