The Republican. [volume] (Oakland, Md.) 1877-current, 1893-03-09
FIRES:DE FRAGMENTS.

Ginger Cookies Two cups of mo-
lasses, one cup of sugar, three cups OF
cream, heaping teaspoonful of ginger,
four level teaspoonfuls of soda, two tea
spoonf' of soda 70 be dissolved and
stirred with the molasses Mix soft
and bake in we'll heated oven.--Ohio
Farmer.
Lemon Sauce.-Flavor two thirds
of cup of sugar by rubbing it thor
oughly over the rind of lemon which
has been freely scored with a silver
fork. Heat pint of water to boiling,
and thicken with dessert-spoonful of
cornstarch. When well cooked, add
the juice of large lemon and the
favored sugar. Beat we'll and serve. -
Good Health.
Eggs with Cream Hard boiled
eggs are to he shelled and cut in halves,
the latter arranged, cut side downward,
upon buttered dish or platter. A rich
cream sauce, properly favored, is then
to be turned over or around the eggs,
which should be served Immediately.
Finely chopped chicken, turkey or ham
may be mixed with the sauce if relished-
Good Housekeeping.
City Point Duff. When making
bread, make part of the dough into nice
biscuits, after your own favorite
method Instead of baking them, put
them in steamer and steam for one
and half hours. These can be
warmed by steaming. When ready to
serve, split open and butter we'll;
spread with any fruit sauce you may
desire. Stewed or canned fruits or jam
are excellent if fresh soft fruit is not
available. Serve with cream and sugar
or a sweet sauce -Ilousekeeper.
| \ -Neapolitan Ice Cream. Bring a
quart of cream to the boiling point, add
alheaping teacupful of sugar, stir until
dissolved, then set aside to cool When
i'll is cold add one tablespoonful of
vanilla extract, the we'll beaten whites
oil two eggs, and freeze Slice thinly
hal f pound of French candied fruit;
w len the cream is well frozen stir these
in with spatula repack. and let ripen
TIVE or three hours N. Y. Observer.
4Oatmeal Scenes These scenes OF
breAkfast cakes are made with oatmeal
and wheat flour, in the proportions OF
wolparts of the former to one of the
how. For small batch, take Il tea
cupeul of oatmeal and half the same OF
wheAten -four. Mix in half teaspoon.
full of salt, one and a half of baking
powder, AM one egg beaten i'll a tea
cupful of milk. Beat the batter we'll
and bake in the oven at once in small,
shall How pans, filling them only half
full. Springfield Republican.
Veal Birds. Have thin outlet cut
into long narrow slices, fill these with
a savory dressing and roll each tightly,
pressing into the shape of body of a
| plump bird; fry brown in little butter
add hot water to nearly cover and sim
mer until tender; remove to hot dish
| insert in either end of the roll stewed
mushroom, TO represent head and tail,
or tiny crouton, if mushrooms are not
1T hand. Thicker the sauce and pour
over the birds" each of which should
lie onsa delicate piece of toast Country
Gentleman.
Fish Croquettes. Almost any kind
of cold fish may be used in making Gro.
quettes Chop fine and fry brown halt
an onion in a tablespoonful of butter.
Season II cup of white stock with salt
and pepper cayenne if desired), and
add the onion. n pint of cold fish, and
two eggs, stirring over the fire two
minutes When cold, shape into the
croquette cones, roll in the yolks of egg
and bread crumbs, and fry brown in
boiling lard. When taken out of the
pan lay them for a moment or two on a
sheet of white paper and then with a
broad bladed knife transfer them to a
platter on which IA dainty fringed nap
kin has been laid, Garnish with parsley
or cross Ladies' Home journal