The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1893-06-30
FiRESlDE FRAGMENTS.

Dreaded Omelet--Put into stew.
pan two tablespoonfuls of rich milk.
Sprinkle in one tablespoonful of salt
and half q tablespoonful of Pepper.
Stir until the crumbs have absorbed all
the milk; take from the fire, and lei
the mixture cool, and then beat IL ur
with six eggs, and fry like other ONE
lets.-Old Cook Book.
Sugar Cookies. cupfuls O,
sugar, two eggs, one-half cupful of but
ter, one-half cupful Of fried meat gravy
or drippings, one-half cupful of sweet
cream, one-half teaspoonful of soda
Before baking, dip the top OF each
cooky in the white of egg, then in
granulated sugar. The white OF the
egg is not to be beaten. n.-Housekeeper
Canned Rhubarb. is moth
ing which keeps so easily in cans as
rhubarb. Fill perfect cans with the
sliced stalks, crowding them dowr
firmly. Put the cans in q cool place
and fill with cool water, and leave over
night Examine the cans the next day
and see that they are full to the brim
then screw on the tops and treat like
canned fruit. have used it when two
years old which was as nice as the fresh
getable.-Rural.
-Stewed Sweetbreads. .-Parboil and
carefully remove the skin without
breaking the sweetbreads, put them
into stewpan with two ounces of but
ter, tablespoonful of ch opped pars
ley, one Glove, one bay leaf, a teaspoon
full Of Worcestershire sauce, a half tea
spoonful of salt and half pint OF
white stock. Set the pan over mod
crate fire and simmer for thirty min
utes. Dish the sweetbreads Wash a
pint of French peas in cold water, add
them to the sauce, let the whole come
to boil, skim all the fat from the sur.
face, and pour the sauce and peas
around the sweetbreads.- Y. Oh.
server.
Beef Olives. Gut one and one-hali
pounds of beef in strips three inches
wide and four long. Add to the chopped
trimmings and fat, salt, pepper, three
tablespoonfuls Ia of cracker powder, one
tcaspoonful each of sage and savory.
Spread on strips, roll up and tie with
twine. Roll them in flour. Fry quar-
ter pound till brown, remove it and put
olives of beef in the fat. Fry brown.
then put in covered pan. To fat add
one tablespoonful of flour and rub
smooth. Add one and one-half pints of
boiling water. Season to taste, pour
over olives and simmer two hours. Cut
strings, and pour gravy over dish OF
olives.-Good Housekeeping.
Graham Shortcal<e.-One and one.
half teacupfuls sweet cream, two tea.
cupfuls graham -four, two large tea.
spoonfuls baking powder and one-half
teaspoonful salt Mix lightly together
and roll out two round cakes, one-hali
an inch thick. Lay one on buttered
tin, brush over the top with melted
butter and lay the other cake on it.
Bake in quick oven. When done re.
move the upper layer, spread with but.
ter and then with a layer Of sweetened
rhubarb, strawberries, or any kind OF
sweetmeats one has at hand, on both
the layers. Eat warm, preferably with
cream and sugar, though it is nice
| without.-Orange Judd Farmer.
Orange Ice Cream.-To make an
orange ice cream CRATE the peel OF
! tnree NHlencld oranges lntO u pinC Oh
boiling milk. Be careful to use only
the yellow peel, none Of the bitter
white peel that lies underneath. Add
the juice of the oranges, mixed with q
cup of sugar and the yolks of six eggs.
Stir the boiling milk gradually into
the eggs. 1t must not curylle. Add a
pint of perfectly fresh cream, and Il
the mixture is not good yellow droI
or two of the yellow French colorine
liquid used by confsctioners and cater
ers. These vegetable colorings are per
fectly safe, and often add considerably
to the appearance Of the dish. Freeze
the ice cream as usual, and dish it ou,
in little round forms, about the size oi
small oranges.-Boston Budget.
| A Unluue Motive Power.