The Republican. [volume] (Oakland, Md.) 1877-current, 1893-01-26
PRESIDE FRAGMENTS.

TO Cleanse the Woodwork Around
Doors.-Take a pailful of hot water
throw in two tablespoonful of pulver,
azed borax; use a good coarse house
cioth-not a brush. When washing
places that are extra yellow or stained
soap the cloth, then sprinkle it with
the dry powdered Sorax, and rub the
places well, using plenty of rinsine
water. By washing the woodwork in
this way there is no danger of removing
the paint Good Housekeeping.
Oyster Toast white bread
nicely, then place oysters with theii
juice on the fire; as soon as boiling, re-
move; then take out the oysters, set the
juice back again and stir in large
tablespoonful of butter rubbed with a
little flour Let this boil five minutes,
remove, then add the yolks of two eggs,
pepper, salt and little chopped pars-
ley, and the oysters, which have been
pounded fine. Use the mixture to
spread over toast Set in the oven to
heat ACKNOWLEDGMENT Free Press.
-Cocoanut CreamS-Take an equal
quantity of cream candy and of desic.
Gated cocoanut, work together thorough
~ and make into alls> Melt a piece
OF fondant, flavor slightly with lemon
or vanilla and dip. If you choose you
may color the outside pink. For the
coioring take one ounce of powdered
cochtneal one ounce of cream tartar
tWu<arams of alum. half pint o.
water boil until reduced to one half
strain through a cloth and bottle. =
Boston Budget
-Cocoanut Cake Stir one cupful Of
fine gra ulated sugar, and one-third Of
a cupful of butter to smooth cream.
Sift two teaspoonfuls of baking powder
twice, with one and one-half cupfuls OF
flour. Add one half cupful of milk
and the prepared flour to the butter
and sugar mixture, and beat vigorously
for five minutes Beat the whites OF
three eggs to a stiff broth, add to the
cake. stirring very little, and bake in
four layers. Make boiled icing; when
the cake is perfectly cold, spread with
this, then sprinkle plentifully with
freshly grated cocoanut, entirely cover
ing the top and sides Flavor with
lemon or rose. N. Y. Observer
"A delightful variation of apple pie
baked in crust, has meringue. 1t is
made with apple sauce, favored with
the juice and rind of lemon and lit
tie nutmeg, and it is baked without ar
upper crust for half an hour. The
crust must be very thin and the oven
quick at the bottom to bake the pie in
this time. When it is done, remove il
from the oven and let it get thoroughly
cold Then make a meringue of the
whites of two eggs, beaten to a stiff
froth, three tablespoonfuls of sugar,
and teaspoonful of lemon juice, which
may be reserved from the juice of the
lemon used to flavor the pie. Spread
this meringue over the apple pie and
bake it for about ten minutes longer in
a slow oven, when it should be well
risen and delicately Drowned.
-Consomme Qucnelles Godireaux. -
Godireux quenelles are made by chop
ping very fine half pound of veal suet,
half pound of lean veal, pepper, salt
and parsley; put in saucepan half a
-s>;ut of milk. two oan~ea. az hnttar.- ~ han
boiling, add a quarter of pound OF
-four; stir we'll; remove from the fire
when cooled off stir in three eggs and
the prepared meat, forming rather
smooth dough, out of which the quen'
Giles (dumplin9s) are formed; boil the
same in salt water about ten minutes
strain and serve with hot consomme
Cold meat or chicken left over or any
other meat can be used in the same
way. Dumplings are shaped by dip
ping teaspoon in the boiling water
then in the batter and dropped in the
boiling water. They need, according
to size, from ten to fifteen minutes t.
boil Boston Herald.