The Republican. [volume] (Oakland, Md.) 1877-current, 1893-07-27
FIREsIpE FRAGMENTS.

Oysters on Toast.-Heat a few
oysters in their own liquor to the boil-|
ing point; skim them and season with
butter, pepper and salt Pour the
oysters and liquor on slice of toasted
bread, and serve at once.--Hou sekeeper.
-Gooseberry Drink.-Over one pint
of green gooseberries pour two quarts
of water, and add one-half ounce Of
ginger. Boil this until it is reduced to .
pulp: let it settle, then strain; sweeten
to taste. This is economical and very
pleasant drink. Prairie Farmer.
Spanish Cream.-Boil till dissolved
one ounce of gelatine in three pints OF
fresh milk. Then add the yolks of six
eggs, beaten light and mixed with .
teacupful and half of sugar. Put
again on the fire, and stir until it|
.thickens. Then set it aside to cool,
and meantime beat the six whites very
stiff. and stir them into the custard
when almost cold. Pour into molds.
Flavor to your taste with bitter al
mond. lemon, or vanilla before adding
the whites -Harper's Bazaar.
Tomato Marmalade.-Use fine ripe
tomatoes. To two pounds of tomatoes
allow two pounds of white sugar, and
the juice and grated rind of one small
lemon. Scald the tomatoes, take OF
the skins, cut them in pieces, mix the
sugar with them; put all into pre-
serving kettle and boil them slowly for
one hour, Swimming and stirring, so
that they will not settle to the bottom.
Then add theejuice and grated rind Of
cha H., AS&&
or until it is a thick, smooth mass. Put
into small jars and cover with thick
paper, or seal while hot, just as you
wish. Farm, Field and Fireside.
Chicken Potpie. Use fowl weigh-
ing four or five pounds. remove all the
feathers, SINCE off the hairs, and wipe
clean with wet towel; draw the bird
without breaking the intestines; cut II
in pieces about two inches square, put
II into saucepan with half pound of
fat salt-pork. chopped fine, saltspoon-
full of pepper, two teaspoonfuls of salt,
and enough boiling water to cover It.
Place the saucepan over the fire where
the chicken win cook gently until it is
tender; when the chicken begins to
grow tender, put over it crust.
Cover the saucepan closely, and let
it's contents boil for twenty-five min
utes. Then serve the potpie hot. N.
Y. Ledger.
-Beefsteak Pie.-This may be made
from the under part of the round steak
and hence it is quite inexpensive. Cut
the meat in pieces an inch or more
square and in quantity to suit ones
needs. Cover with cold water and SIM
mer slowly until tender. If onion is
liked add sliced onion, as it improves
| stews for most persons. When tender
season to taste with salt and pepper
and add little butter mixed smooth
with a tablespoonful of -four for thick
ening. Place the whole in a pudding
dish and cover with either nice soda
biscuit crust or mashed potato beaten
| light and bake half an hour or until
the crust is nicely done.-Orange Judd
Farmer.
To Can Grapes. TPick the incest
ones from the stem yourself, have no
water about them; take glass jars any
size, cover the bottom with graduated
| sugar, then grapes from one and half
to two inches deep; cover them over
| with sugar, and so on, until the jar or
can is full. Screw the tops and set
away in your cellar, or dark, cool
place. About Christmas, or after, as
| you wish to use them, you will find a
goblet of pure wine in each can; pour
off, bottle, label and put away for some
sick one that needs it. We'll folks
don't need wine, and not every one
that is sicll.) Now take your grapes
out and you will find enough sugar in
the can to eat with the grapes, cream
and cake, or take gelatine, and proceed
| from directions on the box. | guess
many of the older ones know all about
I.....E