The state republican. (Jefferson City, Mo.) 1871-1896, 1893-12-14
FiREslDE FRAGMENTS.

-
.-Cookiea-Two-thirds ofa cupful Of
butter, one cupful OF sugar, onc-half
eupful Of milk, me egg, one teaspoon.
ful'of soda and four cupfuls OF flour
uousckceper.
Cracker Pudding.-One quart OF
milk, four eggs, well beaten, four
tnblespoonfuls rolled cracker, two
ta~blcspoonfuls melted butter. Bake
one hour.
TO Broil IIam.-Cut the slices very
thin, pare of tho rind; lay them on II
gridiron over hot Goals. DO not leave
them u moment, MS they must be turned
almost Immediately, and will need care
to prevent the edges from burning.
Two minutes will broil them. boston
budget.
Southern uumbo Soup Try a
young chicHen, jointcd as for stcwing,
and when cold remove the bones; in
another saucepan fry n pint of tender,
sliced okra and two sliced white onions;
put all together Except the boncs) in
a soup kettle and add three pints of
with salt and pepper, leaving the meat
tentlcnan.
-Savory Eggs. Boil n number of
eggs hard, drop into cold water, and
when cold cut in half, halves the long
way, take out the yolks and pound to
paste with anchovy for each egg and II
seasoning of catsup and cayenne, moist
cning with melted butter; fill up the
whites and serve with n cream sauce.
Ham may be used instead of a%nchovies,
and tomato sauce instead of n cream
gravy.-Amcrican Agriculturist.
Sweet Potato ~Croquettes. Two
cups of cold, boiled, mashed sweet POI
tatoes, three tablespoonfuls of melted
butter, one te%aspoonful of lemon juice,
n quarter of a cup of cream or rich
milk, and salt and pepper to taste.
Beat all together until light and
smooth. Shape into balls, dip in beaten
egg and roll in bread crumbs. Fry in
enough boiling fat to cover. Drain
when II light brown. Serve hot-N.
Y. Ledger.
-roclictboolis. Warm one quart OF
new milk, add IL cup of yeast, two
wcll-bcatcn eggs, four tablespoons OF
melted butter, three teaspoons of
sugar, and flour enough for a moder-
atcly stiff batter. Let it rise over night
and in the morning stir in all the flour
you will need as for bread, and let it
rise again. Then roll in a sheet one
half inch thick and cut in squares, but.
ter one side and fold over like "a pocket
book. They will rise in n short time,
then akc.-Dctroit Free Press.
Cream Cakc.-Mix two cups of flour
and two level teaspoons cream tartar
and one of soda, make well in center
into which put n cup sugar, one OF
sweet cream, II egg and small tea
spoon salt; mix all quickly together
flavor with teaspoon lemon, put in par
to bake. Adding a cup of raisins OF
currants makes a nice cake pudding t.
eat hot with sauce. Sour cream can be
used instead of sweet by emitting the
cream tartar and using two eggs in
stead of onc.-Christian at Work.
Sand Tarts.-One pound of butter
two pounds of sugar, two pounds o.
flour, six eggs, one tc%aspoonful of va
nilla extract, one-half pound of al
monds, blancbcd and halvcd. Rub Tho
butter and sugar together, add tho
yolks of the eggs, then the flour ant
whites of eggs, beaten stiff, and ado
the vanilla. If the dough is not stiff
enough to handle, add more -four, Rol
out very thin, cut with n round cutie
and place on the baking tins; brusl
each cake with Il brush or feather
dipped in white of eggs, lay two %
three halves of almonds on each cake
sift oyer this graduated sugar and
little ground cinnamon, and bake in
quick oven until light brown. Thes,
are very toothsome.