The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1893-09-14
doa6E HINTS AND HERS

Walled Peaches: Cut Oh. the tAlp Of
= losfo stale sponge cake. scoop ont
the inside. leaving enough for substan-
tial wall Fill with canned peaches,
sprinkle with pulverized sugar. Heap
with whipped cream. Housekeeper.
White Cake: One cupful Of granu-
lated sugar, three ablespoonfuls Of nice
fat, one cup Of milk, nutmeg or any
other davoring you fancy. one tea.
spoonful OF soda, two teaspoonfuls of
cream OF tartar, and two and one-half
cupfuls Of flour. This, baked in slow
oven, gives result which is 3, good imi-
tation Of the old fashioned election
cake. Raisins or currants may be added
II liked. Prairie Farmer. $50 /.
Baked Eggs: Twelve hard boiled
eggs, half-pint Of cream, butter the
size Of an egg, q little parsley chopped
fine, one tablespoonful of flour; take
cream, butter, parsley and flour. mix
and cook until thick. Slice the eggs,
and after each layer Of eggs, add one
OF bread crumbs, over which pour the
cream to cover. When the dish is full
bake till brown. #Garnish with parsley
and serve while hot.-Detroit Free
Press.
Brain Croquettes: Mince finely one
and one-half pounds of Calls brains.
Mix with bunch of herbs, shallot
and an anchovv, all chopped 'fi.,e. Add
pepper and salt, and put inSl pan with
one-half pint of white stock Stew
five minutes. Add yolks of three eggs.
Spread out to cool. Cut in pieces, roll
upon board covered with crumbs.
Dip in egg, then in more crumbs; fry
III deep lard. Serve with wine gravy.
Good Housekeeping. -.
5s-a-Creamed Goldfish: Boil q pound Of
c.s1fsh, taken from the middle in order
to get solid cut, in the following way:
Put it on in cold water, let it come to
the boiling point slowly, drain and
cover again with cold water; let it sim
mer very slowly until tender-any salt
fish or meat that is boiled rapidly will
be tough; drain the fish and cflake it
with fork. This should be done the
day before. The next morning make q
sauce with one pint of milk, two table,
spoonfuls. of butter and two of -four;
lay in the fish and one cup of mashed
potatoes; mix it through with a fork
and serve as soon as hot.-Country Gem
tleman.
Clam Soup: Two quarts of clans,
two quarts of milk, two tablespoonful
each of cornstarch and butter, little
| salt and as much cayenne as you can
put on the point of penknife. Put
milk and cornstarch on to heat in dou-
BILE boiler. Boil clans in their own
liquor ten or fifteen minutes; skim
carefully and pour into hot milk. Let
it boil two or three minutes, then add
butter and seasoning. Strain and
serve. 1t is better to taste the soup
before adding salt, as frequently it re-
qnires no more salt than that contained
in the liquor. If the clans are pre-
ferred served in the soup cut off the
black heads and chop the soft parts.
Let the liquor boil up, skim and add
the chopped CLAIMS; boil five minutes.
Pour into boiling milk, add seasoning
and serve.-Boston Budget.
Peach Meringue: From a quart
measure of milk take half teacupful.
Set the remainder to boil; when boil
ing hot add two tablespoonfuls of corn.
starch mixed smoothly in the half tea.
cupful of milk and stir vigorously till
it thickens, then remove from the fire.
When quite cold beat in the yolks OF
three eggs, till the mixture is light and
creamy, then add half teacupful OF
powdered sugar. Cover the bottom OF
well-buttered baking dish with sew
eral layers of rich juicy peaches cut in
halves and quarters, and sprinkle on
four tablespoonfuls of sugar Pour
over the custard, and bake twenty min
utes. Sweet the well-beaten whites of
the eggs and spread over the top and
brown. To be eaten cold with sweet
ened cream.-Ohio Farmer.