The Republican. [volume] (Oakland, Md.) 1877-current, 1893-05-11
FIRESIDE FRAGMENTS.

Golden Eggs.-Boil a dozen eggs,
remove the shells, cut in halves, and
place the yolk downward, arranging
on a dish in rows. Make a sauce of
fried onion, a teaspoonful of curry.
powder mixed in half a cup of white
sauce, and strain over the eggs.-Har.
per's Bazaar.
Hard Sauce-Beat one-half cupful
of butter to cream add gradually one
cupful of powdered sugar Ia table,
spoonful at time), beating vigorously.
Heat one quarter of a cupful of fruit
juice, to which one tablespoonful of
lemon juice has been added; stir in lit
tie by little, continuing to beat rapidly.
grating of nutmeg can also be used
if desired.-N. Y. Observer,
-Succotash of Dried Beans.-Soak
either Lima or colored beans over
night. Drain, put into cold water, add
little soda and parboil, Swimming
carefully. Drain off the water. Add
fresh, hot water, teaspoonful of
brown sugar, and boil. Then add
slices of salt fat pork and cook till
tender. Have your corn ready and
season well. Put into the beans; add
a piece of butter. Serve with good
brown bread. The corn may be either
canned or dried which has been soaked
and cooked.-G God Housekeeping.
Stuffed Eggs.-Boil eight eggs If
teen minutes, cut them in halves, take
out the yollxs, mash them, and add q
tablespoonful OF melted butter, two
tablespoonfuls of stale bread crumbs,
with pepper and salt; fill the followed
whites with the mixture and pour to-
gether; dip them first in beaten egg,
then in grated bread crumbs and fry in
boiling fat; take up in heated dish
and pour cream sauce around them
llarper's Bazaar.
The Way Southern Cooks Prepare
Rice.-Wash a pint of rice in two
waters, pour over it two quarts of boil
ing water, add even teaspoonful of salt,
cover closely and set over the fire stir
ring it often; boil fast twenty minutes;
pour off the water, cover closely and
set ON the back of the stove to steam
half an hour or more, tossing it often
with silver fork When done each
grain will be soft, but whole and per-
feet. Serve with roast poultry.-N. Y.
Observer.
Ice Cream.-To make one quart of
ice cream use half pint of milk, one
pint of cream one-half cupful of sugar,
one teaspoonful of arrowroot and the
whites of two eggs well beaten. Mix
the arrowroot with little cold milk
and put the rest of the milk in dou-
BILE boiler on the fire. When it boils
stir the arrowroot into it and cook for
few minutes. Add the sugar and pour
the mixture upon the eggs. When cold
add the cream and flavor Put into a
get.
Bread Pudding With Apples.
some stale bread. Omit the crust. But
ter deep dish and lay in the slices,
putting on each layer of bread bits of
butter, or buttering the slices them
selves; then layer of apples, cut in
small pieces, then a light layer of
sugar, and so on to the top, over which
put bits of butter again. Crate nutmeg
over it. If instead of apples you should
use preserved fruit, omit the sugar, and
make a rich custard, pouring it over
the whole. zone pint of milk to four
eggs should be used for the custard.)
Bake an hour. Another layer pudding
is made by strewing currants, raisins,
citron and sugar over each layer of
bread, and then pouring on the whole
a custard. Or sponge cake may be used
instead of bread.-Ladies' World.