The Durham daily globe. (Durham, N.C.) 1889-1894, 1893-05-19
7CGSzf7CLU So. s.=s.

FicaSSced E%~S.-HC'T Ec-.- e~-
hard. rsE-,vc thc shells. en- .'s-...
a cup q white stock. ,ca.,- n'.. 4
an pepper: brown q tcac,- 81. IL
bread crumbs in butter: ~ -...
IN the saucepan and SIT on .. fire.,
the slices Of egg in melted I--- y. .n
IL flour, and lay in TIE graz Il.. aa.:
take up, arrange on a G.-l VII --a
fried bread and por3r the ~rav. Over
HaTpers Bazaar.
-Prune and Rice nuId:n-.-"u.h
thoroughly and soak ov,~ 2--H. ,---
half pound Of prunes in one oL-r. al
water. In the morning. t. III. -rU-e-
n the water in which they have been
soaking. add one-half cupful Of rice,
One-third cupful of sugar and 4 halt
t~easpOonful of salt. Cook in GoEbla
boiler M hour, hen turn into butterel
dish, sprinkle with sugar and brown IN
the oven for half an hour. Serve with
cream or sauce.-N. !. Observer.
An Easy Method of Cooking Rice
WhOle.-One cupful q rice well washed.
Put it into four cupfuls of boiling water.
Boil rapidly, leaving the cover Of the
saucepan off. When there is danger of
its becoming thick and sticking. add a
teaspOOnful of salt and set the saucepan
into a larger kettle of hot water. Cover
n cook till tender. Do not stir. nor
pour off any water. During the first
twO or three minutes it can be raised
from the bottom of the saucepan if the
rice cOOlS the water so much that it set
tles.-Good housekeeping.
brown Sauce.-NIeIt and stir one
ounce Of butter over the fire until
brown, thicken with a tablespoonful Of
flour and mix smooth, thin with half a
pint of boiling stock. add one finely
chopped onion, a small carrot, q sprig
each Of parsley, thyme and sweet mar
jOram, Il blade of mace. a little black
pepper and salt. Simmer for ten min
utes, then strain, and stir in a table
spoonful Of Worcestershire sauce. a
tablespoonful each Of tomato. mush-
OOH and walnut catsup, with the Juice
of one lemon. Stir until thoroughly
mixed. Serve with beefsteak, mutton
chops and warmed-Over meatS.-BOston
Budget.
-EngliSh RuSkS.-Set Q sponge with
a cupful of flour. a yeast cake and a
CuDlul vi WARM WATER. Let II rise nal
an hour. Into two quarts of flour rub
two tablespOonfuls Of butter, two of
sugar, a salt spoonful of salt. Pour in
the sponge. Add two well beaten eggs.
Mix the whole to a light dough with
warm milk and water: about n pint and
a half will be enough. Beat the dough
vigorously, We with a cloth and let
rise for about two hours. Turn out on
the baking board, divide into small
pieces and mold each piece into a
round ball. Lay these on the baking
sheets, AMI let them rise, in q warm
place, for about an hour. Fake in a
hot oven, and rub Il little butter over
the top OF each rusk when YOU take
them from the oven.-LaGies' World.
-JelIied Fish.-This makes Il nice
lunch or supper for g spring day when
the weather is just getting too warm
for cold weather dishes. Bay a four
pound cut from the nape Of Il large
halibut; wash thoroughly and lay in
cold water, we'll salted. for an hour.
Wash in fresh water, and lay in 4 gran
tie ~stewpan; cOver with cold water, add
two onions stuck with six cloves, a
whole red pepper. four ounces Of but
ter, a bunch of parsley tied up, a sea-
soning of salt and a lemon cut in Slices.
Simmer until the fSh is done. and lift
without breaking into deep dish. Boil
down to less than One-third: beat the
yolks of five eggs with the juice of two
lemons, add it slowly to the hot liquor
and thicken slowly on a slow fire. Pour
over the fish ana stand IL Il cold place
until it %jellies. Serve Oh lettuce leaves
with mayonnaise and thin bread and
butter.-American Agriculturist.