The Republican. [volume] (Oakland, Md.) 1877-current, 1893-09-28
FIRESIDE FRAGMENTS.

-Stewed Duck.-Stuff, adding dash
If lemon juice. Pin in cloth, cover
with water, and stew two and one-half
hours. Serve with curry or acid sauce.
Good Housekeeping.
-Okra and Onions.-Slice a quart of
okra, and slice thin two onions. Slice
lquarter of a pound of fat bacon, fry
1t brown, take up, put the okra and
onion in the fat, and fry brown. Ar
range the bacon on a dish and lay the
okra and onions over it.-Harper's
Bazaar.
French Apple Pudding. some
apples with sugar till they become a
marmalade; put them into pie dish
already lined with puff paste: make a
custard with half a pint of milk and
two eggs, favored with butter and
sweet almonds; pour it on the apples,
and bake in a slow oven."-N. Y.
Times.
Snow Rolls.-One pint of milk
scalded and allowed to cool. Add one
half cupful of butter, one-quarter of
yeast cake dissolved in one-half cup of
lukewarm water, scant one-half cup
of sugar, one teaspoonful of salt and
-four enough to make a soft batter.
Let it rise. Roll it out and cut as bis
cult, spread with melted butter, turn
two-thirds over to form the roll and
bake.-Boston Budget.
Rice With Pears. dozen pears
in strip as for preserves; when tender,
lift them out carefully and reduce the
strip almost to jelly. Cook one cup of
rice in milk with a dash of nutmeg, q
tablespoonful of butter and an ounce
of sugar. When done, add two beaten
egg yollls, arrange in border on a
dish, fill the center with whipped
cream, and lay the pears about the
base, pouring the sirup over all. The
rice must be cold before putting in the
whipped cream.-American Agricul-
turist.
Potato Yeast.-One cup of flour,
one tablespoon of sugar, one table
spoon of salt and six or eight large po-
tatoes. Cut up and boil potatoes in two
quarts of water, then pour off all the
water except one pint, which should
be strained upon the flour while warm.
Add to this yeast cake dissolved in a
little water, mix well and set to rise.
If made in the morning it will be ready
to use at night. This quantity will
make eight or ten loaves of bread
Detroit Free Press.
Green Tomato Pickles.-Tal1e green
tomatoes, cut in slices, and put in salt
water over night. Let them drain from
this, and to every eight pounds of to-
matoes take one quart of vinegar, two
pounds of sugar, one tablespoonful of
allspice, two of cinnamon, one-half of
cloves, half teaspoonful of pepper. Tie
the spices separately in a cloth and put
in the pickles. Pour the vinegar on
them boiling hot. Boil the sugar in
the vinegar. Pour vinegar off and heat
over for three mornings, and pour on
the tomatoes, when they will be ready
for use.-Farm and Fireside.
-Buttercups.-Boil two cupfuls of
molasses, one cupful of sugar, three
quarters of cupful of water, one heap
ing tablespoonful of butter, one-half
teaspoonful of cream of tartar, without
stirring. When done pour on to but
tered platter; when it can be handled
pull until light colored. Place on a
slightly Toured board, and stretch out
into a long, narrow shape; into the
ceuter fold some French fondant, and
roll out and cut. Porto Rico molasses
of medium grade is best for candy.
Measure the butter as rounding as the
spoon hollows; measure out an even
teaspoonful of cream of tartar, and
divide lengthwise for the half spoonful.
The cream of tartar is not added to
make the candy white, as many people
think, but to keep it from graduating
N Y Observer