Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1893-09-28

-Wh$k- vii take cut every Kind ct
frui. ssain a ehiii's dress vii look
entirely ruined b the dark berry stains
O q Il bat II WHISKY 5 poured O. the
d~iSen1ored places before sending Il into
the wash Il vii eozze cut - good as
new
-pfekHed PeacreS-For six pounds
Of fruit use three Of sugar fve dczen
cloves and a pint Of vinegar Into each
peach stick two cloves Have the slru7
hot and cook Until tsuder-S- "
Ledger
Pear Fritts$-Cook some pears
tender in srups drain and eUoA eut N
quarters dip in fritser batter, fry
br0vn IN hot fat and serve with pow
6ered szz7r or sweet SaucG-A1erseaz
A-Tieulturis+
-Chrxea and oysss~@hop TWEEN
ty-four oysters mix with two ezpt1S
q crumbs one tablespoonful szeh Of
butter and chopped parSlev. salt black
and r~d pepper. i fittle lemon peel the
oyster lsqE0r and beaten yUIk OF n
exg >sE@ fowl with this and roast
Good Housekeeping
-PIzr Pe-To three CUPS Of pistesi
ptuus add one and Il half eupS q sugar
aid n little vzts-. and sizne< Until
tender Line your pSe plate with rich
crust put IN the fruit rover vetsing
the edges 10 keep the fruit from run
ninx out. and bake IN n rather quick
oren-Fiarpsrs Bazzr-
Nut FILLING for Caks-Take two
cz=esS CT sugar sai make a strip with
three tableSPooafuIs Of water add
three ouue~S Of wztrurS cracked and
pounded fine. mixed with a tablespoon
fEI Of cream Add half a tablespoon
frl of vanilla and oce ounce Of ca 1dieG
lemon peel ehopped fine STIR until
th5ek-Hou<esespe=
Tomato >oup-Pare and eut IN
quarters tomatoes sn0uzh TO Al a
quart measure. boil one hour and Just
before serving add q quart of milk a
psce of butter the sine of an exy-S salt
and pepper according TO taste Let II
come TO a <calL- bat not boil >oEe
persons think th= favor somewhat re-
S.zb5eS oyster zgUn-DetruTt Free
Press
- ~
minutes Wien cold shell and eat IN
bits Mix these With n cupf1l Of
mashed potato and one of cooked r5re-
seasoning with melted butter peprsr
and salt AMI a ~teaSy-o1fuI each OF WIN
ear and WOrrsS-erShire saEre- Mix
thoroughly AMI place IN Seailop shells
sprinkle with brad crumbs and bits Of
butter and brown IN the oven Nice
fcr tea or luneh-N v Tribune
For mzeargnT with tomato saEc>-
boil ou-qEartsr Of a pound Of raea-
ruui IN plenty Of boiling saEred water
for twenty minutes or until tender
Drain IN n eOl1rter- then thr0w IN cold
water FIVE minutes TO blaush- Drain
again Stew pint OF tomatoes for
Gt.e~n minutes then press through a
fine seve Melt one Tablespoonful OF
butter without browning Add To II
two tabSespoonf1lS of four. mix until
smooth then add the tomatoes and
STIR until II thiekeuS- season with salt
AMI pepper add the maearOuL str
gently until heated and serve
Peach Sponge Pare and slies
enough soft PEACHES toE1ake one quart
SIT half a cUPtul OF sugar Ov~r and
let them stand one hour. soak half a
COX Of gelatiEs IN half a euFtul Of eu&d
water Boil half a eupfrl % sugar and
IN equal Amount - water fifteen min
ute~ SIR IN the =eEatIze aud when dS
SIVs-t nos fruuz the fire and train
EE~ the p<ash~S fhr1G<h Il cua-=e sieve.
place the bo~l of PalP IN a pan 81
crushed aer- asa& the gelAtT7e and the
usee Ct one lemon and heat with IN
e=-osarer ave minutes Then adj the
beaten Whites q fSar s azs3 o0z-
tlaEs h~1tiz- E=s1 e h-<zS - sh5e<.
en- Fug- n vet ez5z and @t ca 6se.
So ~ --