The Republican. [volume] (Oakland, Md.) 1877-current, 1893-06-08
FiRESiDE FRAGMENTS.

Dreaded Omelet.-Put iutn a stew
pan two tablespoonfuls of rica milk.
Sprinkle in one tablespoonful of SALT
and half tablespoonful of pepper
Stir until the crumbs have absorbed all
the milk; take from the fire, and let
the mixture cool, and then beat it up.
with six eggs, and fry like other ONE
lets.-Old Cook Book.
Sugar Cookies.-Two cupfuls OF
sugar, two eggs, one-half cupful of but-s
ter, one-half cupful of fried meat gravy
or drippings, one-half cupful of sweet
cream, one-half teaspoonful of soda.
Before baking, dip the top of each
cooky in the white of egg, then in,
graduated sugar. The white Of the
egg is not to be beaten. -Housekeeper.
Canned Rhubarb.-There is moth
ing which keeps so easily in cans as
rhubarb Fill perfect cans with the
sliced stalks, crowding them down
firmly. Put the cans in cool place
and fill with cool water, and leave over
night. Examine the cans the next day
and see that they are full to the brim:l
then screw on the tops and treat like
canned fruit. Ihave used it when twq
years old which was as nice as the fresh
egetable.-Rural.
-Stewed Sweetbreads. and
carefully remove the skin without
breaking the sweetbreads, put them
into stewpan with two ounces of but
ter, tablespoonful of chopped pars-
ley, one Glove, one bay leaf, teaspoon
full of Worcestershire sauce, half teas.
spoonful of salt and half pint ~
white stock. Set the pan over mod
crate fire and simmer for thirty min
utes. Dish the sweetbreads. Wash a
pint of French peas in cold water, add
them to the sauce, let the whole come
to boil, skim all the fat from the sur
face, and pour the sauce and peas
around the sweetbreads.-N. Y. OBJ
server.
pounds of beef in strips three inches
wide and four long. Add to the chopped
trimmings and fat, salt, pepper, three
tablespoonfuls of cracker powder, one
teaspoonful each of sage and savory.
Spread on strips, roll up and tie with
Irvine. Roll them in flour. Fry quar-
ter pound till brown, remove it and put
olives of beef in the fat. Fry brown,
then put in a covered pan. To fat add
one tablespoonful of -four and rub
smooth. Add one and one-half pints of
boiling water. Season to taste, pour
over olives and simmer two hours. Cut
strings, and pour gravy over dish of
olives. Housekeeping.
Graham Shortcaxe.-On and one.
half teacupfuls sweet cream, two tea
cupfuls graham -four, two large tea
spoonfuls baking powder and one-half
teaspoonful salt. Mix lightly together
and roll out two round cakes, one-half
an inch thick. Lay one on a buttered
tin, brush over the top with melted
butter and lay the other cake on it.
Bake in quick oven. When done re-
move the upper layer, spread with but
ter and then with layer of sweetened
rhubarb, Strawberries, or any kind of
sweetmeats one has at han on both
the layers. Eat warm, preferably with
cream and sugar, though it is nice
without.-Orange Judd Farmer.
Orange Ice Cream.-To make an
orange ice cream CRATE the peel 81
three Valencia oranges into piffJf
boiling milk. BE careful to use only
the yellow peel, none of the bitter
white peel that lies underneath. Add
the juice of the oranges, mixed with a
cup of sugar and the yolks of six eggs.
Stir the boiling milk gradually into
the eggs. 1t must not curdle. Add a
e a
the mixture is not good yellow drop
or two of the yellow French coloring
liquid used by confectioners and cater
ers. These vegetable colorings are per-
fectly safe, and often add considerably
to the appearance of the dish. Freeze
the ice cream as usual, and dish 1t out
in little round forms, ABOUT the size of
small oranges.-Boston Budget.