The Republican. [volume] (Oakland, Md.) 1877-current, 1893-05-25
PRESIDE FRAGMENTS.

Roast Salt Pork-First boil the
pork, then remove to the roasting pan.
When you have scored the rind both
ways place in the oven and bake rich
brown.-Ladies' World.
Jelly Float.-Beat the whites of six
eggs add six tablespoonfuls of sugar,
beat until very firm, add cup OF tart
jelly and set on ice. Serve in saucers
with >weetened whipped cream.-Home.
-Mildew.-Soak the mildewed parts
for several hours in a solution COM
posed of two parts of chloride of lime
to four parts water. Rinse several
times in cold water.-Farm, Field and
| Fireside
Graham Bread-An excellent gra-
| ham bread can be made by following
| the above recipe, only substituting half
graham flour, and thus using two quarts
of wheat flour and two of graham. The
| graham bread is much more nutritious
than the white, and is very healthy
| Ladies' World.
Rice Watfles.-Lool5 over and wash
! two cups of rice, cook in cold water in
double kettle until soft. When done
and partly cool add two eggs we'll
: beaten, one spoonful of butter, half a
pint of milk and pinch of salt mix
well and beat several minutes, bake in
waffle irons-N. Y. Observer.
| French Toast.-One egg we'll
' beaten, and added to one pint sweet
milk. Cut the crusts from thick slices
of bread, dip them into the milk, and
then into fine bread or cracker crumbs.
Heat fresh lard or butter in fraying-
pan, and fry the slices of bread a nice
brown. Serve hot, with or without
powdered sugar.
Potato Cakes. - To thoroughly
mashed potatoes, add salt, butter, a
little pepper, and sufficient milk to
moisten slightly. Before perfectly
! cold add beaten egg, mixing well.
Shape into fat, round cakes and put
away to cool When ready to fry, roll
in -four and fry in hot butter. Turn
carefully with broad blade and brown
the other side. Serve hot at once.
Rice Pudding. -Take two and one
half tablespoonfuls of rice, quart and
a cupful of milk, a cupful of sugar,
teaspoonful of vanilla or other extract.
Put the milk and the rice in a sauce
pan. stand on the back of the stove,
and let simmer about two hours-until
creamy-but do not let boil. Add the
sugar and the flavoring, put in a dish,
bake in the oven till brown.-Harper'
Bazaar.
Rye Muffins.-Mix one cup of rye
| meal mot flour) with one cup of white
flour, one-quarter cup of sugar and one
. teaspoonful of salt. Beat one egg light,
without separating, add to it one cup
of milk, and slowly pour this on the
I dry material beating all the while.
! Add one teaspoonful of baking pow
( der, put in creased muffin tins, and
bake twenty minutes in quick oven.
Boston Budget.
Cup Custards.-MiX one and one
! half pints of new milk, one cupful of
white sugar, one teaspoonful of ex-
! tract; lemon, orange or vanilla. Fill
! the custard cups two-thirds full and
| place them in steamer over kettle
of boiling water, or in a baking pan
containing hot water, in the oven.
| When the custard is set it is done. If
| one likes, the tops of the custards may
be covered with the whites of two eggs
beaten to froth, sweetened and fla
vored, -Houselleeper.
Coventry Fruit Cal1e.-One-half
| pound of butter and one pound of
sugar creamed together. Add one
pound of eggs, one pound of carefully
prepared currants. one pound of stoned
raisins, one quarter of a pound of cit
ron and lemon peel. a little cinnamon,
allspice and cloves, and few sweet
! and bitter almonds blanched and
pounded. Mix with one pound of -four
and two teaspoonfuls of baking pow.
! der, and bake in moderate oven
| Ladies Journal.