The Durham daily globe. (Durham, N.C.) 1889-1894, 1893-03-08
ElRESIDE


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Indian Cakes-One-half cup of In
dian meal, n cup of -four, one cup
hlilk. one egg, two tablesooonfuls Of
sugar, one teaspoonful of cream tartar,
one-half teaspoonful Of soda, q little
salt. Bake in muffin pans or in a long
cake tin in a quick oven.-Farm, Field
and Fireside.
Black Bean Soup.-Take one quart
OF black beans, boil we'll in four quarts
of water with a little sat and pepper.
When we'll boiled, press through a col
ander into the water they were boiled
in. Add not quite n t~easpoontul of all
SPICE, mace and cloves, well pounded.
Boil again for half an hour. Have
ready three hard-boiled eggs, chopped
fine; put them with a Ia tablespoonful Of
butter in a tureen and pour on the soup.
Boston Budget
Rice MufinsL-Two cups of milk.
four cups of flour. one cup of boiled
rice, -four eggs, three tablespoonfuls of
sugar, one tablespoonful of salt, one
tablespoonful of soda, two tablespoon
fuls of cream Of tartar. Mix thoroughly
the salt, sugar, cream of tartar and
soda with the flour. Beat the eggs,
add to the milk and stir gradually into
the -four. When you have beaten all
into a smooth batter, add the rice, beat
thoroughly and bake on CREASED pans
for half an hour. -Detroi Free Press.
Oyster CutletS.-Boil one dozen
large oysters in their own liquor for one
minute. Then drain them, chop we'll
- -- Ill - H. 1-,.~- ~x4- @ha
fire in a saucepan. Rub a tablespoon
full of flour with an ounce of butter till
smooth, and stir into the boiling liquor
till it Is a thick, smooth paste. Stir in
also a t"easpoonful of finely chopped
parsley, the yolk of n egg. and the
chopped oysters. Mix we'll, season to
taste, and turn out to cool upon a plat
ter. Then form them into four outlets
and lay aside until you are ready to fry
them. They are TO be dipped into beaten
egg and cracker dust and fried like oys-
ters. Make a larger quantity after the
same recipe. They are very fine
Prairie Farmer.
Few housekeepers realize what an
excellent vegetable rice is when cooked
in stock and served like maccaroni in
tomato sauce. Wash a cup of rice thor
oughly in cold water. Put in it abund-
ance of boiling water, and let it boil
rapidly for six minutes Then drain it
and add a quart of nice beef stock and
a teaspoonful of salt Let it cook for
twenty minutes in this stock. Stir it
often with a fork to prevent its cling
ing to the pot, taking care, however,
not to break the rice. When it is done
drain it in a colander. Save the stock
to use in any kind of a thick soup.
When the rice is we'll drained put it
back in the saucepan and dry it on the
corner Of the stove for five minutes.
Put it on a hot platter and pour a cup
OF tomato sauce over it. Sometimes
grated Parmesan cheese is sprinkled
over tn. Y. Tribune.
"A suggestion which is given rather
than recommended, though it is not
more bizarre, perhaps, than many which
find tangible expression in furnishings,
relates to the making of a music rack
or easel. One seen was in the begin
ming of cheap pine, made by a carpenter
for a small sum-. The supports were
rather broad, though the whole easel
was low, and a fiat piece of wood at
tached by chains formed the rack. The
entire structure was first covered with
putty, and while this substance was
soft and plastic various 'things'' were
imbedded in it; metal buttons, odd
sleeve links or buttons, old thimbles,
the handle of a spoon, spools, the crys-
tai top of a broken cologne bottle, all
sorts of useless rubbish, very small and
fairly large, found a niche in the putty
plaster as they accumulated. When
the rack was well covered and the putty
had hardened the whole was treated to
a coat of bronze, with, it must be adj
mitted, a NEUTRALITY-SUSPICIOUS. re-
sult-N. Y. Times