Griggs courier., 1893-10-06
DOMESTIC CONCERNS.

Sauce for Fish: Scrape lne the
yolks of two hard-boiled eggs, add pep
per. salt, mustard, three tablespoonful
each of salad oil and of vinegar and
one OF tomato catsup.-Houselseep
Chicken Mince Pie: Chop meat fine
from boiled fowl. Put layer in dish,
cover with sliced chicken liver. Add
rest of fowl, with butter and seasoning,
then rich broth and crust, and bake
Good Housekeeping.
Potatoes and Egg: Put alump OF
butter into a frying-pan; when it boils,
brown in it a finely chopped small
onion. Cut some cold boiled potatoea
into slices. put them into the pan, pour
over them the well-beaten yolks of tive
eggs, add pepper and salt; fry q golden
brown on both sides.-N. Y. Times.
Chopped Tomato Pickle: Add te
eightpounds of chopped green tomatoes
we'll drained, scant half teacupful OF
salt and four pounds of brown sugar.
Let this boil two hours, then add q
quart of vinegar, half a tablespoonful
OF ground cloves, and one of ground
cinnamon. Boil fifteen minutes, and
can.-Farm, Field and Fireside.
Preserved Greengages: Allow one
pound OF sugar and a teacup of water
to each pound of fruit, halved and
stoned. Boil the syrup ten minutes be.
fore putting the plums in, skim, and
then boil all together till tender. Take
from fire, and let stand overnight
The next day boil up again, adding q
few of the blanched kernels taken
from the stones. Pack the fruit in
cans, pour over the syrup, and SEAL
Harpers Bazar.
-Fried Cucumbers: Cucumbers are
good in any form, but they are .particu
larly delicious prepared in the follow.
ing manner. Pare and cut the cucum
bers lengthwise in slices about one
quarter of an inch thick. Cut off the
tough white part on the outside pieces
and soak in cold water, slightly salted
for one hour. Wipe dry. sprinkle each
slice with little salt and pepper
dust with -four and roll in sifted bread
crumbs. or dip in beaten egg and ther
in crumbs. Fry in hot butter. .-Bostor
Budget.
Household News gives this recipe
for French Crullers: Put half pint
of water and two ounces of flour on t.
boil. When boiling add hastily one
cup. or four ounces, of flour. Beat 3
moment until like smooth dough
Stand aside to cool. When cool ado
three eggs. one at a time, unbeaten
beating each time until the egg is thor
oughly blended. Roll out, cut same al
doughnuts, and fry in smolsing-hot fat
roll thin, using as littld flour as posi-
BILE. AS soon as fried, roll each in
powdered sugar. These are deliciou.
when fresh.
-Allemande: Melt good tablespoon.
full of butter with one of flour and add
half pint of white stock, salt, pepper
and a dash of grated lemon peel; sim.
mer for ten minutes and stir mean.
while; add half pint of milk or cream
and the yollk of one egg. DO not boil
after the egg has been added. Finish
the seasoning with little lemon juice
Many cooks use the yolks of three egg!
for this quantity, but it is rich enough
with one. The broth can be mad,
from the merest trifie of chicken O,
veal bones or trimmings-C
Gentleman.
-Cucumbers Stuffed: The large
ripe cucumbcrs need not go to waste
They make most delicious dishes II
rightly cooked. Peel two or more, cut
slit in one side and scoop out the
seeds with small spoon. fill with any
kind of bread or meat stuffing and tic
shut. Line a saucepan with slices Of
thin bacon and beef, lay ON the cucum'
bers, cover with more meat and bacon
and then with stock or water and sim
mer an hour or until all are tender. II
water is used add two young carrots,
one turnip, an onion and soup herbs-
American Agrictllturalist.