The Republican. [volume] (Oakland, Md.) 1877-current, 1893-07-13
fIRESlCE FRAGMENTS.


Straw for Breakfast. Stem
ripe Strawberries, cover with sugar ana
the juice of half dozen oranges Lev
stand one hour, sprinkle with pounded
Ice and serve.-Harper's Bazaar.
-Corned Beef and Sauce.-Wash IN
four waters. Cover with cold water,
turn often. boil twenty minutes to the
pound. Serve with white sauce in gravy
boat.-Good Housekeeping.
Hard Sauce.-The more thoroughly
hard sauce is beaten the better it Is.
Take equal weights of butter and
sugar; beat these together until it is a
light foamv mass. think the extract
of almond is very nice favoring for
this sauce, but many might prefer some
other. Some use only grated nutmeg.
Prairie Farmer.
TO Cook Asparagus. Wash ana cut
the tender stalks into pieces two inches
long and cover them with boiling salted
water. When tender add cup of rich
milk, tablespoonful of butter, tear
spoonful of sugar and pinch OF white
pepper; let it boil up once. Have slices
of buttered toast in a deep dish pour
the asparagus over and serve.-Farm,
Field and Fireside.
Mock Turtle Soup.-Put two ounces
of butter in saucepan and set IT on
the fire. When melted, add table
! spoonful of flour, stir, and when turn
! ing brown add three pints of broth
| (either beef broth or broth made by
boiling a calf's head.) Boil five min
utes, and then add about four ounces.
of calf's head cut in dice mushrooms
and truffies cut in dice. Boil five min
utes. Cut two hard-boiled eggs and
half lemon in dice, and put into the
tureen. and turn the soup over-Bos-
ton Budget.
Strawberry Ice Cream. is SO
easily made no one need to hesitate to
try it. Rub a quart of the hullcd ber-
ries through a sieve, add a pound of
sugar and quart of cream and freeze.
! If quart of cream is not obtainable,
use only pint of it and make Gus
tard of pint of milk thickened with
teaspoonful of cornstarch sweetened to
taste. When scalding stir in quickly
two well-beaten eggs and remove from
the fire before it thickens. When cool,
add the cream and strawberries and
freeze-Orange Judd Farmer.
| Roast Lamb with Mint Sauce
! Pour a teacupful of boiling water over
the piece of lamb as it lies in the drip
ping-pan. Cook in a steady oven, al
lowing from twelve to fifteen minutes
to the pound; if the roast is stuffed,
fifteen minutes to the pound is not too
long Basic frequently and plentifully.
and turn another pan over it if it
j threatens to brown too quickly or too
much. A shoulder of lamb is quite as
nice as the leg. although it is less ex-
pensive Have the bone removed and
fill the place with dressing made of
bread crumbs Farm and Fireside.
Fried Chicken.-Dip the slices of
parboiled chicken, which should be
quite cold, into beaten egg, then'roll in
fine cracker crumbs which have been
sailed and pcppered. After a few mo-
ments repeat process until chicken is
well coated. Fry until crisp four slices
of sweet salt pork, dish, and fry chicken
in fat. Toast six slices of bread, soak,
butter, and place on platter with
pork as garnish. When brown place
piece of chicken on each slice of toast.
To fat in pan add two tablespoons of
-four, and stir until Drowned. Add one
pint hot water o. milk let boil, and
pour over chicken. Prairie chicken,
cartridges and wild birds of all kinds
are very fine cooked in this way.--Home.