The Columbian. [volume] (Bloomsburg, Pa.) 1866-1910, 1893-11-24
FIREsIDE FRAGMENTS.


remove the seeds and steam until IL Is
tender; mash IL, season with butter,
pepper and salt and add one-half pint
of bread or cracker crumbs. Stir his
we'll and put 1t in creased ba ,ing
dish end bake one hour. The half rint
of bread crumbs i@ sufficient for one
medium-sizcd squash. Prairie Farmer.
sponge Drops. Two eggs thor
onghly beaten, two cups of sugar, one
half cup of butter, one cup of sweet
milk three teaspoons heaping full of
baking powder, lemon or vanilla TO
suit taste; add flour to make little
thicker than cake, cream the eggs and
sugar add the butter and beat rapidly,
then add the milk, stirring all together,
then The flour with the baking powder,
stir until thick enough to drop from a
spoon.-IIome.
Little Pigs in Blankets. They
make delicious dish for entertain
ments, and are made as follows; Take
nice breakfast bacon, trim Off the rind
and ragged edges, and slice as thin as
possible. BE careful to keep the lean
streaks whole, as they represent the
borders on the blankets, Next, take
large oysters and lay one on the bord-
crless end of each blankets fold the
border ends over the oysters, making
both edges of the blankets meet, and
pin together with wooden toothpicks.
Broil in butter and serve ot-Farm
and Fireside.
English Mullins. dissolve onc-half
cake of yeast in one quart of tepid
water, one teaspoonful of salt, and
enough flour to make n thin batter
Let it stand all night. Early next
morning beat the batter we'll; set in a
warm place, and let it rise. Bake on
n griddlo, turning only once. Simple
as this recipe sounds, it requires expc-
rience to tell the right consistency of
the batter, and just the right heat at
which to cook these mullins of our
grandmothers. They will present
rather a shapeless appearance, as they
are dropped from spoon, but they
should be crisp, light, and without
suspicion of toughness. If well made
they are delicious. Good Housekeep-
ing.
Coffee Ice Cream (Delicious) Two
cups of sugar and the yolks of four eggs
beaten together thoroughly. Pour over
the mixture pint of boiling milk, and
stir the whole for two or three min
utes. Put the basin containing this
custard on u hot part of the stove and
continue stirring, but do mot let it boil.
Take the custard off the fire, add to it
a pint of sweet cream, stir again, and
throw in two large tablespoonfuls Of
fresh ground Mocha coffee. Beat the
mixture thoroughly over the fire for
about three minutes, then cover the
cream closely, so that the coffee can
infuse through it for about an hour.
At the end Of this time it should be
thoroughly cold. Strain it through
napkin and freeze. Boston Budget.
Pot Roast Beef.-Put the roast into
pot with water enough to come to the
top of the meat. Put in salt and pep
per and set over hot fire and boil
long enough to cook the meat perfectly
tender. When the meat is tender take
the top off the pot and let the water
boil low so the grease will fry in the
pot and brown little. Watch care
fully and don't let it burn. When
slightly brown pour enough boiling
water into the pot to make gravy and
thicken with flour which has been
smoothly mixed with little cold
water. Now put the top on the pot
and set it where it will simmer for ten
or fifteen minutes. 1t is now ready to
take up. ! think this is nicer and
easier than cooking in the oven.--De-
troit Free Press