The Van Buren press., 1893-07-29
- D
EiRESIDE FRAGMENTS.

-Ellet OI Dcoi'
trimmed and larded, lay in pan on
chopped pieces of pork and suet.
Sprinkle with salt and pepper, ponr
over half pint of hot stock. baste
often. Cook half an hour in a hot oven.
Serve with mushroom sauce.-Good
Housekeeping.
Icing for Cakes.-Take two whites
and whip to high froth, take 1t on
have half pound of sugar double re-
fined and sifted through a very fine
sieve. put it to the froth and beat 1t till
1t is very light and white, spread II
thin on the cake, put it in the oven to
dry.-N. Y. Observer.
Fish Cakes-Take cold, boiled cod,
either fresh or salt; add two-thirds as
much hot mashed potatoes as fish,
little butter, two or three well-beaten
eggs and enough milk to make smooth
paste; season with pepper. Make into
nice, round cakes and fry brown in
sweet beef drippines or very clear,
sweet lard.-lIoston Budget.
Boiled Icing.-One and one-half
cups granulated sugar, one-half cup
milk, one scant level tablespoonful
butter, boil hard six minutes, flavor
and beat until it begins to get white
and hard. Spread quickly on cake
with knife dipped in hot water. Do
not put much butter if it is very
yellow, as it will discolor the icing
Detroit Free Press.
strawberry Tapioca. Wash a cup
OF tapioca and put to soak in cold
water over night. In the morning
pour over pint of boiling water, and
set on the back of the stove to simmer
gently until the tapioca is perfectly
clear. Stem quart of strawberries
and stir into the boiling tapioca with a
pint of sugar. Take from the fire, turn
into glass dish, and set on ice. Serve
very cold with sugar and cream.-Har-
per's Bazaar.
-Citron Cake.-Beat three cupfuls OF
sugar with one of butter until a nice
cream is formed. Sift three teaspoon
fuls of baking powder with four cup
fuls OF -four, and add it alternately, a
little at time with one cupful OF
milk. Beat the yolks and whites OF
five eggs separately, and add them,
stirring the cake well; then add half a
pound of citron, sliced finely and
Toured, and lastly stir in the stifiiy-
beaten whites of the eggs. Use va
nilla, lemon or orange extract for fla
voring.-Prairie Farmer.
Potato Soup.-Wash and peel six
medium-sized potatoes and one onion
Place in soup-kettle after cutting ur
into very small bits, and pour ovel
them three pints of clear cold water
Boil until perfectly tender. and rur
the whole through coarse sieve. L
will require probably forty minutes tt
bring them to the proper stage. Re
turn the whole to the kettle, ant
again place over the fire. Add pepper
salt. pinch of grated nutmeg, and {
lump of butter the size of an egg
Bring again to a boil and quickly sti
in a cup of mixed milk and cream
Now pour the hot liquid over the crou
tons and serve at once.-Home Queen
Peas and Beans.-Peas to be eatei
in perfection must be cooked the da,
they are gathered. They lose thei
freshness and sweetness by being kept
They should be put into boiling waite
with a little salt and a teaspoonful o
sugar, and taken from the fire the mo
ment they are tender. Serve then
heaped in small hot dish with littl
piece of butter hidden in the depth o
the mound. They can be used as a boz
der to garnish mutton chop when tn
convalescent is permitted to eat meat
Very young, tender green beans ma.
be given to an invalid.-Ladies' HON
Journal.