The Republican. [volume] (Oakland, Md.) 1877-current, 1893-03-16
rIREslDE FRAGMENTS.

OaC HhoAJ VI I1llfAt d0u OhC-haAA GUY ~
cornmeal, and stir well; add one-hsli
cup of chopped beef suet, one-half cur
of molasses. half cup of .raisins one
half teaspoon of cinnamon and one egg
Put in a pudding-dish and bake in a hot
oven until brown.-Ladies' Home Jour
nal
"A picked tongue is very nice fol
lunch or supper. Wash and put in
kettle of cold water; cover and cook
slowly until tender; take out and put
in pan of cold water until it cools
enough SO you can peel it; lay 1t on
plate in a cool place; when entirely
cold and ready to serve, slice very thin
cover the platter, and garnish with
parsley.-N. Y Observer.
Ham and Tongues Put ham on
to boil in cold water and let it come to
the boiling point, then set it back and
let it cook slowly, allowing fifteen min
utes for every pound of ham. When
done, uncover and set the kettle off
leaving the ham in the water until cold.
Cook tongue in the same way, allowing
twenty minutes for every pound
Farmers Voice.
Hoe Cakes Put one pint of corn
meal into a bowl and half-a- teaspoonful
of salt; pour over it sufficient boiling
water to moisten the meal and let II
stand ten minutes; then add the water
until the batter will drop nicely from
spoon. Bake the same asAgriddle
cakes on q hot griddle. WIZ aane,
put piece of butter on the tabbf 49,
cake and serve. Black and WhitA
Apple Pudding. 49, Fill a pudding
dish two-thirds full of tartapples pared
and sliced as for pies, and a piuch Of
salt and sprinkling of sugar. Cover
with a crust, for which take a teacup
full of buttermilk, a tablespoonful OF
cream and level teaspoonful of soda
stir stiff with -four, as stiff as can be
stirred with spoon. Bake for three
quarters of an hour or until DONE in a
well-heated oven. Serve hot with suga,
and cream. Ohio Farmer.
Oyster Patties Line small patty
pans with puff paste; roll cover some.
what thicker than lining; put in each
of the pans a piece of bread to support
the cover while baking. Nj Pike white
sauce of one tablespoon of butter, two
tablespoons -four and one pint of cream.
Cut the oysters into small bits and
cook them in the sauce oTer boiling
water. Carefully remove the upper
crusts; take out the pieces Of bread; fill
the hot oysters and serve at once. -
Prairie Farmer.
.-Spiced Salmon. any salmon
lett from the dinner and pick it over
carefully to free it from slim and bones
and place in a deep bowl. Prepare a
marinade as follows: One gill of vine
gar, two tablespoonfuls Of lemon juice,
two cloves, a bit of sticl cinnamon, a
bay leaf, one teaspoonfu of salt and a
saltspoonful of pepper. This is sutfi-
Gent for one pint of fish. Put all in
covered saucepan, and set on the stove
till the mixture comes TO a boil, when
it is ready to pour over the salmon.
Cover the dish and set it in a cool place.
-Demorest's Magazine.
Apple and Rice. Pare and quarter
three moderately large sour apples and
place them loosely in deep, well-but-
tered pudding dish. Sift over them a
large half-cupful of sugar, add quart
of rich, fresh milk, turn evenly over the
whole three tablespoonfuls of rice, and
bake slowly for four or five hours BE
sure that all the rice is under the cur.
face of the milk. Butter or cream is an
excellent accompaniment for this sim.
pie and dainty dessert which is SC
wholesome that children may safely eat
their fill of it, provided they are not
allowed too much butter or cream
Sliced fresh or canned peaches, apricots
or pineapplcs. or even a cupful OF
raisins may be used instead of the
apples --Delineator