The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1893-08-17
FiRESiDE FRAGMENTS.

(. 80
Gold Cake Yolls Of eight eggs,
one cupful of sugar, three-qaarters
cupful of butter, one-half cupful sweet
milk, one and one-han cupfuls Of tlour,
two teaspoonfuls baking powder, flavor
with lemon or vanilla.-N. Y. Observer.
Graham Gems. One tablespoonful
sugar, one tablespoonful butter
creamed together, one we'll beaten egg
added to cream, one cup -four, one tea
spoonful soda in -four one and one-half
cups buttermilk. Graham -four to make
stiff batter.-Detroit Free Press.
Boiled Custard.- of four
eggs, one pint of sweet milk, one cup
fnl of sugar, three tablespoonfuls of
-four. Mix eggs, sugar and flour to-
gether, then add the milk. Cook in a
double boiler, or tin pail nboiling
water, till it is of the thickness Of
cream; stir constantly while cooking,
and when done set in cold water, and
stir till partly cold to prevent curdling.
Observer.
Boiled Beef.-Lard, cover with
water, simmer two and one-half hours
Strain, cool and skim one quart of pot
liquor, adding two each of carrots,
turnips, small onions, parboiled beets,
two cupfuls of cut string beans. Boil
three-quarters of an hour, add two par
boiled potatoes and serve in piles about
the meat, seasoning to taste, and adding
a little butter: Make strained sauce of
vegetable pot liquor, thickened with
braided four.-Good Housekeeping:
Cherry Pie.-Stone the cherries.
Line deep pie plate with a good crust,
strew little flour over the bottom and
some butter in bits then a thick LAYER
of the cherries with a teacupful of SUI
gar. Add sprinlling of cracker dust,
cover with crust gashed for the es-
cape of steam and bake in a moderately
hot oven. Too rapid baking makes the
juice boil out. When done beat the
whites of two eggs stiff, add two ia
blespoonfuls sugar and few drops OF
flavoring, spread it on the crust and
| set in the oven to brown.-Orange Judd
| Farmer.
| Chocolate Cream.-Soak half box
of gelatine in half pint of cold water
for two hours. Put one quart of milk
in the double boiler and place on the
fire. Shave two ounces of chocolate,
and put it in a small pan with four
tablespoonful of sugar and two OF
boiling water. Stir over hot fire until
smooth and glossy, and then stir into
the hot milk. Beat the yolks of five
eggs with half cupful of sugar. Add
TO the gelatine, and stir the mixture
into the hot milk. Cook three minutes
longer, stirring all the while. On TAX
ing from the fire add two teaspoonfuls
of vanilla and half saltspoonful OF
salt. Strain and pour into molds that
have been rinsed in. cold water; sci
away to harden, and serve with sugar
and cream.-Boston Budget.
Rice Custard.-Soaka cup of rice in
cold water one hour; pour off the waite,
and add two cups rich milk; then cook
one hour. When cooked add little
salt. Dip small custard cups into colo
water and fill tn EN- with the rice anC
set away until cold. When ready tc
serve turn the rice balls on a fat dish
and put little currant jelly on top of
each. For the custard, put one pint Of
milk into double boiler: mix one table
spoonful of cornstarch with half a cur
of cold milk; when the milk begins t.
boil stir in the cornstarch and cole
milk and cook ten minutes. Mean
while, beat four eggs with half a cur
of sugar After pouring the boiling
mixture over the eggs and sugar cool
the custard five mi nutes, stirring it al
the time. Remove from the fire ant
add little salt and a teaspoonful lemon
extract; let the custard cool; pour ove1
the rice balls and serve.-Ohio Farmer