The Republican. [volume] (Oakland, Md.) 1877-current, 1893-10-26
FIRESIDE FRAGMENTS.


remove the seeds and steam until 1t is
tender; mash it, season with butter,
pepper and salt and add one-half pint
of bread or cracker crumbs. Stir this
well and put it in CREASED baking
dish and bake one hour. The half pint
of bread crumbs is sufficient for cue
medium-sized squash. Prairie Farmer.
Sponge Drops. Two eggs thor
orghly 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 -four with the baking powder,
stir until thick enough to drop from
spoon.-Home
Little Pigs in Blankets. They
make a 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
strealls whole, as they represent the
borders on the blankets, Next. take
large oysters and lay one on the bord-
erless end of each blanket: 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 hot-Farm
and Fireside.
English Mullins. Dissolve one-half
cake of yeast in one quart of tepid
water, one teaspoonful of salt, and
enough flour to make a thin batter.
Let it stand all night. Early next
morning beat the batter we'll: set in
warm place, and let il rise. Bake on
a griddle, turning only once. Simple
as tts recipe sounds, it requires eXpe-
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 shapeless appearance, as they
are dropped from a spoon, but they
should be crisp, light, and without a
suspicion of toughness. If well made
they are delicious. Good Houselleep-
ing.
Coffee Ice Cream Delicious Two
cups of sugar and the yollSs 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 a hot part of the stove aed
continue stirring, but donot let it boil.
Take the custard off the fire, add to it
| pint of sweet cream. stir again, and
throw in two large tablespoonfuls of
fresh ground Mocha coffee. Seat 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 a
napkin and freeze. Boston Budget
Pot Roast Beef.-Put the roast into
| a 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 a little cold
water. Now put the top on the pot
and set il 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