The Mount Holly news. [volume] (Mount Holly, Burlington Co., N.J.) 1891-1942, 1893-04-18
ElREslpE FRAGMENTS.

Fruit Sauces for Grains. Strain the
juice from well kept canned fruit, di-
lutte if desired with one-third water,
heat to boiling, and thiclxen with corn
starch, ascant tablespoonful to the pint
of liquid Good Health.
Roast Potatoes. Pare smoothly me-
dium-sized potatoes and place them
round roast of beef about one hour
before it will be done. Basic the pota-
toes as often as the meat, and serve
them upon the same platter. Country
Gentleman.
Rolls. Make rich pastry and roll
very thin, cut into strips three inches
wide and five inches long. Place in
each about six oysters, with little
butter. Roll, pinch the edges together,
and bake in a hot oven until brNught to
delicate brown Good Hous .eeping.
Breakfast Drop Cakes. = Three
fourths teacup of buttermilk, one-fourth
teacup of sour cream, two teacups of
-four, and one-haf teaspoonful each of
soda and salt mixed with a part of the
| -four before adding; mix well and drop
in small tablespoonfuls an inch apart
in well buttered biscuit pan, or in
well buttered gem pans.-Bo Boston Bud
get
Graham Bread Take a pint of
good, sour milk-buttermilk is better
put in good teaspoonful of soda, half
a teaspoonful of salt and about two
tablespoonsfuls of sugar-brown sugar
is the best Then stir in graham -four
with spoon until you cannot stir ID
any more. Put in a tin and bake at
onca- Ohio Farmer.
Stuffed Beefsteak "A large slice of
round is best for this If there is any
bone, with small knife, loosen the
bone and take it out. Season the meat
with salt and pepper; have ready pre-
pared some dressing, made OF stale
bread crumbs, moistened with cold
water. seasoned with one egg. a spoon
| full of butter, salt and a little parsley
or sifted sage, mix we'll and spread
on the slice of steak, roll up closely
and wind with a cord; have the oven
very hot. put it in tin in the oven,
bake half an hour. mix spoonful of
butter and water together and put in
the tin while baking when done, re
move the cord and serve hot, cut in
slices from the end of the roll N Y
Observer.
Boiled Duck. Dress duck and sea-
son with salt and pepper, truss and
tie it in shape. Take one-half pound
-four, one-half pound butter, out of
which make a paste in which to put the
duck, tie cloth around it and boil two
and one-haf hours or until quite
tender. Be sure to keep it covered with
boiling water When done place on a
hot dish and pour the gravy around it
Make the gravy by stewing the chopped
giblets until done, then put in a lump
Of butter finely chopped onion, let
cook few minutes, then stir in a table,
spoon of -four and cup Of the water in
which the duck was boiled. Barber
riesare nice with boiled duck Chicago
Ledger
-Venison Pastry. IAN English re-
eipe used by Friar Tuck when feasting
Coeur de Lion in Sherwood Forest. -
Cut the meat from the neck and
shoulders of venison into small squares;
remove all the skin, gristle, and bones,
and put in stew-kettle, with q shall
lot, salt, pepper, and sweet herbs, with
] water W cover, dnu SOU OA Vic stOfS u
stew for gravy. In another vessel cook
the squares of venison with little
water until three parts done; line
round pan with paste, put in the squares
of meat, season with salt, pepper. and
butter, and cupful OF the gravy.
Make very light pastry, and cover the
top; leave a hole in the center. Cut
flowers and leaves out of the pastry,
and ornament the top with them. Set
in moderate oven, and bake three
hours; when done, draw out of the
oven. pour the gravy through a strainer
in the hole on top, aud cover with a
| pastry rose; glaze all over with the
yolk of an egg; set back in the oven five
minutes, and serve very hot. -Harpers
/ pozar