The sea coast echo. [volume] (Bay Saint Louis, Miss.) 1892-current, 1893-08-12
HOUSEHOLD BREvITiEs.


brown stew, remove meat from pan in
twenty minutes, and bake in CREASED
pan, moistening with stew, covering
with crumbs, and these with cheese
Good Housekeeping.
Cream Cake.-Balxe cake in three
layers using one cup of sugar, five
eggs, one tablespoonful of butter, one
half cup of hot water, one small tea
spoonful of baking powder, one and
one half cups of -four, flavor to taste
Farm and Home.
French Salad Dressing. Put half a
teaspoonful of salt and half as much
pepper in a salad bowl; mix with a
fork, adding gradually three table
spoonsful of oil, and drop in carefully,
stirring all the time, tablespoonful of
vinegar. Some people substitute lemon
juice for vinegar. -Demorests Mag
azine.
-Pot-Pie Crust-Sift together one
pound of flour, one tablespoonful of
salt and two heaping teaspoonfuls of
baking powder. When the pot-pie is
ready for the crust, quickly wet the
flour with enough cold water or milk
to make soft dough, about the con-
sistency of biscuit-dough, and lay this
over the pot-pie.-N. Y. Ledger.
Orange Souffle.-Peel and slice six
oranges; put in a glass dish layer of
the orange, then one of sugar, having
two or three layers of each. Pour over
this cold custard made of one pint
milk, yolks of two eggs and one-half
cup sugar. Beat three whites to stiff
froth, stir into them three tablespoons
sugar and pour it over the custard.-
Detroit Free Press.
strawberry Sponge half a
box of gelatine with half cup of cold
water, and let soak for thirty minutes;
add pint of boiling water and cup
of sugar; stir until dissolved, and pour
in pint of strawberry juice; set on ice
until thick. Beat until stiff, add the
frothed whites of four eggs, and mix
until smooth; pour in mold and set to
harden. Serve with whipped cream
Harper's Bazaar.
Roast Leg of Mutton. Put the
leg of mutton in pot with pint of
boiling water. Let it boil slowly an
hour and half, adding little water
from the tea-kettle from time to time,
it it is in danger of boiling dry. When
1t has cooked an hour, sprinkle it well
with salt and pepper and let it cook
half an hour longer, then lift it from
| the pot and lay it in dripping pan;
| rub it over with little butter, dust a
little flour over it and set it in the
oven until it is nicely Drowned, basting
it two Oh three times with the water
from the pot.-Country Gentleman.
Chicken en- Coquille. To every pint
of cold chopped chicken allow one
tablespoonful of butter, one table,
spoonful of flour, one tablespoonful of
chopped parsley, one cup of milk or
milk or cream, two hard boiled eggs,
salt and pepper to taste; melt the butt
ter without browning, add the flour,
stir until smooth; add the cream, stir
continually until it thickens; then add
the chicken, the hard boiled eggs,
mashed fine, and the seasoning Mix
well, fill the shells, brush over the top
with the beaten yolk of an egg, sprinkle
| with bread crumbs and brown in a
quick oven.-Boston Budget.
! Brown Bread Ice Cream. m.-Scald a
pint of cream in farina kettle and
dissolve in it half pound of sugar.
When the sugar is quite melted add
another pint of cream, stir we'll and
set aside to cool. Let it get perfectly
cold Freeze it until it is nearly stiff,
and then beat it in the brown bread,
which you have prepared by toasting
it, then rolling it and finally sitting It.
Three slices of Boston brown bread
will be the quantity needed. When it
is thoroughly beaten together put it
into large mold, pack and set away
| two hours to become solid. This is a
delicious ice. An important point in
the preparing of anything that is to be
frozen is to have it perfectly cold when
you put it into the freezer; thus none
of the artificial cold is expended in
cooling half warm liquids. Indeed, the
most successful results follow when
creams and all ingredients are almost
ice-cold while i'll course of preparation
Boston Globe.
| The Salt Rub.
| Na rio 40, L