The Iuka vidette. (Iuka, Miss.) 1894-1912, 1894-08-23
HOUSEHOLD sREvlTlES.

Cheese Cakes. Two eggs. beaten
light; bowlfull of well=salted cottage
cheese; sugar vanilla aud nutmeg to
taste, and milk or cream to make "a
stiff paste. Bake in cups and eat cold.
Home.
"A small lump OF sugar added to
turnips when cooking will correct the
bitterness which sometimes spoils this
vegetable. If to be served mashed, it
will greatly improve them to put them
through colander.
Green Goose cherry Tart. One quart
green gooseberries; sugaf to taste;
Top and stem the gooseberries and
cook in double boiler until tender.
Sweeten abundantly after taking them
from the fire. Line pie plate with
pastry, fill it with the stewed fruit,
and lay strips of pastry across the top.
Bake to delicate brown, and eat cold.
-Harper's Bazaar.
"A delicious way of serving turnips
is to escallop them. TO do this, pare,
slice and boil them in salted water I'M
til they are tender. Then drain them
out anu pun bttll illlO uu Cdl lhth ouh-
ing dish, cover with cream sauce, very
slightly favored with wine cover with
buttered crumbs and brown in quick
oven. Onions and cabbage are also very
nice done in this Observation-Disclosures.
Lobster Outlets. -Mince pound of
lobster small (the canned may be used),
season with salt, white pepper, two
nupoec Of ,na1taJ h,,t+or txyo haatau
eggs and enough fine, sifted bread
crumbs to make 1t cling together.
Shape In the form of outlets; dip in.
crumbs, then in egg and again in
crumbs, and fry in hot drippings. These
are very palatable with green peas or
tomato salice-American
To Prepare Horseradish for Winter.
In the fall mix the quantity wanted
in the following proportions: A coffee
cup of grated horseradish, two table
spoons white sugar, half teaspoon
full of salt and one and one-half pints
cold vinegar: bottle and seal. To
make horSeradiSh sauce, take two
tablespoons of the above, add one des-
sert spoon of melted butter or sweet
cream and one of prepared mustard. -
Farm, Field and Fireside.
Imperial Cake. ~ Cream scant
three-quartcrs cupful of butter, add
gradually two cupfuls OF hourin which
one-fourth teaspoonful of soda was
sifted, and one tablespoonful of lemon
juice. Beat the whites of six eggs to "a
stiff froth. Add one and one-fourth
cupfuls of powdered sugar to the beaten
egg, then combine the two mixtures.
Beat well and then pour into a long,
narrow and deep old fashioned sponge
cake pan. Bake from fifty to fifty-tivc
minutes.-N. Y. Independent.
Spanish Ragout. Fry in butter a
minced Spanish onion or an equal
amount of white onions; add green
pepper minced fine without the seeds,
and sprinkle these over six large toma-
toes that have been sliced and fried.
Put poached egg for each person on
top and pour around cream sauce,
made by adding cream or milk thick
ened with -four to the butter, in the pan
in which the tomatoes were fried.
There is no more delightful hot
weather appetizer than this.-Amer-
lean Agriculturist.
Huckleberry Cake, One quart
huckleberries, ripe and fresh; three
cups flour; four eggs; two tcaspoonfuls
baking-powder; one cup butter; one
cup milk; one scant teaspoonful each
cinnamon and grated nutmeg. Add the
beaten yolEs of the eggs to the creamed
butter and sugar. Stir in the milk,
the -four spice and the whipped whites.
Dredge the berries, stir them in lightly
the last of all, and bake in loaf or in
muffin-pans. Do not eat this until it
has been baked twenty-four hours, if
you wish to find it at its best.-Harper'a
Bazaar.
Canning Berries.