The diamond drill. (Crystal Falls, Iron County, Mich.) 1887-1996, 1894-06-30

OF light bread In milk for few min
utes. Brown them we'll on both sides
on buttered griddle or in a pan.
When done spread with butter and
sprinkle sugar and nutmeg over each
piece Lay the slices In pile and keep
hot until served. Home and Farm.
Lemon Vinegar Pie: Four well
beaten eggs, one cup of sugar, one cup
OF water, one cup of cider vinegar. a
small lump of butter, two tablespoon
fuls of lemon extract. Thicker the
eggs while beating with two table
spoonfuls of -four and mix all together.
Bake with bottom crust only.-Farm
Field and Fireside.
Fish TO be fried should be laid in a
cloth 10 lose some OF its moisture, then
Toured well. Those kinds which are
liable TO break must be dipped into
beaten eggs, then into crumbs. The
fat In which fish Is fried, whether il be
lard, dripping, oil or butter, must be
very hot. All fried fish should be dec
grated with fried or raw parsley. The
Home.
"A Gelatin Pudding: Dissolve an
ounce of gelatine in three pints of cold
milk, let IL heat slowly, stirring often.
When dissolved and almost boiling add
yolks of six eggs well beaten and
seven tablespoonfuls powdered sugar.
Do not let il boil. Stir in the whites
beaten stiff and remove Immediately
from the fire. Flavor with vanilla,
turn into molds previously wet in cold
water and set In n cool place until next
day.-Home and Farm.
Graham Mush: Put four quarts
fresh water in kettle 10 boil, salt 20
suit the taste; when il begins 20 boil
stir in one and one-half quarts good
graham meal, letting it sift through
the fingers slowly TO prevent Jumps UNI
ell as thick as can be stirred with
spoon. IL is delicious fried when cold;
slicing 20 one-half inch thickness, lay
in hot fat and fry n delicate brown on
each side. The mush can be eaten
either warm or cold in good, sweet
milk and is also good with sweetcned
milk or cream. Rural New Yorker.
Baked Salmon: Select thick piece
OF salmon and put ii in the baking
dish. Add half cup of water and a
tcaspoonful OF lemon-juice. Cover the
pan with another the same size, and
bake in the oven for half an hour.
Place the salmon on n hot platter. Rub
n heaping tablespoonful OF butter and
one Of flour together 10 cream. Add
gradually one cup or half pint OF
boiling milk. Stir over the fire until it
thiclSens. Take from the fire, add a
tablespoonful Of minced parsley, the
crumbled yollS Of two hard-boiled eggs,
teaspoonful OF lemon-iuice, half a
teaspoonful OF salt and dash of cay
enne. Serve the salmon garnished with
potato balls and the sauce in boat
Boston Budget.
An ox-Tongue Delicacy: Ok tongue
Is delicious cooked in this way. The
process ought 70 be very slow and gem
tie Choose an OK tongue that has been
picked. Put IL into boiling water for
a minute OF two, remove il aud strip Off
the skin; cook il in a braising pan for
about two hours take IL mp and cut IL
down the center half way through.
Lard IL with picked lemons or CHER.
kins and narrow strips from sticR of
cinnamon. Put into a clean stewpan
lump Of sugar, and when II has melted
add half pint OF good gravy. Lay in
the tongue; cover closely and set it
over the fire. Let il remain until IL is
thoroughly incorporated with the flavor
of these ingredients, but do not let IL
burn. Put IL on a hot dish, with hill
locks OF horseradish and tufts OF pars-
ley neatly arranged around IT, Serve
with sauce made as follows: Put
into a small enameled saucepan lump
OF butter the size of n filbert, well
rolled in -four. When IL is thoroughly
heated add one-quarter pound currant
jelly.-Farm and Fireside