Oxford eagle., 1894-01-25

--Auh~r soua-To csid gravy ana
milk. or uuflk slore. s6d . e7rros- an
oasou. = <snsil tsruip and cze euPtal of
cold. h-szb>d sapioeA Heat add ooe
eupfui Of cream ard servr- -scuse-
keeper
-Fo~cruseat Take eqzal quantities
Of YEA. s-.t pa-k art brad erun ss
Chop TIE veal and pork Ene. snc as11
the bread crumbs, salt. psFp~r. I'VE
nntm~r and grated tezoa peel A7d
sweet herbs 20 taste Mix all together
with al e<x. Make into balls fry IA
baslizx kos "a. and tzin-B1=sn1
BnssxeG
- Bread Pasidinx -spze pint 0f er~ssa
crumbs s1e quart Of zail<. ToiiSs o.
fozr exx<. one cup Of sugar, o7e tAeae-
spccutzl Of batter. grated rad Of ces
lemon. Baxe un.is done Ne-f7<ze-
Eeas up the whites OF The egg add the
fzs-- CT oce lemon as6 ous enpof s'sT1r-
Poz< o~er the puddin~- set L n tHe
oven % b-own-Farn field 2z1 fEr~-
side.
Little sponge puAdings are ae
Iicious desert IL carefully made My
together one suptui Of siftea Hour, BAH
a euptal ot powdered sugar STIR tne7
into one quart of boiling milk STR
untu thick and smooth Take from
the fire a. add half cupfal OF butter
When well mixed stir in the we'll
beaten yol<s ot nine eggs. aud quar-
ter Of seaspoontaI Of salt then 1ed
the whites. beaten 20 a ssiT trosh
- N-~s~.-.s-9 ~sf7 7s~sef4
a pan OF boiling water. n hot oven
Home Queen
Filling for Pattiez. Two table
spoorfzls OF tOar. two tzblesroonfuss
Of butter ssi---d unsn smooth and
cooked unsil they begin 70 brown then
AID gradually the Juice or liquor Of a
psnt Of ovssers whiSh has stood on t1s
ssoxs Just long enough 50 that tse
ovsters curlea. a pizs of snail oyster
aad erp ot cream. season with salt
and a. you remove i from the Stove
stir in the yolks q three eggs vel
beaten FiI the rostiss- serve one
On each plate. keeping the remainder
hos un.H needeL-N- Y Observer.
-Ericzsse-1 RabbitS-T1ke a PAR
Of fine rabbits and cut them Up. Or dzs-
Soirt them Pat them into s.cw-pa7.
season taen with cayenne PEPPER and
szlt. AMI Little chopped pa-sleE.
Pour in one pint q warn w1tsr and
stew il over 3 slow ire TIL the -zbotts
are tender. adding lThen they are
I about half done some bits Of butter
/ rolled N aour- Just before Tou take
Il t-srs the fire e-rsch the <rzvy with
teacrpsul OF thick sweet cream >.ir
the -rzvv well but take care not 20 le'
| Il boil after the cream Is In. LEST il
eErSiIe. Put the pieces OF rabbit on a
hot di>h ard pour the gravy over them
-Obio Farmer.
| -krouaeSkies of oyster<-Pgt tive
/ dozsn oysters in a saucepan with their
own liquor. 80 90 tire stove % boil FOR
two or three minutes. take the oySter<
ups chop fr~. return TO the saucepan
with four tAblsSpoonfalS of cream
half Dozen chopped mushrooms. the
breast ot boiled chicken chopped. and
= teaczp ot cold boiled ham ninced
fine Rub an ounce os butter two
tahlespoontuis of -four together. and
stir INTO the boiling mixture Add
tablespoonful Of parsley snd thyme a
tezSpoouful Of minced onion the beaten
yoIks Of two eggs with salt and pep
Per; mix all together well and turn cat
TO cool When cold and firm. roll into
/ cylinders lbout two inches long wrap
in very thin slices OF bacon dip in e---
batter. and frr in boiling fat e'aruish
/ with rarSley and serve Immediately
| Harre--s rarar