Pine Bluff daily graphic., 1894-04-03
HOUSEHOLD BREvITIEs.

Dried Peach Pie-Stew peaches un- til perfectly soft, mash fine and add, for two pies, half teacup sweet cream and one teacup sugar Bake with two crusts. Farm, Field and Preside
 --Parsnip Fritters. Boil four or five parsnips until soft peel and mash them very fine, add to them teaspoon ful of flour, one egg well beaten and little salt. Make the mixture into small cakes and fry them on both sides delicate brown in boiling but ter or beef drippings. Serve them very hot on napkin, or hot dish. according to your taste Boston Budget.
 Soft Ginger Cake. One teacupful teaeupful butter, one teacupful sour cream, three eggs, one large teaspoon ful soda, one-half teaspoonful of cinna- mon and cloves together, one table, spoonful ginger, and four until the spoon will almost stand alone in the mixture. Bake in a flat greased pan in quick oven.-Orange Judd Farmer.
 Lobster a la Newburg. - Have ready two medium-sized Holsters cut into dice Cook slowly for five min utes Season with one-half teaspoon ful salt one saltspoonful pepper and a slight coating of nutmeg. Remove the lobster to platter. Beat the yolks of four eggs with cup of cream, turn into the saucepan and stir until it be- gins to thcken. Remove before it curdles Pour it over the lobster and serve at once Boston Globe.
 { Frozen Custard.-To one quart of good milk allow six eggs, if for ehil- dren, or eight if you wish to make a richer dessert Separate the whites from the yollks of the eggs, and beat the latter till light with quarters of pound granulated sugar Put the milk in a double boiler. When hot pour it over the eggs, stirring constant ly Return the custard to the boiler, and stir over the fire till it thicl1ens. l Strain through wire sieve, season with three ta ablespoonfuls of vanilla extract, and, when cold, freeze. liar per's Bazar
 Beef Loaf. Three and one-half pounds round beef, chopped very fine l (the marketman will chop it for you if you have no chopper), one cup stale bread crumbs, rolled, one egg, beaten, one cup milk, one tablespoonful tor more) salt, one teaspoonful pepper, one tablespoonful chopped parsley, or few drops of onion juice, one tea spoonful butter melted, mix all thor oughly shape in bread pan, turn out | on greased shallow pan and bake l in hot oven three and one-half hours, basting frequently Make a gravy as for roast Eeef, and serve with steamed rice, in place of potatoes. Boston l Globe.
 Lobster Patties. Make some very light rich pastry and roll it out thin, then use it to line out the requisite number of small patty tins; fill these with a crust of bread cut to fit or a buttered paper filled with dry raw rice, then put on lids of the pastry mark the edges prettily, brush over with beaten egg, and bake in we'll heated oven until sufficiently cooked. When done enough. carefully remove the lids, take out the filling and substi- tute for it very dainty lobster mix ture prepared as below then replace the lids and serve the patties thorough ly hot, neatly arranged on a folded napkin or a fancy dish paper, and tastefully garnished with tiny sprigs of crisp fried parsley. To make the lobster mixture, chop the meat-either fresh, boiled or tinned-just as finely as possible and put it into a saucepan with pat of butter. liberal season ing of salt, pepper, pounded mace, cay enne, grated lemon rind, minced pars- 1 ley and anchovy essence, and sufficient thick cream to just nicely moisten, then stir the whole over moderate fire until it just barely reaches boiling point, when the preparation is ready for use.-Country Gentleman.
 Miss Sentiment Were you ever I disappointed in love?" Eligible Wid- ower-.sTwo and a half times. Miss sentiment- Two aud half tines?" < El;rihle Widower-ssY Yes: twice mar