The Republican. [volume] (Oakland, Md.) 1877-current, 1894-05-31
FIRESIDE FRAGMENTS.

Indian frulU TuUQlnS.-One PM
of corn meal mush, one pint of stewed
dried apples, peaches or prunes, one
cupful of sugar, one-half pint of water
and pinch of salt. Mix the ingredi-
ents well together and bake in a slow
oven.-Good Housekeeping.
Chocolate Frosting. Five table
spoonfuls of grated chocolate, with
enough cream or milk to wet it, one
cupful of sugar, and one egg well
beaten, Stir the mixture over the fire
until thoroughly mixed. Flavor with
vanilla. Boston Budget.
Fried Chicken Dressing.-Take
half gallon of cold bread. Moisten
with gravy from the cooking chicken,
throw in handful of powdered sage,
teaspoonful of pepper and little salt
Mix we'll, working it like bread and
roll out in small cakes, dip in flour and
fry in lard. Farm, Field and Fireside.
-Pieplant Sauce. When preparing
pieplant for sauce, instead of stewing,
slice it into shallow pan of granite
iron, or new tin, sprinkle plentifully
with sugar and cook in hot oven I'M
til rich and soft. Pieplant prepared
this way and canned is delicious for
pies and is always ready for making
sauce.-Orange Judd Farmer.
-Macaroni with Gravy.-Rich, strong
eat Or game gravy can be used with
macaroni, which also when treated in
this way, or mixed with tomato PURGE,
forms an excellent garnish for roast
or stewed beef or poultry. Carefully
stewed steak also is delicious if cut up
small, and with its gravy tossed in
macaroni, favored with cheese and
mushroom or tomato PURGE. Queen.
To make strawberry Charlotte
russo, line mold with split lady-fn
gers; whip pint of thick, sweet cream;
add two tablespoonfnls of powdered
sugar and tablespoonful of fresh
strawberry juice mixed with table
spoonful of sugar; set on ice until very
cold; fill the center of the mold, piling
it high; when ready to serve remove
carefully from the mold, and ornament
the top with fresh, ripe Strawberries. -
Ladies' Home Journal
To Preserve Shockley Apples
Pare and core them. To eight pounds
of fruit put four pounds of sugar and
eight tumblerfuls of cold water put
the whole in preserving kettle, and
set it over very hot fire. The faster
the fruit cooks, the more transparent
it will look when DONE When the
apples begin to feel soft, take them
out of the sirup and expose them to
the air until they become perfectly
T.. ! l., 8.
pounds of sugar, add it to the syrup,
and let it boil hard until it becomes
clear and rich, then put the apples
back in it and cook them until thor
oughly done, which ought to be in ten
minutes or less.-Home.
Timed Pineapple and Custard.-
For one pineapple allow pint of rich
creamy custard, pleasantly favored
with vanilla essence. Cut the fruit in
slices about a quarter of an inch thick,
and arrange them in layers in a pretty
glass dish with little of the custard
between each layer, then pour the re-
mainder of the custard over the top;
ornament the surface tastefully with
candied cherries, cut in very small
pieces, and chopped pistachios, and
serve. The cheese course looks pref
test and most compact when served in
three we'll dish-in one well being
placed small, neat pieces of cheese, in
another crackers Tor biscuits, as we
call them. and in the third tiny balls
or rolls of fresh butter, garnished with
sprigs of parsley equally small and
fresh.-Country Gentleman.