The Republican. [volume] (Oakland, Md.) 1877-current, 1894-04-12
FlRSSlDE FRAGMENTS.

Boiled Macaroni.-Pour one pint of
boiling water over five ounces of mac
aronL Let it stand half an hour, drain
off, put in kettle, cover with boiling
milk, season and CRATE cheese over it.
United Presbyterian.
Potato Puff Stir into one quart of
I,old mashed potatoes two tablespoon
tuls of butter, two we'll beaten eggs
and teacupful of cream. Salt, beat
TIL very light, pour into a deep dish
and brown nicely in a quick oven.-
Farm, Field and Fireside.
Il Oyster Omelet-Six eggs beaten
very light, half cup of cream, pepper
Ind salt to taste. Put tablespoonful
81 butter into hot saucepan, and when
melted pour in the omelet and before
IL hardens drop in a dozen good-sized
oysters cut in halves. Fry until a deli
cate brown, and turn if necessary, but
1t is better not to do so, but cook on
one side only. This may be accom-
pished if the fire is not too hot-Bos-
ton Budget
Chocolate bles.-One cupful of
butter beaten to cream, beat in two
cupfuls of sugar, add four well beaten
Eggs, then three scant cupfuls of flour
in which are two heaping teaspoonfuls
iof baking powder and one-half tea
itpoonful of salt, if the butter is fresh.
~ 4 ~ ,2ne or one-half cupful of grated
chocolate to half the dough. In the
| other half add the juice and grated rind
Of an orange. Roll thin. Cut in fancy
shapes and bake in quick oven. These
are also excellent plain jumbles.
Housekeeping,
-Curled Wafers.-Beat to a cream
six ounces of butter and mix it with
the same amount of dried, sifted flour,
| three well-beaten eggs, two ounces of
| white sugar, half teaspoonful lemon
extract, a pinch of salt and three or
four tablespoonful cream. Beat the
mixture well, then drop tablespoonful
at time on buttered pan, leaving
space between each for the cakes to
| swell. AS soon as done remove care
fully and while hot twist each to form
cornucopia. Return them to the
oven for a minute or two to harden,
then when cold drop into each small
amount of some nice kind of sweet
meat, as strawberry or raspberry jam
; and fill up the remaining space with
whipped cream. Arrange them care
fully and tastefully in glass dish and
serve at once.-Orange Judd Farmer.
Cream Candies. Scream candies are
easily made, some without cooking at
all; these are the soft balls intended
for nuts or to be covered with melted
chocolate. The nuts for these must be
| carefully cracked, as each half should
be perfect An excellent proportion
for the cream is to boil together two
pounds sugar and teacupful of water
until it threads, flavor with vanilla,
take the saucepan from the fire and
stir until the sirup becomes creamy.
Then roll it into balls and press half a
walnut kernel into each side, roll in
granulated sugar and set aside to cool.
These little balls are also dipped into
melted chocolate, and become the
chocolate creams" the special delight
Of school girls.-Boston Globe.
Cheese Omelets. For cheese ONE
lets the proportions are three eggs, two
tablespoonfuls of milk and four of
cream beaten into the yolks, first mix
ing the cream with half cup of grated
cheese until quite smooth; season to
taste add the beaten whites and cook
on the general omelet principle.
Stewed mushrooms can be used or
chopped potatoes, first boiled, then
fried in little butter, or bread
crumbs, and SO on and on, making the
omelet medium for series of pleas
ant and savory surprises. There are
other forms of egg cookery almost as
toothsome as the omelet. Poached
eggs are very delicate; it is necessary
to remember that the water should not
boil violently after the eggs are broken
into it, as the ebullition toughens and
breaks them. The water should SIM
mer gently.-Detroit Free Press.