Pine Bluff daily graphic., 1894-08-14
HOUSEHOLD BREvlTlEs.


 
 Cheese Cakes. 1.-Two eggs, beaten light; 1. .hQWlfull of well-salted cottage cheese xSlg gar.f vanilla and nutmeg to taste, and milk or cream to make stiff paste. Bake in cups and eat cold. Home.
 "A small lump of sugar added to turnips when cooking will correct the bitterness which sometimes. spoils this vegetable. If to be served mashed,g it will greatly improve them to put them through q colander
 Green Gooseberry Tart-Ope quart green goosebeFries; sugar to taste Top and stem the gooseberries and cook in 8 double boiler until tender. Sweeten abtlndantly after taking them from the ire. Line pie plate with pastry, fill it with the stewed fruit, and lay stripS of pastry across the top. Bake to delicate brown, and eat cold. -Harper's Bazar.
 A delicious way of serving turnips Is to escailop them. To do this, pare, slice and boihthem in salted water un- til they are tender Then drain them
  ing dish, cover with cream sauce, very slightly favored with wine, cover with buttered crumbs and brown in quick oven. Onions and cabbage are also very nice done in this way.-Agriculturist
 Lobster Outlets. .-Mince pound of lobster small (the canned may be used), season with salt, white pepper, two ounces of melted butter, two beaten eggs and enough fine, sifted bread crumbs to make 1t cling together. Shape in the form of outlets; dip in crumbs, then in egg and again in crumbs, and fry in hot drippings. These are very palhtable with green peas or tomato sauce.-American.
 To Prepare Horseradish for Winter. In. the tfll mix the quantity wanted in the following proportions: A coffee cup of grated horseradish, two table spaons white sugar, half a teaspoon 90lsof salt and one and one.half pints cold vinegar; bottle and seal To make horseradish sauce, take two tablespoons of the above, add one des- sett spoon of naelted butter or sweet cream and one of prepared mustard. = Farm, t1eld ana t1reSlde.
 Imperial Cake. = Cream a scant thPee-quarters cupful of butter, add gradually two cupfuls of four in which one fourth teaspoonful of soda was sifted, and ope tablespoonful of lemon juice. Beat the whites of six eggs to a stiff froth. Add one and one-fourth cupfuls of powdered sugar to the beaten 1 ha ,f--4t Beat well and then pour into long, narrow and deep old fashioned sponge cake pan. Bake from fifty to ffty-five minutes. s.-N. Y Independent.
 Spanish Ragout.-Fry in butter a minced Spanish onion or an equal amount of white onions; add green pepper minced fine without the seeds, and sprinkle these over six large toma- toes that have been sliced and fried. Put a poached egg for each person on l top and. pour around a cream sauce. made by adding cream or milk thick ened with flour to the butter, in the pan in which the tomatoes were fried. There is DO more delightful hot weather appetizer than this.-Amer- ican Agriculturist.
 --Hucklebsyry Cake. -o One quart huckleberries, ripe and fresh; three cups -four; topr eggs; two teaspoonfuls -baking-powdey; one cup butter; one cup milk. one scant teaspoonful each cinnamon ana grated nutmeg. Add the beaten yolks Of the eggs to the creamed butter and sugar. Stir in the milk, the -four, spice and the whipped whites. Dredge the berries, stir them in lightly the last of all, and bake in a loaf or in muffin-paps. Do not eat this until it has been baked twenty four hours, fl you wish to find it at it's best.-Harper Bazar.