Griggs courier., 1894-08-24
FlREsiDE FRAGMENTS.

Vt0GSSOe TURA0w eN Ss
"A professional cook teaches her
class in pastry making to cut the circle
OF pie cyusts one way around and the
rim that surrounds the dish the other
way. She says that this simple rule
has an important bearing upon the
6akiness of the result.-Farm, Field
and Fireside.
Peppermint Drops.-Make by stir
ring into the juice of one lemon all the
sugar possible, and favoring with a few
drops of oil of peppermint. The white
OF an egg may be used instead of lemon
juice. Dry on white paper and dry at
little distance from the fire.-N. Y.
Tribune.
1t is wise plan to keep little
powdered charcoal on plate in your
refrigerator during the hot weather,
and if anything is spilled to wipe the
sides and bottom at once with a cloth
wrung out of lukewarm water contain
ing small quantity of sweet spirits of
nitre. Not more than a teaspoonful
should be used to four quarts of water.
Magic Cake.-Thisr requires no milk.
Cream one-half cupful of butter, add
gradually one cupful of sugar, three
tablespoonfuls of ice water, three eggs
well beaten, one and a half cupfuls of
flour into which has been mixed one
and half teaspoonfuls of baking pow
der measured slightly rounding. Beat
thoroughly and bake in layers. BE
careful not to use too much baking
powder, as it will tend to make the
cake dry and porous.
-Tripe Sante.-Boil one-half pound
OF honeycomb tripe until perfectly ten
der. When done, drain and cut in strips
about three inches long. Put two
tablespoonfuls of butter into sauce
pan. and when very hot lay in the
strips of tripe. When brown ON both
sides take out the tripe and put it in q
warm dish over the tea kettle, add to
the butter in the stew pan q table
spoonful of flour, small onion minced
fine and half pint of cream. Season
highly with pepper and salt, let it sim
mer few moments, then turn it over
the tripe and serve at once.-Boston
Budget.
&C. c. Pudding.-One pint flour. half
pound beef kidney suet, one small cup
cold water, half teaspoonful salt. Salt
the flour and chop the suet into it. Add
the water and work into light dough.
Roll it out half an inch thick, butter a
quart bowl and line it with the paste,
leaving an inch above the bowl all
round. Roll out a top crust, fill the
bowl with three cups of stoned cherries
and one cup Of currants. Sprinkle
sugar over each layer, add half cup
of water, cover with the top crust, pinch
the edges and tie cloth around the
dish. Set the bowl into a kettle of
boiling water and cook steadily one
hour and a half.
Egg lemonade is delicious drink
that we learned to make in the country
last summer, and often since when it
has been too warm for solid food it has
been found very agreeable way OF
getting nutriment. To make it take
two fresh eggs and beat the whites and
yolks separately until as light as pos
sible. To half pint of boiling water
add the juice of two large lemons and
half cupful of sugar. Stir until it is
dissolved, and add quickly pint of ice
broken very fine. Mix the whites and
yolks of the eggs we'll in one vessel,
raise the lemonade well above them
AID pour it in; turn quickly into an.
other pitcher and back again into the
first. When we'll mixed serve at once.