The Republican. [volume] (Oakland, Md.) 1877-current, 1894-10-25
FIRESIDE FRAGMENTS

Delicious Ice Cream.-Make Gus
tard of one quart of milk and tie yoIks
OF two eggs. Add quarter of box Of
good gelatine, sweeten to taste and
season with vanilla. Let it cool then
take one quart of rich cream, make it
very sweet and frOth it with a cream
churn. Then take off the froth and
beat it in the custard. Put all together
and freeze. housekeeping.
Cranberry Sauce.-One quart of
cranberries in one pint of water: boil
six or eight minutes and add one pound
of sugar. Boil till clear. Keep the
saucepan covered and do not stir ~hile
cooking. This makes a rather solid,
rich sauce. Many prefer it less thick
and sweet; it is easily made so by adj
ding little more water before cooling
If strained it forms cranberry MARINA
de.-lIousekeeper.
italian Cream.-Take three pints
of milk or cream, sweeten it with white
sugar, flavor it with lemon or vanilla
and add one package of gelatine Stir
constantly until it boils; add the we'll
beaten yolls of eight eggs and stir
well. Strain it into molds that have
been dipped into cold water, and let it
stand upon the ice five or six hours be-
fore serving. 1t is better. especially
in summer, to make it the day before
using.-BoSton Budget.
Compete of Apples. Pare and core
tart apples, and place them on the
bottom of an agate pudding mold.
Fiji tho hn11n,xy % h
sugar, CRATE little nutmeg over the
sugar and bake. Pour one cupful of
boiling water over two tablespoonfuls
of butter and four of sugar; after the
apples commence to bake haste them
with the sirup and repeat the basting
twice. Sift sugar over the top as soon
as taken from the oven, and serve hot.
Ohio Farmer.
-Delmonico Pudding. Put two ta-
teaspoons of tapioca to soak in enough
warm water to cover, set in warm
place. Take one pint of sweet milk
and set on the stove; when it boils
stir in the soaked tapioca. Ut is better
to soak over night.) Then beat the
yolk of an egg and one-half cup of
sugar together and stir into the milk
Add cup of fruit of any kind, dried
peaches. apples (cOoNed) or canned
fruit. Bake until done, let it cool,
then make a frosting of the white of
the egg and three-fourths cap of sugar
and spread on the pudding Set it in
the oven to brown. Farm, Field and
Preside.
Beef Bouillon. Take lean beef from
lower round and shank of veal in equal
proportion. Put heaping tablespoon
full of butter into your kettle, put in
meat, cut into small pieces; stir over
hot fire until meat begins to brown
Then add one pint of cold water and
cook until there is thick glaze on bot
tom of kettle, which should be about
an hour. Add cold water in proportion
of pint for every pound of meat. Let
it come to a boil, skim and set back
where it will simmer for six hours.
Strain through Il fine cloth, season with
salt and red pepper and set away to
cool. When thoroughly cold skim off
the fat. When ready to use bring to
boiling point, and if necessary skim
again. 1t should be served hot in cups,
without spoons, and with sailed waters,
as first course or sort of introduction
to the supper If preferred, serve
chicken bouillon, which is prepared in
the same way But if bouillon is not
served. serve instead chocolate with
sweet graham waferS.-Ohio Farmer.