Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1894-11-08
HOME HINTS AND HELPS.

Baked Caulifower. Take any cold
remnants of boiled eauiifiower. with
whatever cream sauce may bc left.
Chop the vegetable. stir INTO il the
sauee and two or three beaten eggs,
according to quantity; put in baking
dIsh- cover the top with brcad-crumbs
dot with bits of butter and bake brown.
Ohio Farmer
-Stewed Beef with Tomatoes: Bury
sAe meat in a stew-pan with the toFua-
toes, and add a small onion chopped
finely Season with pepper and salt. a
dash of cayenne improves il. and as
sists digestion Add bits Of butter
rolled in -four. Cook until meat Is
done and the tomatoes reduced to
pulp. II may Be made of cold roast
beef, or eal--Houselceepsr.
Orange MarmaIade: Take large
ripe oranges dark eolored ones are
best; allow To each pound OF oranges
one pound Of leaf sugar. Peel the or
anges and use one-half Of the peel on
~ Soak the peel over night in salt
and water. next morning put the peel
IN kettle Of water and boil until soft
enough to pierce with n straw. scrape
of the soft white part. and cut the peel
in thin slices. Quarter the oranges
and take out the pulp. remove the
seed. then mix sugar. peel and pulp
and boil until it becomes TRANSPARENT
st Louis Republic.
-Creamed Oysters. In the interior
vhere fresh oysters are expensive or
not easily obtainabIe. very nice
ereamed oysters may be made with the
canned goods Put two tableSpoonfuls
OF butter IN saucepan. add two 81
-four and stir and cook for a moment.
add the juice from a quart can of ov>-
ters and abou; pint Of milk: stir care
fully until il comes TO the b.,Iiius
point; season with salt and pepper.
add the oysters. give ou- boil. take
from the firr. add two beaten egg
yo,ks and Tablespoonful of chopped
parsley and serve in shallow oyster
plates Orange Judd Farmer.
-Potatoes Ia Holland: Cut cold
boiled potatoes into dice Make one
pint of rich cream sauce Put pint
OF milk in n double boiler. rub tve
heaping tahlesPoonfulso Of -four and ,vx,s
of butter to a cream. add a little of the
boiling milk and stir this till smooth.
turn into the milk and boil till thick.
season with salt and dash Of CAYENNE.
Put a layer of the sauce in a baking
dish then a layer of potatoes. sprinkle,i
with little minced parsley. tAtabls-
spoonful will be enough for pint II
saucc-l Then another isyer Of sauce
and 80 on. till all Is used Cover the
top thiehly with grated cheese and bits
of butter. Bake in the owe n till rice
brown Boston Budget
Chocolate SOuffie: People who ar.
fond of chocolate will find this deli.
eious, delicate padding. Put half
pint Of milk in double boiler. beat
one tablespoonful of butter 10 cream
and beat two spoonsful Of -four into il.
Pour the hot milk on this. stirring all
the time Return to the stove AMI
cook six minutes Put two ounces II
shaved or grated chocolate. three
,ahlespoOnfuls of sugar and two q,
water in a pan over the fire and stir
until smooth Pour into the double
boiler, add the yolkSs Of four egr> well
beaten When cool add the whitea
b'eaiep to stiff froth; pour the PUDDING
into buttsred dish and bake in a
moderate oven twenty MINUTES. Serve
hot with cream saucc.-Farrn. FieI..
and Firesidt..