The Republican. [volume] (Oakland, Md.) 1877-current, 1895-07-11
PRESIDE FRAGMENTS.

Coffee Iced Froth-Mix together
one quart of pure cream, one-half pint
of very strong coffee, three-quarters of
a pound of sugar. Strain and whisk
until it is converted into froth. Place
lightly in glasses and serve. Western
Rural.
-Saute of Oyster Crabs-Put two
tablespoonfuls of butter in a small
saucepan; when melted add four ia BILE
spoonfuls of thick cream. Season with
salt and cayenne, and when very hot
add pint of oyster crabs. Cook one
minute and serve.-Boston Budget.
A Supper Dish.-Put heaped tea
cupful of pearl barley into saucepan
with a quart of cold water, two onions
peeled and cut in quarters, bacon
bone or any bones that may be left
from the dinner joint. Let this sim
mer one hour and half, clean head
of celery, cut it in inch lengths, with
two carrots and two turnips. Cut them
in small square pieces, and put them
in the saucepan with the barley; let
these simmer half an hour, turn into a
hot vegetable dish, and serve as hot as
possible. Mercury.
To remove the paper which has
lined cake pan from the cake is
work requiring skill. Turn the cake
from the tin on to sieve, and when it
has partly cooled turn the cake bottom
upward and brush the paper with
chilled water until it is thoroughly
damp, when the paper can be easily
peeled off. Where paper is not used
and you wish to prevent your cake
from sticking to the pan, grease it
well, dredge it with dried -four and
shake olt all the -four before pouring
in the cake mixture. N. Y. World.
-ToCook Asparagus.-Cu the stalks
as far as tender into pieces an inch in
length. Boil till tender-about twenty
minutes-in just enough water to cover;
salt to taste. Mix q tablespoonful of
flour smooth with little milk stir it
into the asparagus, together with a
tablespoonful of butter. Have three
hard boiled eggs sliced rather thi',;
stir them in gently. Let it boil up,
and pour over slices of hot buttered
toast. This recipe is for one bunch of
asparagus and is sufficient for four
slices of toast.-Earm, Field aud Fire
side.
Cherry Pie. - The common red
cherries make the best pies. Stone the
cherries. Line deep pie dishes with
good plain paste, fill them nearly full
of stoned cherries, sprinkle over four
large tablespoons of sugar and dredge
this lightly with -four; cover with
the upper crust rolled out as thin as
possible, trim the edge neatly with
sharp knife. Make vent in the CEN
ter, press the edges tightly together SO
that the juices of the fruit may not
run out while it is baking. Serve the
same day they are baked or the under
crust will be heavy.-Mrs. Rorer, in
Orange Judd Farmer.
Roast Breast of Veal.-Although
generally considered the coarsest part
of veal the breast is very palatable If
cooked as follows: Make a forcemeat
OF breadcrumbs and pork chopped very
fine. Season with thyme, sweet mar
joram, pepper and salt. Mix well and
add a well-beaten egg. Hash the veal
between the ribs and fill with the
forcemeat. Roast slowly. If scared
over on the surface before placing in
the oven it will be better. When
nearly done haste with melted butter
and dredge with -four. Let it brown
over. After removing the veal from
the pan put into the pan pint of rich
sweet milk. Bring to boil and
thicken with a tablespoonful of -four,
which has been mixed very smooth in
little cold milk. -Chicago Record.