The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1895-05-04
Household Receipts.


sllret take quart Of water and a large cup
sful OF sugar, OF which make a syrup
Add the grated riId OF an orange and a
:lennn, and set away to cool. With this
stti the whites OF TWO eggs, the juices Of
sin oranges and two lemons freezing i'm
smediately.
Dreaded Eggs Boil hard and cut in
round, thick slices. Season with pepper
and SILT Dip each in beaten raw egg,
then III fine bread crumbs and fry in het
butter. Drain free from greese and
serve with sauce made by boiling up
together cup of broth, a half teaspoon
full Of chopped parsley, little salt and
pepper, and adding three teaspoonsful
of cream.
Baked Onions Select even sized on
ions. Cover with hot sailed water and
simmer 80 minutes without removing the
outside skin; when ready to bake, care
fully remove this skin, place the on
ions in baking dish and bake until ten
der, basted often with melted butter.
The onions must be thoroughly done but
should not lose their shape.
Pineapple for Supper-Here is de-
licioals way of preparing pineapple for a
Sunday night supper: Cut the fruit into
cubes and sprinkle with wine, using one
gill of wine to quart of fruit. Chill the
pineapple end then sprinkle with four
teaspoonsful Of sugar. Heap in a mound
in a glass dish. If the leaves of the pine
apple are still green and pretty, place
them in tn center of the mound. A gill
of orange juice may be substituted for
the wine.
Broiled Steak, a la Shrewsbury-Broil
a thick Pprterhotase steak. Select tine,
Large mushrooms. Peel the tops, scrape
the stalks and cut them off about half
an i,..sh from the top. Lay these upper
sitia down on a hot broiler and hIson l1a-
TIL tez,der; they will not require more
than lo minutes. Turn, but broil longest
on the upper side. Have some butter sof~
tened: haste the mushrooms with this.
Dish them around the beefsteak. Pour
more butter over them, spriukled with
salt aad pepper, and serve.
Eggnogg-E eggs, whites and
yokes beaten separately and very stiff,
one quart Of riei milk, oae-half cup Of
sugar; beat your yolAs setT light, then
ada your brandy to Geek the eggs. Then
add your milk anc1 the rest of the liquor.
The beaten whites; so on top. Use about
pint of French brandy and half pint
of Jamaica ruin and best whisky to tastfs.
Use cream, if possible, instead of milk.
The cream makes it very rich. The
strength of eggrogg has to be left to in
dividual taste. It not sweet enough add
more sugar.
How to Bake Fish-Soma housekeep-
ers hesitate to bake fish because of the
difficulty they find in taking it out at the
pan without breaking it to pieces. Here
is a revelation for them-sirnple to be
sure, but very comforting After the
fish has been prepared i'll the usual way,
grease the pan liberally with lard, and
then lay a sheet of nice brown paper,
cut to the size of the pan, in the bottom.
Grease the paper thoroughly and lay the
fish upon it. Salt it, and if the fish is Of
a dry nature, like tautog or halibut. lay
slices of pork upon it. Bluefsh, mack
ere, and the like need no pork. Fish
baked In this way ean b. easily taken
from the pan without breaking it at all,
and the trouble OF cleaning the pan after
yards, which is net 9, little when the bak
ing is done in the usual manner, is en-
tireiy avoided. *. A.