The Republican. [volume] (Oakland, Md.) 1877-current, 1895-02-14
FIRESlDE FRAGMENTS.

-Foaming Sauce.-Rub together till
very light one spoonful of -four, two OF
butter and four of sugar. Stir in one
half pint of boiling water. Let it first
boil up, add half glass of wine or
brandy and little nutmeg.-Boston
Budget.
Cabbage Fried with Cream. Chop
a quart Of cold boiled cabbage, fry it
five minutes with sufficient butter or
drippings to prevent burning. Season
it lightly with pepper and salt and stir
into it half a cupful OF cream or of
milk, with teaspoonful Flour mixed
with it. then let the cabbage cook five
minutes longer, and serve hot.-N. Y.
Ledger.
Beef Sausage. one pound of
raw beef and one-quarter of a pound
of suet separately. Mix them and add
half teaspoonful of sage, pepper and
salt to taste and few drops of onion
juice. Mix thoroughly, make into small
| cakes and dredge with flour. Put two
tablespoonfuls of drippings in a frying
pan; when hot put in the cakes, fry
quickly on both sides and serve very
hot.-Boston Budget.
Cream Puffs One half cup of but
| ter melted in one cup OF hot water, put
in small tin pan on the stove to boil;
while boiling, stir in one cup of flour;
! take off and let COOL when cold stir in
three eggs, without beating. Drop on
buttered tins and bake in hot oven
twenty to thirty minutes. Filling:
One cup OF milk, one egg, one-half cup
of sugar; thicken with cornstarch and
flavor with vanilla. - Christian In
quirer.
-Leek Soup. Take six large leeks,
wash them well, and slice very thinly
the white part of them. Place them in
saucepan with two quarts OF white
stock, half head of celery and half a
carrot. Boil together and skim care
fully, and then stand the pot at the
side of the fire to simmer gently for
two or three hours. Pass all the vege-
tables through sieve (the carrot in
cluded), season with pepper and salt,
and serve. The grated carrot looks
very pretty in the white soup. -Leeds
Liverpool (Eng.) Mercury.
DcduIeSd Iu I>S 30 lIdlU JUL II ~
eggs. Separate the yolks from the
white and put each one through a
sieve, keeping them separate. Put a
tablespoonful of butter and one OF
flour in a saucepan. Mix and add half
pint of milk Stir constantly until it
boils, add half teaspoonful of salt,
quarter teaspoonful OF pepper, then the
whites of the eggs. Pour this over
nicely buttered toast, sprinkle the yollls
over the top, GHst with salt and pepper,
and serve.-Ohio Farmer.
-Taffy.-Molasses taffy may be made
by boiling one pound of sugar, one
pound Of glucose, one-third quart New
Orleans molasses; stir all the time anC
cook to soft crack; set off the fire anC
stir in one-third teaspoonful saleratus
pour into buttered pan, and wheI
nearly cold pull on the hook and flavor
with peppermint. Another good re
ceipt for molasses taffy is the follow
ing: One quart of New Orleans mo
lasses, one and one-fourth pounds o
sugar; set on fire and stir and cook un
til, when dropped in water, it will form
rather hard ball if gathered up be
tween the fingers this is called hare
ball; then add one-quarter pound o
butter and cook to soft crack; pour int
a CREASED pan, let it remain until near
ly cold, and then pull on hool.-Farm
Field and Fireside.