The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1895-04-24

Wash eight large potatoes of uniform size
and bake till just done. When done take
them up, break them in two, squeeze out
the inside and rub through a sieve. Put
tablespoonful of butter and half cup OF
milk into a saucepan and set over the hre;
when it boils up add the sifted potato and
season highly with salt, pepper, celery salt
and chopped parsley. Remove from the
fire and when slightly cool add the beaten
volks of three eggs Beat the whites to a
stiff froth and stir them in gently. Turn
into a shallow baking dish, pile it In a
rocky form and bake ten minutes, or until
it is pulled and Drowned. few tablespoon
fuIs of finely chopped meat added makes
pleasant variety.
For 10 cents or probably 20 cents you can
secure quite good sized calf's liver. Wash
it thoroughly and put il into saucepan,
cover with water, add small onion sliced,
two sprigs of parsley, two bay leaves, tea
spoonful of mixed herbs, sage, summer sa-
worry, thyme, sweet marjoram, cloves and
aIIspice. and one or two slices of salt pork {.
Cover close and simmer until tender. When
done. chop fine, remove all gristle and fiDer
and season highly with salt, cayenne and
lemon Juice and moisten with little of the
strained broth. Press and when cold serve
cut in thin slices.
Soup without meat requires far less cook
ing. 1t can be added to the dinner, if need
be, at only a few minutes notice, and
withal it is, when rightly made, so delicious
as to become It's own excuse for being,
Put in stewpan quart can of tomatoes
and pint of cold water. In frying pan
put tablespoonful of butter, and when
warm add large onion cut fine. When the
onion is colored stir inIo the butter one
tablespoonful of flour, and add all to the to-
matoes. Season with a tablespoonful OF
sugar, teaspoonful of salt and a saltspoon-
full of pepper. Put the stewpan on the fire
and let the contents boil slowly for 20 min
utes. Color with little burned sugar strain
through a fine sieve and serve with breaC
cut into dice and fried crisp brown.
Soak quart of dried peas over night, pu
them in a pint of boiling water and cook
unit soft. Mash them in the water in which
thew were boiled and run through a strainel
gradually adding pint OF hot water, which
will, help to separate the pulp from the skins
Return to the fire to boil again. Cook to-
gether a tablespoonful of butter and one Of
flour until smooth, but not brown. Stil
into the boiling soup, then add half tea
spoon of salt. quarter of saltspoonful O.
pepper, half teaspoonful of sugar and {
pint of hot milk or cream. Serve boiling
hot.
Stew one half can of tomatoes until sot
enough to strain easily; then stir into then
one half saltspoonful of baking soda dis
solved in little hot water. Put quart O
milk III double boiler: cook together g
tablespoonful of water and one of corn
starch: add enough of the hot milk to make
it pour easily; then stir carefully into the
| remainder of the milk and boil for ten min
utes. Add the remainder of ne-third of &
cup of butter, q teaspoonful of salt and hal
a saltspoonful of white pepper, Then shl
| in the strained tomatoes and serve very hot
These with Mrs. C's poke green's will
serve as fair start. So let our women
take this opportunity of aiding in this sum.
mer's work and thus helping each other
along. bv passing some economical recipe
along to others, throu gh the Household De-
partment. Its columns are free to all.