The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1895-06-12

-huSHS.-OOe p.EL "dILH 1u1th, t"C
eggs, salt, butter size Of an egg. one
ia ablespoon of sugar. -four enough to
knead. Rise, then make out and let
rise again.-Mrs F. B. Raulet, in
Home.
Dreaded Fish.--Arrange in layers
one pint of cold coiled cod, or other
white fish, half pint grated bread
crura bs, half cupful of grated cheese.
seasoned with spoonful of catsup and
any remains of oyster Or other sauce.
The top should be Of bread crumbs,
sprinl<led with cheese and dotted with
butter. Bake until brown and serve
hot.-Country Gentleman.
Tossed Eggs. s.-Break nalf dozen
eggs and beat just sufficiently to mix
yolk and white. Pour into hot, but
tered pan and add Immediately the fol-
lowing mixture: Two small sausages
finely minced with two taolespoonfuls
of breadcrumbs moistcned with cream
ard seasoned to taste. Stir constantly
with large fork until the whole is
soft and creamy, taking care not to let
it scorch. Turn quickly on to hot
dish, garnish with cress and serve at
once.-Lina Dalton, in Farm and Home.
Irish Stew Of Salt Beef.-This is
way Of using up the remains Of joint
Of boiled beef. Take slices Of potato,
and place layer IN the bottom of
saucepan. Scatter sliced onions over
it, and good seasoning OF pepper and
salt, then another layer of potato,
onion, etc. Add just enough water to
cover the bottom of the pan an inch
deep: Put the lie on the pan and boil
the contents till tender; then add the
salt beef cut into slices half an inch
thick, let all simmer for half an hour,
and serve. When you have carrots,
add two cuts in slices to the other veg
etables.-Leeds Mercury.
Apple Tapioca.-Fill two-quart
pudding dish two-thirds full Of apples,
pared, cored and quartered. Sprinkle
over them little salt. sugar and nut
meg. Take one cup Of pearl tapioca,
cover with cold water aad let it soak
two hours. II too thick add little hot
water. put the dish Of tapioca into
vessel containing not water, aRd let 1t
boil until thoroughly dissolved. Then
pour it while hot over the apples, add a
little more seasoning ard bits of but
ter. Bake till the apples are tender
Pierce the apples with fork. and i
tender remove from the oven and serve
hot, with cream and sugar. Fresh
peaches or pears used in the place OF
apples are delicious Boston Budget
Coffee Cake.-This is very fne to
eat with coffee for breakfast or at
other times. It Is best eaten hot and
can be reheated in the oven: Ten
ounces OF -four mixed with two table
spoonfuls of cream tartar, three ounces
of sugar, three and one-half ounces Of
cottolene, one-fourth pint Of molasses
(warmed), one-fourth pound Of su.:anss
(pickled), one-fourth pint of very
strong coffee with one teaspoonful OF
soda dissolved in it, one-half pound Of
currants washed and dried, two eggs
yolks and whites leaten separately.
three ounces candied peel cut small.
one pinch Of ground cloves, one-half
teaspoon:ul ground ginger, one pinch
of allsp:ce, one-half teaspoonful Of
ground mace. Cream the cottolene
and sugar; add the spices and the yolks
of the eggs; stir in the warm molasses
and the coffee. Mix up the fruit and
put it into the -four, and gradually
add it, beating all the time; lastly stir
in the whites. which have been beaten
to stiff snow Put it into a cake tin
lined with creased paper and bake in
rather slow oven for az hour and a
half, or longer.-Farm, Field and Fire
side