The Van Buren press., 1895-12-07
USEFUL AND SUGGESTIVE.

Snowballs-Swell rice in milk and
strain off and, having pared and cored
apples, put the rice round them, tying
each in cloth. Put piece of lemon
peel and Glove In each, and boil well,
Rice Mutins-Two cups Of cold
boiled rice, two eggs, little salt, a
tablespoonful of melted butter, one
cup Of sweet milk and two cups of
flour in which is mixed teaspoonful
of baking powder. Beat thoroughly,
bake in gem-irons Farm.
-Omelette and Comfltures. Well
beat four eggs, add them to two table,
spoonfuls of cream and three dessert
spoonfuls of flour. Mix all we'll to-
gether. Put it into an omelette pan
and fry it only on one side like pan
cake, then fiji it with any preserve you
may have or fancy, turn it over, sift
sugar over it and serve.-Boston
Budget.
Maryland Biscuit. one quart
of flour put a large tablespoonful of
lard, a small pinch of soda, salt to
taste; mix with cold water or cold
milk if preferred into a very stiff
t4ouE i1tt tits Ntsaiiti AIPHA
hours and then work well for ten rain-
utes. Cut them out in small biscuits
and bake in moderate oven.-Detroit
Free Press.
Potato Puff-Take two cups cold
mashed potatoes, stir in it two table,
| spoons melted butter, beating to
white cream before adding anything
Else; then put with this two eggs
beaten very light, a cup of cream, salt
to taste. Beat all well together, and
pour into deep pudding dish. and
bake in quick oven until brown.
Cabbage Balls. Wilt half a dozen
nice cabbage leaves in warm water.
Use any remnants of cold meat chop
ped fine, add half cup of cold boiled
rice or bread dressing, small onion
chopped fine, pinch of salt ana pepper
and sage or thyme to flavor Mix and
hdd tablespoonful of melted butter
Roll into six balls, tie each ball IN q
cabbage leaf and boil in kettle with
ham for half hour; or save liquor ham
was boiled in to cook them Chicago
Record.
-Devilled Chicken. Melt two table,
spoonfuls of butter in frying-pan,
add two tablespoonfuls Of bread
crumbs, one pint of cold finely chopped
chicken, and half a cup of cream or
milk. Stir until the mixture is heated,
take from fire, add two hard-boiled
eggs pressed through a sieve, two
tablespoonfuls of chopped parsley, two
or three drops of onion-juiee and the
same of celery extract. Mix WELL turn
into soufile dishes, cover with bread
crumbs and dots of butter. Brown
slightly in quick oven.-Home.
Bran Jelly. Put the bran into
porcelain kettle and cover it well with
cold water. Stir it up well, and then
cave it to settle. When the water
looks clear carefully skim off any
thing that floats on top. Drain off all
the clear water possible, and add boil
ing water until the mass is the consis-
tency of thick Cruel Stand on back
of stove, where it will boil slowly
two hours. Place a sieve over the top
of a bowl or pan, and pour this Cruel
into it TO drain. When well drained
return it to the fire and let it come to
boil, adding little salt. If it is not
thick enough mix little cornstarch
with cold water and stir it into the
boiling Cruel. Pour into moulds or
cups and set in a cool place, and you
will have delicate jelly that may be
eaten with milk or cream or any sweet
sauce. Ladies' Home journal.