Goldsboro weekly argus. [volume] (Goldsboro, N.C.) 1885-1909, 1895-10-03
FIRESIDE

Spoon Biscuit.-One quart OF sour
or b~uttermilk, a teaspoonful OF soda,
W. tablespoonfuls of melted butter,
hoar to make a stiff batter. Drop in a
hot gem pan and bake in a quick oven.
Prairie Farmer.
-Mufins.-Beat together n cup OF
butter and one cup of sugar. Add
three w~ell-beaten eggs and one pint OF
milk, stirring we'll. Then add n
quart OF wheat flour sifted with two
teaspoonfuls of baking powder and one
cup of yellow Indian meal. Bake in
muffin rings in hot ven.-Boston Bud
get.
-Apollinaris Lemonade. - Put n
cup of sugar and a half-pint of water
over the fire to melt. Add the grated
rind of one lemon. When the sugar
comes to boiling point, strain, and
when cool add the juice of three lem
ons. Turn into this, just as it is to be
served, one pint of cold Apollinaris--N
Y. Ledger.
Orange Soufle.-Slice six oranges,
place in a dish a layer of orange and
sugar alternating. Make a s~oft-boiled
custard of the yollss of three eggs, .
pint of milk, a pinch of salt, sugar to
taste. When cool enough pour over
the beat the white of eggs to
a stiff froth, add sugar: put over pud-
d~ing.-Prairie Farmer.
The spring housekeeping period
is an excellent time to throw away the
accumulated useless treasures of the
winter. Old woolens only serve to
harbor moths, and old things of all
sorts are dust-collecting, germ-breed-
ing nuisarces. The truly economical
woman is not she who saves every
thing, but she who is discriminating in
her thrift.
Potato Salad.-Take some young
potatoes, boil them carefully so thai
they do not break, hen slice them into
a bowl. Pour two tablespoonfuls OF
oil and a ~teaspoonful of the best vine
gar into a teacup, and add pepper and
salt to taste; mix thoroughly, ano
pour over the potatoes. Ornament the
salad with chopped parsley and the
grated rind of a tomato.-Leeds Mer
curry.
-Pop-Overs.-Beat two eggs without
separating until thoroughly mixed
! but not very light, then d half a pin
of milk and quarter of a t~easpoonfu
of salt. Put one cup of flour into an
, other bowl and add gradually to it th'
!. milk and eggs; beat until smooth ano
= then strain. Have ready creased gem
pans we'll heated, fill two-thirds full
. with this mixture and bake in a mod
= erately quick oven for about thirty
= five minutes. Do not add baking
powder OF yeast.-N. Y. Ledger.
-Scalloped Eggs.-An appctizing wa.
G to serve eggs for breakfast is to seal
lop them according to the following
directions: Boil them hard, chop ther
not too fine. Line a pudding dish wit
a layer OF bread crumbs, then q laye
of coiei boiled ham, or bits of fried har
chopped fine, then a layer OF eggs, an
so on till the dish is full. Season th
layers with salt, pepper and little bit
of butter. Moisten with a little crear
and set i2to the oven for ten minute:
or until thoroughly hcated.-Bosto
, Budget.
n Lemon Sponge.-Dissolve half a
ounce of gelatine in half a pint c
: water, ada the rind of one lemo
pared thinly and one ounce and a hal
n of sugar. Strain the juice of on
o lemon into a basin, add the white {
~ one or two eggs and strain on to
% the dissolved gelatine. Whisk all t.
"a Cether till so stiff that a spoon wi
"a stand up in it. Ornament a mol
with preserved fruits, pour the spong
into 1t and let it stand till cold. The
"a turn out to serve and ornament tt
dish with pink jelly chopped finely
!. Leeds Mercury.