Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1895-04-27
HOUSEHOLD eRevlriEs.

Batter Pudding.-One pint Of MILK
three eggs seven heaping tablespoons
of -four; beat the eggs thoroughly, STIR
in the flour gradually, salt and bake
twenty minutes -Orange Judd Farmer
Drowned PotatOeS-Boil mash and
season potatoes ready to be eaten then
heap them on a plate, smooth them
over the top with a knife dipped in not
water, pour overthem the beaten yo'As
Of two eggs, brown them in a hot stove
a few minu;eS-Womankind
Ointment magneticl.-Lard raisins
cut in pieces and tiue-cut tobacco equal
weights: simmer we'll together, then
strain and press out all from the dress.
This is an excellent ointment for SAT-
rheum and other skin diseases, 1t Is
also good for piles, bruises and cuts
liousekeeper.
-Ovster FritterS Chop one pint OF
oysters Take one pint of milk a ut
tie salt and pepper, n small teaspoon
ful Of baking powder and flour enough
TO make a thin batter. Stir in the
oysters, drop from a spoon in hot lard
or butter and fry a delicate brown
\. Y. Ledger.
bread Cake. Bowl of light bread
sponge. three cups sugar, one cup but
ter, three eggs, n teaspoon soda one
cup r~aisins, spices to suit; beat well,
add flour to make stiff batter, put IN
cake pan with a stem and let rise TIL
light. Bake in steady oven one hour,
Orange Judd Farmer.
Potato Balls-Small potatoes are
very nice cooked in this way. Peel
them and boil in sailed water; do not
let them boil until they are soft; beat
one egg aud have ready some fine
cracker crumbs; roll the potato in the
egg, and then in the cracker, and fry
in butter till a light brown, turning
frequently that the color may be uni
form.-Womankind.
Baked Sour Apples.-Core them
and put them in a dish with a little
water. Cook them one hour; just be-
fore they are done sprinkle a little
brown sugar upon them, dip the sirup
over them and cover close until wanted
for the table. They arc good done in
this way for breakfast or tea, and also
at dinner with any meat requiring
apple sauce. -Boston Budget.
Beef dripping may be used for fry
ing purposes, but a mixture of lard and
dripping is better frying material.
Sufficient should be used to thoroughly
cover the articles TO be fried, and the
fat can be used ovcr and over again as
long as it lasts. If tishballs are dipped
in eggs and properly fried, that is,
with the fat at the proper tcmpera-
ture, r~issoles can follow in the same
fat without the slightest faint.
-Germans,-Melt two ounces of but
ter in half a pint of cream which has
been slightly warmed and allowed to
cool, beat into this two ounces of flour,
and the same Of powdered sugar, add
the yolks Of four eggs, well beaten,
nv luoblN lhS NblltO VI biltt tSBN
beaten to a stiff froth. Flavor with
one teaspoonful of orange water and
beat well. Half fill small buttered
cups with the mixture and bake thirty
minutes. Sift sugar over them and
serve hot, boston Budget.
-Stewed Pork and Vegetables. -
Take a nice savoy cabbage, cut it in
quarters and lay it in a saucepan. Add
to it four carrots CHARTERED, two tur.
nips cut in slices and six whole pota-
toes. On the vegetables lay about two
pounds of fresh pork and pour about
three-quarters of Il pint of broth or
water over all. Put on the lid and let
the stew simmer gently for two and u
half hours, Serve the pork on a dish,
with the vegetables arranged neatly
round. Flavor the gravy and pour
over all. Leeds Mercury.