Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1895-09-07
nsrruL AND SUGGESTIVE.

Asrarogus.-Drain n can of aspara'
,s t;rs and wash in cold water. Fresh
asparagus may be used If preferred.
Place the asparagus on ice, and serve
with oil, vinegar, salt and pepper
Harper's Bazaar. , al.
-Rasnberry Custard. This is made
hr d;ssnlving one pound of white sugar
in three rills of berry juice and mixing
with IL one pint of boiling cream. sur
until quite thick and serve in custard
class.s-Orange Judd Farmer.
Cracker Croquettes, - Give us Il
l;tt1e dish in which to use up the broK-
en- nieces of stale crackers; put them
into a howl. cover with milk, let them
coax until soft. Now this must be a
rather thick paste; add the yolks OF
two eggs and a little salt and grated
rind OF a lemon. Form into cylinder
shaped c~roquettes; dip first in egg
then in bread crumbs, and fry as or
binary croquettes. Western Rural
Pulled Chicken. Take one or two
chickens. cut off the legs, rumps n
wings. Egg and bread crumb them,
and broil them over a clear fire. a light
brown. Pull the flesh from the re-
naming part into little flakes. Have
one.half cupful Of boiling cream thick
ened with a little butter and Hour, the
gray that came from the chicken
when roasted, a seasoning OF salt n
a ,ttle nutmeg. Put in the pulled
| chicken and toss it over the fire. Then
nut it into the center of a dish with
the back on it and the legs and wings
around it. A squeeze of alemon added
the last thing, and the peel OF one
fourth of a lemon minced fine and
added to the pulled chicken is an IN
provement.- Boston Budget,
Preserved Watermelon Kinds
Cut the rinds in long pieces two inches
wide. Remove the green outside rind'
also any OF the soft part OF the melon
Cut in small squares and let them
stand in strong alum water two or
three hours. then in fresh water n
hour. Make "a sirup, using one pound
of sugar to every pound of rinds and
enough water to moistcn it. When II
boils put in the rinds and cook them
until they look clear, or about one
hour. Take out the melon and boil
the sirup down thick. Just before 1t
is done add one lemon to every three
pounds of sugar you have used. The
lemon should be sliced and all the
seeds removed. Then return the rinds
to the sirup, allow it to boil a minute
or two. pour into glass jars and SEAL
Farm and Fircside.
A Delicious Russian Dish.-Mace-
dome n la Russo, a dish fit for the
gods, is something like a fruit salad
Peel and slice thinly three oranges
and put them in a china mold. Scatter
over these a layer of single grapes,
wiped thoroughly dry; then a handful
of fresh berries, intermixed with iiHe-
" shredded almonds and small pieces
of pineapple; cover these with another
layer of grapes, hedged in with slices
of oranges, SO that the top as at the
bottom of the Macedonia, they are the
first, Melt two gills of gelatine in a
pint of water; add a wineglassful OF
liquor, a tumbler of sirup of sugar, a
liquor glass of anisette and two table
spoons of kummel. Take a small
handful of Russian %violets (petals) and
throw them into this mixture; pour i,
over the fruit and put the mold in
crushed ice until set. When ready to
serve garnish with Russian violets.-
Detroit Free Press,