The Canton times. (Canton, Miss.) 1893-1906, 1895-06-28
USEFUL AND SUGGESTIVE.

Snow Cake. --HaiI p eacup Of Out
ter, one OF sugar, one and half cups
of -four, the whites OF four eggs; tea.
spoonful of baking powder; flavor with
lemon essence; bake in q square pan. M
Prairie Farmer.
--Buttered Eggs. Melt four ounces
of butter. Mix with four eggs well
beaten, leaving out the whites OF two.
Stir it over the fire tils mixed. Make
some toast and spread the slices with
anchovy paste, then put on the egg
mixture lightly with fork. Cut tue
toast in four pieces Boston Bulge.
Goldfish Balls. Take four cups Of
mashed potatoes, three cups of boiled
Goldfish minced fine; add butter. Mix
well together, then add two well
beaten eggs, beating it up again thor
oughly; drop by spoonfuls into hot
lard and fry the same as doughnuts
Are nice fried in ecroquet baskets
Western Rural
Prescott Pudding. One teacupful
of stoned raisins, one of -four, one of
treacle, and two of breadcrumbs, a
piece Of candied orange peel chopped
finely, and small half teaspoonful OF
powdered ginger. Mix all together
and blend with two well-beaten eggs
and little milk. Place in mold and
boil for three hours. Leeds Mercury.
Fried Tripe. After the tripe has
been cleaned in cold water, boil until
tender and put it aside to cool; cut in
to pieces about the size of an oyster,
dust with salt and pepper, then dip in
beaten egg, then in breadcrumbs; fry
in smoking hot fat. Rub together two
tablespoonfuls of butter, one table,
spoonful of lemon juice and tea
spoonful Of chopped parsley. Spread
this over the fried tripe and serve at
once.-N Y. Ledger.
Boiled Salad Dressing. -Thoroagh-
ly beat five eggs, put into them five or
six tablespoonfuls of vinegar, two even
teaspoonfuls of made mustard, one
teaspoonful each of salt and sugar,
half saltspoonful of red pepper, two
tablespoonfuls Of oil and pint OF
cream Cook in double boiler till it
thickens like soft custard. Stir well.
This will keep in cool place two
weeks, and is excellent for lettuce. cell
cry, asparagus and caulifower. -Bos-
ton Budget.
Tea Cakes. -Ingredients: One pound
of flour, two teaspoonfuls of baking
powder and pinch of salt, two ounces
Of butter or lard, one egg and gill Of
milk. Mix the -four, baking powder
and salt first. Rub into it the butter,
then make into a stiff dough with the
beaten egg and milk. Roll out about
an inch thick, cut into rounds, and
bake Serve either hot or cold, but
before sending to table the tea cakes
should be split open and buttered.-
Leeds Mercury.
-Rhubarb Jelly with Gelatine.
Peel enough garden rhubard to fill a
quart mold, cut it in half-inch lengths
and stew gently to pulp with an
equal weight of sugar. Meantime,
dissolve half an ounce of good gelatine
in gill of water over the fire, add 1t
to the rhubarb when it is tender and
let it boil up, then pour the rhubarb
into a jelly mold wet with cold water
and let it cool When the jelly is
quite cold and firm turn it out of the
mold and serve with whipped cream or
with powdered sugar.-N. Y. Ledger.
Fig pudding is dish not to be de-
spised. There are several ways of
making it, but this one is about the
best: Mince very fine half pound of
suet and the same quantity of figs.
then mix with them half a pound of
finely grated breadcrumbs, with a lit
lie caster sugar and enough golden
sirup to make a nice paste. Butter
mold, fill it with the mixture, and boil
Or steam it for one and half hours.
Turn it out, and serve either plain or
with whipped cream or treacle sauce
The latter is made by favoring a little
white sauce with some lemon rind and
4 spoonful of golden sirup Y.
World.