The Van Buren press., 1895-04-20
USEFUL AND SUGGESTIVE.

slices of peeled potatoes in SO little
salted water that it will be evaporated
when the potatoes are DONE add pep
per, butter, little sweet cream and
more salt If necessary. Serve hot
Orange Judd Farmer.
Bread -Crumb Cakes.-Make a nice
and delicate breakfast dish. The
crumbs should be rolled fine and we'll
soaked in warm milk. When soft, mix
into II batter by the addition of flour,
more milk and one or two beaten eggs
Add salt and baking powder, beat
thoroughly, bake brown and serve
with maple sirup.-Country Gentle.
man. ff.l#f r
Cottage Pudding. Beat together
we'll, two eggs and one-half cupful Of
sugar. Add three tablespoonfuls of
soft butter, and beat again. Add one
cupful of milk, alternating with two
cupfuls of flour, into which has been
mixed two teaspoonfuls of baking pow
der. Bake in round or square tin
pan. Serve with egg sauce or straw
berry sauce.-Good Housekeeping.
Stair Carpets. Slips of paper should
always be placed over the edges of the
stairs under the carpet. This will di-
minish the friction between the carpet
and the boards beneath it. The strips
should be in length within an inch or
two of the width of the carpet, and
four or five inches in breadth This
simple expedient will preserve the car
pet half as long again as it would last
without the strips.-Leeds Mercury.
Lemon Cake-t'our cups of flour, five
eggs, three cups sugar, one cup of but
ter, one of milk, one teaspoonful soda,
the peel and juice of two lemons. Mix
the sugar and butter CRATE the lemons
and squeeze the juice on the sugar.
Add the eggs, then the flour and milk,
first one, then the other, putting in
slowly. Dissolve the soda in the milk.
Use the same sized cup in measuring
Mrs. Homer Foot, in Home.
Pudding Sauce. e.-One pint of water
made into smooth starch with a
heaping tablespoon flour Cook ten
minutes, strain if necessary, sweeten
to taste, and pour on it one tablespoon
butter and juice of lemon or other
favoring. If lemon is not used add
one tablespoon vinegar. This can be
made richer by using more butter and
sugar; stir them to cream with the
flavoring, then add the starch.-Prairie
Farmer. r lY uH
-Halibut.-Cu very fine two pounds
Of uncooked halibut; put it in bowl
and pound with wooden masher add
ing gradually the unbeaten whites OF
three eggs, and then one gill of cream,
one teaspoonful of salt, dash of cay
enne. Form into egg-shaped quenelle.
Have ready pan of smoking hot oil
Dip each quenelle in beaten egg and
drop it in the hot oil. When it is of a
nice brown, remove, place on a paper
to drain, then serve. Each must be
taken from the beaten egg and dropped
carefully at once into the oil.-West-
ern Rural.
-Creamed Goldfish Remove the
bones and skin and flake a cupful of
the fish. Put it into a saucepan, cover
with cold water and set it on the back
of the stove where it will keep warm,
but not boiling, till softened. If very
salt the water will have to be changed,
covering it the second time with warm
water Drain thoroughly in sieve.
Put generous tablespoonful of butter
into a saucepan, when melted add one
tablespoonful of -four, stir till smooth,
but not brown, gradually add one cup
of rich milk, stir till smooth, then add
the fish; let it heat thoroughly and then
add the well-beaten yolks of three or
four eggs. Let it cook till it thickens,
stirring constantly.-Boston Budget.