The Canton times. (Canton, Miss.) 1893-1906, 1895-05-03
HOUSEHOLD eREvlTlEs.

Glazed Sweet Potatoes. Bake the
potatoes for one hour. Pare them, cut
in halves, or, if large, in quarters,
drcdge With flour and lay them in
pan, fiat sides down. Spread over
them some melted butter and sprinkle
with powdered sugar Set the pan in Il
hot oven for twenty minutes, to brown
slightly. IN. Y. Ledger.
Fish to be fried should be laid in a
cloth, to lose some of the moisture, then
Toured well. Those kinds which are
liable to break must be dipped in beat
en- eggs, then into crumbs. The fat in
which fish is fried, whether it be lard.
dripping, oil, or butter, must be very
hot. All fried fish should be decorated
with fried or raw parsley. -Leeds' Mer-
curry.
--Crullers. -Three-fourthso of pound
of sugar, one-half pound of butter,
six eggs, pinch of soda dissolved in a
spoonful of milk, the juice of one lem
on and flour enough to roll out. Roll
the dough one-quarter of an inch thick.
Cut in pieces two and one-haf by three
and one half; then beginning one-third
of an inch from the top, cut into five
strips. Take up every other strip, fold
each strip slightly in the middle. and
drop them into boiling-hot fat. Boston
Budget.
Virginia Ash Cake.-One quart of
corn meal a teaspoonful of salt and a
tablespoonful of melted lard; mix to a
soft dough that can be handled with
cold water. The colored people of the
south mold this into thin, oblong cakes
and bake upon clean, hot hearth, lay
ing cabbage leaf above and below the
wood ashes. Northerners will content
themselves by baking these little. OBJ
long loaves in very hot oven on
CREASED pan. This dough, instead of
being baked, can also be pressed into
pan, cut in slices and fried in pork
dripping or bacon or ham fat tried out.
Country Gentleman.
-Soap-Bubble Parties A soap-bub-
BILE party is delightful entertainment
for children. The fluid that will pro-
duce the best results is made from an
ounce of white CASTLE soap cut into
small pieces and boiled three or four
minutes in three-fourths of a pint of
water. When the liquid is cool add
three-fourths of an ounce of glycerine.
Make this preparation the day before
your party and put it in tightly
corked can or bottle. The bubbles
made in this way are very brilliant in
color. Often tin horns about eight
inches long and an inch and an eighth
in diameter at the big end are used in
stead of pipes. They can be made at
the tinsmith's at slight expense. A
! long table covered with an old blanket
is a very good place for showing off
the bubbles.-N.. Y. Ledger
| $-Frizzled Beef with Horseradish.-
Take half a pound of smoked beef, cut
it in thin shavings. If you buy beef
shaved, remove all the fat and stringy
parts, and pick up the beef in small
pieces. Put one tablespoonful of but
ter into a small frying pan when hot,
add the beef and cook four or five
minutes, stirring. constantly with a
knife. Set the beef over the teakettle
where it will keep warm, while you
make the following sauce: Put one
tablespoonful Of butter into q small
sauce pan; when hot add one table,
spoonful of -four, and stir quickly un
! til it is well mixed. Be careful not to
brown it. Add gradually cup o.
warm milk, stirring it constantly until
smooth and free from Jumps. Then
add teaspooful of picked horseradish,
thoroughly drained from the vinegar,
half saltspoonful of sugar and dash
of cayenne pepper, and, if you like,
half tablespoonful of made mustard.
Let the sauce cook slowly ten min
utes, add the beef and serve at once.
The beef ought to make it salt enough,
but it is better to taste it after adding
the beef, when more salt can be added
if desired Boston Budget.