The Banner-Democrat. [volume] (Lake Providence, East Carroll Parish, La.) 1892-current, 1896-11-14
THE SECRET OF MrRrNauE.

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81 wish could make such delicious
irosting as yours, Mrs. Parsons, said
her neighbor, who had come in the
back door to borrow On egg. i have
often beaten my egg so stiff you could
cut it with knife, and then on taking
my pie or pudding from tho oven,
found it as fat as pancake, she con-
tinued, Watching Mrs. Parsons heap
the snowy mass on her lemon pie.s
"Let me tell you a.secret learned
all by myself" said Mrs. Parsons,
shutting the oven door upon her pie.
''Do You always beat your irosting
hard after adding the sugar ?"
"Why, don't know. I don't be-
lieve do" was the hesitating an
swer.
ssThen there is the whole trouble"
responded Mrs. Parsons. sThat is
little secret learned Tor myself, as
said. One is very apt after beating
the eggs light, to think nothing more
is required than to stir in the sugar.
The two should be thoroughly beaten
with the egg beaten and your frosting
will be as thick and light after baking
as when put into the oven."
"Well," declared Mrs. Martin, "im
glad had to borrow this morning,
after all, for this egg is to make
frosting for tapioca pudding. I'll
have one that will surprise the folks"
and she quickly took her departure.
Having overheard this conversation,
it occurred to me that there might be
some young housekeepers who had not
learned this little secret, which we
never saw in cook book. OF course
the old housekeepers can skip this
column.-Womankind.
RECIPES.
Rice MufTins-One Gu p cold boiled
rice, one pint -four, two well-beaten
eggs, one tablespoonful butter, half
teaspoonful salt, milk to make bat
ter. Beat hard and bake quickly.
Sweet Picked Apples Make o strip
of one cup of vinegar and two OF
sugar. Add few small pieces of
whole cinnamon and some cloves.
Pare and core sweet apples; drop
them in the syrup and let them cook
till tender. Put in o jar and pour the
strip over them. They are ready to
eat as soon as cold and will keep any
length Of time.
Toast-Cut neat pieces os stale
bread into squares, round or obloug
shapes; dip in batter made from
cup of milk, one beaten egg, one tea
spoonful of melted butter, half cup
OF sugar, half cup of -four. See
that the bread is well saturated with
the batter. but not SO soft as to break.
Fry brown in very hot butter or
sweet dripping, and serve with butter
or bit of jelly on each.
flashed Veal-Fut tablespoonful
OF butter and one of -four in sauce
pan. Melt without frying. then add
small haIf-pint of milk. Stir until
boiling. Add large saltspoonfuI Of
salt. good pinch OF cayenne, half .
teaspoonful OF onion juice. Then
stir in one large cup OF chopped
cooked veal, add pinch OF nutmeg
and serve on a hot dish, with y
poachcd egg for each person.
Lamb Chops-These may either be
broilcd or fried. If fried, the spider
must be Kissing hot. Drop q small
lump of butter in the pan, turning so
the whole surface. will be slightly
CREASED, then put in tho chops, cook
quickly over hot fire till brown on
both sides. remove to the back of the
stove. cover closely and let stand .
minute or two. Dish up on 4 hot
platter and have the plates hot also.
Thin Biscuits-One pint -four, one
wineglass milk, one tablespoonful
butter, one egg. Beat the egg till
light, and pour it on the -four, then
add the milk. and lastly the butter,
melted. Work 1t well, then break OF
small pieces, the size of marble, roll
out thin as wafer, sprinkling with
dry dour ss you roll them, which will
make them crisp. Prick each one
| With 4 fork and bake IN quick oysn.