The Providence news. (Providence [R.I.]) 1891-1906, 1897-04-12
SOME DAINTY RECEIPTS.

| GINGER SHERBET.- Put Q pounds
OF sugar over the fire with quarts OF
] water, and let it stand until the sugar
| Is dissolved: then boil rapidly for five
minutes. When cold add the Juice of I
! oranges. and 4 lemons. Put into a freeZ-
er, and when half frozen stir in
six ounces OF preserved ginger,
minced very fine. Set away for two
! hours.
BEEF SALAD.-Cut up two medium
| sized boiled beets: peel and slice one on
| ion; cover the bottom and sides OF a
salad bowl with lettuce or cress leaves
lay the beet and onion over, and add a
teacupful of plain salad dressing; set
on ice until chilled, and serve very cold.
APPLE PIE.-Peel and stew tart.
ripe apples; strain through a wire sieve.
| To quart OF the apples add a teacup-
ful OF sugar, a teaspoonful of butter and
the beaten whites OF four eggs. Line
pie pans with puff paste; fill with the
mixture, and set in very hot oven TO
bake.
LEMON PIE.-Put four lemons in the
oven to bake until soft; squeeze the
juice from them. Beat the yolks Of
eight eggs with two cupfuls of sugar
and a cupful of butter; add the lemon
juice, with three teacupfuls of boiling
water; set over the fire for five minutes
Line pie pans with rich paste. fill with
the mixture and bake; when done. take
from oven. spread thick with meringue
and set back TO color.
CRANBERRY TARTS.-Line tart
pans with very light pun paste and
bake in hot oven. Fill with stewed,
well-sweetened cranberries.
HOT GINGERCAK E-Cream a pound
Of butter and sugar each together Beat
five eggs and add, with a pint OF mo-
lasses and two tablespoonfuls of ginger.
Beat the batter for half an hour Grease
a large pan, and drop in the mixture in
large spoonfuls. and bake in a very hot
oven; serve hot
STEWED CABBAGE.-Cut a small
head of cabbage in halves let soak i'm
cold water for half an hour; drain and
shape dry; chop fine. rejecting the
stalk; put in a saucepan; cover with
boiling water, and let cook for half an
hour. Drain in a colander; turn i'm
Leated dish, and pour over half pint
CT drawn butter.
BROILED OYSTERS.-Sele large.
fresh oysters; drain. lay on a double
broiler; set over the fire; brown on both
sides; take up on a heated dish: dredge
with salt and pepper; pour over melted
butter and serve.
EDWARDS DESICCATED SOUP
Method: Use as a foundation for this |
soup some stock made with the bones !
OF the breast of lamb and the duckling |
bones, a carrot, turnip, and an onion.
CREAMED ONIONS.-Place the on
ions, with the skins on, i'm the hot ashes |
half an hour, or until tender. Remove |
the skins and season with salt and but
ter. These are delicious.
SALLY LUNN.-Sift three pints of |
-four; add to 1t a ia tablespoonful OF but
ter, tn eggs, two tablespoonfuls of |
81 gar and half a teacupful OF yeast.
NJ well, and pour i'm sweet milk to
man very soft dough. Knead for
half or hour. Put i'm creased pan and
set In warm place to rise. When
II Shi bake in quick oven.
.
Two pounds whoemeal. one-half pound
Inc -four, less than an ounce of yeast.
ALT. milk, and water. Method: Put the |
yholemeal and -four i'm a pam add the
salt, mix the yeast with a little luke
warm milk and water; stir IL into the
'entre Of the -four: cover the pan, and
cave II for thirty minutes Add sufii-
lent warm milk and water TO make the
Tough. knead IL well, and set il to rise
or two hours. Divide the dough. and
)ut il into bread tins. leaving them
more than half full. When the dough
has risen TO the top OF the tins, put
hem in a good oves to bake
FRIED TROUT.-Mcthod: Split the
ish i'm half, remove the bones, egg and
,read-crumb. and fry i'm hot fat Serve
With any suitable fish sauce.
RHUBARB FOOL.-Method Wash
nd dry or peel the rhubarb according
o its age. Put IL I'm an enameled
aucepan with as much sugar as Is re-
half pound to the
cook tin II Is quite tender.
lud 10 through sieve with a wooden |
poon and then mix II with as much |
ream or custard as will bring IL TO the
consistency OF ordinary cream. Serve
Nth powdered sugar II cream Is used
viii go farther and taste better II IL
whipped first.