The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1897-04-03
TITO 90
OuSehOld
u. -E@ 90 7ess7
VALUABLE RECIPES.
Pan Baked Oysters - BiSque of
BrainS--TOmatO SOup--Apri-
cot FritterS--POt Roast of
Beef--Caramel, Etc.

NiduaI baking dish a square of toasted
bread; cover about twelve oysters, dust
with salt and pepper; put bit of butter on
each, and bake fifteen minutes in quick
oven. Add two tablespoonfuls of hot cream
tc each dish and serve at once.
BISQrE OF BRAINS.-One set of calves
brains boiled in one quart of water, with
one tablespoonful of vinegar. When well
done take them out, chop fine, and add
them to one quart of strong, strained soup
stock. Season with one tablespoonful of
caramel, one teaspOonful of Worcestershire
sauce, one level teaspoonful of salt and
one-half level teaspoonful of black pepper.
Thicker it with two tablespoonfus of flour
braided in three tablespoonfuls of melted
butter Boil five minutes and add one
quart of milk, in which there has been
stirred, while boiling one level teaspoon
fnl of soda. Serve Immediately.
CARAMEL.-Make caramel by putting
into an old steel frying-pan one cupful of
SUI Nili 'loN u. lhAl
add two cupFuls of hot water. When dis
solved let it cool and bottle for uSr
SALMON LoAr.-One-fourt cuprul az
melted butter, mixed with one cupful OF
Sifted hreaG-cr,mils Add one aud one-half
cupfuls of s}rrldpd canned salmon five
veil beaten cggs. one level teqspoopful Of
sllt and one holf Level t,.sno,ufnI nf lI,nl.
Pl'P' MIN wei together. I""' II INT"
'"''.''" ""''"' an" ho'' IL one h"n''
""'" "o"'' TURN 1t on P'a'leF' "h' pour
"'""'' II N'u'' 'oau' a. i"IioWH: One
'"''"' % ""i''h- 'HiIF5 |" "Li1A al" on"
n'"i''"% tablespoonful OF honr' bruised III
""'-''"'i 'u'iui oi salmon lh'e' an" lhl'N'
NAV" ''-''"''' bon one h'i""''' ana an"
"'''' '''''' ''"SP"""'ul Oh S"'t ana ohe-iourt"
'e''i"'Ni"' "' "l";N pepper "heH Iea"y
l" '''''' ""' one "c'I-"'ate" egg. Heat ["
PuTNroL- AND ONIONS six LARGO
cold. boiled potatoes ia small pieces. and
niucc two small onions. Mix we'll. adding
salt and a little prppry IIa,r Good hot
drippiugs ready in an iron spjder, and
pour III the vegetables. Cover, and when
they begin to brown evenly, stir in head Of
minced parsley. Cover again till the onions
are cooked; uncover and let finish brown
ing hut see that they do not barn. Serve
at once
Tnu,ro So,.ppnt j., ,.,,.,,,,, ,,,,o
mari can os Tomatoes AVID mint Of cold
water In n frvi,g nan mn, o,e t,hle,,oon.
ful of butter, and one onion cut up fine.
When the onion is colored stir into the
butter one tablespoonful of flour. Add all
to the tomatoes; also add one tabesoonful
sugar. one teaspoonful OF salt and one salt
spoonful OF pepper Put the stewpan on
the fire and let it boil slowly for 30 min
utes. Color with little Drowned sugar,
strain and serve. Bread cut in very small
squares and fried in hot lard will be found
to he an admirable improvement if added
to the soup at the minute of serving, or add
rolled crackers and boil three minutes
longer.
APRICOT FRIrTERs Half can of apri.
COTS each cut III haiVes, one cup HOUR one
tablespoonful putter' one egg Make
ha''er Oh ehe last three ingredients, using
ABOUT a cup Oh liquor from the aprlcots u
pr'nS IL 10 Tue required consistency mp the
naive" apr'cotS into tue batter ana drop
thehl one at time INTO deep boiling lard
serve with powered sugar.
POT ROAST OF BEEr.-SeIect a niece Of
the rump, weighing four or five mounds.
Wash. dry and ilour the meat, Brown y
little Of the fat in a kettle mn the mont in
scar it ON all sides Add one cnnfrI .,
hoilinu water two cloves and t,yo olsrioo
Coyer closely and cool, s,,,yl,. fam or q o.,
h,urs addinu = LITTLE water rro,, t;,,o r,
b., IL,