The Cecil Whig. [volume] (Elkton, Md.) 1841-current, 1898-11-26
L5,. D:1r. are the only pills to take
dlOoC > L HIS with Hoods Sarsaparila

ral|us, cloves, cinnamon and mace, a
quarter OF pound Of citron, a teaspoonful
each of cloves, cinnamon and mace, a
quarter of molasses and half pound of
brown sugar. Moisten with boiled cider
and add brandy If desired, Tablespoonful
to each pie.
Gold Slaw-Shred white cabbage and
pour over it the following dressing: Put
half IA cupful of vinegar on to boil. Beat
two eggs till light, add half cupful of
very thick sour milk, and butter the size
of walnut. Add this mixture to the
boiling vinegar; stir over the fire till boil
ing hot, and add salt and pepper. Pour
over the cabbage and set it away to get
very cold before serving
Mashed Parsnips Take eight parsnips,
5crape, slice lergthwise aud put on to boil
in hot salted water. They will take little
more than an hour to cook. When tender
drain and press through colander Mash
smooth. Put clean saucepan with
little butter, pepper and salt. Stir until
very hos and then dish.
Lemon Pie. Take one lemon grated en-
tire, one cup OF sugar, three eggs, one
tablespoonful of flour and two cups of cold
water. Make and bake like custard pie
Chicken Pie. Cut up two small chickens
and put them in saucepan with one quar-
Ter of pound of salt pork cut up in thin
slices. Season the chicken with salt aud
pepper, cover with water and simmer until
With which is mixed two tablespoonfus OF
baking powder, two large tahespoonfuls of
clarified beef drippings or butter, half
teaspoonful of salt and half a teaspoonful
Of graduated sugar Mix together and
moi,ten with sweet milk until "a saft dough
is formed Roll out half the dough and
with the chicken and br0tr, addinga tahl.
spoonful Of butter. Set an inverted cup Ia
the centre, lol out the other htI' of tne
paste and cover the PIE With it. M,kc a
large ipclsOn in the mid lie OF the paste
and p es, the sides of the lower aud upp.r
crust, we'll together. If all the broth he
during the baking. The pie should D.
bak ed in moderate oven.
Pumpkin Custard Cut a pumpEin into
inch square pieces, stew slowly until thor-
oughly cooked then press through colan-
der or sieve. To every pint Of pumpkin
add piece OF butter about twice the size
OF a walnut h'lt teaspoonful of salt
(scant) }, one pint Of good milk, half tea
spoonful each of mace aud cinnamon, one
teaspoonful of ginger, one cup of sugar, and
four well-beaten eggs. Bake in pudding
dish, without crust or in pie tins with a
light crust.
Green Apple pie.-Stew well grown green
apples, mash and strain To every pint OF
the apples add half IA teacupful Of sugar,
teaspoonful of butter aud tn. beaten whites
of two Eggs; flavor with lemon and nut
meg; line pie pans with puff p,ste, fill
with the apples; bake very quickly, cover
the top with meringue and set it in the
oven one minute to brown slightly
Cranberry Sauce Put three pints OF
carefully picked over cranberries into a
porcelain lined or granite kettle, with one
half pint of water, cover and allow to stew
slowly until tender then add one pint OF
granulated sugar. Allow to come to boil
and remove from the fire. preferred pass
through a colander to remove the skins;
pour into mould and stand away to cool
Marble Cake.-Light part--Two cupfuls
OF white sugar, one cupful of butter, one
half cupful of sweet milk, whites of four
eggs, two and one half teaspoonfuls of bak-
ing powder, two cupfuls of flour. Dark
part-One cupful of brown sugar, one-balf
cupful of molasses, one cupful Of butter,
one-fourth cupful of sour milk, half a tea
sp onful OF soda, yolks Of four eggs, flour
to thcken, and flavor.