The citizen. (Frederick City, Md.) 1895-1923, 1899-09-29
DOMESTIC AFFAIRS
Timely Reminders and What tha
Housekeepcr Wishes to Know. A

Housekeepcr Wishes to Know. A.
A new way Of serving eggs ia always
In demand, especially IL good supper
dish is the result First boil three eggs
till hard and throw into cold water.
Make a sauce by boiling a few slices
OF carrot, two onions and a bunch OF
sweet herbs in quarter OF pint Of
milk and the same quantity of water
for 10 minutes. When the milk Is day
ored strain 1t, thIcken with a piece
Of butter rolled in -four; add pepper
and salt TO taste. Remove the eggs
and cut each in thick slices; arrange
in circle on a hot dish and set in The
oven. Pour the sauce round the slices
OF egg, reserving about two tablespoo1
fuls. Color the remains of the sauce
with anchovy and pour in the centre Of
the eggs. Scatter chonped capers or
: parsley over the eggs and serve with
croutons of fried bread round the dish.
When poaching eggs don't forget that
A teaSpOonful OF vinegar In the water
which they are cooked makes them
snowy white Remember to salt the
water. II they are dropped In muffin
rings in deep frying pan OF boiling
water they will he cooked soft by
stand,pg the covernd nan fromsy.d To n
cool nlacel in water
10 t' clu'n si,oaseS e''ooUu7n' aIt q, IN. ~
,' u'','''' 81, S,l o,5 i.road tr, enon,,as In
m",'l' "o,N ,'n' A'i1' ,...Ie .i,,,,, in
ti.iS iiiA sunV to' su'''s ra,na+ .,, ani ,bg.
will he as good as new
VIII pe 40 eo0u no
,.
Steamers are now mace WIN a1JuSr
able trays PROVIDED WIN TWO Se'@ oI
cups ll' cups VI uue s'1 a. "NSS
puddtngs; the other set mas ah'"u5r
cups IN whlch eggs may oe sue '"'"'u:
/ Finally, the trays may uc aN'u Gus
and the steamer used Tor It's usual pug
/ pose. e.
/
/ Here is good way Of using up
meats left over: Take any KIND OK
meat, cut in small pieces. as small aS
dice; put half butter and lard In
pan; let get very hot Then put the
meat in and shake 1t until It browns,
tomatoes to cover and let stew for
about ten minutes. You Will ma thla
much better than salad in cold Wcaln-
er, and better than nash, so try H. !
am sure you will like 1t.
If, when veal loaf is ready for the
oven 1t Is packed IN melon lnold, ~
shape. Wet the mold and closely PACK
in the meat. A short time suiiices TOT
1t to take form, when 1t may be trans
ferred to a baking pan and baked ~
usual. 1t should be basted often Win
has been ADDED
Inc successiui mixing oi an ollleies
Is, corulns 10 cApentS' Una CSi i W
precision OF deGlil. Inc WoIu' uiese. ~
tore' OF ftenci seullellian ,o'eu ~.
ms sl.lll IN tliS me Is OF Vdlue Wnen
ne adVlceS tlat u,e SaIl --1u Peppek
Ia, 10 ah,., ~ W. io 20 eottir,, re
naI, .I,o ,,,,Iot ,,ef,ro - J.. n,1t ~, +bo
So So, '"1 o',,,, ,,,a,,, 40 is 20 adJ 70 tbS
oSonoos "a" - w. &C., co,,j,c, o,It bnavv
Oi'''i'' . VI 10 e'''''''e
o,io. - dr,, ,,.,-,,, rtoco ond ma
onI,,, o1uoa - oI,ssns j., -. hot e,igao n
s"n'o,bin,, go ~ 20 1yo,i. mon In ebort
&C. ~ In ,,oIen ,.inn,ar Vo, nnst
80. r.',- oa,,or :. +j,,h,l,. p,t ,iaca ~
nboosoclotb oyer fho onening so no
a.. 90, ,,a+ t.,
krittir,. wool CON bo rodo ,osA
color hv sooL.ino II in strong eoIn.
lion of cali and ,yoter tal,fna II ON.
oftsr - Tow mInutes, immersion and
hangino n drv In tho onen air
p,,o.. =. ,o,.I--I-. .,.o ,,.o,r,
uIsn VI I.leu HSu' l"he Dc Hi"nY
Saii'''i ilile1s VI iIeSn HauuochS , ~ you
tsHuic' anu l'e eaC'l III hn"'' IouR
nonar neor tbo fro and COW, ,t,i,b =
slice of cut lemon on each.
A shank Of veal shonld bo Iaroa
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