The Brownsville daily herald. [volume] (Brownsville, Tex.) 1897-1910, 1900-11-01
For The AoUsEKRRpER. :
Hints and snEE-estions Cleaned from
= Mass of Domestic
Lore.

Baked hominy, in Georgia fashion
Is seuthern dish that bears passing
IN Cold boiled hominy grits NAV he
used or hominy boiled flesh for the
purpose. Take enough cooked hominy
Tor four persons and stir into it one
Weli-beaten egg, a tablespoonful of hut
TER melted, d half eaypoonfli salt. Ada
= little milk or, cream, and mix thor
cnghly. Pour into shallow baking
e;sh, well buttered, and bake to a nice,
e-isp brown on top and sides. Serve
very hot, either fer luncheon, with
cold meat, or as an appetizing and
nourishing dish for the childrens sup
per. 1t should not be over two incheS
deep in the pan.
y cOnnoisseur in the cooking az
CLAIMS gives this delightful way OF
eaoking soft ella rs. Select the large
white-shen CLANS, wash thoroughly in
r0ltl sailed water 10 free them from,
sand and open carefully. Wash the
'ieeH half of each shell again, and place
the CLANS on them. Lay III "a large ball-
ing pan, pour little melted butter
over each clam, dust with fine cracker
truDlbs, and season with salt and =
dash of red pepper. Lay slice of
smoked bacon an iEch squai on each
rlsm, put the pan in the oven and bake
Gntd q rich brown. Serve with quar-
tiers of lemon.
4 nutritious and excellent mutton
broth is made in this way: Cut into
small pieces about two pounds of the
neck of mutton. Crack the bones and
cover with two quarts of cold water.
JIeat slowly and cook two hours, skim
ming it well when it first commences
10 boil. Add two level teaspoonfnis
rice, one small onion and little salt.
At the end of three hours season to
caste and serve, removing all the fat
with soft paper, or allowing it tS
cool, then removing the fat:
Salt mackercl, properly soaked for
IS hours before using. then broiled
over clear fire and served with a lit.
1le melted butter and cream, makes
q breakfast dish that is especially ap-
petizing in the spring. Only the best
fnackerel should be used. The head
srd tail should be cut of before put
ting to soak, as these portions give
rank taste to any fish. Always freshen
with the skin side up 10 draw out the
SaH.
''COddled oysters" furnish an agree
sble variety in the way of preparing
the popular bivalve for luncheon or teac
Put level tablespoonful OF butter ir
the chatting dish or frying pan and
when well melted pour in enough to-
SnatO- catsup to just cover the number
IF oysters to be used. When the cat
cup bubbles add the oysters and cook
two minutes or until they curl. Pour
On slices OF toast and serve AT once
A point toe often lost sight of eveS9'
by experienced housekeepers is that
in using sour milk the proportion OF
foda should be lessened as the aciditv
Of the milk increases. Newly source
milk, which is thick, requires q level
feaspoonful of soda TO each pint az
milk, while thin and white sour milk
needs but a saltspoOn of soda 70 {;
pint.
1t is we'll worth remembering that
brasses have been brightly polished
they may be brushed over with lit
tie brass lacquer or shenac, that pav
be procured at any paint shop. In this
way, the fine condition of the brass
may be preserv ed for some time, thus
obviating much laborious work
The only fat 10 be allowed a SieR
nerson is butter.
'-szyss.st