Saint Mary's beacon. [volume] (Leonard Town, Md.) 1867-1983, 1902-05-01
seasonal,ie Recipes.

kFytH& k'&H GU k0e SuVfB Win one
half tablespoonful each Of lard and
butter. When hot, lay ID the chick
ca, sprinkle over with -four, salt and
pepper. place the lid on the par and
cook over Q moderate FIRE. When /
light brown turn the chicken, and
sprinkle again with -four, salt and
pepper If necessary, add more
lard and butter and cook slowly I'M
Gil done To make the gravy add
one half pint OF water 10 the pan af
ter taking out the chicken; mix one
tablespoonful Of -four with one-hall
cupful Of cream or milk and stir into
the pan, adding little at time and
stirring constantly to prevent burn.
ing. Serve the chicken on a plat.
ter, garnish with parsley. and serve
the gravy in a gravy bowl.
Mock Terrapin.--Cut the meat
from q boiled calf's head into dice
and measure il. Toeach cupful take
one heaping tablespoonful each OF
-four and butter; brown them to-
gether in q saucepan; add one cup
full of liquor in which the meat was
cooked aud stir until sshick and
smooth. Season highly With cay
enne, simmer for five minutes, then
add four tablespoonfuls of cream
and the diced meat. Stir well, drop
in two hard-boiled eggs. cut length
wise intoquarters, and simmer gent
ly for ten minutes longer. Add two
tablespoonfuls Of lemon juice, turn
into heated dish and garnish with
another egg quartered. -Boston
Times.
Broiled Fresh Mackerel. Split a
mackerel through the back, remove
the spine, score in slightly and rub
with a teaspoonful OF olive oil; sea-
son with salt and pepper and broil
over brisk fire for 10 minutes on
the split side and one minute on the
other. Lay it on hot dish, spread
butter over it and finely chopped
parsley.
Popovers.- Beat three eggs suffi-
GENTLY to mix smoothly with one
pint of milk. Stir one-half table,
spoon of salt into one pint OF -four,
and add enough of the egg and milk
mixture to form rather thick bat
ter. When this has been made per-
fectly smooth add the remains of
the liquor and pour into tin cups
or gem pans. Each pan should be
half full. Bake in an even, moder-
ate oven for three-quarters of an
hour. The fire should be built up.
so that it viii not need replenishing
while the popovers. are baking
Massachusetts Ploughnan.a .
Potato Croquettes.--To two cup
fuls of well seasoned mashed opota-
toes add the beaten yolks of two eggs,
a tablespoonful of chopped parsley,
one and one-half tablespoonfuls OF
butter, a dash of cayenne and nut
meg If liked. Stir over the FIRE un-
til the potato leaves the sides of the
pan. When cold form into small
croquettes, roll in egg and bread
crumbs and fry in hot fat to a pale
amber. Drain on paper and serve
on folded napkin.-Boston Times.
Potato Souffie. Mash and season
hot cooked potatoes, and to two cup
fuls add the yolks of two eggs and
stock to moisten. Stir in lightly
the whites of the eggs beaten to a
stiff froth. Put the mixture into q
pudding dish and brown in a quick
oven.-Boston Times.
Potato Omelet.-Cut cold boiled
potatoes into dice q quarter of an
inch square and mix them with
enough white sauce to moisten
thoroughly. Place a tablespoonful
of butter in frying pan, and when
hot put in the potatoes and sauce
and let brown on one side. Loosen
from the pan and turn out like an
omelet. This preparation Of pota.
toes and sauce may be placed in q
baking dish, sprinkled with crumbs
and grated cheese and Drowned in
the oven. In this case serve in the
dish in which it was cooked. -Bos-
ton Times. -
Frozen Rice Pudding.-To one
quart Of milk add two tablespoonful
of rice and three tablespoonfuls Of
sugar, and boil until it is reduced
to thick cream. Cool and freeze.
When partly frozen add one pint O.
cream and wineglassful of sherry
or white wine. Continue freezing
until solid.-T Table Talk.
Frozen Custard.-Three pints oi
cream. nine eggs, one pound O
sugar aud vanilla to taste. Heat
two pints of the cream in a double
boiler over quick FIRE. beat the
eggs TO light froth with the sugar
and add the bot cream slowly. stir
ring constantly. As soon as a coat