Year: 1878

Indian Meal PafS.-In l quart of
boiling milk stir 8 tablespoonfuls of
meal, 4 spoonfuls of sugar; boil 5 min
utes, stirring all the time; when cool add
beaten eggs; pour in buttered cups
bake hour.


BpOlOn Bread.-1 pint cOrn-meal, pour
over it l pint boiling water, teacupful
molasses, shorts or graham flour enough
to make stiff batter, eggs, l tea
spoonful of soda dissolved in little
boiling water; steam 3 hours by putting
in pan in a steamer over pot OF hot
water; keep the water boiling all the
time.


Lemon Meringue Pte.-Beat the yelkS
of 4 eggs, 10 tablespoonful of sugar, 3
of melted butter, and the juice of Il
lemons; add 3 tablespoonfulS of milk or
water; bake in an undercrust, then beat
the whites, pour over the top, and put
back in the oven to brown.


Proper Way TO Cook EggS.-Butter a
tin plate and break in your eggs; set in
steamer; place over kettle of boil
ing water, and steam until the whites
are cooked. They are more ornament
al when broken into patty-tins, as they
keep their form better. The whites of
the eggs, when cooked in this manner,
are tender and light, and not tough and
leathery, as if cooked by any other pro-
cess; they can be eaten by invalids, and
they certainly are very much richer than
by any other method. If cooked in the
shell they taste of the lime contained in
them, and if broken into boiling water
it destroys their flavor.


4 Good Preparation Of VeGZ.-This
being the "veal season." the following
is an excellent mode of preparing it to
be eaten cold, and for keeping it on
hand for several days, ready for imme-
diate use: Take, say, 81 pounds-the
thick part of the leg is preferable, with
the tough tendonous parts removed
chop it fine without cooking; mix with
4 crackers rolled fine, 3 well beaten
eggs, l tablespoonful of salt, / nutmeg,
tablespoonfuls of cream, or small
piece of butter. Make it into loaf, and
bake in a dripping-pan without water,
with quick heat at first, to close the out
side and retain the juices, and continue
the baking about II to II hours. Serve
cut in thin slices. An excellent lunch in
travelling.


On1elets.-Many persons think they
have made and eaten omelet when they
have not. Any thing that is made of eggs
and milk, and solidifed over the fire, is
called an omelet. Some people put
-four in, which takes Is to 20 minutes to
cook, while an omelet is cooked in one
minute. The true omelet is light,
puffy, quivering mass on your plate
porous, faky and delicious, and an Or
nament to any table. In the first place
be sure your eggs are fresh, or you will
fail break them into an earthen dish,
and beat just enough to mix the whites
and yelks together nicely; then add a
tablespoonful of sweet milk or cream
for every egg, and then beat them thor
oughly as you would for sponge cake.
Have your pan perfectly dry and hot
CuOuSu W buo llOu OlONh3 JOul
butter; turn in your omelet and place
over the fire at once, but be careful it
does not burn. Take a thin -bladed
knife and run carefully under the bot
tom, to let what is not cooked get be-
low. Do not cook the whole solid, or
you will have it too hard and dry, as its
own heat will cook it some after it is
taken up. Commence at one side and
carefully roll over and over until
the whole is in aroll let it brown nice
brown, turn out on hot plate and
serve. Donot put salt in itwhile cook
ing, orit will be tough and as fiat as
griddle-cake. The butter, if we'll salted,
will make it salt enough. 1t requires
some experience and a good deal of care
to meet with perfect success, but if
properly made it is very nice. If you
wish to have it very ornamental, spread
over the top the whites of two eggs,
beaten to a froth, and set for moment
in hot oven.