Year: 1878

CRULLRRs.-Two cupfuls of sugar, two
eggs, butter the size of an egg, one coffee.
cupiul Of sweet milk, one and one-half
teaspoonfuls Of soda and two heaping
teaspoonfuls cream-tartar, nutmeg or
other spice do not mix too stiff.


RUST IN TIN.-To prevent rustinp of
tin rub fresh lard over every part Of the
dish and then put it in hot oven and
heat 1t thoroughly. Thus treated, any
tinware may be used in water constantly
and remain bright and free from rust in.
definitely.


MOCK CHICKEN SALAD. To every
quart Of finely-chopped cabbage allow
one round of roasted pork tenderloins
and the whites of four hard.boiled eggs,
chopped fine; to the yelks, rubbed smooth
In a tablespoonful OF melted butter, add
one halfcupful OF vinegar; salt and
pepper TO the taste.


CABBAGE SALAB.-One quart of finely
chopped cabbage; salt and pepper to the
taste; the yelks of three hard boiled eggs
rubbed smooth, with tablespoonful Of
melted butter; one half.cupful of vinegar,
not too strong, and three tablespoonfuls
Of catsup; chop the whites of the eggs
either with the cabbage or slice and
garnish the salad with them.


VEGETABLE Soun--Pass through a
hair sieve all the vegetable stock, melt a
piece Of butter in a saucepan, add little
flour to it, mix II well and moisten with
as much of the stock as may be necessary,
let the soup boil, stir into 1t of the fire
the yelks OF two eggs beaten up with a
little water and strained. Serve with
sippets of bread fried in butter.


To CLEAN SILvER.-Table silver
should be cleaned once or twice a week,
aud can easily be kept in good order and
polished brightly. Have your dish pan
half full OF boiling water; place the
silver in no that it may become warm,
then with soft cloth dipped into the hot
water, soaped and sprinkled with pulver.
lied borax, scour well rinse in clear
hot water; dry with clean, dry cloth.


Pop.coRN BALIs.-To every gallon of
popped corn, one teacupful of sugar the
nicer the sugar the better), add four
tablespoonfuls of water and let it boil ten
minutes or until it will wax il dropped
in cold water. While hot, pour over The
corn and mix well. When cool. work
intc balls. Have pan of cold water and
dip the hands in it before making each
ball to prevent the corn from sticking to
the fingers.


How 10 Cook PARsNIPs.- For stewed
parsnips, Ia Professor Blot, scrape, clean
and set on the fire in a saucepan, with
cold water and little salt. When done.
drain them, return Immediately to the
saucepan, with salt, pepper and broth to
half cover them. Boil gently for fifteen
minutes and serve the whole A II il.
They are considered nice il simply
boiled, drained and served with-a Bech.
emei sauce. To ssute, cut them in slices
after they are boiled, and fry in butter
till ofa golden color. Add salt and pepper
to taste, aud sprinkle chopped parseIy
over. Serve hot.


BREAD CRuMB PuDDINo.-Make a
quantity of bread crumbs by rubbing
the. .crnmb Of a stale Loaf through fine
wire sieve put a pint of milk and one
ounce OF fresh butter into a saucepan on
the fire with sugar TO taste, and the
thin rind of lemon, cut ii possible
IN one piece; when ths milk boils
strew bread-crumbs into it until a thick
porridge is obtained turn it out into a
basin. When cold remove the lemon
rind, and stir in one by one the yelks Of
four eggs mix well, then stir in the
whnes OF two eggs beaten up to a stiff
roth, and small quantity OF candied
citren peel cut very thin. Have a plain
mold, buttered and predetermined yery
carefully, al over, pour the composition
INTO 1t and bake it about half an hour.
round II. "'