Year: 1879

pepper them slightly;- cook for Is min
utes slowly; drain the CLANS, chopping
them as fine as possible, removing all
the hard portions first; make batter
of four eggs, with half-pint of sifted
flour and pint of milk; get it as
smooth as possible; mix the CLAIMS with
it; use butter for frying. A small adj
dition of parsley is excellent.


-Buckwheat Cakes: A lady says:
first set little batter, day or so before
wish to use it, and as fast as it rises
up, add little more water and flour and
stir down Then, when wish to use it,
l turn out enough to use for that time,
leaving enough in the batter dish to raise
for the next morning. and never put
soda into that. Avoid putting in too
much soda, and yet use enough to
sweeten; thin with little sweet milk
(Which makes them brown nicely) and
always have the griddle hot, and the
cakes are fit for a king.


Potato Salad: Cut ten or twelve
cold boiled potatoes into slices from a
quarter to half an inch thick; put these
into the salad bowl with four tablespoon
fuls of vinegar and six of best olive oil;
also y teaspOOnful of minced parsley,
or, if that is not seasOnable, the same
quantity of celery seed. Mix to smooth
paste the yelks of six hard-boiled eggs
with little water, and add also mus
tablespoonful of mixed mustard. Add
pepper and salt to your taste, stir it
about, and let it stand an hour or so
before eating. 1t is well to add some
bits Of cold chicken or turkey, and you
can garnish either with rings of the
white of egg or any kind of pickle you
choose.


Oyster Omelette: One dozen large
fresh oysters chopped into small pieces,
half a teaspOOnful of salt sprinkled on
them, and then let them stand in their
own liquor half an hour. Beat six eggs,
the yelks and whites apart, the former
to a firm, smooth paste, the latter to a
solid froth. Add to the yelks table
spoonful of rich, sweet cream, pepper
and salt in sufficient quantity, and then
lightly stir the whites in. Put an ounce
and a half of butter into hot frying
pan. When it is thoroughly melted and
begins to fry, pour in your egg mixture,
and add as quickly as possible the oys-
tiers. Do not stir, but with a broad
bladed omelette knife lift, as the eggs
set, the omelette from the bottom of the
pan, to prevent its scorching. In five
minutes it will be done. Place hot
dish bottom upward over the omelette,
and dexterously turn the pan over with
the brown side uppermost upon the dish.
Eat without delay.


pl,,p, p,,JJ;nr. Opa .,,,, of luftor
one cup of sugar, half cup of cream,
a cup and half of milk, one cup chop
ped suet, one cup of currants and raisins
chopped fine, half a cup of candied
orange cut fine, six eggs well beaten,
two grated nutmegs, one teaspooniul of
ground cinnamon, half a teaspoonful of
ground cloves, bread-crumbs. Beat the
butter and sugar together to cream.
The bread-crumbs should be dried
thoroughly, and passed through sieve.
Beat all well together before adding the
bread-crumbs, then add enough of them
to give proper consistency. Put the
pudding into a tin mold, not quite filling
it, and boil it four hours. Sauce: Use
equal quantities of butter and sugar.
Cream the butter, then add the sugar,
beating them both until very light. Add
then the beaten yelk of an egg, and
little grated nutmeg. Into a pint of
boiling water stir this mixture.


Miscellaneous.


I'm making any sauce put the butter
and flour in together and your sauce
will never be lumpy.


Good flour is tested by the amount
of water it absorbs. Good flour is not
always the whitest. -..-..-t7


Newspapers are good for cleaning
stoves, tinware, knives, spoons, mirrors,
windows and lamp chimneys.


Finely grated horseradish root,
thoroughly rubbed up with white SUGAR