Year: 1879

Sausaqe.-A very nice way to cook
sausases is to boil them first in water in
a fryiRg-pan; then encasing them in a
covering of plain pie-crust, bake them
until they are done. You may make a
gravy, if you like, out of the water they
were boiled in, adding Drowned flour, a
small piece of butter, and a little sum-
hler savOry.


Real EnqliSh Plum Pudding. pound
of raisins, l pound of currants, pound
of beef.suet, l pound of bread-crumbS,4
ounces of citron, pound of sugar, half
a nutmeg, grated, saltspoon of salt
and as much powdered cinnamon. Add
8 or 10 eggs and pint of brandy The
bread. crumbs must not be soaked. Boil
or hours.


Oatmeal Flour Blanc Mange.-Into l
quart of slightly salted boiling milk stir
in % large tablespoonfuls of oat flour,
adding a piece of butter and table
spoonful of sugar. Boil for 20 minutes,
and turn into a wetted mold, or it may
be eaten warm. Cream and sugar form
the best sauce. This is very nice for in
valids or infants, being very light and
easy of digestion.


To Wash BucbSE,in GlOUeS. Make q
suds and add half tablespoonful of
the magical mixture to it and wash the
gloves in it; or you may put them on
your hands, taking a small piece OF
sponge or soft flannel and dipping it in
to the suds rub it over tue gloves until
they are cleansed, rinsing them with
clear water. Hang them where the
wind will blow them dry, or pull them
in shape and dry by the fire.


Custer PattieS.-Put the oysters in a
saucepan with enough of the liquor to
cover Them let them come to a boil,
skim well, add teaspoonfuls of butter
for | quart of oysters, season with pep
per and a little salt. Two or three
spoonfuls of cream will add to the rich
ness. Have ready small tins lined with
puff paste; put 3 or 4 oysters in each,
according to the size of the patty; cover
with paste and bake in = quick oven 30
minutes; when done wash over the top
with beaten egg and set in the oven for
2 minutes to glaze.


Oatmeal JeUy.-Take J pint of pearled
oats; stir them into quart of briskly
boiling water with a small teaspoonful
of salt in it. Cover tightly and set the
vessel in another vessel containing boil
ing water, or have double boiler. Let
it boil continuously and very hard for
2 hours. Do not lift the lid from it or
stir it, as this impairs the flavor. When
about to take it up have mold wet
with cold water, and then you may stir
thoroughly from the bottom and pour
out. This will make beautiful jelly.
To be eaten with granulated sugar and
cream.


Buckwheat CakeS.-To have good,
wholesome, light buckwheat cakes, you
must get the very cleanest and incest
buckwheat-that free from all grit and
dirt. Take i of granulated wheat flour,
or of oatmeal four,to Z of buckwheat
Make a batter of these with tepid water
and little salt, using any good lively
Yeast. Just before baking, add l spoon
full or more, according to the quantity
made, of molasses, and small even
spoonful of soda or baking-powder
The half of yellow turnip is an excel
lent thing to rub your griddle with in
stead of a piece of pork or any other
fat; obviating all the disagreeable odor
of the griddle.


Wedding Cake.-1 pound of powder
ed sugar and l pound good butter, rub
bed to cream; next the well beaten
yelks of 12 eggs; mix well before add
ing ! pound sifted flour; then l table
spoonful of cinnamon, 2 tablespoonfuls
nutmeg, teaspoonful cloves; then the
well whipped whites of l2 eggs, added
little at time with another ! pound OF
sifted flour; next pound we'll washed
and then dried currants, dredged with
-four, pound of raisins, seeded, dredg-
ed with flour; ! pound citron cut into
slips, dredged; at the last, wineglass
of good brandy. This receipt makes z
large cakes. Bake 2 hours or longer in
moderately hot oven in deep tins lined
with well buttered paper.