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Show FOR THE HOUSEWIFE. I Honey Candy. Take a pint of white sugar, water enough to dissolve it, and four lablespoonfuls of s'.rained honey. Hoil until it becomes brittle on being dropped into cold water. Pull when it is eoolinp. Prairie Farmer. ! liEEF Toast. Chop fine the remnants of boiled or roast beef, moisten with the broth or gravy, season with buLLer, pepper and salt, and heat; spread thickly upon slices of hot, buttered toast and serve. Housekeeper. Custakd Hi.aisX' Mange. Make custard cus-tard of one quart of milk, four egg's and a teacup of sugar. While boiling, stir in one ounce of gelatine. Flavor with extract of lemon, 'our in a mold; when cold, turn out and serve with whipped cream. Country Gentleman. Dressing for Tcrkey. Take stale bread crumbs, moisten with hot water, season with pepper, salt ajul butter and a chopped onion, if liked, or a few-raw few-raw oysters. Some like sage and summer sum-mer savory for seasoning, and add one-half one-half mashed potato to the crumbs. Old Homestead. Fried Potatoes. Boil some potatoes; pota-toes; when done, peel them, and set them away to get cold. Then chop them up fine and add pepper and salt to the taste. Flour them and fry in hot lard. They must be brown. Some add a little vinegar just before they are taken out of the pan. Boston Budget. |
