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Show ' vk, up r Hj Hcalloneil Swept Polntocn. Hj Soil six potatoes hi salted water till fcudcr. Sktu ana slleo thin. Put a nycr of them' in a buttered baking flj Ifllsh, mul sprinkle with brown sugni; H but on more potatoes and more sugar till tho dish Is full. Bako tlucc iiu.ir-Hj iiu.ir-Hj tcrs of an hour. H lire!.. H "Wash tho beets but do not pare them. Boll gently for three-quarters of an fl pour, or till they can bo easily pierced H with a straw. Sklif them and slice In I k hot dish, dusting each lojer with a B flttlo pepper, salt and melted butter. B tThoso which arc left over may have a llttlo vinegar poured oer them, and Sen Uiey can appear 03 pickles at ncheon co next day. fl , Bluffed HcetK. tflnMI' Six medium-sized beets, ono can Bf French peas. Boll tho hrcts and skin B thera, but leave them whole. Turn B tho water off tho peas and wash them; fl heat with salt and pepper. Cut off B po stem end of each beet so that It B yvlll Btand evenly, and scoop out the fl Centre. Put, In each one a tiny bit of putter and n llttlo salt and pepper, and then nil high with tho peas. Serve per? hot fllewoil Toinatnea. Six largo tomatoes, ono teaspoon fait, ono teaspoon sugar, ono pinch koda, a little pepper, butter as large y an English walnut. 1'oel and cut tap tho tomatoes small, saving the nulceput togctlicr in a saucepan, with (tho seasoning, mixing the soda In n teaspoon of water beforo adding that. Cook slowly twenty minutes, stirring H until It is smooth. Last, put In a cup ffi of bread crumbs, or a cup of toast cut ffi In small bits. Serve in a hot covered dish. n 4' j ' ' Apricot Hnllf. H Spread warm boiled rice half an Inch H thick on a floured moulding board. B JIavo In rerdlncss a dozen apricots, fl peeled, halved and stoned. Put two fl balves together and cut tho rlco in H pieces largo enough to wrap around B them. Press into shape with the Bjtov (bands, roll in Hour nnd wrap each ball Ai In a llttlo pudding cloth, which has F( toon buttered and floured. Tie Into jjl ebapo and plunge Into a lcetllo of boll- j Ing water. Tho kettle should have n B perforated tin laid on tho bottom to W ' prevent the balls sticking. Keep the ffi prater boiling constantly and cook half H an hour. Toko up, remoo tho cloth flj carefully so as not to break the balls and serve with any hot sauce. v CixlfWh Cliowilrr. Boak rait codfish in cold water over night, or a little longer, to freshen it. Tut on to boll In cold water. Let come slowly to boll, and cook from two to five minutes according to thickness thick-ness of flsli. Pour off the water and 'mash tho llsh line; and to every cup of fish add two cups of mashed potato end a llttlo milk, pepper nnd butter, ftlash and mix all thoroughly together. Put on In a spider half a cup of Hue chopped, fat, salt pork, fry out tho fat .lightly and add ono small, fine-chopped fine-chopped onion. Drown slightly and ;thcn add the prepared flsh nnd potato, 'tirrlng well to mix In the onion and pork. When well mixed nod heated ithrough nnd nlocly browned, turn onto U heated platter and serve. |