“Go” well with broiled chops. For receipts for these and other pickles, with preserves and fruit jellies, the reader is respectfully referred to “Common Sense in the Household, No. 1, General Receipts.”
Browned Potato.
Mash your potatoes with milk, butter, and salt; heap as irregularly as possible in a vegetable dish, and hold a red-hot shovel close to them. They will brown more quickly if you glaze them with butter so soon as a crust is formed by the hot shovel, then heat it again and repeat the browning.
Stewed Tomatoes.
To one can of tomatoes allow a saltspoonful of salt, half as much pepper, a teaspoonful of sugar, and a great tablespoonful of butter. Drain off half the liquor, season thus, and stew fast for twenty minutes, in a vessel set within another filled with water on the hard boil. This receipt was given to me by a notable housewife. It is worth trying for her sake—and variety’s.
Orange Fritters.
- 3 cups of milk.
- 2 cups of prepared flour.
- 4 eggs.
- A little salt.
- Lard for frying.
- 6 or 8 sweet oranges.
- A little powdered sugar.
Take the peel and thick white skin from the oranges. Slice, and take out the seeds. Make a batter of the ingredients given above, taking care not to get it too thin. Dip each slice in this dexterously and fry in boiling lard. Drain in a hot colander, and eat with the sauce given below.