694 HOW TO MAKE THE FARM PAT. 



butter, put tliciii l)v spoonfuls into an iron biscuit pan, previously 

 healed, muiI brown tlioni in a hot oven. The}' are very light and 

 nice. 



FuiK.n PoTATOKs. — Cut in tliree slices; have hot lard on a brisk 

 Ore and let them be entirely covered by the lard until fried. 



Blots' Potato Cake. — Steam your potatoes and mash them. 

 To ever}' quart of the mashed potato add the yolks of three eggs, 

 three ounces of sugar, and a little grated lemon rind. Stir in three 

 ounces of hot melted butter and the whites of the eggs. Put ou 

 tlie fire long enougli to heat the whole through and mix thoroughly, 

 then take it off and bake it for half an hour in a hot oven. 



Goon Way to Cook Onions. — It is a good plan to boil onions 

 in milk and water ; it diminishes the strong taste of that vegetable. 

 It is an excellent way of serving up onions, to chop them after 

 they are boiled, and put them in a stew-pan, with a little milk, 

 butter, salt and pepper, and let them stew about fifteen minutes. 

 This gives them a fine flavor, and they can be served up very hot. 



Fried Aspar.\gus. — Four tablespoonfuls of flour, salt, cold 

 water, stirred together iii a bowl to a thick batter. Beat two 

 whites of eggs to a stifi" froth, and stir in with the rest. Throw 

 tht- tops of asparagus in boiling water, with a little suet, till half 

 done. Then throw them in the batter, hook them out and fry with 

 hot fat. 



How TO Bake Apples. — Bake without breaking the skin. Bake 

 from three to five hours. When the pulp is perfectly tender break 

 the skin ; if that is silken, like the cuticle of the hand, you have 

 your fruit done. If you break the skin baking, the heat and 

 moisture will escape, and your apple will dry. The peel prevents 

 evaporation, and is a good conductor of heat. Bake on paper and 

 there will be no dishes spoiled or needed to be wasted. 



Cauliflowers. — Separate the green part, cut the stalk close, let 

 it soak a while in cold water, tie it in a cloth, and lay it in boiling 

 milk and water, observing to skim it well. When tender, which 

 will be in an hour and a half or two hours, take it up and drain it 

 well ; send it to the table with melted butter in a boat. Broccoli 

 is ccoked in the same manner. 



Asparagus. — Cut when two or three inches long, wash and 

 place the heads all one way, and tie in bundles with thread or 

 twine. Have your water boiling, with a little salt, and lay it in, 

 keeping it boiling half or three-quarters of an hour, according to 

 its age. Toast two slices of bread, moisten it with the water in 

 which the asparagus is boiling, season with salt, and lay on a 

 small platter or dish. Then drain the asparagus a moment, and, 

 laying the heads inward, spread it on the toast, pouring over it 

 melted butter and pepper. 



Beets.— Wash them clean with a cloth, rubbing them well. Be 

 careful not to cut them, unless they are very large, and then you 



