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I hate to put you back into the sea, because I know that as soon as I do, I'll think of a hundred other questions I wanted to ask you. But I must keep my promise. Would you care for anything before you go? it seems a cold day some cracker-crumbs or something?" The Fidgit: "No, I won't stop. All I want just at present is fresh sea-water."

I had a basket which contained, among other things, a whole boiled ham, one of those hams that are all brown on the outside, covered with cracker-crumbs and sugar, with cloves stuck in here and there. It makes me hungry to think of them. Jimmy's grandmother had provided all kinds of food, including a lot of her celebrated sugar-gingerbread, and a water-melon.

"That means, 'Is the porridge hot yet? in bird-language." "My! You don't say so!" said the Doctor. "You never talked that way to me before." "What would have been the good?" said Polynesia, dusting some cracker-crumbs off her left wing. "You wouldn't have understood me if I had."

Strain into the tureen through a purée sieve, rubbing as much as possible of the salmon through with a potato-masher, and serve very hot. All that will not go through can be mixed with an equal amount of cracker-crumbs or mashed potato, made into small cakes or rolls, and fried in a little butter for breakfast, or treated as croquettes, and served at dinner.

"Too damned upity to suit me!" vociferated Creed, Hilarity's self-alleged bad man, with a fierce exhalation that dislodged a thin volley of cracker-crumbs from his overhanging mustache. "A heap too damned upity for this camp, says I." He shook a hairy fist menacingly toward the door through which the man had departed.

Take from the fire; take out the cinnamon, and stir in the butter and vanilla, and pour out on a buttered tin or dish, letting it be about half an inch thick. When cold and stiff, cut into pieces about three inches long and two wide. Dip carefully in sifted cracker-crumbs; then in a beaten egg, and in crumbs again, and fry like croquettes. Dry in the oven four or five minutes, and serve at once.

I put a large piece of salt pork into my largest boiler, added water and beef essence enough to almost fill the boiler, seasoned it, and as soon as it reached boiling point had it ladled into the buckets with the cracker-crumbs, and sent for distribution. The second boiler was kept busy cooking dried apples, into which I put citric acid and sugar, for gangrene prevailed among the wounds.

Make into small rolls like corks, or mold in a pear shape, sticking in a clove for the stem when fried. Roll in sifted cracker-crumbs; dip in an egg beaten with a spoonful of water, and again in crumbs; put in the frying-basket, and fry in boiling lard. Drain on brown paper, and pile on a napkin in serving.

Chop 2 onions; add salt, pepper and mix with fine cracker-crumbs and 1 egg to a paste. Lay the paste on the fish and put back the skin. Boil the fish with salt, pepper and sliced onion, 1 carrot and 2 sprigs of parsley cut fine, a pinch of cloves and allspice. Let boil two hours. Add a tablespoonful of rich cream. Serve cold. Swedish Stewed Veal. Season 3 pounds of veal.

Venison steaks are treated in the same manner. Fry four or five slices of salt pork till brown, or use drippings instead, if this fat is disliked. Let the cutlets, which are best cut from the leg, be made as nearly of a size as possible; dip them in well-beaten egg and then in cracker-crumbs, and fry to a golden brown.