The independent. [volume] (Oskaloosa, Kan.) 1860-1874, 1860-09-05

Mix the yolk OF an egg. boiled hard,
with a large teaspoOntul of mustard
prepared, pinch Of salt and sugar.
and two table spoonfulls of melted but
ter or olive oil: when smooth, add as
much vinegar as oil; stir it well togeth-
er; pour over it the salad. Cabbage.
lettuce. DC, are much improved by this
dressing. Slice the white of the egg in
rings over the top of the salad.
PUDDING SAucE.-Half pound Of
sugar and quar.er of pound Of but
ter. rubbed to cream: the rind and
juice of lemon, or any flavor prefer
ed.
NICE PuDnING.-Five eggs. we'll
beaten. half a pound of -four half a
pound of butter. half a pound Of raisins
chopped, and half a pound of sugar
Boil three hours in mold.
RASPBERRY JAM.-Weigh the fruit.
and add three quarters Of the weight
of sugar. put the former into preserv-
ing pan, boil and break it; stir constant
", and lie, it boil very quickly; when
the juice has boiled an hour, add the
sugar, and simmer half an hour.
RICE PUDDING.-Boil one pint OF
rice; when thoroughly done, remove it
from the pot to dish, aud butter ii
well. beat eight eggs very light. add
them to quart Of milk. sweeten to
your taste, and favor with nutmeg;
pour this custard over the rice and
bake it in quick oven.
A CHOICE PUDDlNG.-Make crust
as for a fruit pudding. roll it out to
fourteen or fifteen inches in length, and
eight or nine in width: spread with
raspberry jam, or any other preserve Of
similar kind. and roll it up in the
manner Of a collared cell. Wrap clotl,
round it Two or three times. and tie il
tight at each end. Two hours and a
quarter will boil it.
IRISH SrEw.-Take some mutton
chops and cut off part of the fat; lay
them in the bottom of stew pan: slice
some onions very thin. and strew them
over with pepper and salt. cut a guam
iity of potatoes in halves. and lay on
The top. put water sufficient to keep it
from burning and to make gravy W hen
it is turned out. let it stew gently for
about three hours before adding the
potatoes, and three-quarters Of All hour
after
CoMPorE OF SPRING FRurr.-RHu-
BARB.-Take = pound Of the stalks
after they are pared, and cut them into
short lengths. have ready quarter of
a pint of water. boil gently for ten min
u,es, with five ounces or sugar. or with
six, should the fruit be very acid. put
it in and simmer it for about ten min
uies. Some kinds will be tender in
rather less time, some will require
more Good sugar in Jumps should be
used generally for these dishes, and,
when they are intended for dessert. the
syrup should be enriched with an addi-
| tional ounce or two.
Ha~n,vuI ur MrIrvr.-Tnkr a iv;m
or neck of mutton, cut it in thin steaks.
and take away Part of the fat. then but
ter a stew-pan. -four the meat. dredge
a little pepper and salt over it. lay the
best piece into the pan. and set it over
the fire to brown turn them one at a
lime. then put in some onions and eel
ery, some sliced carrots and turnips.
first boiled and then fried and lay them
on the mutton. with Just water enough
10 cover the meat. put LAYER Of NUT
ton. and then carrots. This will take
three hours to stew. Add little cat.
sup or anchovy sauce to the gravy be-
fore serving.
To MAKE OLD SILK LOOK AS WELL As
NEw.-Unpick the dress. put it into a
tub. and cover it with cold water in
which is placed a teaspoonful Of gall
let it remain an hour. dip it up and
down. but do not wiring it: hang it up
to drain. Iron it very damp on the
wrong side. and it will look beautifully