Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1861-11-15
Domestic Receipts.

ROAST GoosE.-Boil one dozen pota-
toes: pare and roast them with quarter
of pound of butter, one onion chopped,
spoonful of sweet marjoram finely rub
bed, with salt and pepper to taste mash
all well together; then have the goose
well washed, dry the inside with a towel,
and season well with sage, pepper and
salt. Put in the dressing; season the
outside with pepper and salt to taste;
place it in the pan, drelge little flour
over it, and one tcaspoontul III the pan
with plenty of water for gravy baste
frequently, and when brown turn it over
that all parts may be done well. Apple
sauce or cranberry to serve UP.
FRIcAssEE CucKENs-Take two large
young chickens, cut in small pieces, put
in cold water for one hour to take all the
blood out, then put in saucepan to par
boil for half an hour, then taken from
saucepan, drained well, have ready one
quart good fresh cream, two ounces good
butter, one ounce Of -four all well mixed
together; put in saucepan with the chick.
ems; put on the fire to boil tender; sea-
son with pepper AMI salt; served with
toast bread in the bottom Of the dish.
Cmc&ES PlE.-Take one pair good
young chickens, cut in small pieces, sea-
SON with pepper and salt and small strips
salt pork, put in saucepan with water to
cover it, boil for half an hour, add flour
and butter to thicken the gravy, have
ready large dish, served with paste, put
all in the dish covered with good rich
paste. Bake for half All hour.
VEAL Por PIE.-Takc two pounds of
BEST Of veal, cut in small pieces, half
pound of salt pork, slicel thin, four
quarts of cold water; pepper and salt all
put on the fire after boiling for one hour
have three pounds of light bread dough,
pick small pieces, say one ounce pieces.
put in saucepan with the veal and pork,
and let it boil for twenty minutes Serve
as soon as taken from the ire.
SwE1rRREAps, FGEScu SrYLE-Tak,
three dozen swcctbrcsds, put them into
hot water and let them boil ten or twelve
minutes; when cold skin but do not break
them; take six eggs aud beat them wei
season well with pepper AMI salt; roll IN
bread crumbs; fry them in salt pork to a
nice brown. Serve hot with butter and
parsely sauce.
SrEwEp ToN.TeEs.-Seald the Toma-
toes with hot water. take off the skins,
put them in an earthcn vessel, strain off
the water anl add butter, salt and pepper
to taste.
SrlcE SSAr3-Ta!le Or and a quarter
pounds ef flour, half pound sugar, half
pint OF molasses, six ounces Of butter,
half ounce Of ginger, half ounce alspice
mix together make in small pieces about
the sjI3 OF marble; grease the pans
well and bake ia cold oven.
BOILED HAM.-Wash and clean the
ham, put it in the kettle with cold water,
let it simmer for four or FIVE hours. but
not boil. When cold it is ready for tho
table or for broiling.
IlAsnED MEAT.-Take two pounds Of
fat corned beef, we'll oiled and cold two
pounds of well boiled potatoes, cold one
large white onion; put III chopping tray,
mincc it fine, put all in saucepan together
and two oanoes batter; pepper and salt
to taste; add boiling water to make it
soft; set it ON a slow fire. stirring it
often. When we'll stcwed serve hot. 1t
makes a 6ne relish for breakfast.
MUTFrSs,-One pint milk, sufficient
-four to make stiff batter, a tablespoon
ful of yeast, little salt, let it rise, bake
in rings on "a hot griddle or in a hot oven.
CoRN CAKE.-Take two quarts Of sour
milk, three eggs, one teaspoonful of sal
eratus, quarter pound of -four AMI corn
meal, sufficient to make batter similar
to buckwheat, then fry the same.
BOILED MAccARoNI-Take two pounds,
break in small pieces, put in warm water
to steep one hour, drain off put in sauce
pan with two quarts fresh cream, with
grated cheese seasoned with rel pepper.