The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1867-02-22
Household Receipts.

ROAST BEEF-lN ne incest piece iOr roast
inc is the rio. Two ribs of fine beef is
piece large a enough for family OF eight or
ten. The lean Of beef should always ap-
near of a bright red color before it is cook
ed. and the fat of very light cream color.
Season the beef with salt, and place it in
a rooster before clear bright fire. Do not
put il too close at first As to the time
of roasting, that must be left to the judg
ment of the cook and the taste Of those
who are to eat If it is preferred quite rare
an hour and half or two hours will cook
two large ribs sufficiently, but il it is to be
better done, it must be cooked proper
tionately longer time. While the beef is
roasting, haste it frequently with its own
gravy. When nearly done, dredge -four
! lightly over it so as to brown 1t. When
the meat is taken out, skim of tho fat on
! the top Of the gravy, and pour The remain
/ der in a pan, and little Hour, salt to the
taste and some water, give 1t one boil, and
| serve it III a small tureen or gravy boat. In
cold weather the plates should be warmed
just before dinner is served; or, small
chafing dish placedl under each plate.
| Soup. All soups are better to be made
with fresh unlocked meat, as that which
has been cooked once has lost most OF Its
favor and nearly all its juices. 1t is there
fore better economy to hash or spice your
| cold meats, and buy fresh for soup. Soup
should not boil very hard, as that has
tendency to tougher the meat. Fat meat
! is not so proper nor healthy for soup as the
| leaner parts Of the finest meat. The fat
| does not impart much flavor, and Is not
palatable. Soup may be kept until next
day; before it is heated over again skim Of
the cake OF fat which congeals on the top.
BEEF SoUP.-Craek the bone of shin
! of beef, and put 1t on to boil IN cue quart
of water for every pound OF meat, and
| large teaspoon full of salt to each quart OF
water. Let it boil two hours and skim it
we'll Then add four turnlps pared and cut
| into quarters, four onions pared and sllced>.
two carrots scraped and cut into slices,
one root Of celery cut into small pieces, and
| one bunch of sweet herbs should be wash
ed and tied, as they are to be taken out
when the soup is served When the vege-
tables are tender take out the meat, Strain
off the soup and return it to the pot again,
| thicken it with a little flour mixed with wa
ter then add some parseley finely chopped,
with more salt and pepper to the taste, and
some GumplingS, made OF teaspooniuii OF
| butter TO two OF -four, moIstencd with lit
tie water or milk. Drop these dumphngs
! in the boiling soup; let them boil five min
utes and serve them with the soup 10 the
! tureen.
FRENCH STEW.--Cut up one pound of
| beef ia small pieces about an inch square,
| pare and slice SIX onions; pat ID layer OF
| the meat and > layer Of onions IL. steWpan
with salt and pepper and little flour alter
natcly till all is III, and add halt a teacup-
! fuiI Of water cover it closely, and set on
| slow fire to stew; when about halt done, if
! the gravy seen. too thin, AID one ounce of
/ butter rolled III -four; but if 1t should be
! thick enough, add the butter, without the
| -four When tomatoes are III season, the
| tomatoes may be cut II small pieces ard
| stewed with meat. Cod beef may be cook
J ed in the same manner.
| CoRNED BEEF. One hundred pounds of
| beef, Fix pounds of coarse salt, two ounces
! and half Of saltpetrc, one pound and hall
! Of sugar, four gallons OF water. NIX the
above ingredients together and pour on the
meat. Cover the tub closely.
| \ DEMCioUs Swiss CAKE. Beat the
yolks OF five eggs aul one pound ot Slitett
| Leaf sugar well together; then sl!t III one
pound OF best flour, and a large spoonful ot
auisa seed beat these together for twenty
inmates then whip to still roth the tive
whites, aud ala them; beat all well; then
roll ON the paste an inch thick, aud cut
them wilh moulded cutter rather small
set them aside till the next morning to bake.
Rub the tins on which they are baked with
yellow wax; then let them become cool,
wipe them, and lay On ihe cakes Bake
/ light brown.
SEED CAKE TAX half pound Of but
ter and three four;hs OF a pound OF sugar.
creamed three eggs, beaten Lightly, and
two taDlespoonfals Of picked and bruised
caraway seeds; dissolve half tcaspooniul
Of soda in cap If new milk mix these
well together until they are about the con
sistency Of cream then sltt IN two p2rndIs,
of -four, mix wei! with . knife, and roll
! them out iuso thin cakes, about an inch IN
thickness Bake IN quick oyen.
| WELSH RAGEBGr.-Cut some old rich
cheese in very thin pieces, add to it
spoonful of cream. Pat it over . slow fire,
and let it stand until the cheese is entirely
dissolved. Serve it with toast. Some like
pepper and mustard.