Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1868-04-23
farm \ fireside.
1he Huusfhnla.
CONDUCTED BY A DELAWARE LADY.

Chilarens Boiled Fruit Pudding.
Take light dough and work in a little but
ter; roll it out into very thin, large layer,
not quarter of an inch thick cover it thick
with strawberries, and put on sugar; roll II
up tight; double it once or twice, and hasten
up the ends. Tie it up in bag, giving II
room to SWELL Eat with butter, or sauce
not very sweet. Blackberries, whorlleoef-
RIGS. raspberries, apples and peaches, all
make excellent buildings in the same way.
To Prepare Chicken for the Sick.
Chicken tea is made by boiling any part
of the chicken, and using the broth weak
with only little salt.
Chicken broth is made by boiling a chick
en- a good deal, and skimming very thorough
", and seasoning with salt A little rice,or
pearl barley improves it, or little parsley
may be used to flavor it.
Chicken panada is made by pounding
some of the meat of boiled chicken in
mortar, with little broth, and also little
salt, and nutmeg. Then pour in little
broth, and boil five minutes. 1t should be
thick broth.
Sauce for Salad ON Fish.
Take yolk of two eggs, boiled hard, mash
them with mustard spoonful of mustard,
little black pepper, little salt, three Ia
blespoonfuls of salad oil, and three OF vine
gar. A tablespoonful of catsup would inn
prove it for many.
Macaroni.
Mix pint of milk, and pint of water,
and teaspoonful of salt put in two ounces
of macaroni and boil until the liquor is
wasted and the macaroni tender. Put on
butter, or pour over some gravy. Cut the
macaroni in pieces of three or four inches,
in order to help it out more conveniently.
Flannel Cakes.
One quart of milk and half a teaspoonful
of salt three eggs, the whites beaten to a
stiff froth; mix the milk, salt and yolks
stir in flour enough to make batter, suita
BILE for griddle cakes. Then when ready Il
bake stir in the whites Rye flour is very
fine used in this way instead of wheat, bu
the cakes adhere so much it is difficult t.
bake them. Many love them much bette
than the wheat.
Butter-NIilk Short Cakes.
Two quarts of flour; teaspoonful {
salt rub in two teacups full of soft butte
lard or beef dripping work it up into paste
with sour milk or buttermilk, and add
heaping tesspoonful Of saleratus, dissolve
in spoonful of hot water make into
soft dough, and mould into cakes and bake
buttered tins. If the shortening is fresh, ad
in another teaspoonful of salt.
Veal Hash.
Take tea-cup OF boiling water in saul
pan, and mix in an even tea-spoonful
flour wet with spoonful of cold water, al
let it boil five minutes then add not qui
half a tea-spoonful of black pepper, as mu
salt and two great spoonfuls of butter, al
set it where it will keep hot, but not bo
chop the veal very fine, and mix with
while chopping half as much stale brc
crumbs; put it in tin pan and pour
gravy over it, and let ii heat on a stove
trivet ten minutes; toast some bread, Gu
into triangular pieces, and lay it on the i
tom Of dish; spread the hash over,
pour on the gravy. If you like season
Of sweet herbs with this hash, the nj,
way is to tic some in rag and boil it in
water OF the gravy when you first mix i