Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1868-01-30
Ths Nuasehuld.


French Rolls, or Twists.
One quart OF luke-warm milk /; one tea
spoonful of salt large tea cup of home
brewed yeast or half as much distillcry
yeast; flour enough to make stiff batter;
set it to rise, and when very light work in
one egg and two spoonfulls Of butter, and |
knead in flour till stiff enough to roll. Let
it rise again, and when very light, roll out,
cut in strips and braid it. Bake thirty min
utes on buttered tins.
To Make Cho ader.
The best fish for chowder are haddock and
striped bass. Cut the fish in pieces an inch
thick and two square; take six or eight good
an iron pot, and fry them in the pot till
crisped; take out the pork, leaving the fat
chop the pork fine; put in the pot layer
Of fish, a layer of potatoes pared and cut in
slices, some of the chopped pork, black asd
red pepper, and a chopped onion, then an
other layer of fish, potatoes, and seasoning.
This do till you have used your fish, then
just cover the fish with water, and stew
slowly till the fish is perfectly tender; take
out the fish and put it in the dish on
which you mean to serve it; set ii to keep
warm. Thicker the gravy with pounded
cracker; add, if you like, mushroom catsup
and Port wine; boil the gravy up once, and
pour over the fish; squeeze in the juice of n
lemon, if you like. Some like crackers
split in the place of potatoes. Let any cook
try this dish once, and our word for it, it
will become popular with almost any one.
Drawn Butter, or Melted Butter.
Rub in two teaspoonfuls of flour into a
quarter of a pound of butter; add five la
blespoonfuls of cold water; set it into boil
ing water and let it melt until it begins to
simmer, and it is done. Never simmer it
on Goals, as it fries the oil, and spoils it. Be
careful not to have the flour in Jumps. If it
it is to be used in fish, put in chopped eggs,
and institutions or capers. II used with
fowl, add oysters, while it is simmering, and
let them heat through.
Oyster Sauce,
Take pint Of oyster juice; add little
salt and pepper, and stick of mace boil
it five minutes, and then add two teaspoon.
fnls of -four wet it up in half a tea cup o.
milk let this boil two minutes, then put in
the oysters, and bit of butter, the size o.
an egg in two minutes take up.
Celery Vinegar.
This is fine to keep in the castor stand
: Pound two gills of celery seed, and ado
sharp vinegar; shake every day for weel
or two; the flavor of sweet herbs, and sag,
can be obtained by pouring vinegar upol
them, and for three successive days takin!
< them out, and putting in fresh supply o
herbs. 1t must be kept corked and scaled
l Fruit Fritters.
A pint OF milk pint and half of flour
y two teaspoonfuls Of salt six eggs and
IS pint of cream, if you have ii, ii not, pin
n of milk with little butter melted in il
. Mix with this, either raspbcrries, currunts
le gooseberries, or sliced apples, or peach, an
a. fry it in small cakes in sweet lard Eat wit
CT sauce of butter beat with sugar, and favo
Us ed with wine or nutmeg, or grated lemo
er peel.
'u Mincs Pie.
CT Two pounds and half of tongue or lea
as beef; pound and half of suet; Gig
NJ good sized apples; Two pounds of raisins
n two pound of sugars two gills of rose waite
Ut one quart of wine salt, mace, cloves, al
II, cinnamon to the taste. Boil the meat we
~ and chop very fine. Chop the suet, and a
Is Piles very fine. Stone the raisins, cuttil
~ each into four pieces. Dissolve the sug
ne in the wine and rose water, and mix all W
'sS together with the spices. Twice this guam
III tv of apples improves the pies making the
es less rich. Citron also is good, but not
'ef dispensble, also currents, one pound W
Is washed and dried. Line your plates with
ny rich paste, fill, cover, and bake.
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Dr. "A Partisan actress recently appeared
- the Porte St. Martin theatre, ROBBED in IA HI
ic- of electric light, and so little else, that ev
mt the FrenchmeB Missed her.