Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1869-03-27
RECIPES. &c.
From Arthur's Home Magazine Z
DiHercna Ways of Making soupT.
&C, -..A


DRIED PEA SoUP.-Take one quart Of
split peas or lima beans, put them Into three
quarts OF soft water, with three onions chop
ped up, pepper and salt; boil them two
hours; mash thea WE'LL pass them through u
sieve. Return the liquor to, the pot, thicken
it with large piece of butter. and flour; put
in some slices OF. nice salt pork, and large
teaspoontul of celery seed pounded. Boil
till the pork is done; have some toasted
bread cut into dice, aud fried in butter; lay
them in a tureen, and pour the soup over. I
ONIoN SoUP.-Chop up one dozen large
onions, boil them in three quarts of milk and
water equally mixed, put II bit of veal or
fowl, and piece Of bacon sdd pepper and
salt. When the onions are boiled to pulp,
thicken with large spoonful Of butter, mix
cd with one of -four. Take out the meat, cut
in small pieces, and serve it in the soup with
toasted bread. -
CHICKEN SALAD.-Boil Chicken tina.
weighs not more than pound and half
When very tender take it up, cut it in small
strips; then take six or seven fine white
heads of celery, scrape and wash it cut the
white part small, in pieces about three
quarters Of an inch long, mix it with the
meat of the fowl and just before the salad
is sent in, pour over it a dressing made in
the following way Boil four eggs hard,
rub their yoks to a smooth paste with two
tablespoonsGul of olive oil, two teaspoonsful
of made mustard, one teaspoonful of salt,
and Que teacupful of strorg vinegar. Place
the delicate leaves of the celery around the
edges OF dish. White-keart lettuce may be
used instead Of celery. Any other salad
dressing may be used, if preferred. /, r i. T..
RADIsTEs. s.-nadishes should always be.
freshly gathered. Let them be in cold wa
ter one hour before serving, Then cut off all
their leaves and almost all tneir stalk. Serve
them in glasses half FLIED with water, or on
plate. L. a.,
'CoLDsLAw.-sh Shave as fine as possible
harG head OF white cabbage, put it in sa,
lad bowl, and pour over it the ustal salad
dressing. '..
VEAL CRoeETTEs.- Pound cold veal and
fowl, with alittle suet, some chopped lemon
peel lemon thyme, chives, and parsley
Season with nutmeg, pepper aud salt; mix
all well together, and add the yolk of an
egg well beaten roll it into balls, aud dip
them into. an egg beaten up; then sift
5sad.crnuibs oyes them and fry them in
butter.
CoMMoS PArTIEs-Take some veal fat
and lean, and some slices of boiled ham
chop them very fine, and season with salt,
pepper, grated nutmeg, and small qnanti-
~ OF parsley anu thyne lnsnce1 very lnne
with little gravy make some paste, cover.
the bottoms of small moulds, fll them with
the meat, put thin lids on, and bake them
crisp n
CHICKEN PvpbING.-Beat ten eggs very
light,add TO them quart of rich milk, with a
quarter of pound Of butter melted, aud
some pepper and salt. Stir iuAas much four
as will make thin, good batter, take four
young chickens, and after cleaning them
niceiyyent off the legs, wings, etc, put them
allinia saucepan with some sait and wster.
aud a bundle of thyme- and parsley boil
them till nearly done, then take this chicken
from the water. put it ina deep dish s.pour
she batterpysr H. Send nice white gravy
in boat nss5 Eas .s.yss ,t,Ias lik
; GiRIeTs.--Aftsr washing thogoaglly. put
the egiblsts into boil add salt, pepper, spd
chopped onioA When quite tender, set
them by to cool. Put sons nice dripping
or butter in a pan I; when hot, fry tbs giblsts
q nice brown, adding salt. When hearty
done, break ak eggs in bowl, beat them
little, pour them over the giblsts.. stir
them for few minutes and servo them up