Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1870-12-03
FOR THE HOUSEWIFE.

SUCKING 10 tnem, tney were thrown into
barrels; at planting time no potatoes could
be in better condition.
FOR THE HOUSEWIFE.
To Clean Lamp Chimneys.
Most people in cleaning lamp chimneys,
either use brush made of bristles twisted
into wire, or rag on the point of
scissors. Both of these are bad; for
without great care, the wire or scissors
will scratch the glass as a diamond does,
which, under the expansive power of
heat, soon breaks, as all scratched glass
will. If you want neat little thing that
costs nothing, and will save your glass,
tie soft piece of sponge the size of your
chimney to pine stick.
Crystal Palace Pudding.
Two large teaspoonful of corn -four,
mixed with half teacupful of new milk,
half pint of cream, half an ounce of
isinglass, loaf sugar TO the taste, and a
few drops of essence of vanilla. Let all
these ingredients boil together ten minutes
over the fire, and stir in quickly the
yolks of two fresh eggs, well beaten,
STIRRING all together till nearly cold. Pour
the mixture into small tin moulds, which
must have previously been wet with cold
water. Put dried cherries at the bottoms
and sides of the mounds before filling
them.
Stuffed FiIIet of Pork.
Take the skin off q fillet cut from a
leg of fresh pork, remove the bone and
fill the space with rich bread stufflng,
favored with sweet marjoram or thyme.
Put it in brisk oven with half pint of
water, seasoned with pepper and salt, in
the dripping pan, and half bake it, bast-
ing it frequently. Then transfer it to a
stew pan, with the gravy around it, ad-
ding little more water, if needed; cover
it with sweet potatoes, peeled and split in
half lengthways, and let it simmer slowly
until the whole is perfectly done A fillet
of veal is very fine stewed in this way.
A piece of the round of beef is also good;
the upper side should be larded with slips
of fat bacon before it is put in the oven
to brown.
Mince Pies.
The season having arrived when mince
pies may be eaten, in limited quantities,
with some safety, we give recipe for the
same: The mince meat for these pies
should be prepared in the following way,
and used when required, as it will keep
for many months: A pound of undercut
of sirloin of beef placed in hot water in q
saucepan, let it stew half an hour, then
shred it very fire; two pounds and half
of beef suet minced fine, two pounds of
raisins chopped up well, the same weight
of good cooking apples, and the same of
currents, well picked, washed, and dried
before the fire, a pound and half of
moist sugar, pound of mixed candied
peel cutup very finely, the grated rind of
two lemons, one nutmeg, little CHINA
mon, half te9spoonful of salt, half
pint of brandy, or pint of boiled cider.
Mix all very thoroughly, and put in a
stone jar, closely covered down. When
the pies are wanted, line some small pans
with good puff-paste, place little of the
mince meat in each, cover it over with
the light paste, and bake them in a nice
quick oven.
Savory Dishes.
The Country Gentleman furnishes the
following:
ROASTED SNIPRa-Do not draw them
spit on bird spit; flour and haste well
with butter; prepare slice of toasted
bread, lay it in plate under the birds
roast half an hour; place them on the
toast; butter, and garnish with slices of
lemon and parsley.
BERF'C ALLoPs.-Cu the illet from the
under part of rump of beef into thin
slices, and brol until nearly done; put
into stew pan with little beef stock;
add slices of lemon or picked cucumbers,
two table spoons of estsup, and stew till
tender. Half pint of oysters is an i'm
provement to this dish.
CAMBRIDGE HAsH-Cut thin slices of
cold mutton, fat and lean, in pieces about
the size of penny; flour each piece; boil
an onion in little water, add teacup-
full of beef or mutton-stOck; season with
pepper, salt and allspice. Heat it
thoroughly, but do not let the meat boil
add one glass of claret wine and two
tablespoonfuls of piccalilli; serve hot on
toasted bread, garnished with parsley and
hard boiled eggs.
BoNELKss CHICKEN. - Fricassee your
chicken, taking care to brown the skin
nicely; season TO taste. When done set
by to cool; then remove all the bones; put
back into the dish in which it was cook
ed. Take chopping knife and chop
finely, leaving in all the oil of the fowl;
if not enough of that, add piece of but
ter. Then pack closely in dish, as you
wish it TO go to the table, and when your
friends come to taste it, my word for it,
thea appreciation will more than repay
you for the little extra trouble it has taken
to prepare it.
CURRIED BEEF-MADRAs STYLE.-Place
two tablespoonfuls of butter in sauce
pan, with two small onions cut in thin
slices; fry until brown; add a tablespoon
full and half of curry powder, and mix
all together. Take three pounds of beef;
cut in pieces an inch square; pour over
them the milk of a cocoanut, and
quarter of the meat of the nut grated fine
and squeezed through muslin WIN little
water; this softens the taste of the curry,
and no curry is ever made without it in
India. If there is not liquor enough, add
half teacupful of boiling water; let the
whole simmer for thirty minutes. Serve
in dish with sliced lemon, and wall Of
mashed potatoes or boiled rice around it.
STRAsBURG PoTTED MEAT-Take three
pounds Of the rump of beef, cut into
small bits, and put it in an earthen jar
with quarter of pound of butter at
the bottom; make paste of flour and
water; and cover the jar closely; set it in
pot of boiling water. In two hours
take 1t out, and add one teaspoonful of
allspice, the same of pepper, and one and
half of salt; then boil another hour.
Let it stand until cold; pound the meat
with pestle until it is entirely broken
up; add to it with liquor in the pot,
glass of clsret wine and three large table
spoonfuls of tomato ketchup. Press into
small pots and cover with melted butter.
1t will keep two or three months in cold, |
dry place, and is q delicious relish for
breakfast, tea Or lunch.
PreKoN CoMPeTz-Grate four large
slices of wheat bread; chop fine a piece |
of pork an inch thick and four inches
square; an onion; half the peel of a
lemon, and few sprigs of parsley; mix
the whole together; season high with
pepper and little salt, (the pork partly
supplying the latter.) Beat up two eggs
and stir into the stufing. Put this force
meat into the pigeons; sew them up; truss
the legs and wings. aud fry in pork fat
until well Drowned; then place In stew
pan with little beef stock to covert them;
stew very slowly for three-quarters of an
hour. Take piece of butter half as
large as hens egg, roll in -four until well |
coated, and thicken the gravy with it.
Dish the pigeons, strain the gravy over