Marshall County Republican. (Plymouth, Ind.) 1856-1878, 1871-07-13
Valuable Recipes

MIRoToN OF BEEF-A few slices ofcold |
roast beef, three ounces of butter. salt |
and pepper to taste, three onions, half |
pint OF gravy. Slice the ONIONS, and pul |
them into frying pan with the cold beef
and butter; place it over the fire, and keep
turning and stirring the ingredients to
prevent them burning; let it simmer for
few minutes, and serve very hot This |
dish is excellent and economical.
Roast LEG OF LAMB.-Place the Joint |
good distance from the fire at frs, and
basic well the whole time it is cooking.
When nearly done, draw it nearer the fire
to acquire nice brown coler. Sprinkle
little fine salt over the meat, emty the
dripping-pan ofits contents; pour in it a
little boiling water, and strain this over
the meat. Serve with mint sauce and a
fresh salad, and for vegetables send peas,
spinach, or caulifiowers to the table with
1t.
BEEF RoLLs.-The remains of cold
roast or boiled beef, seasoning to taste of
salt, pepper, and minced herbs; puffpaste.
Minee the beef tolerably fine with small
amount of its Own fat; add seasoning of
pepper, salt, and chopped herbs; put the
whole into roll of puff paste, and bake
for half an hour, or rather longer, should
the roll be very large Beef patties may
be made of cold meat, by mincing and
seasoning beef as directed above, and bak-
ing in a rich puff paste in patty pins.
BAKED ToMAToEs.-Take offthe stalks
from the tomatoes; cut them into thick
slices, and put them into deep bakeing-
dish; add plentiful seasoning of pepper.
and salt, and butter; cover the whole with
bread-crumbs; drop over these a little
Clarified butter; bake IN moderate oven
from twenty minutes to half an hour, and
serve very hot this vegetable, dressed
as above, is an exceedingly nice accom-
paniment to all kinds of roast meat. The to-
matoes, instead of being cut in slices, NAV
be baked whole; but they will take rather
longer time to cook.
TOPREPARE HUNG BEEF.-This is pre-
served by sailing and drying, either with
or without smoke. Hang up the beef
three or four days, till it becomes tender,
but take care it does not begin to spoil
then salt it in the usual way, either by
dry sailing or by brine, with bav salt.
brown sugar, saltpetre, and little pepper
and allspice; afterwards roll it tight
in cloth and hang it up in warm
but not hot, place, for fortnight or more
till IT is sufficiently hard. If required TO
have little of the smoky flavor it may
be hung for some time in chimney cor
ner, or smoked in any other way; it will
keep long time.
BAKED PoTAToEs-Choose large pota-
toes, as much Of a size as possible; wash
them well in lukewarm water, and scrub
them well, for the Drowned skin of
baked potato is by many persons considerd
the better part of it. Put them into
moderate oven and bake them for about
two hours, turning them three or four
times whilst they are cooking. Serve
them in napkin Immediately they are
done, as, if kept long time in the oven,
they have a shrivelled appearance. Po-
tatOes may also be roasted before the fire, |
but, when thus cooked, they must be |
done very slowly. Do not forget to send |
to table with them piece of cold butter. |
RASPBERRY JAN-To every pound of
raspberries, allow one pound of sugar,
quarter of pint of red currant juice. Let
the fruit for this preserve be gathered in
fine weather, and used as soon after it is |
picked as possible Take off the stalks.
put the raspberries into preserving. pan,
break them well with wooden spoon. |
and let them boil fora quarter of an hour. |
keeping them well stirred. Then add the |
currant juice and sugar, and boil again for |
half an hour. Skim the jam well after the |
sugar is added, or the preserve will not be |
clear. The addition of the currant Juice
is very great improvement to this pre-
serve, as it gives it piquant taste, which
the flavor of the raspberry seems to re-
quire.
RED CURRANT JAM.-To every pound
of fruit allow three-quarters of a pound
of loafsugar. Let the fruit be gathered
on fine day; weigh it, and then stripth
currants from the stalks put them into a
preserving pan with sugar in the above
proportion; stir them and boil them for
about three-quarters of an hour Care
fully remove the scum as it rises. Put the
jam into pots, and, when cold, cover with
oiled papers; over these put piece of It's
sue paper, brushed over on both sides
with the white Of an egg: press the pa
per round the top of the pot, and, when
dry, the covering will be quite hard and
air tight.
PRESERVED GREEyGAGEs IN SYRUP
To every pound of fruit allow one pound
of loaf sugar, half a pint of water Boil
the sugar and water together for about
ten minutes; divide the greengages, take
out the Stones, put the fruit into the syn
up, anu ice IL siuiiiicl Scu1iy uiidi hCHiiy
tender Take it off the fire, put it into
large pan, and, the next day, boil il up
again for about ten minutes, with the kerr
Dels from the stones, which should be
s blanched. Put the fruit carefully into
jars, pour over it the syrup, and, when
cold, cover down, so that the air is quite
excluded. Let the syrup be well skinned
both the first and second day of boiling,
otherwise it will not be clear.
To PRESERVE MoRELLo CHERRIES
To every pound of cherries allow one
pound and a quarter of sugar, one gill of
water. Select ripe cherries: pick off the