The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1871-03-31
The Household.
RECIPES.

COTTAGE CHEEsE.-Set your sour milk
on the stove and scald it turn into
colander and press out the whey; add
salt and little piece of butter; table
spoon of sugar and two of powdered
sage. Rubb all together, and make into
balls the size of an egg
A CHEAP FILTER. The Manufacturer
and Builder gives the following directions
for simple filter to purify cistern
water: Place on the bottom of a per-
forated box a piece Of flannel, and on
this place some coarsely powdered char.
coal, then some coarse river sand, and
cover the whole with sandstone broken
into small pieces.
MEAG CRoQUErrEs- Mince cold chick
en- very fine; moisten with rich gravy;
season with pepper and salt. Shape
them by pressing tightly into jelly
glass, or long, pear-shaped wine-glass;
brush over with beaten egg after they
are shaped, and roll in bread crumbs,
and fry in lard. Drain, and send to the
table hot
OYSTER PIE.-Line a deep dish with
puff paste. Lay plate the same size
as the dish on top of it; over this put
the top crust the dish supports it, as
the paste must &c into the oven before
the oysters are put int requires more
cooking. Prepare the oysters while the
crust is cooking. Strain the liquor;
thicken it with the yolks of eggs, boiled
hard and grated; add piece Of butter
and few fine bread-crumbs season
with nutmeg and mace; stew for five
minutes. As soon as the crust is done
remove the cover, take out the plate,
pour in the oysters and their gravy, put
the cover on. and send to table hot.
POTATO PASTRY FOR MEAT PIEs.-Six
good sized potatoes, boiled and mashed
mealy and white, one teacup of sweet
cream, teaspoonful Of salt, and -four
enough to make it stay together and
roll out Work and handle as little as
possible, and roll thicker than common
pastry.
FRUIT JUMBLEs.-One pound of sugar,
three fourths OF pound Of butter one
pound and quarter of flour, five eggs,
one small teacupful of milk, in which
dissolve half teaspoonful of soda;
again; then add yokes Of eggs, the
/ lllllh, DtdltI Whites, anu uOuI Il little
cinnamon. nutmeg, allspice and ground
cloves, and quarter of pound of cur
rants rolled in -four drop on papered
and buttered tins with spoon, and
bake in quick oven.
OYSTER OMELET.-Strain the liquor
from twenty-five large oysters chop
them fine, leaving out the hard parts.
Break into pan seven eggs, leaving out
their whites having beaten the eggs;
well, mix III the chopped oysters add a
little pepper and nutmeg, if desired;
put three ounces of sweet butter into
pan, pour the mixture in as soon "a the
butter is melted, and stir the omelet
until it begins to harden; fry it light
brown, slipping knife under it occa-
sionally, so as to lift it around the edges
The oven should be a quick one, for. if
long in cooking, it will be tough.
To MAKE BOLOGNA SAUsAGE.-Take
good beef meat, chop rs other sausage,
season with pepper and salt, strong with
pepper. Stuff in skins: muslin sacks
will do for present use, but it will mot
keep SO well. Now comes the secret of
making bologna sausage. 1t must be
cured in hot smoke for four or five
hours. You can make a cheap smoke
house by setting large queenware
cylinder, with no heads to it. over the
chimney of small furnace Hang in
your meat and keep up smoke. Elk.
anime frequently, let it cook but not
scorch.
Making bologna sausage if made well,
is the incest way in the world to put up
beef to keep. You can work in all the
scraps, even the neck; but the better
the meat, the better the sausage, and it
can be made at any season of the year.
A Delicious SoUP.-Peel and slice six
large onions and four turnips fry them
in one quarter of pound of butter,
and then pour over them four quarts of
boiling water. Toast good sized crust of
bread, hard and brown (but take care
that it is not burned at all, and put
into the soup, with little celery; sweet
herbs, salt and pepper to suit your taste.
Stew gently four hours, stirring often TO
prevent it from scorching strain
through coarse cloth or strainer, when
it has cooked the four hours. Have
ready little thinly-sliced carrot, turnip
and celcry-a few slices of each will
be sufficient put these into the soup
after straining it; return to the fire, and
stew till these last vegetables are tender.
A spoonful or two of tomato catsup will
improve 1t for some people.