Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1871-05-19
Domestic Recipes;

Mending Tin Pans.-Tcll your
lady readers to mend their tin pans
with putty. 1t is very easily done,
and is much better than to throw
them away. Put it on the outside,
let it thoroughly dry, and they will
never have to mend that place again.
l have them that l have used for
twenty years.
Batter Bread.-Onc quart of but
termilk, one-half teacupful of boiled
rice, mashed, four eggs, yolks and
whites. beaten separately, white
corn meal and flour enough to make
a stiff batter, about one-tourth the
quantity of wheat -four to the meal;
salt to taste. Bake in a well greas-
ed pan for about half an hour or
three-quarters. The oven should be
rather quick. Try it by running n
straw through the cake to see if it
is done.
Corn Griddle Cakes.-Madc right
they are delicious. Take the fine
white meal and stir rich buttcrmilk
into it until it is almost the consist
ence of thin mush; add little soda
and salt to taste. Have the griddle
hot and we'll creased. Drop on a
spoonful, and pat them down with
the spoon, SO that they will not be
more than quarter OF an inch in
thickness. When brown turn them
and let them brown on the other
side. In eating them, split and but
ter. The great ''knack" is not to
have the batter ruuni,,g nor yet too
stiff; just so that it will drop in q
lump from the spoon.
French Mode of Frying Potatoes.
Cut them in whatever shape you
wish above a bowl Of cold water, so
that they will drop into it. Then
drain and wipe them dry; This
must be done quickly, SO as not to
allow the potatoes to become red
dish. Have coarse towel ready,
then turn the potatoes into col
lander, and Immediately turn them
into the towel, shake them a little
and quickly drop them into hot fat.
When done, turn them into a col
lander, sprinkle salt on them and
serve hot. IT, you wish them light
or swclled, leave the potatoes in the
collander only about half a minute
then put them back in the very hot
fat, stir for about a minute, and put
them again in the collander. If the
fat is very hot, when dropped into
it for the second time they will
swell.
Beef a la Mode.-Select about six
or eight pounds out Of the round,
free Of bone, and a tender, juicy
piece. Cut gashes in it so as to 60
nearly all the way through it and
insert strips Of fat salt pork about
half an inch in thickness. Ifpossi-
bic with your fingers pull the pork
through on the other side. Put
little pepper and salt in the cash
before the meat goes in. Rub all
over the outside about as much salt
and pepper as it would take to sea-
son it well. Tie as tight together
as possible with strong Irvine, max
ing the meat as round and compact
as you can. Allow two tablespoon
fuls of whole cloves to this quantity
Of meat, sticking them on the out
side. Some prefer the ground
spice, rubbing it into the cash and
over the pork before putting it in;
but it destroys the lightness of the
meat, and makes it dark. A few
blades of mace stuck in is an i'm
provcmcnt, and garlic, if wished.
When the meat is prepared, put it
into large stewpan, setting it on
the back part of the stove, and ad-
ding no art,ter, as the essence of the
meat soon runs out. Let it cook
slowly for five hours, keeping it
covered all the time, and turn 1t
once CT twice. When nearly done
turn over it three tablespoonful of
lemon juice and half gill of strong
brandy, basting it every few min
utes. When done remove the
strings.
a.. Improvement in Setting Milk,