Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1872-05-04
Reeipes, Sc

From the Lady's Friend.
A NICE WHITE SoUP.-Break up shin
of veal; let it soak in cold water about two
hours then put it TO boil in four quarts Of
water witt an onion, little mace, pepper
and salt; let it boil about five hours. Strain
it through n seive, and set away to cool un-
til the next day. Then take off all the fat.
wipiug it with cloth; put it to boil. When
quite hot, if not well seasoned, add what
ever may be required mix two spooufuls
Of ground rice with water; stir it until it
boils, then add pint of good sweet milk,
and give it one boil.
COLD DRESSED VEAL.-Mnce fine the
fat and lean of cold roast veal, season it
with grated nutmeg, lemon-pecl, pepper
and salt, moistcn it with a little rich stock
or gravy, and n beaten egg; butter pud-
ding pan, put in the mincc and press it
firmly put on a close cover, set it into
pan of scaldins water, and let it boil an
hour or two. Then turn it from the pan,
rub it over with the beaten yelk of an egg,
then sift on bread-crumbs thickly, and
brown in The oven, basting it occasionally
with melted butter.
To FRY SuAD.-Cut the fish in pieces,
rinse and wipe day rub over The tish
little salt; and when l. has melted roll them
in flour heat the fat. tried from salt pork,
or oiled butter, nearly boiling hot A; lay in
the fish the skin side up fry until brown,
and then turn them; cook slowly without
burning serve plain. Horseradish makes
a fine relish for fish.
ScAMBLED EGGs.- Put in q spider enough
sweet butter to oil the bottom of the pan
put in the eggs without breaking the yelks,
add bit of butter as large rs walnut to
twelve eggs, season with very little salt and
pepper; when the whites harden little,
stir the eggs from the bottom OF the spider,
and continue to do this until cooked to suit
the family. The yelks and whites, when
done, should be separate though stirred
together, not mixed like beaten eggs.
OMEIEr, SOFT. Put in basin a tea
spoon of water, little salt and pepper, the
yelks of six and whites of four eggs, and
beat the mixture until very light. Have
ready in an omelet or small frying pan
butter very hot !; pour in the mixture, move
| the pan constantly over the fire until the
sides commence to harden, then roll 1t, and
! turn it out without soiing the dish serve
| hot.
OMELET, IIARp.-Proceed us above, US.
| ing all the egg, and cook the omeiet until
! the whole of the eggs are hard serve hot
Omelets fall if they stand after being dish
ed.
SPANISH PCFFS. S.--Put INTO saucepan
teacupful of water, a tablespoonful of pow
dered sugar, half a teaspooniul of salt, and
| two ounces of butter while it is boiling,
add sufficient -four for it TO leave the sauce
pan, stir in, one by one, the yelks Of four
eggs, drop tcaspoonful at time into boil
ing lard, fry them light brown.
| LEMON SAUCE.-One large cup of sugar,
nearly half cup of butter, one egg, one
lemon, all the juice ard half the grated
pee! one tcaspoonful nutmeg, three table,
spoonfuls bOiling water. Cream the butter
and sugar, and beat in the egg whipped
light; the lemon and nutmeg. Beat hard
Ten minutes, and add spoonful at time
the boiling water. Put in tin pail, and
set within the uncovered top of the tea
kettle, which you must keep boiling, until
the steam heats the sauce very hot, ect net
! to tAlias Sir corsrsnt,y