Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1872-03-07

and Will need attention to keep the
edges from burning. Two minutes
will broil them. No butter is needed.
FRIED BREAD.-Put into common
biscuit pan ii heaping teaspoonful OF
butter, and let it melt and spread over
the pan: then take enough slices of
bread (stal2 answers as well os any, to
cover the bottom OF the pan, and make
mixture to dip them in by beating
well two eggs and pouring in milk
enough to soak the bread, seasoning it
with a little pepper and salt; make the
bread quite moist then lay it no the
butter and fry brown ON one side, and,
II TOO soft to turn put it into the oven
to brown on top.
Mock TArIoCA PUDDING. Take one
quart of milk or of milk and water in
equal parts and after boiling stir in
eight tablespoonfuls of dry potato
starch. Add small lump of butter
and stir briskly but carefully till the
starch is thoroughly diffused and no
longer lumpy. Make custard and
add the starch rs above prepared. and
bake as you do tapioca pudding, with
rmsins, etc, if preferred. 1t will be
found an excellent substitute for real
tapioca,
a French BRorL, Select spider or
saucepan With smooth, clean bottom,
set IT over the range or stove till really
hot, then lay on good tcnderloin or
sirloln steak keep the spider very hot.
and turn the steak rs often as every
tvrn Ill 4
done sprinkle over salt and pepper to
suit the taste of those who are TO eat it;
continue TO turn the steak often, till
sufficiently done just as you are ready
to take up and dish the steak dust IA
little flour over it, spread on table
spoonful Of butter, or if n large steak,
little more turn it over, dust on more
flour, and spread ON the butter MS on
the first side f; turn again, set the sauce
pan back from the hot fire, take the
steak on to the platter, and set in heat
er or oven to keep hot, but not to cook
any more shake more -four into the
butler in the saucepan, set again over
the fire and as soon as the butter bub-
blcs up through the flour rub it smooth
with spoon, and pour in n few spoon
fuls of boiling water, stir constantly,
and rs soon rs it thickens pour over the
steak and serve hot.
MILK AS FooD. There j., less differ
ence between the economical value of
milk, beef-steak, eggs aud fish than is
commonly supposed. The quantity of
water in good milk is Sc to 81 per cent;
in round steak, rs per cent. in fatter
beef, GO per cent. IN eggs, about IS
per cent From several analyses re-
Gently made, sirloin (reckoning loss
from bone mt 81 cents "A pound, is est.
mated AZ dear as milk mt "a cents Il
quart. The result from these deduc-
tons seems to be that milk, ut even IL
cents a quart, is the cheapest animal
food that can be used. In orderto rem
den milk more disgestible, its particles
should be divided, which can be effect
ed by bread or some farinaceous arti-
Gle. When cooked with rice and
eggs (rice pudding,) it forms the type
of proper food, containing nitrogen,
phosphates and starch. Milk, when
used AS drink, should be boiled and
then diluted with water The solid
matter of constitutes little more than
12i per cent. of the whole, of which
more than one third is casein, or the
cheese principle, about one quarter is
butter and the balance sugar and salts.