The home journal. (Winchester, Tenn.) 1858-188?, 1872-01-25
VALUABLE RECIPES.

A RECEIPT FOR SAUSAGE. To twelve
pounds Of meat add four tablespoons,
not too full, of salt, six tablespoons OF
sage, three tablespoons Of black pep
per, and to fifty pounds OF meat add a
teaspoon Of saltpetre.
FRIED CHIoKIx.-"Our folks don't
allow me to put a single drop OF water
in it." said the good cook OF a neigh
Dor ; 81 inst season the flour well that
roll the pieces in, and when the lard
is hot / put them in and let them COOK
very SlotpLy." Well, / tried that way
and thought it not so good as 1t might
bo. | also rolled the pieces in the
seasoned -four, and when the mixture
of lard and butter was hot and slightly
brown, ! put in the pieces of chicken
and covered up closely, and very, soon
they were ready to be turned and then
were O o done and dished, and tho
flavor seemed finer and the meat mnrh
o juicy. | had the ise pretty
quick but not enough to burn the
meat.
BRows BREAD.-Take three quarts
Of good yellow Indian meal and three
pints Of rye, silt them together that
they NAV be thoroughly mixed then
add one ~tcacupfuI of molasses, two
hcapingspOonsful of sGlaratus or coda,
half n teaspoonful Of salt, half n pint
of boiling water, or about two quarts
Of good sour milk, or enough to STIR
easily with a spoon. Put it in a small
milk san, or in q brown bread kettle,
if you are lucky enough to have one,
and bake in a moderately hot oven.
After it is removed from the oven let
il stand a few hours to cool, and com
mcnce cutting it around from the bot
tom. and il you don't say it is the best
brown bread you ever tasted, l will &C
knowledge | am no judge.
An ECoNoMICAL BREAKFAST you
have Il few bits of meat or two or
three cold potatoes left over, put some
"drippings" into n skillet slice the
potatoes thin, cut up the meat fine,
and add salt and pepper to taste then
bent two or three eggs, according to
the size Of the dish to be prepared 4;
stir them to a cup Of cream or mix,
and pour over the meat and potatoes.
If eggs are not plenty, use fewer eggs
and more milk or cream. II milk, add
half tablespoonful of butter. Keep IT
over the fire, stirring constantly, TIL
the cQgs are cooked. Ii takes but a
few minutes to prepare this, but do
not leave it till done, or the eggs Will
burn and ruin the whole.
MorNTAfN CAKE.-The yolks OF sew
en- eggs, the whites of FIVE, the other
two whites retained for the icing
threc-quarters Of n pound OF white Sill
gar, half pound Of white powdered Sill
gar for icing, one lemon, one cocoa
mt. hale pound flour. Beat the yolks
and whites separately until quite light,
then mix them; and i'll the meantime
add Il wine-glass and n half Of water to
the thrcc-uuartors Of IL pound OF sugar,
and when boiling hot pour in the eggs,
stirring we'll at the time till cool. Let
the sugar dissolve slowly ut first ON the
part Of the fire not too hot, before you
let it boil. Add the Juice OF II lemon,
retaining n few drops for the icing,
then stir in the half pound OF sifted
flour and bake in three fiat cakes, like
you bake Jelly cake. Make the icing
Of the two whites and the half pound
of sugar and the lemon drops, ano
when the cakes are nearly cool turf
one upside down, spread on one tmrc
Of the icing, and then n layer OF grate'
cocoa-nut, then She next cake IN the
same way with the icing and cocoa-nut
and it lust makes Il beautiful loaf and
!, is really very delicious. [ like a little
/, t~urtaric acid in the icing.
BoNED TURKEY. This noble bird,
the pride Of American tables, cannot
easily be recognized after undergoing
the culinary process termed booming,
but for n cold relish nothing more nc
ccptabIe need be sought, 1t may be
thus prepared Boil n turkey in as lit
tie water rs may be, until tho bones
can DO easily separated from the meat.
Remove NIL the skin cut tho meat
into dim slices, mixing together the
light and dark parts. Season with
salt and pepper. Take the liquid in
which tho turkey was boiled, having
kept it warm, and pour it on tho the
meat, and mix it well. Shape it like a
loaf of bread, wrap it in a cloth and
press it with IL heavy weight for n few
hours. When served up 1t Is cut IN
thin slices. Some of our professional
cooks can shape it somewhat like the
original bird, 80 that one cannot tell at
once when it il seen that it is n boncd
turkey; but this requires skill and Ia
Dor.
OLD ESGLIsH PLUM-PUDDING.- TO
make what is termed n pound pudding,
take Of rnisins well-stoned, 0urrants
currants thoroughly washed n pound
each chop pound OF suet very fine
" and mix with them add a quarter
Of Il pound Of flour, or bread very fine
" crumbled, three ounces OF grated
lemon-pcol, Il blade Of mace, half n
small nutmeg, one tcaspoonfull of GIN
ger, half a dozen eggs, well beaten
work it we'll together, put it into n
cloth, tie it firmly, allowing room to
swell, aud boil not less than seven
hours. It should not be suffered to
stop boiling. -Gcrnant0iOn 7cteg'0ph.
sEAsoNABLE RECEIPTS
MrycE MENr.-Six pounds Of cur
rants, three pounds Of raisins stoned,
three pounds of apples chopped fine,
four pounds of suet, two pounds of SUI
gar, two pounds Of beef, tho peel and
iuice of two lemons, n pint Of sweet
wine, n quarter of n pint OF brandy,
half an ounce Of mixed spice. Press
the whole into II deep pan when well
mixed.
LITTLE Plum CAKES TO KEEP LONd.
one pound of flour, and mix
with SIX ounces Of finely powdered su-
gar beat six ounces of butter to n
cream, and add to three eggs we'll boat