The Andrew County Republican. [volume] (Savannah, Mo.) 1871-1876, 1872-02-07

HOUSEHOLD RECEIPTS.

| HOUSEHOLD RECEIPTS.
SAusAGE.-We have used it for years: T,
fifty pounds OF meat, three quarters poune
OF salt, TWO ounces Of sage, four ounces O
pepper.
| WATERY POrATOES.-Put into the Dot
| piece Of lime as large as hens egg anl
however watery the potatoes may hav,
been, when the water is poured off, the DO
tatoes will be perfectly dry and mealy.
| BROWN BREAD.-One quart Indian meal
one quart rye or Graham meal, one quart O
water, one cup yeast, three-fourtbs cup mo
lasses, salt; let 1t rise all night; add in thu
morning half teaspoonful saleratus; steam
| four hours.
| Flannel CAKEs.-To two ounces BUTTE
add one pint hot milk to melt it, one pin
cold milk, five eggs, flour to make a stiff
batter, one teaspoOnful salt, two tablespoon
fsls yeast let it rise in a warm place thret
hours fry on a griddle and serve hot.
AUSTIN CAKE.-Three cups sugar, one
cup butter, five cups flour, one and hall
cups milk or water, one and half cup
chopped raisins, two eggs, two tablespoon
fuls mOlasses, one teaspoonful soda dis
solved in water, salt and spice.
APPLE MARMALADE.-Take any kind OF
sour apples, pare and core them, cut them
in small pieces, and to every pound OF ap-
pies put three quarters of pound of sugar.
Put them in preserving pan and boil them
over a slow fire until they are reduced to a
fine pulp. Then put them in jelly jars and
keep them in cool place.
RICE CHICKEN PIE-Coyer the bottom of
a pudding-dish with slices of hroiled ham ;
cut up broiled chicken and nearly fill the
dish: pour In gravy or melted butter to fill
the dish; add chopped onions, if you like,
or little curry-powder, which is better !;
then add boiled rire to fill all interstices and
to cover the top thick. Bake it for one-half
or three-qu2rters of an hour.
PARsNIP FRITTERs.-Boil the parsnips in
salted water so as to flavor them through !;
make light batter, cut them round and dip
them in the batter. Have ready hot lard :;
take them up with tablespoon, and drop
them in while the lard Is boiling; when
they rise to the surface turn them when
Drowned on both sides take them OUT let
them drain, and set them in the oven to keep
hot. Served with broiled, fried or roast
meats or fowls.
APPLE JAM.-The apples, which should
be ripe, and OF the best eating sort, being
pared and quartered, are put into a pan
with just water enough to cover them, and
boiled until they can be reduced to mash.
Then for each pound of the pared apples,
a pound Of sifted sugar is added, being
sprinkled over the boiling mixture. Boil
Then put 1t into pots. The above is the
most simple way Of making it; but to have
it of the best possible clearness, make
thick syrup with three pounds of sugar to
each pint Of water and clarity IL with an
egg. Then add one pint OF this syrup for
every three pounds Of apples, and boil the
jam TO proper thickness.
SEVILLE ORANGE MARMALApE.-Take the
same weight Of sugar as of oranges cut
the oranges in half, squeeze out the Juice,
and strain it; boil the peels in warm water
until they are quite tender and strong
straw may be passed through them; then
drain from them the water; scoop out the
pulp, leaving the rnd rather thin cut 1t
into thin fillets; boil the juice of the oran-
ges with sugar, and skim 1t when It is nearly
lone add the peels. Part of the peels may
be pounded and mixed with the marmalade,
nsts ad Of the whole being cut into filets
but then Ii is not so clear and Is q practice
which Is now almsst abandoned. except by
4 few private persons. Lemon marmalade
g made in the same way.
STEwED CELHRY.-Cut five or six fine
'oots of celery to the length Of the inside
If the dish in which they are to be served
rec them from all the coarser leaves and
rom the green tops; trim the root-ends
neatly, and wash the vegetable Ia several
waters, until it Is as clean as possible; then
,ither boil it tenderly with a little salt and
! bit OF fresh butter the size OF a walnut,
n jast sufficient water to cover it quite
Train 1t well arrange 1t In very hot dish
md pour thick bechamel or white sauce
,ver 1t: or stew it in broth or common
took, and serve 1t with very rich thickened
spagnOle, or brown gravy. Ithas alighter
lavor when partially stewed in the sauce,
.fter being drained thoroughly from the
roth.