Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1873-11-08
PRACTICAL HINTS.
Edited By Mrs. J. G. CONANT.

Beefsteak.-The tender loin Is the best
piece for broiling. A steak from the
round or shoulder clod Is good, and
comes cheaper. If the beef is not very
tender, 1t should be laid on board and
pounded, before brolling or frying it.
Lay it on gridiron, place it on hot
bed of Goals, and broil it as quickly as
possible, without burning it. If broiled
slow, 1t will not be good. 1t takes from
fifteen to twenty minutes to broil a
steak. For seven or eight pounds of
beef cut up about quarter of pound
of butter. Heat the platter very hot
that the steak Is to be put on, lay the
butter on iG, take up the steak, salt and
pepper 1t on both sides. Beefsteak, to
be good, should be eaten. as soon as
cooked.
Beef Sausdges.-Yo three pounds of
beef, very lean, put one pound and
half Of snet, and chop very finely; sea-
son with sage in powder, ailspice, pep
per and salt; have skins thoroughly
cleaned and force the meat into them.
Mrs. Pegg's Potted Feass-Three and
nalf pounds raw leg of veal, chopped,
one heaping tablespoon salt, one do.
black pepper, eight do. pounded butter
cracker, three do. cream or milk, piece
butter size Of an egg, one nutmeg; mold
into loaf and put it into pan with
a little water, and sprinkle over 1t bits of
butter and some more pounded crackers;
bake two hours and eat cold.
4 Nice Way to Cook Chickens-The
following is highly recommended: Cut
the chicken up, put it in a pan, and
cover 1t with water; let it stew as usual,
and when done, make thickening of
CT cam and -four, adding piece of butter
and pepper and salt; have made and
baked couple Of short. cakes, made as
for pie-crust, but rolled thin, and cut In
small squares. This Is much better than
chicken pie, and more simple to make.
The crust should be laid on a dish, and
the chicken gravy put over it while both
are hot. fss
Pork Saasages, .fne.-Have two-thirds
and one-third fat pork; chop very fine.
Season with nine tea-spoonsful of pep
per, nine of salt. three of powdered sage,
to every pound of meat. Warm the
meat, that you can mix 1t we'll with
your hands; do up part in small pat
ties, with little flour mixed with them,
and the rest pack in Jars. When used,
do it up in small cakes, and flour the
outside, and fry in butter, or alone.
They should not be covered, or they
will fall to pieces. A little cinnamon
to part of them will be pleasant
addition. They should be kept where
1t is cool, but not damp. They are very
nice for breakfast.
Neat Pie.--Cut your meat (be 1t beef,
veal or mutton) into small pieces, and
stew it till it is very tender; season
with salt and pepper, and, if lean, also
a little butter, and thicken with fiour,
So as to make a tolerably thick gravy.
Now place between two crusts in deep
dish. and bake till the crust Is we'll
done. Cold roast and boiled meats NAV
oO NASPooSN VI way W cat du-
vantage. Chicken PIE is made in the
same way.
sChicken Corn Plea lady contributor
sends us the following: First. prepare
two chickens as for frying; then put
them down and let them stew in a great
deal of good, very rich highly seasoned
gravy until they are just done; then
have ready picked twos dozen ears OF
corn; take very sharp knife and shave
them down once or twice, and then
scrape the heart out, with the rest already
shaved down; then get baking-pan "a
deep one); place layer of corn on the
bottom of the pan or dish, then a. layer
of chicken, and so on, until yeu-get all
the chicken in; then cover with the
corn, pour in all the gravy and put
small iumpsof butter on the top, and
set it to baking in not verv hot oven.
AS soon as the corn is cooked 1t will be
ready to send to the table. 1t can be
sent to the table either In the pan ir is
baked in, or turned out. into another
dish. There must be great deal of
GRAVY nr it will cook too dry