Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1874-05-08
HOUSEHOLD.
TFrom Godey's Lady's Book. I

From Godey's Lady's Book.l
BEEFsTEAK AND OYsTERs.-Get a very tender
sirloin steak remove the bone, aud lay it on the
gridiron over hot Goals. Have ready large fat
oysters. When the steak is Drowned little, dip
it in the gravy, with the addition of the oyster
juice which, if as salt as usual, will salt the
gravy sufficiently; lay the beef on the gridiron
again, and when little hot, put the oysters on
it, pressing the meat q little to make hollow
spots to retain their juice cover the whole grid
iron with bright tin pan or cover; when the
oysters are heated little, turn them over, and
when heated through, remove the steaks to the
platter; lay the oysters around the edge of the
meat in the gravy, and serve Immediately.
For ROASTING QUARTER OF LAMB.-Paper
the roast all over, baste frequently, and cook
thoroughly if underdone, it is not fit to eat
when sufficiently roasted, the gravy which drops
from it is entirely free from color remove the
paper half an hour before taking il from the
fire; dredge it with -four, and baste it with but
ter, until it has penetrated the meat brown
nicely. The first basting liquid should be pre-
pared with little butter, salt, and pepper, to
season the meat some advise to cut off the fore
shoulder and lift the flesh with a fork and sea-
son it with pepper, salt, butter, and a little
lemon-juice if done, the shoulder must be re-
placed neatly, so as not to mar the quarter. 1t
is easier to run knife in the flesh in several
places, making openings, without removing any
of the flesh, and dust in pepper, salt, and lemon
juice, if reished. Serve with mnt-sauce, the
gravy of the quarter, or plain. Asparagus, peas,
and potatoes, are the vegetables proper for serv-
ing with lamb; for reishes use salads For
dessert serve light pudding, easy Of digestion,
and fruit.
MUTTON SoUP.-Boil Il neck of mutton in as
many quarts of water as there are pound, of
meat, until the meat drops from the bone.
Strain the soup into the pot, if to be served the
same day if not, into a stone or earthen dish.
fthe meat is wanted in other forms, use half
the water, and boil any piece of mutton on hand.
Remove all the fat, season with salt, pepper,
thyme, and parsley. Boil pint of green peas,
mash them fine, and add to the soup. Roll half
a teacup of butter in -four to make a paste, and
ten minutes before dishing add it to the soup.
This can be varied, for those who are fond of
vegetables in soup, by adding potatoes, turnips.
Ucdnss CdulIuOHcI, or cabbage.
Lima beans can be used instead of peas. but the
latter are the best.
PEAS STEAMED.-Put the peas in q tin pail, or
some other article with tight cover, without
water. To every quart put piece of butter as
large as a quarter of q common-sized hens egg:
set it in boiling water until the peas are cooked
tender. This is said to be superior to any other
mode, as they retain their whole flavor Peas
are generally served when lamb is cooked. If
they are to be had get they are proper dish
with all roast, broiled, or fried meats, and with
fowls in any form.
EGG PLANT.-Boil in water until perfectIx
ender, make batter, and beat the plant in IL
here must be little batter, Just enough to hold
he egg plant together; the cakes should be
ather salt, bu; after the first cake is baked. If
lot sufficiently seasoned. more can be added:
lake on a griddie. This is an excellent method
or cooking this vegetable there is no vegetable
IS poor as the egg plant when half cooked.
BAKED EGG PIiSr--Leave on the skin tsLa
ut the seeds, FIJI with dressing prepared a, for
urky, sew in tn piece taken out. apd bake
ntl thoroughly looked.