The Osceola times., 1875-12-18
DOMESTIC RECEIPTS.
A DELICIOUS PUDDING.

| mace, one ana quarter Pounus Vi
the best rasins, stemmed and seeded
cover these tightly in the stew-pan, and
simmer slowly for fifteen minutes;
meanwhile beat very light the yolks Of
five eggs, adding slowly, when light,
half pound Of pulverized sugar;
make it as light and creamy as possible;
when ready, strain the milk, 80 ~ to
leave out spice and rasins, but save the
latter, as they are to be put in after a
while; stir in the eggs and sugar when
the milk boils, beating it until Il SIM
mers once; remove it from the fire,
and when cold stir in a quarter of q
pound of almonds that have been
blanched and pounded in mortar
with little rose-water then the rasins
that we're boiled in the milk, half
pound of hest citron cut into small,
very thin slices, and, if liked, small
portion of preserved ginger cut thin;
mix all well together, add a quart Of
rich cream, stir till mixed nicely, and
freeze as ice cream.
RICE AND APPLE soUFFLE.
Pick over carefully half pound Of
the whitest rice; blanch it in boiling
water; drain it well, and put it on to
boil, with milk sufficient to cover it,
small piece of stick cinnamon, a little
grated lemon peel, and small potion
of grated nutmeg; let it boil until the
milk is absorbed try the rice, and, If
it is not cooked through, add little
more milk, and boil it longer; when it
is ready to take up, remove the Gin
namon, add sugar to make it not quite
sweet enough; rub the white Of an egg
around the sides and bottom Of glass
bowl when the rice is cool, turn it
into the dish, heaping it up at the
sides until it reaches the top of the bowl,
and is about an inch and half thick
at the bottom and sides; the white of
the egg makes it adhere to the bowl,
and leaves a space for the marmalcde.
Egg the rice on the inside, pour in
apple marmalade, or fresh sauce
from green apples, sweetened and fla
vored with lemon; beat light the whites
Of three or four eggs, drop them on
the top as you would on floating island,
a spoonful at a time sift -four sugar
on the top, and brown with a salaman-
der or shovel of Goals. 1t may be
eaten with sauce or a custard made
from the yolks Of the eggs and three
pints of milk.
HOW TO FRY LIVER.
The liver from calf is considered
by epicures the finest and best. 1t is
not always to be obtained. Beef liver
is considered the next best, and is now
kept by all good butchers. 1t sells
generally at about five cents pound,
sometimes as high as eight cents. Fif-
teen years ago we could get it for moth
ing; ten years ago we could buy five
pounds for dime. Beef liver Is gen.
orally fried in slices about half an inch
thick. A few slices of salt pork fried
with it gives it delicious flavor.
When the liver is put into the pan to
fry without any previous preparation
it is quite inclined to stick, and conse-
quently burn. Liver requires a good,
steady heat for considerable time in
order to cook it thoroughly, and especi-
ally is this SO where it is put quite fresh
into the pan. Liver is altogether
breakfast dish, and for this reason it is
often desirable to cook it quickly, and
nine times out of ten it gets burned.
Many soak the liver in cold water be-
fore frying. 1t is a good way, but /
think my method is better. / take as
many slices as are required for break
fast, lay them in dish, pour boiling
water over them and allow them to re-
main few minutes, but take them out
while the water is still very hot; then l
slip them upon towel, where they will
quickly dry. Next, / cover the bot
tom of the spider with a number of
slices Of salt pork, and, laying liver on
top, set the spider on the stove. When
the pork has fried nearly enough, and
there is considerable hot liquor in the
pan, put the pork on top Of the liver,
and allow the liver to lie fiat ON the
pan. 1t will very soon be done. Turn
it once or twice. In dishing it, put
the liver in the middle, and the pork
around as a garnish. Some persons
soak liver over night in vinegar: others
add onions, parsley and savory herbs.
| think the more simply it is cooked,
the better.
Sometimes calf's liver is roasted
whole, and is considered excellent.
1t should be constantly basted with
butter, or it may be covered with slices
of bac.1. 1t is favorite plan to lard
the liver before putting it to the fire.
1t is done in the following way: Take
very thin strips of pork, about six
inches in length. Cut places in the
surface of the liver in such q way as to
allow you to braid the strips of pork
into it and over it. 1t is, however, u
good deal Of trouble and takes consid-
cradle time; and as it really is no bet
ter than to cover the liver with pork
and haste with the liquor running from
it, l do not strongly recommend the
plan. The fat should be removed
when the liver is done, and nice gravy
made of the exuded juice. Lemon in
slices must be served with,