Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1875-10-29
HOUSEEEOLi1.
From Godeg's Lady'S Book

To ROAST PATRIDGEs.- Rightly, to
look well, there should be lesh three ,
5irdsl in the dish I; pluck. SINCE, draw, and
truse them roast them for about twenty
minutes ; bast them with butter, and when
the gravy begins to run from them you
may safely assume that the partridges are
done place them in dish Together with
bread crums, fried nicely brown, and
arranged in small heaps. Gravy should oe
served in a turreen apart. In the French
way OF roasting paItridges, they are gener-
ally first larded, then covered over with
slices OF lemon Invested of rind and pipes
afterwards enyelop the birds with slices of
bacon fat, .hen wrap them in butIered pa
per ; roast them for nearly three-quarIers
of an hour, and serve them with a clear
gravy poured over them in the dish.
FORCEMEAT.-Take six ounces of bread
crumbs, two ounces of lean ham, two
ounces of butter, six ounces OF finely SHRED
beef suet, little thyme, parsley chopped
fine, and mace, one dessertspoonful of salt,
pinch of Cayenne, aud the yelks of three
eggs mix well, and add three teaspoonfuls
Of milk, and one teasPoonful of fiDely-chop-
ped lemon peel mix again, and form into
balls, fry them in lard, or use for stuff
fiDg.
BAKED HADDOCK.-Scale and clean the
fish, without cutting it open much !; put in
a nice delicate forceneat, and sew up the
slit. Brush it over with egg, sprinkle over
bread-cruInbs. and baste frequently with
butter. Garnsh with parsley aud cut
lemon, and serve with nice brown gravy,
plain melted butter, or anchOvy sauce.
The egg and bread-crums can be omitted,
and pieces Of butter placed over the 6sh.
Haddocks may be iilleted, rubbed over with
egg and bread-crums, and fried nice
brown /; garnish with crisped parsley.
ROAST WILD DUCKs.-Carefully pluck
and draw them y; cut off the heads close TO
the necks, leaving sufficient skin to turn
over. and 90 no: cut of the feet some
twist each leg at the knuckle, and rest the
claws on each side of the breast; others
truss them. Roast the birds before quick
fire, and, when they are first put down, let
them remain for five minutes without bast-
Ing tthls will keep the gravy in); afterwards
bast PLENTIFUL with butter, and a few
minutes before serving dradge them ligatly
with -four baste well, aud send them to
table nicely frothed. and full of gravy. If
overdone, the birds will lose their flavor.
Serve with good gravy in the dish, or
orange gravy, and send to table with them
cut lemon. To take off the taste which
wild fowl sometimes have, haste them for
few minutes with hot water, to which have
been added an onion and little salt; then
take away the pan, aud baste with butter.
PALACE PUDDING. - Two large tea
spoOufuls of corn hOur, mix it with half a
pint of cream, half an ounce Of isinglass,
loafsugar to the tast, and a few drops of
essence of vanilla. Let ali these ingredi-
ents boil together ten minutes over the fire,
and stir in quickly the yelks OF two fresh
eggs, well beaten, stirring all together till
nearly cold. Pour the mixture into small
tin mOulds, which must have been pre-
viously weited with cold water. Put dried
cherries ut the bottom and sides of the
moulds before filling them.
TRANSPARENT PUDDIN6.-Eight eggs,
eight ounces of sugar, eigh ounces of but
ter, nu,meg. Beat up the eggs, put them
into stewpan with the sugar and butter,
nutmegtO taste, set il on stove or tire of
Goals, string it constantly until it thiekeus,
then pour it into basin to cool Seta rich
past around the edge of your dish pour
your pudding, and bake it in moderate
oven. 4 most delicious aud elegant article.
SUPERB LEMON PUDDING. Half a
pound of sugar, five eggs, half a pound of
best butter, one glass of rose-water, one
lemon. one glass orange flower water
Beat the rose water and butter to frOth
prepare the sugar and eggs as tor pound.
cake !; CRATE the yellow part of the lemon
rind in (but not particle of white): have
nice puff paste ready in you dish, and.
after Incorporating The pudding well to-
gether, pour i; into your past. BaAe in
moderate oven. Orange pudding is made
in the same way. using a pounded orange
instead of a lemon.
BosLoN APPLE PUDDING. - Eighteen
good apples, quarter OF a pound Of butter,
four yelks of eggs, one white cinnamon,
cloves, one lemon, sugar to tast. bali
nutmeg. Peel, core, and cut the apples
into q stewpan that will just holdthem,
with little water and the spices rasp the
lemon in stew over slow ire TILL quite
soft, :hen sweeten and pass through
SIEVE beat the eggs and grated nutmeg to-
gether with the juice of a lemon. then mix
ali well, line the inside of you pie-dish with
good puff paste, put in your pudding, bake
half an hour.
COMMON Buns. Rub four ounces OF
butter into two pounds of flour, a little salt,
four ounces of sugar, a desserispOonfuI of
caraways. and teaspoonful OF ginger put
some warm milk OF cream TO four table
spoons of yeast; mix all together into a
past, but not TOO stiff; cover it over and set
it before the fire an hour to rise, then make
into buns, put them ON a tin, set them
before the lire for a quarter OF an hour,
cover over with flannel, then brush them
with very fine warm milk, and bake them
of a nice brown in moderate oven.
BAKED POTATO PUDDING. - Twelve
ounces of boiled potatoes skinned and mash
~ .,.,o or,pre ,,SS .,,s ..>l s..-e-, az eheSss
grated fine, one gill of mix Mix the po-
tatoes. suet, milk, cheese. and all together: