Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1875-10-01
From the Germantown 1sieqropk.
HOUSEHOLD.

A MINCE-MEAT FRITTER.-These are
very nice and economical, as they are made
up generally of fowls left from a previous
meal, or cold veal-in fact, almoss auy
meat First, mince the meat yery fine.
and season with garlic or eschalot, grated
lemon-peel, pepper, salt and mace to this
mixture add the juice of half a lemon. and
moisten the whole till quite a soft pulp
with some good stock gravy. Next make
a puf-paste, and cut it into rounds with a
gofierd ring cutter; put as much of the
mince as you can upon it, and then put
over 1t another layer of paste. Wet the
edges with gravy. and press top and bot
tom together. Next brush with egg. and
strew over with either bread.crumbs. or.
better, powdered vermicelli. Finally. fry
them in good beef dripping to a light brown
color; but before serving, take care that
all outside grease is well-draineG away.
They require some labor to prepare and
cook properly, but they are excellent. It
is French dish, and are called risSoles.
10 PICKLE LEMONS. Ns.-Rasp the lemous
little, and neck them at one end Law
them IN dish with very dry salt let them
be near the fire and covered They must
stand seven or eight days then put in
fresh salt and let them remain the same
time then wash them well, and pour over
them boiling vinegar grated nutmeg, mace
and whole pepper. Whenever the salt be-
comes damp, it must be taken out and
dried. The lemons will not be tender for
nearly year.
TO MAKE UNFERMENTED CAKES
Soak one pound of oatmeal for ten ,or
twelve hours in one pint of sour buttermilk.
Then rub one-quarter of an ounce of car
Donate OF soda and little salt into one
pound of -four, and mix with the oatmeal.
Roll it out to any thickness required, and
bake in moderate oven.
BOILED ONIoNs.-Peel some onions.and
boil them in equal parts of milk and water.
When they are tender take them up, drain
them and add salt, pepper and butter to
the taste. Do not put salt in the water
they are boiled in, as that will curdIe the
milk, and cause scum to settle on the
onions.
CARAMELs.-One cup of white sugar,
one cup of brown sugar, one cup of milk.
half a cup of chocolate, one cup and a-hals
Of molasses, butter the size of an egg. Boil
over slow fire; when done, pour out into
shallow pans, and when nearly hard cut
nto small squares with buttered knife.
AN ENGLISH WOMAN.
From Godey'S Lady's Book
DELEGATE CAKE.-Beat to a cream
even ounces of sweet butter beat to a
tiff froth the whites of eight eggs, and
nix gradually with it one pound of fine
White sugar, stir in the eggs one pound of
lour together with the butter, half nut
neg grated, and some essence of lemon or
litter almonds, or rosewater. Bake in a
an lined with buttered paper. Almonds
lanched and pounded may be substituted
'r the butter.
SHREWSBURY CAKEs.-Make a stiff
asle of a pound and a half of -four, three
uarters OF pound of sifted loafsugar,
of pounded cinnamon, half
ound of warmed butter, and one egg, with
little milk roll it out thin, cut round,
nd bake on Tin, in slack oven.
A PLAIN CAKE.-Mix together three
narters of pound of flour, the same of
oist sugar, quarter of pound of butter.
ne egg well beaten, and two tablespoon
Is of milk bake Immediately.