The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-07-13
HOUSEHOLD HINTS.
In the midst of other work do not |
forget the garden.

IN Jne mldSU OF OVner WORK uo lloo
forget the garden.
CHICKEN SALAD.-To two chickens,
one quart sweet oil the yelks of four
eggs half cup of mixed mustard; half
a cup lemon juice. Cut up the chick
ems; add one and u half as much
chopped celery measured. Salt to taste.
CHOCOLATE CUsTARD.-Scrape half
a cake of good chocolate, which put in
to stew-pan, and moisten by degrees
with pint of warm milk and cream;
when well dissolved, mix with the
yelks of eggs, and finish the same as
for the custardS.
CENTENNIAL BIsCuIT.-Make Il good
hasty pudding; boil till the meal is
well cooked. Set aside to cool. When
milk warm, to every quart OF the pnd-
ding work in flour sufficient to make Il
stiff dough- Then make into biscuits,
put in the bake-pan and let them stand
in Il warm place over night. Bake for
breakfast in hot oven, and eat while
hot.
ENGLISH STEW.-Cut cold meat of
any kind into thin slices. Sprinkle
salt, pepper and flour over them; also
spread over the meat any kind OF
pickles, chopped or sliced. Pour over
all half teacup Of water, and little
of the vinegar from the pickles, with
a spoonful or two of catsup and some
of the gravy left from the meat. Stir
all together, and bake one hour.
Corn PUDDING.-Grate fifteen ears
of sweet corn, scraping off carefully
all the milk that may remain on the
cob, but do not take the hull with it.
Add to this one cup and quarter of
white Indian meal, four welI-beaten
eggs, three spoonfulS Of sweet butter,
and enough rich milk to make thin
batter; add pepper and salt, and stir in
the eggs the last thing, and bake. Stir
it several times before it is half done;
after that leave it unmolested till
done.
VEAL RoLL.-Chop three and haf
pounds of veal steak and half a pound
picked pork very fine; add three eggs,
beaten, three Boston crackers rolled
fine, one tablespoonful of salt. one
teaspoonful of black pepper, one
grated nutmeg, ten very small onions
chopped fine, and half a cup tomato
catsup. Mold this into long loaf and
cover with rolled crackers. Put into
a dripping-pan, and haste often with
one cup of water and a lump of butter
the size of an egg, with half a cup of
catsup stirred in. Add more hot
water to the basting liquor as this
dries off or is used up. Bake three
hours. When half done turn the loaf
over, that all sides may be Drowned
alike.
For COCOANUT PIEs.-I put cup
of cOcOanut to soak in sweet milk as
early in the morning as | can. If
want to bake my pie early, | put it to
soak the night before. takea teacup
Of the cocoanut and put it into cof-
fee-cup, and fill up with milk, When
ready to bake, | take two tablespoon
flllS Of flour, mix with milk, and stir
in three-fOurths of a cup of milk Tor
water), place on the stove, and stir IN
til it tllickens. Add butter the size of
walnut while warm. When cool
add a little salt, two eggs, saving out
the white of one for the top. Sweeten
to taste. Add the cOcOanut, beating
well. Fill the crust and bake. When
done. have the extra white beaten
ready to spread over the top. Return
to the oven and brown lightly. This
is my way of making cocOanut pie,
and if you have my usual luck your
pie will be creamy and nice, and the
cocOanut all through, it not forming Il
hard crust on the top as in custard.-
Cor. Chicago Tribune.