Buchanan County bulletin. [volume] (Independence, Iowa) 1869-1891, 1876-08-18
Honseh old Hints,


ems, one quart sweet oil; the yolks of
four eggs; half cup of mixed mus
tard; halt cup lemon juice. Cut
up the chickens; add one and half
as much chopped celery measured
Salt to taste.
CHOCOLATE CUSTARD. -Scrape half
4 cake of good chocolate, which put
into a stew pan, and moisten by de-
grees with pint Of warm milk and
cream; when well dissolved mix with
the yolks of eggs, and finish the same
as for the cVstards,
CENTENNIAL BIsCUIr. - Make II
good hasty pudding; boil until the
meal is well cooked. Set aside to
cool. When milk warm, to every
quart Of the pudding work in flour
sufficient to make stiff dough-
Then put in the bako-pan and let them
stand in 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 q teacup of water, and a
little of the vinegar from the pickles,
with spoonful or two of catsup and
some of the gravy left from the meat.
Stir all together, and bake one hour.
Conn PUDDING.-Gratc 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 well-beatcn
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 1t is half
done; after that leave it unmolcsted
till done.
VEAL RoLL.--Chop three and n
half pounds Of veal steak and half u
pound picked pork very fine; add
three eggs, beaten, three Boston
crackers rolled fine, one tablespoon
full Of salt, one teaspoontul of black
pepper, one grated nutmeg, ten very
small onions chopped fine, and half
a cup tomato catsup. Mold this in
to a long loaf and cover with rolled
crackers. Put into n dripping pan,
and haste often with one cup of wa
ter and lump of butter the size Of
an egg, with half 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.-Put a cup
of cocoanut to soak in sweet milk rs
early in the morning as you can.-
Should you want to make the pic
early, put it to soak the night before.
Take tcaspoonful of the cocoanut
and put it into u coffee cup, and
fill up with milk. When ready to
bake, | take two tablespoonfuls of
flour, mix with milk, and stir in three
fourths of a cup of milk Tor water),
place on the stove, and stir until it
thickens. Add butter the size of u
walnut while warm. When cool,
add q little salt, two eggs, saving out
the white of one for the top. Sweet
en- to taste. Add the cocoanut, beat
ing 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 light
ly. This is my way of making cocoa
nut pie, and if you have my usual
luck your pie will be creamy and
nice, and the cocoanut all through, it
not forming hard crust on the top
as In custard.-Cor. Chicago Trib-
al7le.