The Carbon advocate. [volume] (Lehighton, Pa.) 1872-1924, 1876-02-05
SEASONABLE RECIPES.
FROM THE HoUsFKEEPER.

Chicken Pot Ple.-Cut the chicken
In small pieces, stew slowly, and thick
en- the gravy with stirred butter and
-four. Make paste Of cream tartar
and soda, put on the top, cover tight,
and stew half an hour.
Veal Broth. -Four lbs. scrag of veal
and q bunch OF sweet herbs, simmer In
six OTIS. Of water when half done
skim, and add an onion. Add two OF,
rice, parsley, celery, pepper and salt.
Beef Collops - Cut the Inside of
srloin into circular shapes, the size
and thickness of quarter dollar, -four,
and fry them sprinkle with salt, pep
per, chopped parsley make a gravy
and serve with tomato sauce.
Mullagatawney Soup Six onions
and half pound butter, pound well, and
add three spoonfuls curry powder,
little cayenne and salt. b, at all togeth.
er with some India pickle and flour,
and stir into three qts. of strong beef
soup. Let 1t boil half an hour, rub
through sieve, and serve with rice.
Roast Beef, with Yorksh ire pudding,
and vegetables. One pint oiling milk
to small loaf of bread, clumbed fine,
four eggs, a little salt and -four. Bake
in tin under the drppings of the beef.
Bread pudding. One pit. bread crumbs
covered with milk, add cinnamon, lem
ON peel, and grated nutmeg ; put them
on a gentle fire until the crumbs are
well soaked Take out the cinnamon
and lemon peel, beat the milk and
crumbs together, add four eggs well
beaten, l UZ. butter, 3 ~. sugar, half
pound curlants, and boil it one hour.
Orange Custard. 1.-The Juice of six
oranges, strained, and sweetened with
loaf sugar stir over a slow fire till the
sugar is dissolved, taking of the scum
when nearly cold add the yolks of siy.
eggs well beaten and pint of cream
Cor milky. Stir over the fire until it
thickens, and serve in glasses. Double
the quantity if required,
Corn Bread One pint flour, one
pint corn meal, mix thoroughly while
dry with three heaping t.aspoonfuls
baking powder one cup sugar, two
eggs, q little salt and shortening. Mix
with a quart of milk OF water.
Quick Buckwhect Cakes. To one
pint of buckwhea. -four while dry add
three teaspoonfrls baking powder, one
teaspoonful salt, one tablespoonful mo-
lasses. When ready to bake add cold
water Or milk to form batter, aud
bake Immediately on hot griddle, The
baking powder should never be put in>
to the batter, but always mixed with
flour while dry.
NnoNanut Drao1 ptJ,linnr haI
cup dessicated cocoanut in boiling hot
milk for half an hour or more, then add
it to the usual bread pudding prepara-
tion (the quantity of the bread being
about three times as much as the cocoa.
nut). Enrich and tlavor to suit. This
you will find to be very pleasant and
economical dessert.
Dry Beans.-LoOk over, wash thor
oughly in warm water, then put to
boil with twice as much water as beans.
Do not soak them nor turn off any wa
ter. Cook gently until they can be
mashed between the thumb and finger.
Do not boil them to pieces add more
water if necessary. The proportion re-
quired will vary with the quantity of
beans cooked, the water not evapora
from small one. Have them even full
of water when done. If any must be
added late, let it be done ten or fifteen
minutes before dishing, and in the
meantime let it boil up so that the juice
may not be watery and tasteless. IL
any salt is to be added, let it be done
either just before dishing or upon the
plate. Time for cooking will vary from
two to three and half hours.
Winter Succotash--This may be made
with Limas, ,hortculturals, garden beans
or white field beans. The latter are
seldom used for succotash, but they
make it very nicely. The method OF
proceeding in each case is the same. Boil
the beans, without soaking, until three.
fourths done. In the meantime put ar
equal amount (dry) of dried sweet corn
with three parts of water, and let il
steep on the stove for two hours with
out boiling then add it to the beans
and let them cook together gently unit
the beans are done. Serve warm anC
do not break the beans.
Macaroni. - Olive Harper writes
"When you once eat Of macaroni, as /
is prepared in Italy, you find 1t like th,
Turkish offee-somethng the soul de-
lights in. Why don't we have macaro
nj cooked the same way? We have al
insensate way of tumbling a handfu
into basin of soup, which comes on
pasty stuff, good for nothing. / tool
the pains to get an authentic recipe TO
cooking macaroni, and for all who wis
most delicious, easy and cheap dish
write it {: Take three pints of bee
soup, clear, and put one pound of maca
roni in it, and boil fifteen minutes, wit
little salt then take up the macaroI
which should have absorbed nearl
all the liquid-and put it on fiat plate
and sprinkle grated cheese over it thcf
ly, and pour over all plentifully sauC
made of tomatoes, we'll boiled, strained
and seasoned with salt and pepper Som
people prefer to only put the cheese o
1t, but prefer it with the tomato 6
well. Ii anybody don't like that whe
1t is done, it is because they don't kno
what is good"
Veal Cake.-BOne breast of yea
and cut in slices; cut also slices of han
and boil six eggs hard butter dee
pan, and place all in laye.s S, one Ovt
the other, cutting the eggs in slices, an