, 1876-12-08
RsoiPes.
srr,Nfp kNrcKLE or MrIrns


cut parsley. n few enper-. finely cut
onions. and thin slices of tnrnips; sea-
son with pepper and salt; let il steam or
simmer gcE;ly for an hour and a half.
and then have ready melted butter and
pour over. allowing IL again To- steam OF
simmer for twenty minutes. heauti-
full gravy will have collected, and the
meat viii he - tender n a chicken.
Garnish with PaySadu tongue. Warmed
previously by steam. The price Of this
tongue is far less than our British arti-
Gle, and the tongue has q sweet taste.
RRUssELs SPROUTS TOSSED IN BUrTER.
Trim them neatly, and wash them in
several waters. Put them 10 boil in
plenty o. salted water, and, when almost
done, strain and dry them in cloth.
Put them in q saucepan with a large
piece Of butter, pepper, salt and grated
nutmeg to taste. Toss them gently on
the fire until they are quite cooked.
BRoILING MEATs.
When meats are broiling on q hot
gridiron over hot Goals, the sudden heat
applied sears the outside. which shuts
in the Juices; anil the rapid application
of heat soon cooks the meat through, if
in moderately thin pieces. 1t is then
tender, iuicy aud palatable. Those who
never broil their fresh meat, fish, or
poultry, do not know the excellence Of
properly cooked dish of animal food.
SQUAD PIE.
Season highly some neck mutton
chops with pepper and salt; place them
in dish in layers, with plenty OF sliced
apples (sweetened) and chopped onions;
cover with good suet crust, and bake.
When done, pour all the gravy out at
the side, remove the fat, and flavor with
mushroom catsup. Pour it back into
the pie through hole in the center.
CHuDREN's PUDDING.
Cut up loaf of stale bread the day
before it is required, and put to soak in
pan of cold water; when going to mix,
squeeze the water through colander;
put the bread in pan, with two ounces
of suet, chopped fine, two tablespoon
fuls of flour, some grated ginger, and a
little mixed spice; beat we'll up with a
fork; mix half pound of treacls mot
golden syrup) with little warm milk,
then stir all together, and boil three
hours in cloth, basin or mold. This
will make large pudding, much liked
by children. 1t is cheap and whole
some.
PRESERVING SYRUP.
To every pound of block sugar add
one gill of water, and to every ten
pounds, one ounce Russian isinglass,
dissolved; boil and skim till clear. This
is ready for any kind of fruit, pound for
pound.
BRAN TEA.
A very cheap and useful drink in
colds, fevers and restlessness from pain:
Put handful of bran in q pint and
half of cold water; let it boil rather
more than half an hour, then strain it,
and, if desired, flavor with sugar and
lemon-juice; but it is a pleasant drink
without any addition.
QUEENS PUDDING.
One pint of fine bread crumbs, one
quart of sweet milk, one cupful of
sugar, the yolks of four eggs, we'll
beaten, grated rind of one lemon, a
tablespoonful of butter; bake until done,
but not watery; beat the whites Of the
four eggs to a stiff froth, and sweeten
them with one tablespoonful of sugar.
in which there has been stirred the Juice
of one lemon; spread over the pudding
a layer of jelly; pour the whites of the
eggs over this; place in the oven. and
bake lightly.
FRIED SWEET POTATOES.
Peel the sweet potatoes; slice them
about quarter of an inch thick, or cut
them in shavings, round and round. as
you would peel lemon; dry them well
in a clean cloth, and fry them In lard or
dripping; take care that your fat and
frying-pan are quite clean; put it on
quick fire; watch it, and as soon as the
lard boils and is still, put in the slices
OF potatoes, and keep moving them un-
til they are crisp; take them up and lay
them to drain on a sieve; serve them up
with a very little salt sprinkled over
them.
APPLE BUTTER.
Pennsylvania is famous, among other
things, for apple butter, or strong ap-
pie sauce, as it is called in New Eng
land; and Pennsylvania farmers wife
tells the Germantown Telegraph how she
makes il as follows: "Take thirty gal
Ions of sweet cider THAT Just from the
press is to be preferred) boil it down
to one-third of the quantity, then add
together about two bushels of pared.
quartered and cored sweet apples, about
one-third at time, Judging as to the
quantity of apples; then stir the whole
mass constantly with q long-handled
stirrer, reaching down to the bottom.
This stirrer must be from four to five
inches broad at the bottom, rounded
little to fit the bottom of the kettle. and
have half a dozen or more half-inch