Mexico weekly ledger., 1876-10-26
] RECIPES,

sEtI 70 asnIi tis8- f. r-faI go
Corn Bread.-1 pint of sour milk, u
pints3 of Indian meal, 2 eggs, ] tea
spoonful of salt, l tablespoonful of but
ter or lard, 2 tablespoonful of molas-
ses,.4at teaspoonfuli Of s~aleratus; bake j
ffoff.SO 6n8 ~ ftga h. <sg9ff Oil n
Squash Frsaers.!LTake 8 medfinrn1t-.
tendef mash ahd drain ain t dp rpu Syli
season swithp pepper and salt; add /
cupfuie of milk 1creamais better, the
OF e2iseggs, and sufficient .sifted
Hour to make VERY stiff batter, or they
Lwill be hard to turn; lastly stir in the
beaten whites of the eggs Havegyour
fat hot, and fry brown. Preparedii in
thissway, you have a. dish that could
not faibto satisfyith the palateso f any one.
StefsdEgg-p1anas.l- Cute egg plants
in two Mhgthwise; slash thefhner, sur
faces wefithsthe pointHof a knife making
a shallow incision; fry t~illtheyTTare soft,
and drain on. a. cloth. d. repare, in q
saucepan2 ounces Of butter, q ounces
tsof salt, fat pork chopped fne,@and2 or
8 chopped shalots cooksa feWsminutes,
and add a pint of mushroorns,a a little
Fparsley, and s anchovies, all chopped
fine mix the ffeshy part of the egg
fplant with. this, season to the taste, and
put the .stuffing thus made, backhito Che
plants, with bread and. cheese crumbs
and itlespieces of butter streWed onthe
top, and bake 90 minutes. , xis a1s 3.
pa Sygper6a Caks. Use the whites of ~
eggs, the. ySofksR ,onlyof 6, a pound of
sugar a pound Of butter, ] pound aof
four, and pond OF meal For sea-
soning, use the Juice Of large lemons
and a win~e-glassfuI of Erench brandy.
| Creamgthe sugar and butter together,
and then mix with the yolks, well
beaten. aTheneadd alternative portion
of the whites, whipped stiff, and the
Esifted flour, sintilsit IS all in tEhe meal,
tof course, goes in with the ffour. let
it be baked carefully in a well regulated
oven. This can also be baked on thin
tin plates, and piled UP, when done,
with Jelly or preserves between each
layer. sa5 rs st.aaaga .ees sita sssds
/ The Queen of the Second Course
Take n dozen large sweet apotatoes,
have them roasted, peeled iosrefully,
then well mashed untif perfectly smooth.
The most important ingredient in this
dish is a pound OF cold chicken, pre-
pared as If for chicken salad. A tea
cupful of chopped celery is . very good
addition, and 3 cupful of sweet cream is
needed. The whole mass must be well
worked together, and seasoned to taste
with salt and pepper. A large table
Espoonful of butter must not sbeofcssgot-
ten. Form this into an obiong roll,
| and put it in q tin vessel to brown in a
quick oven, Half "a, Wine-glassful OF
Worcester sauce Improves the dishvery
much OF course only the least bit OF
salt is needed.s - s.aAw afs Ii "a
1SaarebraaaaAThe Germantown Tele-
graph gives the following ToSOeligi-
BILE heads OF cabbage a bag Of ~dairy.salt
costing Z cent and 2 ounces of Juniper
berries are allowed, also or s, Medium
sized yellow Strassburg or .DanVers
onions finely chopped. The layers OF
kraut are simply iaterspersed with said
salt, berries and onionssb The two lat
ter serve the purpose of gratefully
flavoring the cabbage,i and rendering
kraut more ~.digestibfe, preclading the
f~atulence likely to occur with dyspeptic
and aged or delicate people On fitting
| saurekraut still further for the table,
more. Onions may be Incorporated to
advantage; ssmes lightSwhite wine (nei
sweet) imparts a. pheasant aroma, oil
lemon juice. The yellow part of the
rind of prime lemons orr tart oranges
carefully scraped with q thin,a SHARP
knife, dried on warm (but not hot
stoneware or china plates, and deity
put away in q cool, dry pantry, like
wise adds agreeaby to the ways Of ser7v.
ing ~saurekraut, which ought to be
steamed, not boiled, at least not a.
usually; but the vessel containing the
kraut should be placed in d larger one
with hot water. p esDoH $3.50 5d2