Omaha daily bee., 1877-01-19
RECIPES FOR THE TABLE.

kEClfES fUh 1HE
Plain Soup, la piece Of beef
which you can buy for IA or Is
cents put it on six hours before you
intend to use 1t; cover the meat with
two quarts of cold water, and let it
simmer slowly one hour before TAX
| ing it of add one carrot, one turnip,
one small onion, and q II tie celery,
all cot up fine; drain and serve; add
salt and pepper. -Campbell.
Plain Soup, 2.-Ssye your beef
steak and roast beef bones; cover
with hot water, and let them boil
slowly all day ; il the water boils
away, add more boiling water; you
can have q pint or q quart of soup
from this, according to the amount of
bones; any tough pieces of the beef
can be boiled with the bones; at night
strain and set in cool place; an hour
before dinner next day emOve the
fat from the surface; add a small on
ion sliced fine, a pinch of thyme,
salt and pepper, and let boil half an
hour; then add two sticks of maca-
roni and boil till done. Leave out
the macaroni, add vermIcelli, which
requires only ten minutes for cook
ing, and you have another soup;
put in stewed tomatoes-a few
spoonfuls --with half a teaspoonful
oIsugar, and you have another soup.
Sometimes the soup will be q jelly,
when cold. Do not add water to
this, it will melt.
Mutton Soup. Take the bone
left from q leg of roast mutton ;
crack it once or twice; add any bits
of meat that afe left, and boil all
lay, first covering with hot water.
You cau have three pinls of soup
from these bones At night, or at-
ter it has bolled at least eight hours,
STRAIN and set it ia q cool place /; the
next day remove the fat, add one
onion, half u carrot, one turnip,
some parsley, q little celery, or eel.
cry salt, a pinch of thyme, salt and
pepper; chop the vegetables
very fine, and let boil half an
hour by themselves, then turn into
the stock and boil halt an hour
longer A little tomato, or tomato
catsup, is M improvement. If you
choose, thick, with three table,
spoonfuls of -four, mixed quite
smoothly IN q little water.-E.
M. N.
Tomato Soup.-Take the thin part
of a q of tomatoes ; stew half all
hour; season with butter, salt, pep
per and sugar; have ready n pint
of milk thickened with two table
spoOpfuls of flour, or enough to
make it like drawn butter; salt at
dinner time pour both through a
colanjer, stirring them In the tu-
reen; be careful to have 1t served
hot; tureen should bs heated e.
M n.
Pea Soup Que quart of split
peas soaked over night; In the
morning Jake one pound and a half
of fresh beef and half a pound of salt
pork; drain the peas well and put
on the fire wits four quarts of wa
ter, and the meat aud a tablespoon.
full OF dried and powdered mint, and
two heads of celery simmer slowly
until the peas are all boiled to a soft
pulp; have some Bread toasted very
brown and cut In dice in the tureen;
strain the soup and send to table at
once; must be stirred just as you
serve it; season with pepper and
, celery salt.-Aunt Addie.
Economical SOup.-Take what re-
; mains of a cold goose or turkey, and
put to boil in sufficient cold water
! tn cover all the bones and boil stead.
lily four hours season with salt and
pepper, and add a few vegetables, as
for other soups ; thicken with q lit
tie rice and it makes q reIishable
dish.
A Wedding Dinner. F rst
course, raw oysters on shell; sec.
ond, soup; third, fish; fourth,
oyster parties /; fifth, tenderloin of
beef with potato ere quettes; sixth,
roast Chi kens; seventh. vas
back ducks eighth, salads; ninth,
Ice-creams and jeIlies ; tenth, fruits
and nuts; eleventh, coffee. -[Camp-
bell. -
An Economic Breakfast DISH
Small pieces of meat, One teacupful
milk put in the fry1ng-pan with a
little salt and pepper, small table
spoonful butter, six eggs beaten up
and stewed in with the meat.
Pork Cake-One cup of chopped
pOrk, n cupful o. raislns, the same
or molasses and milk, one teaspoon.
full each OF salt and soda, and four
cupfuls Of -four
PLAIN MINCE-M EAT-Procure q
good piece of beer without bone,
and cover with boiling water
let simmer until tender and the wa
ter nearly exhausted do not let 1t
brown when cold mince fine, re-
jecting all tat ave the water, and
when cold, take the fat from it and
put the water on the meat. To one
bOwlful OF meat add two bowlfuls
minced, juicy apples, one bowlful
raisins, n half bowlful currants,
and one teacupIul minced suet !; su-
gar and spice to taste, a pinch uf salt,
and cider sufficient to moisten.
BAKED INDIAN PUDDING One
cupful "granulated" yellow meal,
One-half cupful wheat flour; mix
with these enough cold water to
thoroughly moisten; stir into one
pint boiling milk put into a pud-
ding dish, ana small piece of but
ter, one beaten egg, one small tea
cupful molasses, one tablespoonful
sugar, n pint cold milk, salt and
ginger, to taste bake three hours.
The "granulaLed" is by far better
than the Underground meal
Indian Meal Pudding, 1.-The
meal may be prevented from sett-
ling at the bottom of the dish by
stirring the pudding several times
during the first hour it IS put in the
oven.
II the Indian meal used for pud-
ding is scalded and stepped for two
hours, eggs are used, the meal will
not sink to the bottom of the pud-
ding dish.
Mince Pie, L Five pounds OF
beef boiled and ch"pp d finely, four
pounds OF suet boiled and chopped,
five pounds OF sugar, n pound y.
citron, eight firmly pounded crack
ers. two lemons chopped finely, one
pint of cider, the same of wine and
brandy, one ounce boiled and chop.
ped, two table spoons full of salt,