The Grange advance. [volume] (Red Wing, Minn.) 1873-1877, 1877-06-06

~ 1TOLn;, remove all OF the crust from g.
good-sized slice Of light, white bread,
pour just enough milk over the bread to
moisten it through, then rub it through a
sieve, then add the yelks, beating all very
thoroughly; salt and pepper to taste. A
little fnely-chopped parsley or ham may
be added if desired. Melt a large table,
spoonful Of butter in clean frying pan !;
don't let it brown, but "just sputter."
Whip in very lightly your frothed whites;
leave some portion of the white mixed
with the yelks, pour into your omelette
pan and shake gently but constantly, but
do not stir. Loosen the omelette from
the edge of the pan with blunt spoon.
-Four minutes will generally cook it.
Have ready hot platter, and before slip
ping the omelette out of the pan, turn
one-half over the other like an old-fash-
Toned turnover. Serve at once. go vs..
Potato Yeast.-Four good sized ,pot-a
toes, boiled and mashed, four tablespoon
tals of white sugar, one tablespoonful of
ginger, one teaspoonful of salt, two cup
tuls Of flour; pour over this pint of boil
ing water and beat it till all the Jumps
disappear. After it has cooled add to it
one cup of bakers yeast, and set away to
rise. After it is done rising, put it in a
glass jar and close; set away in cool
place. Add six tablespoonsfuls of this
yeast to your sponge.
Puff Paste.-One pound of superfne
-four, one-half pound of butter; sift the
-four, heap it up, make a hole in the
center, squeeze in the juice of half a
lemon, add the yolk of one egg, then
stir with one hand and drop in with the
other, ice water till you have a paste
just as hard as your butter; roll the paste
out in a smooth square an inch thick;
smooth the sides with rolling pin;
spread over one-half of the paste your
butter; lay the other half of the paste
over like an old-fashioned turnover;
leave it for fifteen minutes in a cold
place, then roll out in long strip, keep
ing the edges smooth, then double it in
three parts in this wise: lay over one
third, roll it down, then lap over the other
third, then roll out in a long strip and re-
peat the folding process; let it lie for
fifteen minutes; repeat this six times, al
lowing fifteen minutes between each roll
ing. The paste is now ready for use.
This is the finest paste known to the
cuisine art.
Mrs. LIS Queen Of P,tdding.-One cup
of white sugar, two cups of rolled crack
ers, or finely powdered bread crumbs, one
quart of sweet milk; pour over the bread
crumbs five eggs, one tablespoonful of
butter. Whip up the yelk very light, add
all together, beat smoothly, flavor with
almonds, vanilla or lemon, according to
taste; bake until the custard is set; draw
the pudding out where it will cool little,
and spread over the top a thick layer of
jam, minced orange, apples, jelly, Or any
fine favored marmelade; whip up the five
whites with one half cup of white sugar;
spread the meringre over the pudding, set
in the oven five minutes till pale brown =;
flavor the merengre with lemon p:
Lemon Pie.-One cup of white sugar,
one lemon, one tablespoonful corn-starch,
two eggs-yolks and whites beaten sepa-
rately-one teaspoonful Of butter, one cup
of boiling water or milk; beat the corn
starch with the yolks of the eggs, and stir
it into the scalding water or milk; add
the sugar and juice of lemon-a large
one-having previously grated the yellow
rind from it.; stir in the batter. Have
ready pie-dish lined with rich paste;
pour in the mixture and bake until the
crust is delicately Drowned. Beat the
white to stiff froth, with two table
spoonfuls of powdered sugar, draw the
pie from the oven, spread over the mer-
ingre and set back for few minutes till
a pale brown. ~
Beef after the French Node. - -Four
pounds of the round of beef; one-half
pound fat salt pork; cut the pork into
strips half an inch thick; roll the strips
in the following mixture: One-half tea
spoonful powdered sage; one-half tea
spoonful black pepper; one-fourth' tea
spoonful summer savory: one-half tea
spoonful celery salt; one-half teaspoonful
best vinegar. Let the pork soak in the
mixture for twenty minutes; remove the
bone from the center of the beef, and with
a sharp knife pierce the beef through
with holes an inch apart; draw into these