Knoxville journal. [volume] (Knoxville, Iowa) 1874-1986, 1877-01-17

U0cSut Recipes.
| APPLE SNow.-Put twelve good
tart apples i'm cold water and SET
them over the FIRE; when soft drain
the water, strip the skin off the APP
pies, core them and lay them In q
deep dish. Beat the whites Of twelve
eggs TO astiff froth; put half pound
of finely powdered sugar TO the APP
pies beat them to a stiff frotb, and
add the beaten eggs. Beat the whole
to stiff snow; then turn into des-
SORT dish.
MINCE MEAT.-Four pounds OF
the round Of beef, after it is boiled
and chopped; eight pounds of
chopped apples; two pounds of
chopped suet; three pounds of rails
ins two pounds of sugar; one table
spoonful each Of Glove, cinnamon,
allspice, and two large nutmegs, one
pint Of molasses, one quart of cider,
one and a half pints of good brandy.
Salt TO taste.
EscALoPED OYsTERs.--Two quarts
of solid oysters, one dozen soft crack.
ers pounded fine, one cupful oyster
juice, one cupful milk, a piece Of
butter the size of an egg, pepper and
salt. Place alternately layers Of
crscker-crunlbs and oysters in deep
dish, seasoning each layer of oysters
with salt and pepper. When the
dish Is full, put a lump Of butter on
top of the crumbs, pour oyster juice
and milk over them, and bake about
nfty minutes.
HEAD CHEEsE.-Ciean the legs
nicely and boil by themselves, so
that when done there will be plenty
Of the liquor. Boil the upper head,
minus ears, eyes, and nose, with con-
siderable lean meat-tenderloin is
best and when done remove bones
and skin from head and legs; chop
the lean; salt and pepper to suit the
taste; add the liquor the legs were
boiled In, and last, but not least, u
teacupful OF good vinegar and teacup
Of catsup to every gallon. When
thoroughly cold 1t can be cut out in
slices. This makes the best head
cheese.
To Fry FIsH.--Put in the pan
half q dozen pieces Of breakfast ba-
con, and after the fat Is somewhat
fried out, put In the fish, with no
other fat, and a. the frying goes on
turn over frequently until done. A
fish should never be cooked brown,
as that destroys the flavor and in
jures them. They can be thoroughly
cooked without getting brown. The
bacon must bs dished with the fish,
and 1t Is excellent to eat with 1t.
There Is no fat at all equal to that Of
fried bacon in which to fry fish.
OLD ENGLISH PLUM PUDDING -
Take of raisins well stoned, currants
thoroughly washed, one pound each;
chop pound of suet very finely and
mix with then add quarter Of a
pound OF fioar, or bread very finely
crumbled, three ounces of sugar, one
ounce of grated lemon peel, a blade
of mace, half small nutmeg, one
teaspoonfuI OF ginger, half a dozen
eggs, we'll beaten work ii well to-
gether, put 1t into a cloth, tie 1t firm
~, Allowing room to swell, and boil
not less than seven hours. Itshould
not be suffered 10 stop boiling.
FRICAssEED CHICKEN. - Divide
your fowls; wash well and lay in a
fiat bottomed vessel with the bone
side down; cover evenly with part
boiling water aud milk; let simmer
until tender; skim Off the fat that
comes to the top; season with salt
and white pepper; pile the chicken
nicely on the dish; put In the gravy
bunch OF parseiy, one large minced
onion, one blade OF mace, a gill OF
cream, the yolks Of two eggs, and a
tablespoonful OF batter, rubbed to q
cream In two tablespoonfuls OF flour;
let all boil few minutes take out
the parsley and mace and turn over
your chicken, which you must have
kept hot.
DAT MEAL JELLy.--A very deli
cate breakfast dish can be made OF
oat-mea jelly. Soak half pint Of
good oatmeal over night in one and
half pints of water. In the morning
drain or the water through sieve,
adding TO II one and a half pints Of
hot water, and put IL TO boil over a
quick fire. Stir till II boils, then set
Ii back and let IL simmer ten min
utes. Turn II into molds, and In
fifteen minutes il will be set sufiic-
ientIy TO turn out into saueers, and
will be warm enough to eat. Serve
at once without trimming, or with a
little milk. or sweetened fruit juice.
The soaked meal that IL left can be
utilized In batter biscuit or corn
meal mush, or made into porridge
by itself. In the latter shape il Is
bland, and peculiarly suited TO in
valids who have not yet learned to
like oatmeal. These preparations
are In no way better than whole oat.
meal, except for variety.