River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1877-06-07
STANDARD RECIPES.
Farntshed by Mrs. Walter 4. Lyman. $
Graduate OF the London school
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HOlsten IL IilTOuBils ultH iuO IL lhtOuSu
sieve, then add the yelks, beating all very
thoroughly; salt and pepper to taste 4
little finey-chopped parsley or ham may
be added if desired. Melt large table
spoonful of butter in a 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.
PnT Paste-One pound of superfine
flour, half round of butter; sift the
flour, heap it up, make hole in the
center, squeeze in the juice of half a
lemon, add the yolk of one egg, then
stir with enc hand and drop in with the
other, ice water till you have paste
Just as hard as your butter; roll the paste
out in smooth square an inch thick;
smooth the sides with a rolling pin
spread over one-ha1f 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 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.
Leg Of Mutton a "a FenisoR.-R Removing
all the rough fat from leg of mutton;
lay it IN deep earthen dish; rub into the
meat very thoroughly the following mix
ture: One tablespoonful of salt one table
spoonful of celery salt, one tablespoonful
of brown sugar, one teaspoonful of black
pepper, one of made mustard, one of al
spice, one tablespoonful of sweet herbs
mixed and powdered. After these have
been rubbed into all parts of the meat
pour over it slowly teacupful of good
vinegar; cover tightly and set in a cool
place for four or Ave days turning the
ham and bastingi it with the liquid three
or four times day. To cook this, put
in clean kettle one quart of boiling wa
/ ter; have in the kettle an inverted tin pan
or rack made for the purpose: lay your
ham on it just as you take it out of the
pickle; cover the kettle tightly and stew
| for four hours. Do not allow the water to
touch the meat. Add a teacupful of hot
water to the pickle and basic the ham
with it. When ready TO serve thicken
the liquid in the kettle with flour, strain
through a fine strainer and serve with
meat.
Beef after the French Mode. = -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
sharp knife pierce the beef through
with holes an inch apart; draw into these
holes the seasoned pork; press down
smoothly; fill up the opening from which
the bone was taken with the seasoned
beef; pin it securely. Then lay in the
bottom of an earthen dish some veal or
beef bones; lay the meat on the bones,
and pour slowly over the beef two table
spoonfuls of vinegar, so that it may sink
into the meat; lay over the top a thin
slice of fat pork, and add cup of water;
cut up an onion, a carrot, few blades of
celery, bunch of sweet herbs tied up IN
muslin bag; add to the meat; cover
tightly; bake in moderate oven for four
hours For the last hour haste the meat
often with the juice in the dish. Most
delicious.
Lemon Pic.-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 a pie-dish lined with rich paste;
pour in the mixture and bake until the
crust is delicately Drowned. Beat the
white to a 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
pale brown.
Hrs. LIS Queen Of Pudding.-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 yelkvery 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 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;