The Red Cloud chief., 1878-02-07

CrRRANT CAKE.-Cream one cup o
best butter and two cups Of sugar. on
cup Of sweet, milk. three w~ell-beatel
eggs-the whites and yelks separately
three cups Of sifted -four. W. cup
Of well-washed currants-dried an,
w~ell-dredged with fiour-two table
spoonfuls Of baking powder.
PoACHED EGGs.-When the water
has boiled in the frying-pan. break the
eggs separately in . saucer. remove the
pan from the stove and slip the egg,
Zone at q time) on the surface Of the
water; when all are in. place the pan
again on the fire, and boil about three
| minutes, take them put with . skim.
mer drain well. lay them upon pieces
of buttered toast, place on . hot dish.
salt to taste: garnish with parsley.
ScALLoPED FIsH.-Any cold fish. one
egg, milk, one large blade Of pounded
mace, tablespoonful Of -four. one
teaspoonful Of anchovy sauce, pepper,
and salt to taste, bread crumbs, butter.
Pick the fish carefully from the bones,
and moisten with milk and the eggs t;
add the other Ingredients, and place in
a deep dish or scallop shells; spread
over with bread crumbs. butter the top,
and brown before the fire; when quite
hot, serve.
OYSTER SHORT CAKE.-This is very
nice, and the pastry can be made as for
other short cake. While the cake is
baking, boil one quart Of oysters with
half q cup of water. half a cup OF
milk and half a cup Of butter, season
with pepper, salt, and thicken with a
spoonful Of corn starch. When the
cake is done, split it open and spread
the oysters between the pieces and some
OF top.
SALT On SrEAK.-It is much better
to brOil or fry the steak without sailing,
adding the salt after the meat is on the
platter, as the salt draws the juice out
of the meat if put on before it is cook
ed, thereby making it dry and indi-
gestibIe. In cooking steak, the object
is to keep it in the juice as much as
possible, hence the meat should be
scared over as quickly as possible on
both sides. and frequently turned while
cooking over a very hot fire.
TOMATO SOUP.-BOil two and one
half pounds of lamb in four quarts of
water; boil the the lamb to shreds, and
the water down to two quarts; strain 1t.
Peel and cut up fine two quarts Of
fresh tomatoes; mix them with the liq-
or; stir them very hard. and boil them
half an hour; season with parsely. pep
per, and salt; strain them again; stir in
one tablespoonful of butter before pour
ing in the tureen. The broth in which
chickens were boiled is often preferred
to the lamb.
CODDLED APPLEs.-Wash the apples;
do not peel or ore them, rs they should
be kept whole, unless there are blem-
ishes in them which should be remOv-
ed. Cover the apples to about half their
in water. and boil slowly about
five or six hours covered closely. When
about half done sweeten with sugar to
taste; when done just right they will
look red, and the juice will be thick
when cold. If too much water is adj
ded they will be insipid. 1t is difficult
to give the exact amount, as the apples
are more or less juicy.
BAKED POTATOEs.-Bake potatoes of
equal size. As soon as done cut a
small piece from one end, If you a
make them stand on the other; if not,
cut a piece from the side. Scoop the
out, being careful not 10 break
the skin; mash the potato well, season.
ing with butter. pepper. and salt; re-
turn it with a spoon to the skin. filling
so that it protrudes about an inch above
the skin. When enough skins are fill
ed, put them back into the oven a min
ute to color the tops. These are nice
for lunch or supper with cold meat.