The home journal. (Winchester, Tenn.) 1858-188?, 1878-03-14

ClAnRe adu cur Oh hutI cuI III FINAL
pieces, and all stringy parts removed.
Another: One pint scalded milk, into
which stir n scant half pint of Indian
meal and one cup of molasses, stir well
ana leave to cool, When cold add six
sweet apples chopped, one cup chopped
raisins or w~hOrtleberries, one cup suet
chopped, t~easpoonful salt, one table.
spoonful ofginger, n OF cinnamon; bake
four hours.
Question:" How can | bone a ham 2'
Answer. Soak the ham all night in
tepid water. In the morning put it into
a kettle OF warm, not hot, water, boil
till pcriectfectly tender, put on a platter
or wooden tray, let it cool, and then care.
fully remove all the bones. Cut it clear
round the hook, and loosen it from the
thick part with q very thin sharp knife,
and pull out all the bones, carefully.
Then press it in shape, tie it in a cloth,
return to the boiling liquor, take the pot
eff the fire and leave the ham in the
liquor till cold; cut it acros, like a beef
tongue when cold.
Question:" Can you tell me how TO
make the best fish baIls?"
Answer, Receipts were given for this
dish sometime since, but we gladly give
other directions. Any fish can be picked
up free from bones that has been left
over from dinner, either fresh or salt,
boiled or baked. For fresh fish use equal
parts Of potatoes, season, moisten with a
little of the gravy left over, make into
neat round balls, and fry in boiling lard,
or clarified dripping, in tn" same manner
and with the same care you would use
in frying d%Oughnuts. II salt Ssh, pre-
pare in the same way, only use.two-thirds
potatoes. Dessicated codfs h found great
favor until it was spoiled by mixing all
rolus, Iish together but shredd d Goldfish,
a new and entirely different %rticle, after
n fair trial and getting 1rie ,ds to
try it in their iamiucs we
are prepared to pronounce per-
feet. The shredded fish is made from
the very best Georges Bank Goldfish, and
il shredded by the only process that does
not destroy the fiber or affect the flavor,
and in its preparations gives none of the
disagrceable odor in cooking usually 10
Troublesome. One pound OF this shred
ded goldfish is more than equal to two
pounds OF fish not prepared by this pro.
cess and can be ready for the table in
fifteen minutes. We copy the directions,
For iiah cakes: Wash in cold water
(ncver in hot water just to remove the
salt, strain through Il coarse cloth, to free
from water, add potatoes to suit the
taste, and fry in butter or in a kettle of
lard ~ you would c%rullers.
For CREAM FISH Prepare as above,
then to one cup of fish add two cups of
milk, II ounce OF butter. Boil one
minute, then add one egg and n half tea.
spoonful OF corn starch rubbed smooth in
milk. Serve hot. Served ON toast il is
an excellent breakfast dish. If cream is
plenty, use cream instead of milk, and
lcsS butter. We have tried this faith
fully and are confident it is worthy of all
praise From the Christian Union.
EGGs IN THE NEsr.-Six eggs, which
have been seasoned AZ for an Omelette
pour into a buttered baking tin pour
across it, at equal distances, six spoon.
IlIs of cream, INTO each OF which drop
the yolks whole, bake, but not too briskly /
and serve hot.
TRIFLEs.-Y0Ik of one eng, enough
prepared flour to make a stiff dough roll
very thin, cat in %iancitul shapes, and fry
in hot lard turn them Immediately after
dropping them into the lard they should
not remain in more than three seconds, |
and should be OF a light yellow color ;
drain them on Il large fiat dish when
cold sprinkle them with red sugar.
Potato PIE.--One pound Of mashed
potato, rubbed through a colender; one.
half pound of butter rubbed to a cream
with two cupfuls of white sugar six
eggs, the whites and yolks beaten scpa-
rately tho juice Of one lemon squeezed
into the potato while hot one teaspoon.
iul OF nutmeg, the same of mace. Bake
in shells of paste, or in dishes lined with
good paste, without covers. To be eaten
cold.
TO HASH Cold TURKEY.-Cut the
meat from the bones, put them in a
saucepan and pour over them a quart of
boiling water; let them simmer two
hours; chop the meat very fine remove
the bones place the meat in the auce-
pan aud simmer n half hour longer add
butter, salt and pepper, and thicken
slightly with flour; have ready a dish
of buttered toast pour the hash over it,
and serve very hot. Other cold meats
may ba prepared in the same way.
TO Boil RICE.-Wash tho rice we'll !
put it on Il quick fire with plenty of cold
water; let it come to Il boil, then pour
off the water and add fresh cold water;
do this a second time and then lot it boil
for four or five minutes until the rice is
tender, but not soft then pour it into a
colender and threw over it a quart of
cold water in which you have dissolved
one teaspoOnful of salt; drain it thor
Oughly, and set in the colender over a
saucepan of boiling water t9 steam I'M
covered for twenty or twenty-five min
utes; each grain will be separate and
thoroughly cooked.
ScRAPPLE.-Take a fresh pigs head
or other cuttings of pork; it 4 head, care
fully clean it, put il into a pot with a
gallon of water, let il boil until the
meat leaves the bone, then strain, put.
ting the liquor back into the pot be
careful to get all the bones out, put the
meat into a chopping-bowl, mince fine,
season with salt, pepper, sage,
thyme, and marjoram stir well, and add
to the liquor; thicken with yellow In
dian meal until tine spoon stands alone (;
let il boil an hour, stirring occasionally
turn into square tin pans when wanted