The Osceola times., 1878-03-09

ginger and cinnamon. Wet the pudding
bag in hot water, -four il and fill half
full with the mixture, tie 1t tight close
to the top Of the bag, as the pudding
will swell. Boil five hours. Dried
whortleberries added, say two teacupsful,
or stoned raisins with four sweet apples
chopped fine are a great improvement
or, il little acid is liked, four sour ap-
pies, instead of sweet, chopped fine
would make it sufficiently tart. Serve
with cream or hard sauce.
A baked Indian pudding may be made
thus: Two quarts scaldiDg hot milk, one
cup and half yellow Indian meal, one
tablespoonful, or less, Of ginger. Let it
stand and soak in the scaded milk half
an hour; then add one cup molasses, two
eggs, piece of butter size OF walnut.
Bake two hours. This receipt is much
improved with whortleberries or raisins,
and, il liked, apples. But with this
change add a cup of suet cut in small
pieces, and all stringy parts removed.
Another: One pint scalded milk, into
which stir a 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 whortleberries, one cup suet
chopped, teaspoonful salt, one table.
spoonful ofginger, one OF cinnamon; bake
four hours
Question. How can bone ham 7"
nswei.-Soak the ham all night in
tepid water. In the morning put it into
kettle OF warm, not hot, water, boil
till perfectfectly tender put on platter
or wooden tray, let it cool, and then care.
fully remove all the bones Cut it clear
round the hook, and loosen il from the
thick part with very thin sharp knife,
and pull out all the bones, carefully.
Then press it in shape, tie it in cloth,
return to the boiling liquor, take the pot
eff the fire and leave the ham in the
liquor till cold cut it across like beet
tongue when cold.
Question:" Can you tell me how to
make the best fish bills?"
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
little of the gravy left over, make into
neat round balls, and fry In boiling lard,
Or clarified dripping, in the same manner
and with the same care you would use
in frying doughnuts. II salt fish, pre-
pare In the same way, only use,two-thirds
potatoes. Dessicated Goldfish found great
favor until it was spoiled by mixing all
rsfus, lish together but shredd d Goldfish,
a new and entirely different rticle, after
A fair trial and getting irie Ids to
try it in their famlnts we
are prepared to pronounce per-
feet. The shredded fish is made from
the very best Georges Bank goldfish, and
Is shredded by the only process that does
not destroy the fiber or affect the flavor,
and In its preparations gives none of the
odor in cooking usually 10
troublesome. One pound of this shred
ied 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 fish cakes: Wash in cold water
never in hot water) just to remove the
salt, strain through coarse cloth to free
from water, add potatoes to suit the
Taste, and fry in butter or in kettle of
aId as you would crullers.
For CREAM FISH Prepare as above.
then TO one cup of fish add two cups of
milk, one ounce of butter. Boil one
minute, then add one egg and 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
less butter. We have tried this faith
fully and are confident it is worthy of all
praise From the Christian Union.
EGGs IN THE NEsT.-Six eggs, which
nave been seasoned as for an Omelette
pour into buttered baking tin pour
lcross it, at equal distances, six spoon.
uls of cream, into each OF which drop
he yolks whele, bake, but not too briskly
md serve hot.
TRIrLEs.-Yolk of one egg, enough |
flour to make stiff dough roll |
'ery thin, cat in fanciful shapes, and frv |
n hot lard turn them Immediately after |
lropping them into the lard they should |
lot remain in more than three seconds,
nd should be OF a light yellow color
lrain them ON large fiat dish when
old sprinkle them with red sugar.
PorATo PiE.--One pound OF mashed
'otato, rubbed through colender; one.
alf pound Of butter rubbed to cream
With two cupfuls of white sugar; six
ggs, the whites and yolks beaten sepa-
ately the juice Of one lemon squeezed
nto the potato while hot one teaspoon.
al of nutmeg, the same of mace. Bake
n shells OF paste, or in dishes lined with
ood paste, without covers, 10 be eaten
old.
To HASH Cold TrRKEY.-Cut the
neat from the bones, put them in
aucepan aud pour over them a quart of
oiling water; let them simmer two
ours; chop the meat very fine; remove
he bones place the meat in the sauce
an and simmer half hour longer add
utter, salt and pepper, and thicken
lightly with -four; have ready a dish
{ buttered tesst pour the hash over it,
nd serve very hot. Other cold m eats
nay be prepared in the same way,
To Boil RTcE.-Wash the rice well
ut it on a quick fire with plenty of cold
'ater; let it come TO boil, then pour
IT the water and add fresh cold water;
o this second time and then let il boil
Dr. four or five minutes until the rice is
ender, but not soft /; then pour it into
oiender and threw over It a quart of
old water in which you have dissolved
ne tcVpoonful of salt; drain it thor.
ughly, and set in the colender over a
aucepan of boiling water to steam un.
overed for twenty or twenty-five min.
tes, each grain will be separate and
thoroughly cooked.