Ashtabula telegraph. (Ashtabula, Ohio) 1874-1880, 1878-01-18
The Culinary Art.

The publishers of this paper will be pleased
to insert in the TELEGRAPH, under the above
head. an receipts for fine cookery that our
lady readers may choose to furnish; also.
questions for Information how to prepare diff
ferent dishes. We desire to make this de-
partment one ofinterest to our lady readers,
and hence ask only for such receipts as have
been tried by the contributor and known to
be good.
To Fry OYsTERs.-Make batter of two
eggs, a gill of milk, two spOOnsful of -four
and some fine breadcrumbs; beat it well,
dip each oyster into the batter, and fry in
equal parts of butter and lard.
MINCED VEAL.-Chop 81 pounds of raw
veal fine, add two well beaten eggs, six
rolled crackers, piece of butter the size of
an egg, season with salt, pepper, nutmeg,
make it into loaf and place in a pan,
with three slices of salt pork spread over
it, or butter if preferred F.; bake two hours,
basting frequently. BESSIE.
BoNED TURKEY.-This favorite dish for
evening parties may be thus prepared:
Boil a turkey in as little water as may be,
until the bones can be easily separated
from the meat. Remove all the skin !;
slice, mixing together the light and dark
parts. Season with salt and pepper. Take
the liquid in which the turkey was boiled.
having kept it warm, pour it on the meat;
mix well. Shape it like a loaf of bread,
wrap it in a cloth and press with heavy
weight for few hours. When served up.
it is cut in thin slices. Chickens can be
prepared in the same way. BESSIE.
CREAM SPONGE CAKE VERY sUPERIuR).-
Six eggs, two cups of flour, the same guam
| tity of sugar, two teaspoonsfuls of cream
tarter well mixed in the -four and one-half
| teaspoonful of soda dissolved in a table
spoonful of hot water; beat together the
yolks of the eggs and the sugar until per-
fectly light and creamy; add to it the well
beaten whites, then the flour and last of all
the soda. Bake in two round tins; flavor
with vanilla. Cream for this cake: Scald
| in a milk boiler one pint of milk; add to 1t
one tablespoonful of corn starch dissolved
in a little cold milk, two eggs, one cup of
sugar, all beaten together; boil until it
thickens. Split the cakes when cold and
| fill with cream which has been favored
with cream or vanilla. BESSIE.
SPICED BEEF.-Take piece of beef from
the forequarter, weighing ten pounds.
Those who like fat should select a fatty
piece; those who prefer lean may take the
shoulder clod, or upper part of the fore
leg. Take one pint of salt, one tea cup Of
mOlasses or brown sugar, one tablespoon
ground cloves, allspice and pepper and two
tablespoons pulverized saltpetre. Place
the beef in a deep pan; rub with this mix
ture. Turn and rub each side twice a day
for a week. Then wash off the spices; put
in pot of boiling water, and as often as ii
boils hard, turn in a tea cup of cold water.
1t must simmer for five hours on the back
part of the stove. When cold, press under
heavy weight, and you will never desire
to buy corn beef of the butcher again.
Your pickle will do for another ten pounds
of beef, first rubbing into it handful of
salt 1t can be renewed and a piece kept
in preparation every day. This has been
used many years by the writer, and is good
to pickle tongues fresh from the market.
BESSIE.