The Osceola times., 1879-02-15
senssraC nsCaPsS

TART PA0TE.-One pound each OF Loaf
sugar, -four and butter mix thoroughly,
then beat we'll with the rolling-pin
without rolling) for half an hour, iold>
ing it up and beating 1t out again then
roll out the pieces In any shape you want
for the tarz.
APPLE TARTs.-Stew and strain tart
apples; add cinnamon, rose water, boiled
cider and sugar TO taste; lay this In the
above paste; squeese thereon orangr
juice. Raspberry, currant and plum
taFts may b made OF preserves. Lay
bars OF paste across the top OF the dinn.
Coax CAKE One cup sugar, two
egg, iOur txblsspo0niuls of sweet cream
two cups sweet milk, two teaspoonfuls
saieratus, four teaspOOn uls cream tartsi,
two cups corn meal and one OF q ,ur
Let 1t set In the warming closet OF you,
stove i've minutes, then bake ten min-
utss In hot oven.
Sc0TcH SHORT BREAD.-Four pounds
-four; two pounds shortening. take
half lard and halt butter; one egg, and
- much milk as would fill an ees>shell !;
beat we'll together, and add +, the Hour
and butter, with one pound fine sugar !;
then with your hands work the whole
until II 10 soft enough to roll cut on
your baking board about half an inch
thick; cut into any form you may wish |;
pinch the edge with your finger and
thumb and bake.
FRENCH BEEF KIDNEY .-Slice the
kidney rather thin, after having stripped
Oh the skin and removed the fat sessop
1t with pepper, salt and grated nutmeg
and sprinkle over 1t plainly of minced
parsley and eschallots chopped very
small. Fry the slices over . brisk firr
and when nicely Drowned on both sides
stir among them q tssspoonful of nour
and pour In by degrees q cup Of gravy
and . Gla. Of white wine; bring tn,
sauce TO the point OF boiling, add q
mossel Of fresh butter and Tablespoonful
oi lemon juice, and pour the whole into
hot dish garnished with fried bread.
BRowN SouP--Take old roast beef or
fowl, cover Il with cold water, let this
simmer Tor two hours, then take out the
meat and strsin the liquid. Have chop.
ped 6ue equal parts OF celery root ana
cabbage Add to each quart Of liquid
one cupful, two tablespooufuls of pearl
barley, sone tablespoonful OF chopped
parsley, one small carrot cut fine, two
smali potatoes cut 6ne. Let this boil
one-hali hour. Then add one we'll beaten
egg and two tablespoonfuls sof sveet
mix thickenet with Drowned Aour.
Make this In small dumplings and drop
In. This should boil Ave minutes more.
When ready to serve add one onion fried
brown In butts' and two tablespoonfuls
OF tomato catsup.
CHICKEN SALAD.-Take equal bulks
Of cut chicken and celery, and make the
following dressing for two chick. M.
Mash the yo!ks Of eight hard boiled egpp,
and mix with them one and one hall
tablespoonfuls Of good, dry mustard: stir
In the yolks Of two or three raw eer.:
then add slowly, stirring all the while.
one quart bottle o. salad oil, cayenne
pepper, salt and vinegar to taste. At the
last. II the dressing "separates." that
u, looks curdled, at any time during the
process, add little vinegar, and II that
does not bring II together, . little raw
white OF eeg. After the oil Is In. and be-
lore the vinegar is added, the dressing
should be sti6 enough to hold q spoon
upright Salt the chicken and celery
previous to mixing the dressing with
them. eave little of the dressing TO
ePrsed on Top, and garuiah the edge Of
the dish with celery tops.