Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1879-02-26
RECIPES FOR THE TABLE.

stir one teacupful of granulated oats,
and let them boil actively two hours.
Boil them in q double boiler, and do
not take of the lid or stir them until
the very last, when they may be stirred
thoroughly and poured into mold.
OATMEAL BLANC-MANGE.- Take one
quart OF boiling milk, slightly sailed,
or boiling water will do, and two heap
ing tablespoonfuls of oat flour, mixed IN
q little cold water to form paste, and
stir into the boiling milk, and continue
to stir 1t twenty minutes. Turn it into
mold. May be eaten cold or warm,
with sugar and cream. Total expense,
II cents.
BROWN OR WHITE STOCK. Put a good
piece OF lean beef in plenty of water
(cold); place on the fire and very slowly
bring It to the simmering point; skim
it Of all grease with care, and when
clear put in the vegetables you like,
letting all stew gently together for six
hours without interruption, then strain
for use. If you desire a brown stock,
burned sugar or burned onion should
be used.
VEGETABLE SToCK.--Clean and cut I'D
some carrots, celery, turnips, onions.
lettuce. parsnips and herbs; put them in
a stewpan, with butter and little water,
and stew until the water is evaporated
and the butter begins to hiss; then Gil
up with fresh water; add nutmeg, pep
per, salt and few green peas; simmer
for three hours. strain and use for mai.
gre soups of any hind.
Potato PUFFs.-Take cold roast
meat-beef, mutton, or veal and ham
together-clean from gristle, cut small,
and season with pepper and salt; also
cut pickles, if liked; boil and mash
some potatoes, make them into a paste
with an egg and 1oll out, dredging with
-four cut round with Il saucer; put
some of the seasoned meat upon one
half and fold the other like a puifpinch
neatly, and fry Il light brown.
BREAKFAST HAsH.-Chop into hash
some cold meat (corned beef, beef or
mutton or fowl; season with salt and
q little pepper, also a little brtter if
liked; boil enough potatoes to make,
when mashed. twice the quantity Of the
hash; mash the potatoes to Il cream,
adding before the MASKING a tablespoon
full of butter and teaspoonful of salt;
fill an earthen baking dish with the po-
tatoes, rounding it handsomely; in the
center of the potatoes make a deep hole
large enough to contain the hash; round
it all nicely and bake light brown;
garnish with celery tops.
STUFFED EGG.-Boil the eggs hard,
cut them in two lengthwise, and remove
the yolks, which chop, adding to them
some cooked chicken, lamb, veal or
picked tongue, chopped fine; season
the mixture, and add enough gravy or
the raw yolk or egg to bind them. Stuff
the cavities, smooth them, and press
the two halves together; roll them in
beaten egg and bread crumbs. When
Just ready to serve, dip them, in wire
basket, into boiling lard drain, serve on
napkin. Garnish with parsley or leaves,
or serve with tOmatoe sauce.
CRECY, or CARROT SoUP.-Procure six
fine red carrots, scrape and wash well,
slice very thin; also, two heads of celery,
two onions, two ounces Of ham, SINH
larry; two cloves, one blade of mace,
one sprig Of thyme, one teaspoonful of
salt, one of sugar. half tea-spoonful of
peper, one small bay-leaf If handy; place
the whole in a stew-pan with three
ounces of butter; stew gently for one
hour, rub through flour-sieve. place
the pul p in same stew-pan, add two
quarts Of "stock' or broth, and bring
to boil, stirring all the time, add
little plain boiled rice; in the absence
of broth, add a little milk, or water, in
Lent.
SoUP-PEA FLoUR.-Three pounds of
soup meat and bone; put it down in
four quarts of water; pare and slice two
small carrots; one small onion; one
bunch of celery tops, or the rest may
be used; one red pepper, and one-half
turnip cut up very small. Set it to
boil where it will only simmer until the
water has wasted one quart. Then take
out the meat; sprinkle a little salt over
it; take out the bone, and strain the
soup free from the vegetables; wash the
soup boiler and return the soup to it;
season with salt and little cay
enne pepper, and thicken with two
large tablespoonfuls of pea flour wet up
with cold water; toast very brown one
slice of bread, and cut it into sippetS,
and put in the bottom OF the tureen.
Total expense, 80 cents.
BEEFSTEAK PUDDING.-Take two
pounds of round steak. one teaspOonful
each ofsummer savory, celery salt, and
one small onion chopped very fine, a