The Osceola times., 1879-01-25

the berries often and mash evenly. When
done the sauce NAV be strained In a
bowl. When cold, serve in slices.
MoLAssEs LEMON PIE. - Peel aud
take the nice of six lemons, four cups
molasses, two cups sugar, four tables
spoonfuls -four, two cups water, (boiling);
take the peel OF three Of the lemons, put
in cold water, set on the fir, till it comes
to boil change the water three times ;
this will remove the bitterness chop
this peel with the pulp of the Fix lemons
after they have been squeezed, put all
together.
ROAST FOwL.--Truss the fowl for
roasting, stuff the breast with veal stuff
fing, and fill the body with chestnuts
boiled tender, peeled and roasted spit it,
and put it to roast at brisk fire have a
dozen more roasted chestnuts peeled,
stew them in pint of gravy, season with
pepper and salt, and thicken IL with n
piece of butter rolled in -four toll until
it is smooth; fry half a dozen sausages
pour the sauce into the dish, place the
iowl in il, and the saussges around the
iOWi RdIuiuu WIN slCCS VI iNhoh'
DATE CAKE.-Two cupfuls of granu>
lated sugar, rubbed to cream with one
cupful OF butter; one cupful of sweet
milk; four cupiuls OF -four and four
eggs half grated nutmeg a quarter
OF a spoonful OF ground mace; the
grated rind of one lemon, and one pound
Of dates, stoned. chopped, and rubbed
through -four. II prepared hour is not
used, add to the -four three teaspoonfuls
of any good baking powder, or one
spoonful of soda and two of cream of
tartar.
To WASH SILK SToCKINGs.-Theb best
way to wash all silk stockings is to make
good lather of cured soap and rain
water; use it nearly cold, and then
wash, rubbing as little rs possible and
doing each stocking separately. Rinse
In clear, soft water; squeeze out the wet
as much as possible In soft cloth do
not wiring the stockings wrap each one
In dry cloth, and when almost dry rub
them with piece of flannel, always the
same way. A small quantity OF liquid
ammonia should be added to the lsther,
when black stockings are to be washed
GRAHAM BISCUIT Three cupfuls Of
gixham -four, one cupful of white -four,
one teaspoon ul Of soda, two OF cream OF
tartar rub the soda and cream of tartar
into the flour, and sift all together be-
fore they are wet then add one salt
spoonful of salt; next, two tablespoonfuls
of lard, rubbed into the prepared -four
quickly and lightly; lastly three cupfuls
sweet milk, containing one tablespoonful
of white sugar. Work the dough rapidly,
Ms handling too much Injuries the biscuit.
The dough should have rough surface,
and the biscuit be haky. Roll out
lightly, cut into cakes about half an inch
thick, and bake in quick oven.
Cold BRAIzED BEEr.--Take piece OF
rump or round of beef, about or 10
pounds, tie it up with string and put
1t into q stew pan just large enough TO
hold it, with the following ingredients /:
One quarter pound of ham or bacon
sliced, calls foot cut up into small
pieces, an onion and two carrots sliced. a
Glove OF garlic, bundle of sweet herbs,
halt head of celery (when in season. a
few cloves, whole pepper and salt to
taste. Add half a tumbler of white
wine, and about pint of cold stock or
water. Place piece of buttered paper
over all, put on the lid close and simmer
gently for four OF five hours. Ii practi>
cable, few hot cinders should be kept
on the lid. When done take out the
piece Of beef and put it under weight
till quite cold, then trim the joint neatly,
glaze it with some of the gravy reduced
tor the purpose, and garnish it with the
rest, which will be stiff ielly,