The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1879-05-07
RECIPES.

Ellen Cdke.-One and one-half cup
fuls -four, one cupful sugar, one-half
milk, one egg, cream-tartar, soda, spice,
salt
Sponge CdEe.-Two cupfuls flour
four eggs, one and one half cupfuls SUI
gar, one teaspoonful cream-tartar, one,
half teaspoonful soda.
Delicious Dish Of Apples. two
pounds of apples, pare and core them,
slice them into a pan, add one pound of
loaf sugar and the juice of three lemons;
let them boil about two hours, turn into
q dish and serve it with thick cream.
Preserved Ounces. quarter.
and core the fruit, saving the skins and
~'vross 7r,s.s'- si1o -,f,.inv-5 -vvor the fire
with just enough water to cover them,
and simmer until perfectly tender, but do
not let them break, Take out the fruit
and spread on dishes to cool; add the
parings and cores to the water in which
the ounces were boiled, and cook one
hour; then strain through a jelly bag,
and to each pint of this liquor allow q
pound of sugar. Boil and skim this.
then put in the fruit and boil fifteen
minutes. Take it off the fire and let it
stand in deep dish twenty-four hours,
then drain off the syrup and let it boil
again; put in the ounces and cool fif-
teen minutes. Take out the fruit and
spread on dishes to cool; boil down the
syrup thick; put the fruit in your jars
until two thirds full then cover with the
syrup.
Potato and Onion Soup.-Put four
medium sized, peeled potatoes in some
cold water with little salt, and boil
them until well done and mealy, then
drain and mash them smooth, aud add
gradually quart of scalding milk.
Strain it through colander to remove
all Jumps. While the potatoes are cook
ing put small tablespoonful of butter
in saucepan, and when melted put in
three or four sliced onions, and stir
them until they are quite brown, then
draw them to one side and put in half
teacupful of -four, and stir and mash it
until it begins to brown, when the
onions may be mixed with it, and when
the flour is of the same color add by
degrees the milk and potato; season to
taste with pepper and salt and let it
simmer for fifteen minutes, watching
carefully that it does not burn. Serve
hot with dry bread, cut in dice and
fried in boiling lard (croutons), and
little chopped parsley.
LobSteglSdlad. Take two fresh heads
of lettuce that have been well washed
fand drained cut the firm part small;
put thin layer of it in dish or bowl,
and on the middle pile put the meat of
a boiled lobster, minced fine; mash fine
the yolks of three hard boiled eggs, with
salt, cayenne pepper. mustard, and white
sugar, half teaspoonful of each, adding
gradually two tablespoonfuls of fine
olive oil and three of vinegar simmer
this dressing over slow fire, stirring
it all the time, but do not let it boil
pour it over the lobster and fill the
space around it with the remainder of
the lettuce; place on the pile of lobster
stars or disks of picked cucumber, and
on the ridge of lettuce the whites of the
eggs cut into rings and forming chain.
A salad may be made in the same man
ner of the white meat of cold fowl or
fish. pulled or cut into flakes, mixing for
the dressing four tablespoonfuls of oil
and two of vinegar instead of lettuce a
small, hard head of cabbage may be cut
into and shaved as fine as possible.