The weekly clarion. [volume] (Jackson, Miss.) 1863-1882, 1879-11-26
Kitchen Recipes.


. BGTTERMILK CHEESE. - It should b
placed in large tin pan or thoroughly
} cleansed brass kettle, over a slow fire. and
allowed to remain there until the curd has
separated from the whey. If the fire is too
hot, so that the buttermilk is scalded, the
curd will be a disagreeable, stringy mass
Set a tin colander on the top of pail,
spread a coarse linen towel over 1T, and INTO
that dip the curd. Let the curd remain In
the colander until the whey only drips from
it, then tie the corners of the towel together
and hang up for some hours, or until the
I whey is well drained out Then turn II
into pan, and with the hands work in
small quantity of salt, a piece of butter,
and also little cream, if the cheese Is to be
eaten fresh as most Yankee palates prefer.
| But if TO be kept until strong and rancid
| to both taste and smell, the cream must be
omitted Make into nice, firm balls, the
size of a good apple, and cut in slices for
the table.
DRESDEN PATTIEs.-Cut some slices of
stale bread an inch and half in thickness,
take a round cutter and mark it and then
cut the round with q knife; take a smaller
cutter and mark the round piece in the
centre, not cutting it through; put on
plate couple of tablespoOnfuls OF milk, on
another an eggg beaten very light; dip the
rounds in the milk quickly, roll them well |
crumbs; throw the round pieces into hot
clarified fat about two minutes just long
enough to brown them we'll when brown
take them out and place on piece of white |
paper for a moment, slip knife around the
mark made by the smaller cutter, scoop the
centre out and place in the cavity little
lobster, oyster or preserves; put on the
top cut from the centre and sprinkle over
with a little sugar.
MUTTON OUTLET PANNEs.-Trim your
outlets neatly, and remove all the fat; set
them in melted butter, lukewarm, with
pepper and salt dip each into beaten yolks
Of eggs. and then in bread crums do this
twice to make as many crumbs adhere to
The outlets as possible; then broil them on
gridiron over a quick, clear fire for ten {
dress them on your dish in a
;rown, and serve them either plain or with
dice sauce.
BRIsKET OF BEEF STUFFED.-A piece q
Weighing eight pounds requires about five
" six hours to boil. Make a dressing of
,read crumbs, pepper, sweet herbs, little
mace, and one onion chopped fine and mixed
With an egg Put the dressing between the
ut and the lean of the beef and sew it up =
light flour the cloth, pin the beef up very
light in it, and boil it five or six hours.
When it is done, take the cloth off and press ,
t until it is cold. This is to be cut in thin
Ices and eaten cold
TART PIEs.-Stew the apples, peaches or
and strain when soft. Crate in
emon peel; add sugar to suit the taste.
o make the pies cut smooth, add beaten
90 to the fruit of each pie. Make an
ndererust of pastry; put upon it the fruit
rnament with a rim and narrow strip of
astry. When the crust is done remove
he pies from the oven.
FRENCH DRESSING.-One tablespoonful
inegar, three of olive oil, one saltspoonful
f pepper, one of salt, one even teaspoonful
f onion scraped fine Many use tarragon
inegar (vinegar in which tarragon has
cen soaked.) To make, mix the pepper
nd salt, then add the oil and onion and
len the vinegar; when well mingled pour
ne mixture over the salad and mix all
,gether. Do not mix till just before serv-
lg.
SALAD DREssING.-Rub the yolks of two
ard-boiled eggs to a powder; add a tea
,oonfnl of white sugar, one of pepper, half
teaspoonful of salt, half teaspoonful of
liked mustard, and two teaspoonfnls of
i've oil; mix well together, and set aside
r FIVE minutes; then beat in four table
,oOnfIIs of vinegar. This will serve for
ttuce or cabbage.