The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1879-10-02

BOILED FowLs.-Boiled fowl with
sauce, over which CRATE the yolk of eggs,
is a magnificent dish for luncheon.
DROP COOKIES. cup of but
ter, one cup sugar, two-thirds cup sweet
milk, the yolk of an egg, one teaspoon
full soda, two of cream tartar, two and
one-half cups of -four. Drop with
spoon, and put raisin in the center.
Bake quickly little brown.
LEMON BUTTER.-One and half cup
fuls of white sugar, whites of three eggs,
yolk of one, grated rind and juice of
lemon and a half, or two small ones;
cook over slow fire twenty minutes,
stirring all the while. Very nice for
tarts, or to be eaten as preserves.
BUTTERsCoTCH.-One pound of white
sugar, three-fourths of pint of water,
one and half teaspoonfuls of butter,
lemon juice. Boil sugar and water over
a slow fire until it ropes; add butter and
juice of lemon; pour ON pan to cool.
Any other favaring can be used.
IRISH STEw.-Cut some potatoes and
onions into slices, and put lay of them
at the bottom of the saucepan; add some
pieces of mutton with little pepper and
salt; put in more potatoes and more
chops in the same away, until the sauce
pan is full; add little mushroom oatsup,
and let it stew very slowly until done;
but the potatoes should be slightly
boiled before they are put With the meat
as the water potatoes are boiled in is
very detrimental to health.
MARYLAND STEwED OYsTERs.-Put
the juice into saucepan and let it SIM
mer, skimming it carefully; then rub the
yolks of three hard-boiled eggs and one
large spoonful of -four well together, and
stir into the juice. Cut in small pieces
quarter of pound of butter, half a tea
spoonful of whole allspice, little salt, a
little cayenne, and the juice of fresh
lemon; let all simmer ten minutes, and
Just before dishing add the oysters. This
is for two quarts of oysters.
CRoQUETTEs OF CHICKEN.--Put in a
stewpan piece of butter the size of an
egg, one spoonful of flour, salt and
pepper to taste, mix we'll and let it melt.
One cold chicken well chopped and
stirred in the mixture till hot. When
cold, add the yOlk of one egg well
beaten. Take large spoonfuls and rub
them into oblong shapes, and dip them
in egg in which you have stirred little
pepper and salt; roll in cracker crumbs
and fry in hot lard. These croquettes
are very nice made of meal.
WHEN AN EGG is FREsH.---An egg is
said to be fresh, when in the summer it
has been laid only a couple of days, and
in the winter three to six. The shells
being porous, the water in the interior
evaporates and leaves a cavity of greater
or less extent To determine the exact
age of eggs, dissolve about four ounces
of common salt in quart of pure water
and then immerse the egg. If it be only
a day or so old, it will sink to the bottom
of the vessel, but if it be three days old
it will float in the liquid; if more than
five it comes to the service, and rises
above in proportion to its increased age
Pros FEET.-If you have more thar
you want to use now, boil them until the
bones drop out, then mince them coarsely
and boil in little of the same water
season we'll, pour into crock, pres
down closely, and when cold cover will
vinegar, and it will keep until warn
| weather. 1t will be firm, like jelly, ant
can be cut into slices. This is very goot
for laboring men who work out of doors
There is no oil or grease for boots anc
shoes, that can compare with the greas
SKINNED, when cold, off the kettle il
which pigs feet have been boiled. 1t i
very softening, and there will be JUS
enough of the gluey substance in it t.
make good mixture and give nic
"shine."
How TO Cook A SHEEP's HEAD
sleeps head nicely cooked is a very pal
atable dish and to cook it nicely here
recipe: Steep the head two or thre
hours, then split it and take out tn
brains and tongue, boil the head gentl,
for two or three hours with few carrots
onions, stick celery, bundle of swee
herbs, few cloves, whole pepper, and sal
to taste; then bread crumbs, and browI
the head in front of the fire. Mince tn
lights, cut the liver in slices, and boi
the brains in piece of muslin. Il
dishing UP the brains, put the mince o
dish, then the head opened out, tn
tongue cut into slices, the brains divide
into four, and the slices Of tongue al
ranged artistically all around Judl
cicusly seasoning is essential,