The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1879-12-04

OATMEAL. -one quart art water, one and

OATMEAL. -0ne quart water, one and
half cups oat meal, ohe-half teaspoon
salt; let boil over brisk fire tor one
hour, do not burn; set back ON the stove
and boil gently for another hour; serve
in soup plates with sugar and milk.
BAKED BEErs.-The excellent vege-
| tables are gu te rs good baked as builed,
| and the sugar is better developed by
| the baking process. file oven should
not be too hot, and the beets must b.
frequently rned. DO not peel them
until they aye cooked, then serve with
butter, pepper and salt
WHEAT CAKEs.-Three cups -four,
two of Ind.a meal, white; dissolve one
small cake compressed yeast in cup Of
water, pour into jar, add -four and
meal, mix TO stiff batter with luke
warm water, set in warm place to rise
| over night; in the morpipg add table
I spoon coda, bake on a hot griddle. Save
a cup batter to commence next day.
SWEET Potato PUDDING-Tngre-
dients: Two pounds of raw sweet potato.
half pound brown, sugar, one-third
Eound butter, one gill cream, one grated
nutmeg, a small piece of lemon-peel, and
four eggs. Bill the potato we'll and
mash thoroughly y, passing it through a
acolander;; while it is ~arul mix in sugar
and but ter; be 1t eggs ami yolks together,
and add when the potato is cold; add a
tablespoonful OF sifted -four; mix all in
the grated lemon Ieel and nutmeg very
thoroughly; butter a pan, and bake
twenty-five minutes in a moderately hot
oven., May be eaten with wine
sauce -.-..-.-,-.
FISH PIE.-Boil one quart of potatoes
in boiling water and salt; soak one
pound of stale bread in cold water, and
wiring it dry in clean towel; season it
well with the pepper, salt, and table.
spoon of chopped parsley; cut two
pounds of Goldfish in small pieces, and
lay in cold water; when the potatoes
are done, peel them, mash them through
colander, and season them with salt
and Pepper put the fish and bread in
alternate layers in pudding dish, make
a top crust of the potatoes, aud bake the
! pie an hour in a moderate oven.
A QUEER Put AU FEU.-The Courie,
des Etdts Unis contains the following
original receipts, which it declares may
be found in, an English cookery-book
&c Pot-au.f a Ia -Francaise.--Put in Ill
earthen.ware crock a pound of beef OIL
mutton; boil it in from six to eight
pintsof water, with potatoes, onions, and
chopped mint. Let it bell an hour ol
two, and color it with three tablespoon,
of molasses.-lt can now be understood
why Euglish people do not take kindly
to French cooking. Very possibly those
, who have, tried this ragout must have
!. entertained a veIy sad idea of our Gull
, 1 nary tastes" Ir1eH b. a.ras .-atsi q p.
: GOLDEN BUcK.-A. golden buck il
simply Welsh rarebit with ppachet
egg placed upon it. Take fresh, bu
rather rich Cheese, and cut into sinai
even4ized pieces, 1.-THE quantity to b,
regulated by rthc Size or number o
rarebits needed, aud melt upon rathe
slow fire. If the cheese be dry, add
r small quantity of butter A little (sa,
, a sherry-glass to each rarebi) sour ale
or in ab e ice, ordinary bitter or frest
ale should be added rs the cheese me,t-
After the cheese Il thoroughly melted
] and the above Ingredients stirred in
. add a'quantity of celery salt, and i'm
$ 'n-diateiy pour upon piece of toss
! previously paced upon hot plate b.