Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-03-20
FAMILY MATTERS.
CRANBERRY JELLY.

Two ounces isipglass; l pound double
refined sugar; 3pints well-strained Gran
berry juice. Make jelly of the isin
glass; then add sugar and cranberr y
Juice; boil and strain into m0ulds.
SAUCE TARTARE.
One raw egg, one teaspoon mustard
mix we'll together; add small half bottle
of oil, the juice of one lemon, half
teaspoonful of chopped orion, one tea
spoonful Of chopped parsley, one tea.
spoonful of capers chopped fine, and one
tablespoonful of vinegar.
BOILED PARsNIPs.
If young, scrape before cooking. II
old, pare carefully; and if large, split
before cooking. Put into boiling water,
sailed, and boil, if small and tender,
from half to three-quarters of an hour
if full grown, more time. When cooked
tender, drain and cut in slices, length
wise, buttering we'll when you dish.
BREAD PUDDING.
Half pound of stale bread, soaked in
warm water for ten minutes, and wrung
dry in clean cloth; one quart of milk,
four eggs, yolks and whites we'll beaten
together; two ounces of butter, one
even teaspoonful of salt, half pound
of well washed and picked currants.
dried in a towel; one coffee cup Of light
brown sugar, half grated nutmeg; mix
we'll; butter the pan, and bake for three
quarters Of an hour in hot oven.
LEMON SAUCE.
One large cupful of sugar, nearly hall
a cupful of butter, one egg, one lemon
all the juice and half the grated rind-
one teaspoonful of nutmeg, three table
spoonfuls of boiling water. Cream the
butter and sugar and beat in the egg,
whipped light, add the lemon and nut.
meg. Stir ten minutes, and add, tea
spoonful at time, the boiling water
Put in q tin pail and set within the
uncovered top of the tea kettle, which
must be kept boiling until the steam
heats the sauce very hot, but not to boil.
ing. Stir constantly.
sOURKROUT.
Take one quart of sourkrout; do not
wash it; if the krout is bought at the
proper place, it is quite as clean as are
pickles or any other vegetable prepara'
ZION. Put the sourkrout in an iron pot
with a gill of water; it is wise to scoul
the pot carefully beforehand, for if the
metal be rusted the acids in the cabbage
will dissolve the iron and make the dish
look blackish. Let the cabbage cook
slowly for an hour and half; then add
either a piece Of fat brisket of three
pounds, or piece of picked pork, O,
the hook Of ham. Let the krout cook
then slowly for an hour and half more
do not add salt, but dozen whole black
peppers; when thoroughly cooked, drain
the whole through colander.
A GR1LLED STEAK.
Ingredients: One-half a pound OF
rump steak, lemon, pepper and salt, but,
ter, and salad-oil. Time required, about
ten minutes. Take a small bunch of
parsley, wash it, dry it we'll in a cloth,
and put it on a board; chop the parsley
up very fine with knife; take quartz,
OF an ounce OF butter, and mix it well
with the chopped parsley; sprinkle over
it pepper and salt according to taste),
and six drops of lemon-juice; make it ali
up in small pat; take half pound of
rump steak, half an inch in thickness
pour about a tablespoonful of salad-oil
upon plate; dip both sides of the steak
into the oil; take gridiron and warm it
we'll by the fire; place the oiled steak on
the gridiron, close to the fire, to cook
quickly; if the meat is at all frozen, it
must be warmed gradually through be-
fore putting it quite near the tire, or it
will be tough; turn the gridiron with
the steak occasionally; it will take from
ten to twelve minutes, according to the
brightness and heat Of the fire, when
the steak is sufficiently cooked, place it
On hot dish, and be careful not to stick
che fork into the meat Tor the gravy will
run out), but into the fat; take the pat
of green butter and put it on the steak
spreading it sill over with knife.