Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-05-08
FAMILY MATTERS.
COLD sLAW.

COLD SLAW.
Slice one head of cabbage very fine
sprinkle q little sugar and salt over it
then pound the cabbage. For the dress
ing, take half teacup of cream, whip il
to froth, add to it one teacup of vim
egat; stir this dressing well through the
cabbage.
BOILED HAM.
1t is said that boiled hams are much
nicer to stand in the water in which they
were boiled until cold. The outside
does not then turn black and dry up az
it does when taken from the water to
cool; but remember to remove the lid of
the kettle, so the steam may escape.
YORKSHIRE PUDDING.
A quarter Of a pound of flower, with a
quart OF water or milk; three eggs, well
beaten, to be mixed with it; pepper and
salt; butter the pan; put it under the
beef so as to catch the gravy; have it in
good big pan, 80 as to be thin. Cut in
pieces when served with the beef, and
arrange around the dish.
PICKLED VEAL.
Take piece of cold veal that has been
thoroughly boiled, chop it fine, sprinkle
salt, pepper, and little cloves over it;
pour over it enough vinegar to wet the
meat thoroughly; then set it over the
fire uutil we'll heated through, when
you can put it in mold as soon as it is
cold it can be sliced for the table.
WARM sLAW.
Slice head of cabbage fine; put in a
stew-pan, with little water, and scald
well; sprinkle salt pepper and sugar over
it; then take two-thirds of teacup of
vinegar, one.third of teacup of water,
one egg, one-half teaspoon Of flower, we'll
mixed together; pour it over the cab
bage, and let it come to boil, when it
is ready for the table.
W0sHT, OR SAUSAGE AND RICE.
Wash and pick half a pound of rice,
and put it in cold water; DO not stir the
rice while boiling; let it cook gently; add
a teaspoonful of salt and ginger; when it
is nearly cooked put in a smoked beef
and let it boil for half an hour.
A little saffron added to the rice improves
taste and appearance.
RICE PUDDING.
One heaping teacupful of rice, one
pint of water. Boil the rice and water
until the water is evaporated; then add
one pint of milk, lump of butter the
size of an egg. Take five eggs; use the
yolks, which beat up with the grated
rinds of two lemons; add this to the
rice, with two teacupfuls of white sugar.
Butter the dish and bake slowly. With
the whites beat up light two tablespoon.
fuls Of powdered sugar and the juice of
the two lemons. When the pudding is
baked put on this frosting, and let the
rice pudding just warm.
CHOCOLATE ECLAIRs.
Take the weight of four fresh eggs in
sugar, and half the weight in flour,
mixing with the latter half a teaspoonful
of cream of tartar and a quarter of q
of soda very thoroughly, or
the eclairs will not be light; beat the
yolks of the eggs until light, add slowly
the sugar, as for sponge cake, having it
just light; alternate the beaten whites
Of the eggs with the flower, and bake in
pans having compartments, dropping a
spoonful of batter in each, or in q paper
ned and we'll buttered pan, making the
cakes as nearly the size of lady's fingers
as possible: the oven should be quick
and when done take out, place two
together, allow them to cool and cover
with the chocolate.
COLD MUTTON CURRIED.
Cut all the lean in pieces an inch
square, form a leg of cold boiled or roast
ed mutton; to every pound of meat cut
up small onion small, and fry the
onion and mutton to a light brown, in
hot butter, adding level teaspoonfui of
salt; take the bones and boil with water
to make stock for gravy. Strain this
after it has boiled down, and, if greasy,
let it become cold in order to take of the
fat; now, stew the fried mutton and
onion in this stock for one hour; before
serving, beat heaping tablespoonful of
curry, one teaspoonful for every pound
Of mutton, with milk; stir this into it,
allowing the meat to boil up once; be
sure not to have it too thin, as curry
should be rather dry.