Daily globe., 1879-03-23

it over with four dozen cloves and season
it with teaspoonful Of salt, one Of pep
per, one OF mace, and one of ground nut
meg; slice six onions and fry in butter
spread them over the meat after you have
put 1t into the soup-pot; pour in five
quarts of water, and et it stew slowly fol
six hours, skimming it we'll; when the
meat IS all boiled to shreds strain it, and
return the liquor to the pot; then add six
wine glasses of claret or port wine; sim
mer slowly, and when. reduced to three
quarts it is done, and may be sent to
table.-AUNT ADDIE.
Sour Braten.-Take eight pounds of
roump, not too lean - dry the meat with a
cloth; mix pint of vinegar with the same
quantity of water; put the beef into a
deep earthenware pan, and pour the
vinegar and water over it; leave the meat
IN the mixture for two hours, turning it
from time to time; take it oft, and rub
the meat with two tablespoonfuls of salt,
and tablespoonful of pepper; cut In
strips half pound of fat smoked bacon
take baking pan, and cover the bottom
with the tstri ps of bacon; cut in thin
slices three large carrots, three onions, a
stick OF celery. bay Leaf, 10 cloves, and
CRATE small piece of lemon or orange
peel; put the beef in the pan on the strips ;
sprinkle the beef with the cut vegetables; :;
add two large tablespoonfuls Of brown
sugar; cover the beef with what remains
OF the bacon; pour on the vinegar and
water, and bake slowly for four hours
AS 1t evaporates in baking, pour from
time to time some warm water into the
pan, not pouring it on the beet. MAY be
eaten hot or cold. The sauce may be
strained or not. Il. NJ. DRESDEN SAX
lSour braten, in some respects is the Ger
man la mode beef. It is a national
dish, and being less troublesome than a
Ia mode beef may be substituted for it.
Noodles.-Wheu vermlcelli cannot be
had, noodles make an excellent substi-
tute. 1. Take two eggs, separate yolks
from whites, only using yolks. 2. Beat
up yolks thoroughly. 8. Stir eggs into
pound of best sifted flour, making stiff
paste. 4. Flour board, and roll out the
paste into thin pieces, not more than one
eight of an inch thick. S. AS each piece
is made set it aside to dry; this will take
20 minutes about. g. Fold over the
cakes in one roll, and with a very sharp
knife cut through the roll alright angels,
making fine shreds. Shake them so as to
divide them. They can be used in any
clear soup, and should be introduced
about 20 minutes before the soup is ready
for serving, and all cooked when the
soup is on the boil. If they must be
kept, they should be put away in cool
place. They are better when fresh
SSr Miles From Lemon.
Baked FssA-For a Dinner For Four.-
Take OF Goldfish three pounds, at eight
cents pound, (cost "a cents1 boil it,
take out the bones, and shred it with
silver fork into small pieces; chop as
much parsley as you buy for one cent
very fine, one small onion very fine, and
mix them with salt and pepper through
one pound of bread-crumb, 1cost of all,
six cents) put the fish and the bread
crumb in layers IN pudding-dish, fin
ishing with the bread crumbs; put Jumps
of butter (cost five cents) over the top,
and pour rich milk over it until it rises
nearly to a level with the fish, and lit
tie CRATE of nutmeg over all, (cost of milk
and nutmeg, five centsD total amount,
40 cents.--Aunt Addie.
Fried Smezts, French Styze.- Carefully
wipe two pounds of cleaned smelts with
a dry cloth: dip them in milk, then roll
them in finely powdered cracker crumbs.
next in an egg beaten with saltspoon.
tul of salt and a quarter of saltspoonful
OF pepper, and then again in cracker
crumbs; fry them in enough smoking
fat to cover them until they are golden
brown; take them from the fat with
skinner, lay them on napkin, or
piece OF paper, to absorb the fat. and
serve them laid in rows. with few quar-
ters of lemon on the side of the dish.-
Mss Corson's Cooking Manual.
Pact1ed S0gnaon.-Take four pounds of
salmon and cut it in pieces of about an
inch and half thick, across the bone.
Lay it in pan with enough water to
cover it, add pint of vinegar, table
spoonful of salt, ten bay leaves, SIX
blades of mace, ana teaspoonful of
whole peppers When the salmon is
boiled take it out and drain it, putting it
in cloth. Reboil the liquor, skimming
it, adding tablespoonful more of vine
gar. Boil for Is minutes When the fish
is cold put the fish in jar without
breaking it, pour on the liquor, and cover
the jar closely. When California salmon
are in the market this picked salmon is
very inexpensive disll.-L. +. N.
Fish Croquettes.-lf any of the fish is
left over, make it into balls, with a we'll
beaten egg to bind it together, (cost 8
cents.) and roll 1t in powdered cracker,
and fry in boiling lard, (cost of the last
two articles 6 cents) This will help out
the next days lunch, or, make side
dish for dinner. Total expense. 9 cents.
-Aant Addie.
Gems.--One quart of flour, one quart
of milk and water, half and half; put
flour in basin with little salt, and grad
ually pour in milk and water, beating up
your batter; beat it up light; put your
gem pan in your oven over night; it can t
be too hot; put small lump OF butter as
big as the end of your little finger in
each of the compartments of the pan
when it is hot fill with the batter; bake
in very very hot oven Is minutes. No
60, unless oven intensely hot.
Wnr1 on tho C,I~