Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1880-01-15
2 SEASONABLE RECIPES.


pie paste of 4 cupfal of flour, roll it
quarter Of an inch thick, cut into tlia-
monds an inch long and half an inch
broad and bake. From a side of mint
ton cutetw pounds Put a tablespoon
af,If 81 lard or drippings into saucepan,
and when hot fry in it till half done the
pieces of mutton. Then put them in a
kettle. Add a heaping tablespoonful of
flour tothe drippings in the saucepan;
when NE -four is we'll Drowned, add
gradually pint OF hot water; pour this
oyer the. meat in the kettle,a add three
small onions, two sprigs of parsley, three
cloves, a Glove of garlic, pepper and
salt. Cover closely and simmer for an
hour, occasionally Swimming off all
the fat. Five minutes before serving
add the diamonds of crust. At the mo-
ment of serving take out the meat,
crust and onions and arrange them on a
hot platter. Pass the grayy~through a
sieve and skim off every particle of fat,
taste to see if it is properly seasoned.
and then pour it over the meat. This
recipe, from Mrs. Henderson,s book, is.
good also for veal, beef, or almost any
kind Of meat, The quantity given above
is sufficient for four persons.
OF UtlG
kclumb;O Of 4 loaf of bread into slices two
inches thick, and then with around
paste cutter, about two inches in dame
ter. cut out of each slice as many pieces
as possible. With another paste cutter,
about one and a half inches in diameter,
make "a mark on one side of each cylin-
der of bread-crumb. When all are
ready, fry them a golden color in very
hrM "a ~ - A door, f,r.,,,;;p n NON CbotlJ I'd
used, and plenty of lard, so that the
croustades fairly swim in the fat. When
done, lay them on sieve in front of the
fire to drain, and afterward remove the
cover (marked with the smaller paste
cutlery, and with the handle of tea
spoon scoop out all the inside of EACH
croustade. Mince finely some remnants
of roast ory boiled chicken, free from
skin, etc. add an equal quantity of ham
or tongue, as well as a small quantity of
truflles or mushrooms, also finely
minced. Toss the while in a sauce
psn With 4 Heee ofbuttdr, mixed with
"a pincK Of -four; add white pepper, salt
and powdered spice to taste; mOisten if
necessary with little white stock. Stir
in, off the fire, the yell2of an egg, beat
en- up with the juice of half lemon; fill
thescroustades with this mince, put
button mushroom. on the top of each,
cover them. with sheet of oiled paper
put them into the oven to get thorough
ly hot, and serve. I aS - - y ~ :
5000 DELICIOUS BATTER PUDDING.-This
is the most difficult of all buildings to
mskg; WI its siif6calty 1sds not in ies|
coIl pinats(n st papy materials, fqE
tnrf 10, fts<, f.i1,
in the light and ,feathery condition that
makes Of it a food fit for fairies Beat
up four eggs thoroughly add to them
pint of milk and a reasonable pinch of
salt. Sift teacupful of flour and add
it gradually to the milk and eggs, beat
ing lightly the while. Then pour the
whole mixture through a fine wire
strainer into the tin in which it is to be |
boiled. This straining lis Imperative
The tin must be perfectly plain and
must have u Tight fitting cover; the
least bit of steam getting atsthe pudding
would spoil it. Now comes the great
secretof a boiled batter pudding: the |
potful of boiling water in which the
pudding-pana isF placed must not be
touched or moved until the pudding is
done. lit takessexactly an hour to cook.
If moved or Jared SO that the pudding
can oscillates against the side of the
pot, the pudding inevitably falls. and
comes zout as heavy is lead. The pot
must be put on the spot on the stove or
range on which it can stay until the ex-
piration Of the hour; and sufficient water
must be put in it at the start SO that it |
need not be refilled or added to. These |
directions eractlu followed, You have a
bse ter pudding Of all puddings the most
ddhcates and delicious. Slip it on. Of |
the can on hot dish and serve with |
wine Sauce