The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1880-06-16
Receints for the TnbIe.

s|iNlSNew England Mullins. Beat two eggs
zrel, with " tables oonful Of butter; add a
* Uint of milk. Take three tea.cu Of -four,
tFo teaspoonsful of baking powder, and half
&, tablespoonful of salt sift into the milk and
y o&gs, beat quickly, and drop into mutin-rings
.:'or gem-pans, leaving room for them to rise !;
Nbake Immediately in quick oven.-R NJ,
.fRfovidence.
Salad Dressing, AS many persons object
&b olive-oil give the following receipt for
cream dressing; Boil two eggs hard by put
+ ting them over the fire in cold water, and
\ Allowing them to remain until the water has
fboiled steadily for 10 minutes; when cold,
rub the yolbs to a powder; take q teaspoon
full of mixed mustard aud the yolk Of u raw
egg, and mix smooth together; add table
spoonful of warmed butter, tablespoonful of
salt, half as much white pepper and gill of
thick sweet cream then beat in carefully
half as much vinegar; k ep in the ice-box
Until ready to eat 1t is good for chicken
salad, lettuce, or anything else you please
|ls. s., Brick Church.
Currant Ielly.-Pck and wash your cur
.:fpnts; mash them with wooden spoon in
Atbe preserving kettle, and let them simmer
ten minutes after they have come to boil;
then strain through flannel bag, and add to
: oyery pinto juice pound of lump sugar
boil rapidly for ten or fifteen minutes, skim
ming the syrup; put in glasses while hot,
but do not close them till the Jelly is per-
'3tectly cold Estele Valentine.
'.S Mutton and Green Peas.--Take breast of
mutton weighing four pounds, take of all
};ncbes vida md four Iopg bost q tah,e.
2s,,nanC,lof hntter md frv t5e cutIats a E,ht
Ikfown Arst sif,ino Ann nvar Than. tie
VA am ort of tba ,,reosn and mt tbon, into a
Snrt Of hoil;n% s3oc, or watch with an onion
|cs,t tiro boif r. hlesroonfnl ~ saIt md bslf
teasnoo , IF wbite nonnar after Il comes
X IA hn;l lot # SIMMER for an bonr tben odJ a
.Idnart of shelled pease and dessert spoonful
S0f sugar, and let il stew half an hour longer
An minutes before serving, thicken with n
Tablespoonful of -four creamed with table
4spooniul of butter.-T .C.P.
|a,' pro,orvoa strowhorr;os M ,,ol,o O do,or
TN fn;,,t t,,,bIars tolo s;v no,n5S sftor u,o,,
~ Md 81 Iar,,o srr, ., non,hor,;oa VT
IN Ill " oa 80 ,,,,;n o,i,I e, m'a -
J.; ,ha ,,,atnr p p,,t ~ r NJ a
I'd ,,ro,an;n,. l,t,lo r ma % Im,,,>
.on PitLo hae,o,oi;,,l. tLlnn - horn;ds
FSs,7 ~ go, o,d iet than otSnd III tho
'no So, tho harri.s bas wo, tho an, .m
IN. wv LEW LEW gre nj tbe sngnr t. ,noI9od
ibo,, LII nay;d,,, for trant,, ,9inrtas tsly;ng
IN e ~ ooa, r;ses. tars nut tha herr;nS
.Vith as little syrup as possible, and lie. the
syrup boil twenty minutes longer, being care
IN not to let it burn; pour the syrup over the
1berries: when cold, put iu glasses; cut white
paper to fit each glass, saturate it with
brandy. and put over the preserves; tie up
Carefully and keep in n dry, cool place. This
sieceipt will answer for all kinds Of berries
lTEtta NJ. S. For lam, inferior fruit will
answer. Mash the berries when mixing them
will the sugar, and boil all together for half
an hour.
NJ, Citron Cake.-NIix two cupfuis of sugar
'and one of butter to A cream; break four
|s,ces upon this, and beat thoroughly ustil A
'ligbt yellow shade; add upon this three cum
'f5ls Of sifted aour: upon this one teospoon-
~, Of soda dissolved in milk fstrsin tb;sl
W. oea. 'ho wnolo Ioi tfiee or luuI minutes
ei aau t"o seaspoGpiu's os cream art,r