The comet. [volume] (Jackson, Miss.) 1877-1882, 1880-08-07
seaaOnabIe Recipes.

QUIRLED POTATOES. Boil potatoes
when hot press lightly through n col
ander into dish or platter; sprinkle
over n little salt and set in an oven n
moment TO dry, not brown, before
sending it TO the table. This is an at
tractive dish and Is very nice.
NEW ENGLAND MuFEINs. Beat
two eggs well with a tablespoonful of
butter add pint of milk. Take
three teacups of -four two teaspoonfuls
of baking powder, and half a tea
spoonful of salt; sift into themilk and
eggs, beat quickly and drop into
muflin-rings or gem-pans, leaving
room for them to rise; bake imme-
diately in u quick oven.
POTATO DUcHEssE-Boila and pass
through seive half dozen potatoes.
There must be no Jumps. Add n gill
of cream, the yolks of three eggs, pep
per, salt, a little chopped parsley and
u hint of nutmeg. The mixture must
be thoroughly smooth and well ANAL
gamated. Take tablespoonful at a
time, form into a ball, brush on the
top slightly with the beaten egg, and
set them in the oven until slightly
Drowned.
PoTTED VEAL-Three and one-half
pounds of raw leg of veal, chopped,
one heaping tablespoon salt, one heap
ing tablespoon black pepper, eight
heaping tablespoons pounded butter
cracker, three heaping tablespoons
cream or milk, piece of butter size of
an egg, two eggs, one nutmeg; mold
into u loaf and put into a pan with Il
LA tnr nd eINpinly A If hitg
of butter and some more pounded
cracker; bake two hours and eat cold.
STEwED ToMAToEs-Put bit of
butter in Il hot saucepan, and after 1t
has melted. add the tomatoes peeled
and sliced season with pepper only,
cover the saucepan closely, and set 1T
where the tomatoes will stew very
slowly, stirring occasionally with
silver or wooden spoon. When sufli-
GENTLY cooked add salt and butter, and
serve hot. Tomatoes should never, be
cooked in an iron kettle, nor stirred
with an iron spoon, as it spols the
color of the fruit
SCOLLOPED ToMAToES.--Pecl the
tomatoes and cut slices one-tourth of
an inch thick; pack in a pudding dish
in alternate layers with forcemeat
made of bread crumbs, butter, salt,
pepper and a little white sugar spread
thickly on each layer of tomatoes, and
when the dish is nearly full put to-
matoes uppermost, a good bit Of butter
on each slice. Dust with pepper
and little sugar. Strew with
bread crumbs and bake covered an
hour. Remove the lid then and bake
brown.
ROSE SAUCE-This is an excellent
sauce for buildings and one that looks |
very pretty. Peel and slice fine
large beet boil it gently for twenty
minutes in pint and half of water.
Then add two pounds and half loaf
sugar, the thin rind and strained
Juice of lemon and half stick of
vanilla. Boil quickly and skim CON
stantly until the liquid becomes rich
thick syrup, of q deep red color; then
strain. When nearly cold stir in a gill
of brandy, and when quite cold bottle
and cork it closely. 1t will keep any
length CT time if properly made.
TO BOIL SWEET CORN-Choose full |
grown corn, and let the rows be even
and medium size. Pierce the grain
with your nail, and if the corn is fresh
and tender the milk will escape in a
let and not be thick. Corn, like pota-
toes, is best steamed. If no steamer is
at hand, place the corn in just enough |
water to cover it, and boil fifteen or
twenty minutes, according to the size
of the kernel. If boiled too long it |
becomes hard. Send it to the table
wrapped in a napkin or towel placed
on a meat dish. Serve hot.