The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1880-01-30
Domestic Recipes.

BRoILED HAM.-Snould the ham be
very salt, soak the slice to be used in
warm water, letting il stand about 90
minutes before hrniling. Then take out,
wipe dry, and broil on II gridiron, turn
ing often, season with pepper and but
ter.
FHEp HAM.-S0ak az for broiing.
Cook i'll hot frying pan, turning often
until done, serve with or without the
gravy, as you please. Some prefer after
taking the meat from the pan to add
cream to the gravy, then thicken with
ilour; boil up once and pour over the
ham. A little chopped parsley is pleas
ant addition to this gravy.
DOMESTIC SAUSAGE. 1.-Two pounds Of
lean pork, two pounds of veal, two pounds
beef suct, the peel Of half II lemon, one
grated nutmeg, one tenspoonful black
pepper, one of cayenne pepper, five tea
spoomfrls OF salt, three tcaspoonfuls of
sweet marjorum and thyme mixed, two
tcaspooniUls of sage and the juice Of II
lemon. Stuff III cnScs or skins if you
prefer.
REEFSTEAK WITH OYSTER SAUCE.-Thc
steak should he about IN inch thick, ten
der and juicy. Have the gridiron hot
and rub with II small piece Of butter to
prevent the meat sticking. BrOil il care
fully, and do not season it until done;
then lay in dish, cover tightly and keep
it hot. In very little juice stew 20 or
30 oysters; season and add II little cream;
pour hot over the steak and serve.
CELERY NISEGAR. One bunch of fresh
celery or quarter Of II pound of celery
seed, one quart Of best cider vinegar, one
teaspoon of salt, one tablespoon of white
sugar. Cut the celery into small bits;
or pour the seed into II jar; scald the salt
and vinegar, and pour over the celery
stalks or seeds, set it by to cool, covered
tightly. Let it stand about one week,
which strain and bottle in small TASKS
for nsc. This will b, found nice for use
out Of season for fresh celery.
BAKED DRIED PEAS. Three pints of
dried peas; seven quarts Of cold water;
three pounds ~ con OF salt pork; pick
over the peas; wash and soak them over
night i'll cold water; drain and pour them
into pot with the bacon or pork, the
latter previously cleanscl; cover and boil
gently; remove the scum us it rises; when
the peas become soft drain and mash
them, put them into baking dish,
smooth the top, place the bacon or pork
on top, put the dish into the oven, and
bake brown. The liquor from the peas
may be strained, put into II pot, thickcE-
cd over the fire with Indian meal, (about
four or five teuspoonfuls to pint and
boil gently abont one hour. When cold
it may be- sliced and fried.
BREAD AND BUTTER PuDDING.-Slicca
stale loaf of bakers bread rather thin,
crust and all, and butter lightly on both
sides; butter II baking-dish and flour it
lightly; lay Il single layer of the slices of
bread NIL over the dish, sides and all;
wash and pick one-half pound of cur
rants, pick and stone oue-half pound
raisins, and slice very thin two ounces of
citron, and mix thoroughly, and scatter
thinly over the bread and butter: then
build it up this way; make mixture of
four eggs, quart of milk, and onc-half
pound Of sugar, and pour cold into tho
dish which has the bread, currnnts, &c.;
put the baking-dish in Il pan of water,
and let it cook for thrce-quarters of an
hour in II moderately heated oven. Eat
hot or cold