The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1880-03-25
FOR THE FARMERS HOUSEHOLD.
Kitchen Aids.

a DROWN RlCASsER. FRY tho chicken
a light brown in boiling lard; pour of
the fat, and make a rich gravy OF cream,
butter, parsley, and -four.
SHAPE CAKES. Beat the yolks offour
eggs and then the whites to a froth.-
Then add a quart Of -four and O quart OF
milk. To be baked in small shape tins
previously creased.
To FRY OYSTERS Choose fine large
oysters, lay them on a clean cloth 10 dry
perfectly, sprinkle with salt and pepper,
and roll them in grated bread crumb,
and fry them quickly in boiling lard.
PoTATo OMEELET. Take five ounces
Of potatoes mashed, pepper, salt, and a
little nutmeg; mix it with five eggs pre-
viously we'll beaten separately. Squeeze
in a little lemon juice, and fry nicely.
EGG SAUCE Boil two eggs ten min
utes. Clop the whites, put them with
the yolks, and chop together, but not
very fine. Put in a quarter of a pound
of nice butter melted, and pour them
into a boat.
A WHITE FRIoAssEE. Put the chicken
into a stew-pan with a very little water;
add mace, pepper, and salt. Beat up
the yolk of an egg with a gill of sweet
cream, and stir into the chicken when
nearly done. Serve hot. Cornish with
lemon.
OYSTER SAUCE. Put the oysters, with
a small quantity Of their liquor, in q
saucepan. Stew them very slowly. Add
four or five ounces Of butter rolled in
-four, a few bits of mace, and half a pint
OF sweet cream. Stir them one way I'M
til they are mixed.
To BRIL- OYsTERs.-Take the finest
and largest oysters, lay them on a cloth
to drain dry. Sprinkle them with pep
per. Have ready an oyster gridiron.
over a clear fire. Put them on it, with
a very little butter, and cook until they
are done and dry without burning.
To MAKE SAUsAGEs. - Take tender
pieces of fresh pork, chop them very
fine, with some of the leaf fat, in the
proportion of three pounds of lean to
one pound OF fat. Season very highly
with pepper and salt, and a small guam
tity of dried sage rubbed toa powder
Fry in cakes.
CELERY SAUCES Cut a clean bunch of
celery into little bits, and boil it softly
until it is tender. Add half o pint OF
cream, two or three blades OF mace, q
little grated nutmeg, and a small piece
of butter rolled in -four; then boil it
gently, This is a good souce for roasted
or boiled fowls, turkeys, or partridge.
Cold TURKEY OR CHICKEN HAsHED.-
Mince the fowl very fine, and free from
the bones; season with salt, pepper,
parsley, and a little thyme. Put it in
q stew. pan with a little water; thicken
with grated bread crumbs, add a piece
of butter as large as o hens egg, and O
little milk or cream, and stew all toge-
ther, or put into a baking dish and brown
in an oven.
SAND HAsHED.-Two pounds Of -four,
two pounds of sugar, n pound of but
er, three eggs. Make up into q dough,
and work till the ingredients are we'll
Incorporated. After rolling out and cut
ting into heart shape, place the cake on
a pan, and beat up one egg, spread
some Of it over them with a feather,
and then sprinkle with granulated sugar.
If q little coarse-grained, all the better,
mixing with it a little finely powdered
cinnamon.
RAacUT OF SoUsE. Take the feet out
of the pickle, split, -four, and fry them
very brown in nice boiling Land. Have
on the FIRE in q stew-pan a little rich
gravy, highly seasoned with oysters,
mustard, pepper, salt, and vinegar
Thicken it q little with toasted -four and
q very little brown sugar. Put in the
pigs feet, aud stew them slowly until
done enough. Then send to the table.
A few fried oysters laid over the dish
look well, and taste better.