The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1880-01-01

uinItfl il Is smooth; fry haif doaze,, sau7
sages, pour the sauce into the dish,
place the fowl in it, and the sausages
around the fowl garnish with slices of
lemon.
ENGLISH MINCE MEAT.-Of scraped
beef or tongue (eooked), free from skin
and strings, weigh two pounds, four
pounds of suit, picked and chopped;
then dry six pounds of currants, rub
them in cloth first, to clean them;
raisins, stoned and chopped, two pounds;
three pounds of apples, the peel and
I Juice of two lemons, one nutmeg, guar
ter of an ounce of cloves, ditto mace,
ditto pimento, in finest powder; put the
whole into deep jar, and keep covered
in dry, cool place. Half the quantity
is enough, unless for . very large fam
lily. Have citron, orange and lemon
peel ready, and put some of each in the
pies when made. English mince pies
are made in pattypans. Brandy and
wlne.l gzGe-ss1 RA- - s1E f
BAKED CHICKEN PIE-To make the
crust, use one-half pound of butter to
every pound of -four, and three tea-
spoonfuls of baking powder; chop one
half of the butter into the prepared
-four until it is well mixed in; add
little ice-cold water, and work it into
stiff dough; roll it into thin sheet, and
spread on one-half of the remaining but
ter, fold it up, and re-roll it; then spread
on all of the butter; fold again AS be-
fore, ard roH out thin; cut it the size
required for the pie. Line the bottom
and sides of well -buttered earthen
Ho Isc1, ttx
crust; then, to large, tender chicken,
Have the pork chopped fine, and lay on
one layer Of pork; pepper it,, using no
salt, and cover with pieces of chicken:
then another layer of pork, and SO on
until the chicken is used up Have
three hard-boiled eggs chopped up and
added with the chicken. Before laying
on the top crust, place few small Jumps
of butter about the top, and add water
enough to makeas much gravy as may
be desired. Cut q stareor other orna-
ment on the top, and bake for an hour
IN slow oYen.e eeesw L.
The season when the freside holds
paramount sway is with us. Summer,
with its tendency to dolce far nieaate,
has fed Autumn, with its crimson and
golden effects, its gorgeous sunsets, and
all its Orientalism, has faded, and we
are fairly launched into winter, when
we must look to the glow on the hearth,
and make up for the beauties of garden
and out-of-doefe attractions by genial
| associations within our homes. There
| is no time of the year more suggestive
| than this; no time when the potency of
| home is SO strong. The cheerful fire.
side encircles the family, and while its
lights and shadows play Enthusiastically,
| the sentiments which >glorify and sane
tify the household are prominent The
| great contrast between the outside world
and the inside home is apparent. Dark
ness, loneliness, destitutiOn, or wild rev
elry stamps the throng as, they pass our
doors these nights Those not ranking
/ with these, are hurrying homeward, and
are eagerly watching for the lights in
the window, the radiant fireside, and
the welcome of those who are the mag
nets of the household. No one will dis
pute us when we state that the hearth.
stone is the, main attractive point Of
the room; therefore, we earnestly recon-
mend to all, in our opening chapter
that they have an open fire to WOO theil
family by its many desirable attributes
to its bright influence. The furnace il
well enough to heat halls and warn
/ apartments where it is inconvenient tt
have an open fire; but the latter is in
dispensaole to the ,cheerfulness of thu
sitting room, and, we think, to the ex
celient ventilation of any apartment
1t is argued by many, "We have nj
lgrates, ''or, "open fires are extravagant,
or the dust and dirt from the open fire
is unendurable." To the latter argu
ment we make no reply. dust ant
dirt" arise constantly, and the eficien
| housewife is prepared for the emer
gency.