Weekly Chillicothe crisis., 1880-01-29
HOUSE AND FARM.

Beelsteak Stewed Without Water -
Get three or four pounds Of rump steak,
cut about an inch thick; put an ounce Of
butter in a trying.pan large enough to
hold your steak, and let the butter melt
without browning; wash the steak
quickly in cold water and put it in the
frying. covering closely. AS soon as
it is thoroughly heated, season with a
teaspoonful Of salt and a saltspoonful of
white pepper; then push the pan back on
the stove where it will simmer-not boil
keeping it covered all the time and
weight on the cover. 1t will be found to
be cooked and perfectly tender IN an hour
and half. Put on hot dish, and add
half teacup of tomatoe or two tabel-
spoonfuls of walnut catsup to the gravy in
the pan, and pour it over the steak.
Baked Cabbage Balls.-Take large,
firm cabbage, boil whole in salt and wa
ter till tender enough to eat, but not to
fall to pieces; then lay in cold water till
ready for use, or until perfectly cold.-
Take the leaves from the stalk without
breaking them, lay three or four together
on the table until you have dozen piles.
Fry an onion and chop fine with the re-
mainder of the cabbage leaves; season
lightly with salt and pepper, and mix in
pound of highly.seasoned sausage meat;
make into balls and lay them on your cab
bage leaves; roll the cabbage leaves
around them, and tie firmly with a soft
string; lay them in baking pan with
half pint Of stock or gravy, and bake
for 20 minutes in moderately hot oven.
Cocoa.nut Pudding,-Grate large CO.
cOa.nut; mix with half pound Of pul.
verified sugar, and stew in pint Of milk
for Is or 20 minutes in double tin vessel,
the lower one having water in it, count
ing the time after the water has boiled in
the lower tin; butter and then flour light
ly baking pan; line it with stale sponge
cake, cut in rather thin slices; put on a
layer of the stewed cocoanut, then the
cake, and so on till the dish is full, let
ting the cake be last; put in with the CO.
coanut quarter Of Il pound of good but
ter, cut in small pieces; pour over the
whole half tumbler of wine, and bake
half an hour in a moderate oven; eat hot.
A Bill of Fare, 1752.-The following
bill OF fare ut an English gentleman
house, served more than a century and a
quarter ago, may have some interest. II
may be found in Mrs. DelanyG Cores.
pondence. "Broyled chicken, bacon and
colly flower, squad pigeons, stepped carp,
epargne, raised peas, venison pie, eparGe,
mushrooms, side table with roast beet, hot;
venison pasty, cold; chine of mutton and
hash under it; turkey. Dessert, eight
baskets of fruits" | wonder if squad
pigeons were squab pigeons-or squad
of these birds You will notice that oul
epergne is spelled epargne. What were
raised peas2 Garden-raised peas in con
tradicton with dried peasP.
Plain Molasscs Candy.-Two quarts o
molasses in a twO-gallon preserving kettle
Boil steadily over slow fire for half AZ
hour, stirring uninterruptedly. If i
shows any inclination to boil over or burn
remove it to Il cooler part Of the stove
Try by dipping little in cold water; if
is brittle it is done. Then add table
spoonful of carbonate of soda thorough,
powdered. Take off the fire Immediately
and pour into shallow buttered tins. |
nuts or havonng are desired, they can b,
well stirred in after the candy Is removed
from the fire, or il can bepulled with well
buttered hands when nearly cold.
Pork and eans.-First pick your bean
over: put them in an earthen crock ant
fll with cold water, and let 1t stand owe
, night, il your pork is too salt parboil /
for short time; put it in Il deep baking
dish and put the beans around it: fill tn
dish with hot or cold water, cover it close
ly, and set it in the oven, and let it bak
rather slowly until noon, or from three t,
four hours. Do not let it get too dry;
: you cannot see the water you must adj
more.
Bean Soup Withot meat-Aux Haricot
. Maigrc.- Use about plnt Of the smaIle
beans, lentils will do as well. Boil thu
beans until they are quite tender IN twt
and half pints Of water; when cJoket
= there will be about two pints of water
: and pass them through sieve. Take a
} onion and brown it in casserole in
| Tablespoonful OF butter. In this casserol
, place the beans, with the water they hav
| been cooked in; add little salt and per
/ per.
g Boiled Omaha Pudding.-rwo quart
| siIted hou er, two hcaping tablespoonful
4 of salt, about one pint of cold waite
4 milk is preferable; lin Il deep dish, mi
5 the flower and baking powder, dissolv
r the salt in the water, add enough Of tn
: water to -four to make very thick batter
!, mix quickly: put INTO prepared bag c
1 cloth and boil one hour: serve rs soon a
cooked, and eat with syrup.