The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1880-03-26
Household Matters.


To GIVE STovRs Coon PoLIsH.-
After blackening them, rub with piece
of Brussels carpet.
For RUSTY STovEPIPE.-Rub with
linseed oil, little goes a great way;
build slow fire ut first till it dries. Oil
in the spring to prevent it from rusting.
ALMOND PUDDING.-Take four ounces
of sweet almonds and 80 bitter almonds;
blanch and pound rather fine, using two
spoonfuls of rose water to prevent their
Oiling; add four ounces of granulated
sugar and two ounce Of butter, or one
ounce of butter and one large spoonful
of rich, sweet cream; bake as directed for
lemon pudding.
FRENCH GINGERBREAD.-Sixp pounds Of
rich clear brown treacle; pour into a
large pan; add a pound of sweet butter
(softened by heat, not melted), two
ounces of ground ginger, q quarter of a
pound of carraway seeds, half pound of
candied peel chopped very small, some
angelica, half dozen beaten up eggs,
and just enough of -four as will make
stiff paste; make into round cakes, or cut
into oblong brown bricks and stick with
half almonds, then bake.
CRAcKERs.-Equal parts of oatmeal
and water; or one pint of meal wet with
one gill of water; work it few minutes
with spoon, until you can make it into
q mass; place it on the board well cover
ed with oatmeal, dry; make compact us
you can, roll out to about one-siXth of an
inch in thickness, cut into squares with
a knife or into shapes with cake-cutter;
bake In very moderate oven, or just
scald them at first and let them dry out
in the oven. They are hard to make at
first, but you soon learn to handle them
and keep them from scorching. This is
one form of the Scotch hammock. A rich
addition is two heaping spoonfuls of des-
sicated cocoanut.
RoULADE OF BEEF.-Three pounds Of
beefsteak, butter size of an egg, two car
rots, one pound of sausage-meat, four
slices of pork, two onions, salt, pepper,
six cloves, parsley, one teaspoonful Of
-four. Cut the steak into four very thin
slices. In each of these roll up one
fourth of the sausage meat and tie very
tightly with thread. When these rolls
are made, put Oh the fire small porce-
lain-lined kettle with the pork, butter,
carrots and onions-the vegetables sliced
thin. When the butter is melted put in
the rolls and let them brown. Add boil
ing water to cover, the salt, pepper,
cloves and parsley. Cook slowly three
hours: skim the gravy.
RAGouT OF Calls HEAD.-Boil q
calf's head for about three hours until
the bones come out easily. Next day
make rich gravy with two pounds of
veal, little mace, lemon peel, and few
peppercorns tied up in muslin. Put the
calf's head in the oven to brown little
before you put it into the veal gravy.
When you have done 80, stew it gently
for an hour. Before serving add glass
of red wine, the same of walnut ketchup,
little cayenne pepper, and little but
ter and flour to thicken the gravy. Boil
the brains in cloth, add to them few
fnely-sifted bread crumbs, finely-minced
parsley, and salt to your taste. Mix
with the yolk of an egg, and make up
into small round balls, browning them
carefully in the oven; serve round the
dish.
DELICIOUS SANDwICHEs.-Hard boil
three thoroughly fresh eggs, and let
them cool. Take six anchovies, wash
them, wipe them in cloth, cut off the
heads and fins, and scrape away the
skins. With the fingers and thumb split
them open down the back, and take the
! fillets or sides from the backbone. Pre-
pare some fresh lettuce by cutting up in
tiny bits and dressing it with mayonnaise.
Then cut six thin slices of German rye
bread or homemade Graham bread 1.-THE
ordinary bakers brown bread crumbles
too much). Butter them, and lay be-
tween each two one of the eggs, shelled,
and cut into very thin slices, layer of
the salad and the fillets of two anchovies.
Press the slices together, with q sharp
knife divide them into small squares, and
arrange them on dish covered with a
napkin. The loaves of bread must OF
course be large to make the sandwiches
| Of nrOt)er size