The Morristown gazette. [volume] (Morristown, Tenn.) 1867-1920, 1880-02-25
THE MORRISTOWN GAZETTE.
SOUTHERN FARM AND HOME.
Topics for the household.

Topics for the Household.
SAUCE FOR GAME.-One saltspoon of
salt, half to two-thirds saltspoon of
cayenne, one dessertspoon of lemon
juice, one dessertspoOn of pounded
sugar, two dessertspoons of Harvey and
three of port wine. To be we'll mixed,
heated and poured over the bird, it hay-
ing been previously sliced in several
places, so that the sauce may mix with
its own gravy. The bird to be put in
the dish without anything.
LYoNNAIsE POTAToEs.-Take your
boiled potatoes, let them get cold, and
slice them thin, and cut the slices once
or twice across; take one onion and
slice that very thin, and cut it once
across, dividing the circles of the onion
so that they no longer hold together.
Just put a piece of butter in pan and
fry it brown. Say, for a peck of
potatoes, two oniOns-not more. When
your onion is fried, put in little more
butter, and brown onion and all to-
gether; serve hot; salt and pepper
slightly.
ROAST FowL.-The German way.
Truss the fowl for roasting, stuff the
breast with veal stuffing, and fill the
body with chestnuts boiled tender,
peeled and roasted; split it, and put it
to roast at a brisk fire; have q dozen
more roasted chestnuts peeled, stew
them in pint of gravy, season it with
pepper and salt, and thicken it with a
piece of butter rolled in -four; boil
until it is smooth; fry half dozen sau-
On all of the butter; fold again as be
fore, and roll out thin; cut it the size
required for the pie. Line the bottom
and sides of a well-buttered earthen
cake~pan or pudding-dish with the
crust; then, to large, tender chicken,
add almost half pound of salt pork.
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 make as much gravy as may
be desired. Cut q star or other orna-
ment on the top, and bake for an hour
in a slow oven.
THE season when the Preside holds
paramount sway is with us. Summer,
with its tendency to dolce far rliente,
has ded; Autumn, with its crimson and
golden effects, its gorgeous eunsets, 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-dOor attractions by genial
associations within our homes. There |
Is no time of the year more suggestive |
than this; no time when the potency of |
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 geraped |
beef or tongue (cooked), 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
juice of two lemons, one nutmeg, quar-
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 g. 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 qattypans. Brandy and
wine.
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 q
little ice-cold water, and work it into a
stiff dough; roll il into thin sheet, and
spread on one-half of the remaining but
ter, fold it up, and re-roll it; then spread
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, restitution, 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 freside, 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 their
family by its many desirable attributes
to it's bright influence. The furnace is
we'll enough to heat halls and warm
apartments where it is inconvenient to
have an open fire; but the latter is in
to the cheerfulness of the
sitting room, and, we think, to the ex-
,elient ventilation of any apartment.
1t is argued by many, eve have no
crates, or, "open fires are extravagant,"
lr the dust and dirt from the open fire
s uncomfortable" To the latter srqu-
nent we make no reply, I'D
iirt" arise constantly, a ut
housewife is prepared "
'ency. ~