Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1880-01-29
Domestic Recipes.

BRonED HAM.-Snould the ham be
very salt, soak the slice to be used in
warm water, letting it stand about 20
minutes before broiling. Then take out,
wipe dry, and broil on d gridiron, turn
ing often, season with pepper and but
ter.
FRIED HAM.-Soak as for broiling.
Cook in hot frying pan, turning often
until done, serve with or without the
gravy, as you please. Some prefer after
taking the meat from the pan to add
cream to the gravy. then thicken with
-four; boil up once and pour over the
ham. A little chopped parsley is pleas
ant addition to this gravy.
DOMESTIC SAUSAGE. Two pounds of
lean pork, two pounds of veal, two pounds
beef suet, tue peel of half a lemon, one
grated nutmeg, one teaspoonful black
pepper, one of cayenne pepper, five tea
spoonfuls of SALT three teaspoonfuls of
sweet marioram and thyme mixed, two
teaspoonfuls of sage and the juice Of
lemon. Stuff in cases or skins if you
prefer.
BEEFsTRAK WITH OYSTER SAUCE.
steak should be about an inch thick, ten
der and juicy. Have the gridiron hot
and rub with small piece of butter to
prevent the meat sticking. Broil it care
fully, and do not season it until done:
then lay in dish, cover tightly and keep
it hot. In very little juice stew 20 or
30 oysters; season and add little cream;
pour hot over the steak and serve.
h,,n al ,E9
celery or quarter of a pound of celery
seed, one quart of best cider vinegar, one
teaspoon of salt, one tablespoon of white
sugar Cut the celery into small bits;
or pour the seed into a jar; scald the salt
and vinegar, and ponr over the celery
stalks or seeds, set it by to cool, covered
tightly. Let it stand about one week,
which strain and bottle in small TASKS
for use. This will be found nice for use
out of season for fresh celery.
BAKED DRIED PEAS. Three pints of
dried peas; seven quarts of cold water;
three pounds of bacon or salt pork; pick
over the pes; wash and soak them over
night in cold water; drain and pour them
into pot with the bacon or pork, the
latter previously cleansed; cover and boil
gently; remove the scum AS it rises; when
the pens become soft drain and mash
them, put them into a baking dish,
smooth the top, place the bacon or pork
on top, put the dish into the oven, and
bake brown. The liquor from the peas
may be strained, put into pot, thicken-
ed over the fire with Indian meal, about
four or five teaspoonfuls to pint,) and
boil gently about one hour. When cold
it NAV be sliced and fried
BREAD AND BUTTER PUDDSG.-Sllce
stale loaf of bakers bread rather thin,
crust and all, and butter lightly on both
sides; butter baking-dish and -four it
lightly; lay a single layer of the slices of
bread all over the dish, sides and all;
wash and pick one-half pound Of cur
rants, pick and store one-half pound
raisins, and slice very thin two ounces OF
citron, and mix thoroughly, and scatter
thinly over the bread and butter; then
build it up this way; make mixture OF
foIr eggs, quart of milk, and one-haH
pound Of sugar, and pour cold into the
dish which has the bread, currants, &c.
put the baking-dish in n pan of water,
and let it cook for three-quarters of an
hour in moderately heated oven. Eat
hot or cold.