Knoxville daily chronicle. [volume] (Knoxville, Tenn.) 1870-1882, 1881-09-04
DOMESTIC ECONOMY.

hANClD bUTIEh.-1tt1ikSiSa bute~A
be recovered and sweetened by washing
and kneading it well, first In new milk.
and afterward in cold spring-water-
butyric acid, on which the rancidity de-
pends, being freely soluble in new milk.
The above recipe has been found to an
swer perfectly.
CHOCOLATE n preparing chocolate
for family use. cut off about two inches
of the cake to one quart OF water; STIR
it first in little cold water till it Is soft.
then pour on the boiling water. After
it has boiled short time, add pint OF
milk; boil up and serve; sweeten to
taste.
SUET PUDDING.-One cup of chopped
suet, two-thirds cup of molasses, one
cup of sweet milk, one cup OF chopped
raisi.ls, three cups of fosls, one tea
spoonful of soda, one teaspoonful OF Gin
namon, one-half nutmeg, steam one and
one-half hours. To be eaten with sour
sauce.
A NICE DIsH.-Remnants of boiled or
roast meat may be utilized by chopping
them with twice their quantity of bread,
seasoning with salt, pepper and herbs,
moistening with eggs and a little melted
butter beaten together, and either
cooked in q loaf or in small cakes on a
griddle.
PoTATo SALAD.-Take about ten nice,
mealy, freshly-boiled potatoes when
they are quite cool cut them in thin
slices ard place them in an earthen
dish; add vinegar, pepper, salt and
olive-oil to taste mix with wooden
spoon; add chopped onion and parsley,
also, if desired, add capers.
To Cook BEEFsTEAK.-Sli the out.
side, or fat part, say every four inches.
cutting through to the lean, which pre-.
vents contraction and increases the ten
derness. Have bright fire and grid
iron hot before putting it on; turn over
to prevent burning. A steak an inch
and half thick will be cooked ip from
seven to ten minutes. Have some melt
ed butter, with a good supply of pepper
and salt, and pour over the steak just
before it goes to table. To fry, prepare
IN same way put little butter or lard
fbp on Ala 1nl lo4
before putting on the meat; cook quick
ly, and, whether broiled, fried or roast
ed, if yon want it juicy and tender,
never salt until after it is cooked.
Corn SoUp-Covert the trimmings and
bones from the shoulder of veal with one
quart of cold water; add an onion, sliced,
a small carrot or part of one, and some
| parsley. Simmer for two hours and
strain. There should be nearly quart
of broth. Meantime, in another sauce
pan, boil very slowly can of corn in a
quart Of water. Wash through fine
colander that will not allow the skins OF
the kernels to pass through. Return
the saucepan to the fire, melt in it a
large tablespoonful OF butter, and mix
with two tabie-spoonfuls of flour; add,
gradually stirring meanwhile, the corn
pulp and then the veal stock. Draw to
the back Of the range for fifteen minutes,
first adding a teaspoonful of finely
minced parsley. Put a small teacupful
of hot milk or cream in the butter and
pour IN the soup.
4 RICE DESSERT. large cupfu
Of rice IN water, and, when about hall
done, add handful OF large raisins anc
finish the cooking with milk. Wher
the rice is tender remove from the fire
and stir in large spoonful of butter, 6
cup of sugar and two we'll l-beaten eggs
Butter baking-dish and dust will
cracker crumbs. Arrange the rice il
the dish with alternate layers of bran
died peaches. Sprinkle the top with
cracker crumbs and dot with bits of but
ter. Bake half an hour. For the sauc,
take the juice from the branded peaches
a cup of hot water, small lump of but
ter, the grated rind of lemon and suga
to taste. Let all come to a boil ant
thicken with cornstarch-a tablespoon
full to pint of the liquid. If you pre-
fer YOU can use in addition hard sauc
to which has been added a well-beatel
egg. This budding may be made o
canned peaches or strawberries.