The Rock Island Argus. (Rock Island, Ill.) 1877-1885, 1881-09-02
DOMESTIC RECIPES.


ounces of freshly-roasted coffee in
mortar, just enough to crush the ber-
ries, without reducing them to powder.
Put them into a pint of milk, with six
ounces of loaf sugar, let it boil, then
leave it to get cold, strain it on the
yolks of six eggs, in a double saucepan,
and stir, on the fire, till the custard
thickens. When quite cold, work into
it q gill and a half of cream, whipped
to froth. Freeze the mixture in the
ice-pot, then fill plain ice-mold with
it, and lay it in ice till the time of serv-
ing.
Hominy Griddle Cakes.-To one pint
of warm boiled hominy add pint of
milk or water, and flour enough to
make thin batter; beat up two or
three eggs, and stir them into the bat
ter with a little salt. Fry as any other
griddle cakes.
Fricasee of Veal.-Cut eight small
pieces of salt pork, and fry brown;
take out the pork and put in thin slices
of veal Chose cut from the leg are the
best), sprinkle with salt and pepper.
and fry brown; when all the veal has
been fried, mix with the boiling fat two
teaspoonfuls of dry flour; then add two
cupfuls of boiling water, and season
with salt and pepper; put the veal in
the gravy. and simmer about fifteen
minutes; dish out, and pour the gravy
over it.-JfiSs Parloa.s
Dreaded Eggs. hard and cut in
round, thick slices; pepper and salt
and dip each in beaten raw egg, then
in fine bread crumbs or powdered
cracker crumbs and fry in butter, his
sing hot. Drain off every drop of
grease, and serve hot.
Potato Croquettes. two cups
of potatoes light and smooth, season
with pepper, salt, little nutmeg, and
beat in two eggs. Put q spoonful of
dripping into frying pan, and when
it Kisses stir in the potato mixture,
keep stirring until it is very hot, spread
upon q dish to cool, when cold mould
into croquettes, dip in beaten eggs,
then in rolled crackers, and fry to a
fine yellow brown; drain well and heap
upon dish.
Boiled Corn.-Strip off the outer
husks, turn down the innermost cover
ing and pull off the silk with great
care, recover the ear with the thin in
ner husk, tie at the top with a bit of
thread, and cook in boiling sailed wa
ter from twenty-five to thirty minutes;
cut off the stalks close to cob, and send
the corn to the table wrapped in nap
kin.
Mrs. Henry Ward Beecher is author
ity for saying that very tough fresh
meat may be made quite tender by
soaking it in vinegar and water from
six to twelve hours, according to the
| size of the piece. Three quarts of
| water and little more than half a
| pint of vinegar will be enough for ten
pounds, and that quantity of meat
| should soak for seven hours.
Beans and Bacon.-Choose young
beans, boil them in water, with good
| " piece of bacon, a sprig or two of
savory. When they are done, put the
piece of bacon on q dish, drain the
beans, toss them, for minute, in q
| saucepan, with plenty of minced pars-
| ley, and some butter, and then put
| them around the bacon.
Lemonade.-To six lemons, allow
| three-quarters OF a pound of lump
sugar, and a pint OF boiling water; rub
| the lemons with some of the sugar,
| peel them very thin, strain the juice,
| put it, with the lemonpeel and sugar,
| into jug, and pour over it one pint of
| boiling water; cover the jug well with
| cloth, to keep in the steam, and let it
cool. This must be strained, and di-
luted with cold water, TO make three
| pints.
Claret output into bowl three
! bottles of soda-water, and one bottle
of claret. Pare lemon very thin, and
| CRATE q nutmeg; add to these, i'll Il jug,
one pound of loaf-sugar. and pour over
them one pint of boiling water; when
cold, strain, and mix with the wine and
soda-water; little lemon juice may be
added.