The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-07-09
DOMESTIC ECONOMY.
LAMB OUTLETS.

Trim the slices free from fat, beat up
the yolk Of an egg with rasped bread or
crackers, season with pepper and salt,
until thoroughly done.
BOILED MUTTON AND TOMATO SAUCE.
Cut some nice slices from cold leg
or shoulder of mutton, season them with
salt and pepper, and broil over clear
fire. Make some tomato sauce, pour
it over the mutton and serve. This
makes an excellent dish, and must be
served very hot.
WHITEFISH.
Any one who dislikes the oily taste of
whitefish when it is fried, can avoid it
by boiling the fish. Wrap it in a clean
cloth, catch this loosely together with a
few easily cut stitches. Serve with
drawn butter or asparagus sauce, that
is asparagus boiled. When done drain
off the water, add very little milk,
butter, pepper and salt. Bass may be
prepared and served in the same way
With mashed potatoes and green peas,
you have the essentials for good din
her.
Boil three minutes a quart of clans
with their liquor and a pint of water.
Strain them, take off the boards and re-
turn to the fire the hard portions and
the liquor. Add two or three sprigs of
parsley, a small piece of onion, a blade
of mace and little thyme. Let it
cook slowly for half an hour. Cook
together, in saucepan, piece of but
! ter the size of an egg and a large table
spoonful of -four. Add to this, when
done, pint of hot rich milk, then the
clam liquor strained, then the soft parts
of the CLANS which you have reserved
Season with salt and cayenne pepper: let
! the whole become we'll mixed and serve.
TO PRESERVE Strawberries WHOLE.
! Take equal weights of the largest
strawberries procurable and fine loaf
sugar; lay the fruit In deep dishes and
sprinkle half the sugar over them in
fine powder; give the dish a gentle
shake, that the sugar may always
| touch the under part Of the fruit; on
the next day make a syrup with the re-
mainder of the sugar and the Juice
drawn from the Strawberries, and boil
it until it iellies; then carefully put in
! the strawberries aud let them simmer
nearly an hour; next put them with
care into jars or bottles, and fill up with
! the syrup, of which there will be more
than required, but on the next day the
jars will hold nearly or quite the whole;
cover the jars or bottles with brandy
! papers.
TO CLEAN MARBLE-TOP FURNITURE.
It may be of some value TO house
keepers who have marble-top furniture,
to know that the common solution of
gum arabic is ali excellent absorbent,
and will remove dirt, etc, from marble.
The method of applying it is as follows:
Brush the dust off the piece to be
cleaned, then apply with brush a good
coat of gum arabic, about the consistency
of thick Office mucilage, expose it to the
sun or dry wind, or both. In short
time it will crack and peel off. If all the
gum should not peel off, wash it with
clean water and clean cloth. Of course
if the first application does not have the
desired effect it should be applied again.
Another method of cleaning marble is
to make paste with soft soap and
whiting, wash the marble with it, and
then leaves coat of paste upon it for two
or three days. Afterwards wash off with
warm (not hot) water and soap.
BLANC NANCE.
Blanc mango is dainty dish, which
is SO easily made and so inviting that
it is surprising to see how few know
! how to make it. To one pint of
sweet milk take handful of Irish moss;
look it over carefully; if, after washing
it In one water, any IF it is dark color
ed, remove it; rinse in several waters
till it is perfectly clean; then put it in
a wide muslin bag, and when the milk
is hot put the bag into it and let it boil
until it is thick; it takes only few
minutes; give your whole attention to it
as there IS danger Of the milk burning
on to the basin or pail In which you
cook it. The only safe way is to set the
basin or pail in kettle of hot water.
Sweeten and flavor to suit your taste.
Pour it into a mold to cool, and in a
short time it will be ready for use. It is
nourishing, easily digested, suitable for
an invalid; it is also very nice for tea,
served with peaches, pineapple or Jelly.
Of course, the prettier the mold the more
attractive it will appear. A very pretty
design is that of al oval dish with an ear
of corn in the center.