The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1881-11-17
HOUSE AND FARM.
Cooking koCtp0a.

GINoERBREAD.-Theu usual Wy OF msk-
inR gingerbread 10 to mix paste Of 4 yuy
With butter and add about two ounces Of
ground ginger to the pound Of -four. A
very good gingerbread 10 made out OF oat-
meal and molasses mixed to . stiff paste
and sufficient ginger added to flavor it. A
little butter may be first worked up With
the oatmeal. Tie paste il rolled out and
baked in moderately hot oven.
Potato CRoQUETTs.--Two cups Of cold,
smashed potatoes, two beaten eggs, table,
spoonful Of melted butter, salt and pepper.
Mix altogether and form into oblong rolls.
Dip into beaten egg and roll in cracker
dust. Fry in drippings, or lard and but.
ter.
RICE CRoQUETTEs.-Two cups Of cold
boiled rice, two beaten eggs, two table,
spoonsful Of melted butter, little salt and
doul to form into any shape You please.
Be careful not to get the paste to stiff. Roll
in -Four, then in beaten egg, and lastly in
cracker crumbs, and fry IN sweet lard or
drippings.
OYSTER P1E.-Line pie-tin With GOOD
paste, put into brisk oven and bake until
blown. Chop quart Of oysters, thicken q
cupful Of boiling milk with small spoon.
full of corn starch, season With . spoonful
Of butter, salt and pepper to taste. put in
the minced oysters, boil five minutes, stir.
ring constantly.
P1K1ED PURPLE OABBAaE.-Quarter
the cabbage, lay in wooden tray, sprinkle
thiokly with salt and set in the cellar until
next day; drain off the brine, wipe dry, lsy
in the sun two hours, and cover with cold
vinegar to cover the cabbage, with equal
quantities Of mace, cloves, whole white
peppers, cup Of sugar to every gallon of
vinegar. and teaspoonful of celery seed
for every pint; pack the cabbage in stone
jar; boil tho vinegar and spices five minutes
AMI pour on hot; cover and set away in q
cool, dry place. This will be ripe in six
weeks.
MUTTON HAR1CoT.-Lay . number of
chops in hot pan with very little butter
OF dripping, until they are brown, turning
them 80 as to brown both sides. This will
only take few minutes, a. you do not
want to cook them through. Drop them
into boiling water deep enough to cover
them. slice two carrots md throw in; cover
closely. While stewine, brown half q
sliced onion in the pan the chops were
fried in. Add this to the stow with pepper
and salt.
MUFF1Ns.-One quart sifted flour: two
one tablespoonful Of sugar, one teaspoonful
Of salt, mot heaped), quarter yeast cake
dissolved in a little water; mix with suf6-
cient sweet milk: to make medium stiff bat
ter; beat the eggs very light, stir altogether,
set to rise over night, add one small tea
spoonful of soda just before the baking:
bake in gem pans on top Of the stove to set
the bottom, finish in quick oven; not to be
turnt over. obtained this receipt from
southern colered cook IS years ago..
ScALLoPED OYsTERs.-Crush and roll
several handfuls of Boston crakers; put Q
layer in the bottom Of buttered pudding
dish. Wet this with mixture of the oys-
ter liquor and milk slightly warmed. Next
layer Of oysters sprinkled with salt, pep
per and small bits Of butter; then another
layer Of the moistened crumbs, then a
layer of oysters, and so on till the dish is
full. Let the top layer be Of crumbs, and
beat an egg into the milk which you pour
over them. Stick bits Of butter thickly
over it, and bake huff an hour.