The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1881-04-15

APRICOT SAUcE.-Put half pot OF
apricot jam in a saucepan with half
pint of water and glass OF sherry; boil,
strain and serve.
IRON MoULp.-To remove iron mould
from linen, wash the spots In strong
solution of cream of tartar and waters
repeat if necessary, and dry In the sun.
FRIED SMEIrs.-Let them be carefully
Toured, and fry them in plenty of hot
lard. When done drain them well Id
front of the fire, sprinkle them all over
with very fine salt, and serve with fried
parsley and lemon cut into quarters.
CoFFEE CAKE.-This is one of the best
of plain cakes and is very easily made.
Take one cup of strong coffee infusion,
one cup molasses one cup sugar, one
half cup butter, one egg and one tea
spoonful salaratus. Add spice and rails
ms to suit the taste and enough flour to.
make reasonable thick batter. Bake
rather slowly in tin pans lined with but
tered paper.
SIR WATKIN WYNN's PUDDING.
ounces chopped lemon peel, four ounces
beef suit chopped fine, four ounces white
bread crumbs, one tablespoonful OF
flour. three ounces of moist sugar, two
ounces of apricot jam, small liquor
glass of marachino or of curacao, one
desert spoonful Of milk and three fresh
eggs. Mix all together, pour into but
tered shape and steam three hours.
Apricot Jam sauce to be served under the
pudding.
SAVE THE PICTURES. -Picture scraps
NAV often be used with capital effect.
Small rooms, and nurseries especially,
papered with them and afterward var
nished afford great entertainment. Cor
nices may be made OF them to run alb
around the wall paper, with about two
inches of gold foil between each and
black bordering. Wooden fireboards
add Holland mats may also be covered
with them. These must, of course be
vanished.
ROAST SIRLoN OF BEEF.-Cut off most
of the flap and trim the joint neatly.
Have a clear, brisk fire, well built up.
Place the Joint close to it for the first
half hour, then move it further of.
Basic frequently. When nearly done
sprinkle the joint well over with salt. Put
small quantity of water in the dripping
pan, then pour off the gravy, free II 81
fectually from fat and pour it over the
Joint in the dish. Time of roasting,
about three hours for a ten to twelve
pound sirloin. Garnish with scraped
horseradish and Yorkshire pudding.
Serve horseradish sauce in a tureen.
ROAST WILD DUcK.-Roast at very
brisk fire not longer than fifteen, or at
most twenty minutes. Basic frequently
with butter, and sprinkle freely with salt
at the time of serving. Serve with
Bigarade Sauce Pare of, as thinly us.
possible, the yellow rind of two Seville.
oranges; cut it into very thin shreds and
boil them in water for five minutes.
Melt piece of butter III saucepan
add to il. "a tablespoonful of flour and stir
until it begins to color; add a gill OF
stock, pepper and salt to taste, the juice
of the oranges and good pinch of sugar:
then put in the boiled rinds, stir the
sauce until it boils and serve.
SrEwED CELERY Trim and cut to the
same length number of heads of celery,
split them in two lengthwise, tie them in
bundles with thread, and parboil them
for ten minutes in sailed water. Drain
them, and arrange them in a saucepan
over slices of bacon, with bundle Of
sweet herbs, couple of onions, pepper
and salt to taste, and blade of mace
Add enough stock just to cover the con-
tents and simmer gently till the celery is
quite tender. Having removed the
string, dispose the celery on dish; take
some of the stock in which it has been
stewed, remove all fat from it, add a
small piece of fresh butter, pour it over
the celery and serve.