Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1881-12-22

Garnish them with fried parsley. and
serve with tureen of bread sauce
SHORT BREAD No. 2.-One cup of but-
| ter, two cups white sugar put two GU =
OF flour IN basin, then throw in tie
butter and sugar. rubbing it thoroughly
| in the -four, then turn out on the cake
board and work in all the -four You
| possibly can this takes some time .
some use very little water; roll ont an
inch thick and bake in large bread
pan; bake a light brown.
A NICE SUPPER DIsH-A nice little
supper dish easily made is as follows !:
Heat and grease the muffin irons take a
dozen eggs, break an egg in each muffin
ring; put pepper, salt and lump Of
butter on each then put In the stove: as
soon as it is slightly Drowned remove
with fork, dish and send to the table
hot Egg muffius or shirred eggs Won
can call them. II is simple enough, and
/ believe original.
MARMALADE. Ounces make the best;
but crab apples or any sour apples are
also good. Poor ounces, unfit for other
uses, can he washed and cut in small
pieces, coring but not pairing them. AL
and teacupful of water to a pound of
fruit, and boil slowly two hours, stirring,
and MASKING it fine. Strain through
calendar, and put in glasses or bowls.
Peach marmalade is made in the same
way.
CusrARD SNAFFLE. two scant
tai lesp onfuls of butter, two tablespoon
tul> OF sugar, two of flour, one cup of milk,
d four eggs. Let the milk boil. beat
flour and butter together, add to lem
GRADUALLY boiling milk, cook eight min
utes, and stir often. Beat sugar and
Yolks Of eggs together Add to the
ooded mixture, and set away to cool.
When cool, beat white of eggs to stiff
TO h, and add to the custard. Bake in
buttered pudding dish twenty minutes
n moderate oven. Serve Immediately
with cream sauce.
LEMON PEEL-Oneof the nicestfavor-
ings for custards, stewed rhubarb, pud-
dings, etc, is made from the brandy in
which lemon peel is soaked. A vide
mouthed bottle should always be kept,
IN which to put all spare lemon peel
pour brandy over to cover it and keep ii
corked. This is always ready for use.
Another bottle should be kept for some
Of the spare peel, which should be chop
ped very fine, and little salt put over
it, to be used for forcemeats or meat
havorings. Also dry some peel in cool
oven. and use this, crumbled fine or
graf d for apples and various other
things.
GAME Sour. Two rabbits, one-haIf
pound Of lean lamb, two medium sized
onions, one pound Of lean beef fried
bread: butter for frying; pepper, salt
and two stalks Of white celery cut into
Inch lengths; three quarts of water.
onions into small pieces, and fry all in
butter to light bown Put into a soup
pot with the beef cutinto strips and add
little pepper. Pour on the water; heat
slowly and stew gently two hours. Take
ont the pieces and cover in bowl; cook
the soup an hour longer; strain, cool,
drop i'll the celery and simmer ten min.
utes. Pour upon fried bread in the
tureen
RoAsT HARE or RABBIT = Have the
hare skinned aud well cleaned, stuff as
you would fowl with force meat of
bread crumbs, chopped fat pork, little
sweet margoram, onion, pepper and salt,
Just moistened with hot water; sew up
The hare with fine cotton, tie the legs
closely to the body in a kneeling posi-
ton; lay in the dripping pan back up
permost, pour two cups of boiling water
over it; cover with another pan and bake
closely covered, except when you haste
it with butter and water, for three
quarters of an hour. Uncover, haste
freely with the gravy until nicely
Drowned; dredge with flour and anoint
with butter until fine froth appears on
the surface Take up the hare, put on
hot dish and keep covered while you
make the gravy. Strain and skim that
left in the pan, season, thicken with
Drowned flour, stir in a good spoonful Of
euIrant jelly and some chopped parsley;
boil up; pour a few spoonfuls of it over
the hare serve the rest in a gravy boat
Clip the threads and send in with cur
rant Jelly around it.
CANDIED ORANGE PEEL. Gut the fruit
into quarters lengthwise, take out the
pulp and put the peels into strong salt
and water for two days, then take them
out ana soak for an hour in cold water,
afterward put them into preserving ket-
tie with fresh and cold water, and boil
till the heelsare tender, when they should
be put on a sieve to drain. Make thin
syrup of quart Of the water in which
they were boiled and pound of sugar,
and simmer the peels in it for half an
hour, when they viii look clear; pour
the peels and syrup Into bowl together
to stand till the next day, when You must
make as much syrup as viii cover them,
of the proportion of one pint of water to
pound Of sugar, boiling it till it will
fall from the spoon in threads put the
peels into the syrup, stir half an hour
and take them ont, drain on a sieve, and
as the candy dries, transfer them to a
dish TO finish in warm place. When
dry, store them for use. This recipe is
useful for any lemon, orange, or citron
peel, and perfectly wholesome.