The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-01-15
DOMESTIC RECIPES.
FILLET OF BEEF.

The fillet Of beef is the cut Of one OF
the hind legs of a steer which can af-
ford two fllets. The one nearest the
rump or chuck is the best. English
butchers speak of a round of beef and a
tillet OF veal. The cost would be from 8
to 10 cents per pound, and the weight
from to 80 pounds. Both price and
weight depend on the quality Of the
steer from which the fIlet is cut.
SCOTCH PUDDINGs.
In quarter Of pint of cold milk stir
two ounces of finely ground oatmeal !;
mix thoroughly; then add to this pint
of boiling milk; sweeten with white
sugar while on the fire, but do not let
the mixture boil; In order to thicken it,
stir IN about two ounces of dry bread
crumbs; as the milk and oatmeal cool ii
ought to be thick; take two eggs and
beat together whites and yellows, which
mix with the oatmeal; flavor with nut
meg or cinnamon; butter a pudding dish
and bake slowly for an hour; few cur
rants, or some seeded raiBins improve 1t.
QUICK DOUGHNUCS.
One cup of sugar, one tablespoon Of
butter, two cups of sweet milk, one egg,
two teaspoonfuls OF bakingpowder, lit
tie salt, one-half teaspoonful of nutmeg
or cinnamon. Place about three-fourths
of the quantity of flour IN baking dish,
sift III your baking powder, mixing well,
then add sugar, egg, spices ard melted
butter, then with q spoon stir in the
milk, making soft dough, and knead-
ing as little rs possible, roll out and
cut round or IN twisted shape and fry in
hot lard, taking care to have lard Just
the right heat.
BAKED ONIONS.
Peel ten large onions without break
ing the layers; boil them for half an hour
IN well-salted boiling water, and drain
them; when cool enough to handle cut a
half-inch slice from the top OF each, and
take out teaspoOnful of the middle
part; chop these pieces fine, mix them
with a cupful of stale bread-crUmbs, a
tablespoonful of salt, quarter Of that
quantity OF pepper and the yolk OF g raw
egg; use the forcemeat to stuff the
onions, lay them on a baking dish, dust
them with fine bread crumbs, and bake
them slowl y for forty minutes. Serve
them hot.
TURNIP TOPS.
When turnips placed in the cellar be-
gin TO sprout they are usually thrown
away, but the housekeeper of experience
Will tell you that q bushel OF turnips
will furnish her family with salad all
winter, and a very good one if properly
prepared. Place the bushel of turnips
III a dark, warm cellar to sprout, and
when the sprouts are three OF four
inches long cut them of, pick the leaves
from the stems and pour hot water over
them; let them remain III tie hot water
moment then plunge them into cold
water; place the sprouts III the colander
to drain off all the water, and send to
table with a plain dressing or bacon
dressing poured over them.
WHITE STEW OF CHICKEN.
Peel two onions, a turnip, q scraped
carrot in two quarts of boiling water,
with six cloves, dozen allspice, the
same OF whole white peppers, a leaf of
mace, 81 pinch Of cayenne pepper, a
tablespoonful Of salt, three bay leaves,
the same OF sage, and a sprig of thyme;
let them boil for two hours. Then
have your chickens 1.-TWO weighing about
seven pounds) neatly cut up, and stew
for two hours steadily, but not letting
it boil too fast If the chickens are
tough, give them an hours longer cook
ing. Then take the pieces OF chicken
out on the dish it is to be served on, and
keep it warm, strain the sauce, put it
back into the stew pan; rub table
spoonful OF -four and butter smoothly
together, add yolks of two eggs and a
tablespoonful OF finely chopped parsley;
stir gradually in a cup of boiling water,
and pour the whole into the chicken
sauce. Let it boil for five minutes,
stirring continually TO keep it from
curdling; pour over the chicken and
serve.