The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1881-03-03
HOUSE S; AND FARM ;. I
Some New, Recipes.

BROWN STEW lake Cnrees pounds OF
good round of beef, cut it in small squares,
brown them in stew-pan IN two table,
spoonfuls of butter; add two tablespoonful
of -four, sitting it gradually In and stirring
till the flour is brown; cut a carrot small,
peel half dozen small onions, and put
with the beef; season with half dozen
cloves. as many allspice, a half saltspoonful
of black pepper, pinch of cayenne, ia
blespoonful of mixed herbs, thyme, sage,
and marioram; cover with boiling water and
let it simmer steadily for three hours; just
before serving, gill of tomato catchup can
be added. or, if preferred a glass of sherry.
PoTTED CH1cKEN.-This is an agreeable
relish, and makes pleasantluncheon when
travelling Take roast fowl and carve off
all the meat. Take two slices of cold ham
and chop it with chicken; add to this one
quarter pound of the best butter; add salt
and pepper to taste; now pound this all to-
gether to paste; put the mixture in jam
pot; cover closely. 1t will keep in cool
place 10 days, or long enough for any mo-
derate journey. XII
FLAX SEED LEMoNADE.-Four table.
spoonfuls faxseed, whole: one quart boil
ing water poured upon the iaxseed; juice of
two lemons, leaving out the peel; sweeten to
taste; steep three hours in covered pitch
er; if too thick, put in cold water with the
lemon-juice and sugar. Good for colds.
PRETTY SANDWICHES. some cold,
boiled ham or tongue, cutitup into small
pieces and pound it well, adding some but
ter and grated nutmeg to taste, and lit
tie cream or condensed milk. Fill mold
with the mixture and set it for haitian
hour into moderate oven, then place the
mold for few minutes in hot water, and
turn out the mixture on a dish. Cover the
surface all over with the beaten whites Of
some eggs; cut some bread in very thin sill
ces, take off the crust, spread the slices with
the mixture and sprinkle it with capers or
pickeled nasturtium seeds or the prepared
celery seeds that are sold at the confection-
er's, then roll the sandwiches and tie them
with taste ribbons" narrow, bright ribbons.
CoRNED BEEF.-Beef picked and cooked
after the following recipe makes the most
delicious dish of the kind we have ever
tasted, and it is with pleasure that We give
it to our readers. -Four gallons Of water,
one and one half pound of sugar orr olasses,
two ounces saltpeter, six pounds of rock
salt or pure common salt If it is to last
more than three months or through the
summer use nine pounds Of salt. Boil all
together gently and skim. Have the beef
or tongues closely packed in the vessel in
which they are to remain and pour the
pickle over while boiling hot. Pour on
enough to cover the meat well, and place a
weight upon it. The meat will be fit for
use in ten days. The same pickle may be
used the second time by adding about
one third of the ingredients and heating it
again. The meat can remain in the pickle
any length of time: when six pounds of salt
is used without becoming too salt. If nine
pounds are used the meat may need to be
freshened before boiling it, This pickle is
sufficient for hundred pounds of beef
properly packed. When the meat is to be
cooked, cover it with boiling water and
simmer gently till it is tender. The usual
allowance of time in cooking corned beef is
three quarters Of an hour to the pound.
Let it cool in the water in which it is boiled.
Slice thin and serve. Rock salt is reco-
menued, as ordinary salt is often adulterat-
ed with lime, which will spoil meat of any
kind. - . ..