The National tribune. [volume] (Washington, D.C.) 1877-1917, 1881-11-19
THINGS TO MAKE A NOTE OF.

TAPIoCA BLANC MANGE-One-half pound
tapioca soaked one hour in pint of milk; boil
until tender; sweeten to taste, flavor, pour into
mould; when cold turn into dish and place jam
around; serve with cream, sWeetened and favored
CORN CAKES FOR TWO-Sift a cupful of corn
meal into bowl or tray, make hole in it, put
in SALT soda, and shortening, for biscuit, break
in two eggs stir with a strong spoon until the
eggs are well broken and mixed, then with new
buttermilk or sour milk make into batter. Bake
in brisk oven; have the cake three-quarters of
an inch thick when it goes in the oven.
HOMEMADE CRACKERs-Beat two eggs very
lightly, whites and yolks together; sft into them
quart Of -four, a teaspoonful of salt; add table
spoonful each of butter and lard and nearly q
tumblerful Of milk work allthoroughly together
take fourth of the dough at time and roll out
as thick as a milk cracker, cut in small rounds
and bake quickly to light brown.
FRICAssEE OF VEAL.-Cut eight small pieces
of salt pork and fry brown; take out the pork
and put in thin slices Of veal those cut from the
leg are the best, sprinkle with salt and pepper
and fry brown when all the veal has been fried
mix with the boiling fat two teaspoonfuls OF dry
-four then add two cuptuls of boiling water, and
season with salt and pepper; put the veal in the
gravy and simmer about fifteen minutes; dish ont
and pour the gravy over it,
FRICAssEE OF ONIONs-Peel two OF three
dozen of the very small, round white onions;
sprinkle them with salt, let them remain for half
an hour, then roll them upon cloth to dry them
slightly, and dredge with flour; throw them into
a steWpan in which you have melted two ounces
of fresh butter, toss them over gentle fire for
five minutes drain the fat from them, add pint
of rich milk; minced lemon peel, white pepper,
salt and butter. Simmer for ten minutes and
serve in the sauce.
COOP WAY To COOK CHICkENS.-Tak three
or four chickens, and after cleaning and washing
them well in cold water, split them down the
back break the breast bone and unioint the wings
to make them lie down better; put them in pan
and sprinkle pepper, salt and flour over them
put large lump Of fresh butter on each chicken
pour boiling water in the pan and set in the oven
Let them cook till very tender and rich brown
color then take out large platter put on more
butter, set in the oven to keep warm; put some
sweet cream IN the pan; add as much hot water
as you think necessary for the quantity of gravy
you desire; the more cream and the less water
the better the gravy. Thicker with flour put
pint of gravy on the chickens. They must be put
on the table very hot.
CRANBERRY RoLI.-Stew quart of cranbeITies
in just water enough to keep them from burning
Make very sweet, strain and cool. Make paste,
and when the cranberry is cold spread it on the
paste inch thick Roll it, tie it close in fan
mel cloth, boil two hours and serve with sweet
sauce Stewed apples or other fruit may be used
in the same way.
MUTTON HARICoT-Takea loin Of mutton, cut
it into small chops, season with ground pepper,
allspice and salt; let it stand night and then fry
it, Have good gravy well seasoned with flour,
butter, caisap and pepper, if necessary. Boil tur
nips and carrots, cut them small, and add TO the
mnttsn stevTed in the gravy, with the yolks of
hard-boiied egg, and force-meat balls. Some
green pickles will Ike an improvement