The Northern Pacific farmer., 1881-11-17
HOUSE AND FARM.
Cooking Recipes.

GINaERDREAD.-The usual way OF max
ing gingerbread is to mix paste Of doul
with butter and add about two ounces Of
ground ginger to the pound Of -four. A
very good gingerbread is made out of oat-
meal and molasses mixed to stiff paste
and g. ficient ginger added to flavor it. A
little butter may be first worked up with
the oatmeal. TIE paste is rolled out and
baked in a moderately hot oven.
PoTAro CRoQUETTs.--Twoc cups of cold.
smashed potatoes, two beaton eggs, table,
spoonful of melted butter, salt aud pepper.
Mix altogether and form into oblong rolls.
Dip into beaten egg and roll in cracker
dust. Fry in drippings, or lard and but
ter.
RICE CRoQCETTEs.-Two cups Of cold
boiled lice, TWO beaten eggs, two table,
epoonsful Of melted butter, little salt and
-four to form into any shape you please.
Be careful not to get the paste to stiff. Roll
in -four. then in beaten egg, and lastly in
cracker crumbs, and fry N sweet lard or
drippings.
OYSTER P1E.-Line q pie-tin with good
paste, put into brisA oven and bake until
b. own. Chop quart Of oysters, thicken q
cupful of boiling milk with small spoon
full of corn starch, 3 ason with spoonful
of butter, salt and pepper to taste. put in
the minced oysters, boil five minutes, STIR
ring G. 1tantly.
PIKLED PURPLE CABBAGE.-Quarter
the c.bbage, lay in wooden tray. sprinkle
thickly with salt, and set in the cellar until
next day; drain off the brine, wipe dry, lay
in the sun two hours, and cover with cold
vinegar to cover the cabbage, with equal
quantities of mace, cloves, whole white
peppers, cup Of sugar to every gallon OF
vinegar. and teaspoonful Of celery seed
for every pint; pack the cabbage in stone
jar; boil tho vinegar and spices five minutes
and pour on hot; cover and set awav in
cool. dry place. This will be ripe in six
weeks.
MUTTON HAR1CoT.-Lay q number of
chops in hot pan with very little butter
0, dripping, until they are brown, turning
them so as to brown both sides. This will
only take few minutes, as you do not
want to cook them through. Drop them
into boiling water deep enough to cover
them. slice two carrots and throw in; cover
closely. While stewine, brown half
sliced onion in the pan the chops were
fried in. Add this to the stow with pepper
and salt.
MUFF1Ns quart eifted flour; two
eggs, one table spoonful of melted butter.
Of salt, (not heaped), quarter yeast cake
dissolved in little water; mix with sufi-
cient sweet mill; TO n axe n dlu,1 stiff bat
ter; beat the eggs very light, stir altogether,
set to rise over night, add one small tea
spoonful Of soda just before the baking;
bake in gem pans on top of the stove to set
the O tom, finish in quick oven; not to be
tur1 over. obtained this receipt from
q southern colered cook 25 years ago.
ScA11oPED OYsrERs.-Crush and roll
several handiuls Of Boston crakers; put q
layer in the bottom of buttered pudding
dish. Wet this with mixture of the oys-
tt liquor and milR slightly warmed. Next
layer of oysters sprinkled with salt, pep
per and small bits Of butter; then another
layer of the moistened crumbs, then a
Ia! or of oysters, and so on till the dish is
full. Let the top layer be Of crumbs, and
beat an egg into the milk which you pour
over them. Stick bits of butter thickly
over it, and bake half an hour.