Democratic messenger., 1881-04-02
DOMESTIC RECIPES.
BY Mrs. Amelia Lewis.

VEAL WITH PEAs-Take breast of veal
and brown 1t in pan, add half spoon
ful of -four and warm water, pepper and
salt, and little mace; let stew to nearly
done, and put to it handful of finely
chopped parsley and n tin of peas.
Baked potatoes with it.
SAUSAGE BALLS AND SPINACH. Buy
half pound of sausages, take off the
skin, add breadcrumbs and an egg, and
having made them into balls, frizzle in
little warm fat, and add on top GUS
tard of two eggs and little milk, flaw
ored with sugar and nutmeg. Bake in
oven for twenty minutes.
SUET PUDDNG.-Make suet crust.
Fine chopped suet, fine flour and warm
water mixed. Roll out long, place on
the crust finely sliced apples, with cur
rants and sugar, and roll up. Tie up in
long cloth, and steam well for one hour
and half or two hours. This is good
pudding for children.
STEwED LAMB WITH RICE.-Take a
breast or neck of lamb, and put in a
saucepan, with water, pepper and salt.
Cut in one onion, and let gently simmer
for half an hour. Now add rice, say
half q pound, if you have three pounds
of meat, and handful of parsley, and
having let it simmer another half hour.
dish up together. You must be careful
not to let the rice burn.
SALT CoD BAKED.-Soak cod one dav
and night, changing the water. Steam
or simmer it in water that has some
vinegar in it, turn out and mash up we'll.
Boil potatoes and mash them. Grease
a baking-dish first put layer of pota-
toes, then layer of fish, then potatoes
and fish, ending with potatoes. Brown
in oven. Make n melted butter with
parsley and fine chopped eggs for it. A
nice fresh cabbage will not be bad with
il.
BREAD AND BUTTER PUDDING.
thin slices of bread and butter without
crust. Butter baking dish well wash
currants, dry them, and put in first.
also, some candied lemon peel. cut up
small, and strew sugar over it; place
over this the bread and butter in severa
layers; pour ON some milk and let soak
for quarter of an hour. Now make a
custard of two eggs, milk, white sugar,
and flavor with nutmeg. Pour over and
bake half an hour or more.
FRESH WATER FISH, Make melted
butter sauce as directed butter. flour
and warm water, or milk and water, add
little salt and four slices of lemon.
Put into this white fish or pike, or any
white-fleshed fresh water fish, let SIM
mer till done. You may add little
nutmeg or mace il desired. Dish up in
the sauce, but take out the lemon
pieces, and trim round with fresh
pieces. Steam parsnips with it, or have
new or mashed potatoes ready.
Bass WITH LOBSTER SAUCE
boil bass, always steam it. The water
must not touch it, or it will lose that
exquisite flavor which belongs to it pre-.
eminently. Melt piece of butter in
sauce pan, stir in a tablespoonful of fine
flour, and add little salt, pepper and
mace. Have ready half tin of lobster, !
and put TO il, mix mp well, add warm !
water, stirring well, and simmer over
the fire ten minutes while stirring. IF !
you can catch it, add spoonful of the |
gravy that has come from the bass.
SPRING SoUP.-Take some beef for |
soup, cut it mp and brown it in small |
piece of butter in the saucepan, sprinkle |
a tablespoonful of -four over it, stir it
well round, and add warm water as re-
quired. Add peppercorns, salt, two or
three cloves, and little nutmeg. Let |
simmer one hour. Break caulifiower |
into pieces, and add the pieces to the
soup simmer again half an hour. Pass
through cullender, saving the cauli-
flower for the soup. Take the yolks of |
two eggs, mix with a spoonful or so of |
-four, a dust of salt and nutmeg, and-a |
small piece of fresh butter. Beat them
well up. Drop with the spoon into the
boiling soup.