Democratic messenger., 1881-04-09
DOMESTIC RECIPES.
Some Hints About Cooking by Mrs
Amelia Lewis.

COP BRAIsED.-Melt piece of butter
in pan; put in pieces of cod with a
little salt and pepper, and cover very
close. Let it so steam in the fat till
done.
SHRIMP SAUcE.-Make butter sauce
as directed; add shrimps with a few
capers chopped fine and stir in we'll.
Serve over cod and trim with fresh
crosses all round.
BAKED HERRINGs. Dip herrings,
well cleaned and dried, in flour, wrap
them in CREASED paper and place them
in pan. Bake gently brown. Serve
them up on toast, and have Drowned
potatoes and steamed parsnips with
them.
RoAsT LAMB WITH MINT SAUCE is
now seasonable. 1t is an art to make
good mint sauce. Chop mint very fine
add brown sugar considerably. Mix
| with cider vinegar, not with white
vinegar. Serve with spinach and new
potatoes.
SHAD STEwED. Melt piece of butter,
stir in flour and mix with milk and
water, iavoring with salt, pepper and
mace. Add few pieces of lemon, place
the shad in pieces in this sauce and
stew it gently for half an hour. Steam
new potatoes with it,
STEwED BEEF Roast n piece half
make gravy in pan without the fat
Flavor with pepper. salt, cloves and
allspice; put in beef TO stew gently.
and add can of mushrooms, also two
spoonfuls of catsup. Steam rice with
it and parsnips.
BREAD AND BUTTER PUDDING. Butter
deep dish put in custard beaten up
of two eggs, and mix with some sultanus;
lay into it pieces of bread and butter
without the rind, and sprinkle over each
layer sugar and sultanus, favoring with
cinnamon or nutmeg. When the dish
is filed up place in oven and bake gently.
Turn out upside down.
APPLE AND BANANA TART AS DmHc-
TED. Use for it deep dish. Make a
light crust and having sliced apples or
rhubarb, put apples and bananas into
it, and make short crust cover with
it, and bake lightly in oven. Serve
Baked Custard with it. A couple of
eggs beaten up, separating the white
from the yolk, and mixed with good
milk and some flavoring essence, will
make this.
MACcARoNI AND TOMATO PE.-Take
large maccaroni, and simmer till done
then cut up in pieces. Now have bread
crumbs i'll buttered dish, place
maccaroni on top; then preserved
tomatoes, again maccaroni, and again
tomatoes. Cover with bread crumbs
and few pieces of butter, and bake for
quarter of an hour in oven. Serve
with meat balls as directed, to be made
of cold meat or cooked ham, st. Louis
brand.
PARSLEY SoUP.-Take a piece ol
butter and melt it stir in little houl
and amalgamate. Add gradually all the
water you want. Flavor with pepper
salt and nutmeg. Simmer in this two
carrots, two parsnips, cut up fine, ant
two onions, whole. Have ready steamed
potatoes, mashed, and two handfuls o
chopped parsley. Strain the soup liquor
over them, and stir IN well. Add tive
yolks of egg, beaten up well, simmer
for few minutes, and serve with pieces
of toast.
CHIcKEN SoUP.-We may call it SO
but it is made of fowls rather. Put {
whole or half fowl and celery in warn
water with peppercorns, salt and mace
and simmer gently for half an hou
with half pound of beef chopped fine
When nearly done take out the fowl
bone it and chop the meat very fine
Generally half fowl would be sufli
cient for one day. Add chopped parsle.
to the fowl and little ground rice
Mix well in saucepan with small piec
of butter strain soup through cullen
der over it and simmer again for twent,
minutes. Serve up with waters.