Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1881-12-29

eA ASt4s saNAA al t3utSGT. Ailfs
serve hot, with a little preserve on each
fritter.
BARLEY SoUP.-Two or three pounds
OF beef from the skin, two pounds Of
cracked bones, an onion. four stalks q
celery, four potatoes, gallon of water.
pepper and salt. Put all into the sonp.
pot and boil very gently three hours.
Wash cup of barley and boil in a very
little clear water twenty minutes. Strain
the soup, pressing har1, boil ND, skim.
add the barley and simmer thirty min
utes.
SrEwED CARROTS --Scrape and Law in
cold water half an hour or more: boil
whole three-quarters of an hour; drain.
and cut into round slices quarter of an
inch thick put on in sauce pan with
teacupful of broth--veal or beef OF
mutton-pepper and salt to taste, aad
stew gently half an hour; just before
they are done add four tablespoonful
cream or milk and a good lump of but.
ter cut into bits and rolled in flour boil
up and serve. If you have not the broth,
use water, and put in tablespoonful Of
butter, when the saucepan is set on the
fire, in addition to the quantity l have
specified.
Corn CAKES. One cup of Indian meal,
two cups of -four, three eggs, yolks and
whites beaten separately, small teacup
Of sugar, half cup of butter, two cups
)f llel sour milk, one teaspoonful each
IF soda and salt Stir the butter until
creamy, beat the volks TO froth aud
the whites until stiff, and put together
lightly. The salt and soda should be
mixed thoroughly with the flour and
meal. Next stir the butter iato the mid
de, turn in the eggs and sugar, and beat
to batter. Now, as this mixes, add
the sour milk, stirring rapidly Beat
hard until smooth and light. Bake in
hot gem-pans or small cake-tins.
IRISH STEw.-About two pounds Of
the neck of mutton, four onions, six
large potatoes, salt, pepper, three pints
Of water and two tablespoonfuls of flour
Cut the mutton in handsome pieces. Put
about half the fat in the stewpan, with
the onions, and stir for eight or ten min
utes over hot fire, then put in the meat
which sprinkle with the -four, salt and
pepper. Stir ten minutes, and add the
water, boiling. Set for one hour where
it will simmer; then add the potatoes,
peeled and cut in quarters. Simmer an
hour longer and serve. You can cook
dumplings with this dish, if You choose
They are a great addition to all kinds OF
stews and ragouts.
BUcKwHEAT CAKES. One quart buck
wheat -four four tablespoonfuls yeast /;
one tablespoonful salt; one handful
Indian meal two tablespoonfuls molas-
ses-not syrup; warm water enough to
make thin batter beat very well, and
set to rise in a warm place if the batter
is in the least sour in the morning stir
in a very little soda dissolved in hot
water; mix In an earthen crock, and
leave some in the bottom each morning
"a cupful or soto serve as sponge for
the next right, instead of getting fresl
yeast. In cold weather this plan can be
successfully pursued for week or ten
days without setting new supply. Ui
course you add the usual quantity of
-four, etc, every night, and beat up
well. Do not make your cakes too
small. Buckwheats should be of gen
erous size. Some put two-thirds buck
wheat, one-third oatmeal, emitting the
Indian.
APPLE PuDDIxd. Nake q paste With
equal quantities Of sifted -four and finely
chopped suet, pinch of salt and little
water. Roll it out thin into large
piece, place this over well-buttered
basin, and push it in so as to line the
basin with it; cut it off all round so as
to leave enough to fold up. Roll out
the trimmings to such size as to cover
the top of the basin. Pare, core and
slice quantity of good sound apples,
put them in the basin with brown sugar
to taste, and either some chopped lemon
peel, two or three cloves or little
grated nutmeg; add small piece Of
fresh butter, pack the apples tightly in,
put on the cover of paste, turn up the
edges and press them down, tie a Toured
pudding cloth over and put the basin
into saucepan fnll of boiling water,
which should come well over the pud-
ding. Boil from two TO three hours
according to size