The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1881-03-22
Reffipts.


CHocoLATE CARAMELs.--One pint of
sugar, dissolved in as little water as DOS
sible; half cup Of butter, one table,
spoonful of vinegar, one cup of grated
chocolate; boil until quite thick; put in
'buttered tins, and cut in squares when
partly COOLED.
Pure BEEF TEA WITHOUT WATER -
Fill = quart self-sealing glass can with
beef cut into very small pieces, close it,
and place the jarin kettle of water
Let the water come to boil gradually,
so that the jar may not break, and let il
remain on the range about three hours !;
then strain it Off and you will have q
large cup OF the pure juice Of the beef
Thea 3.pt in little salt and cayenne
pep5es. slss'-ss,
CHICKEN FRITTERs Cut into neat
pieces some tender cold chicken and
marinade them-that is to say, let them
stand awhile in q mixture of lemon
juice, salt and pepper. Make q batter
of milk, egg, flour and salt as before d.
rected, stir the chicken into it, and fry
in hot lard, bit OF chicken in each
spoonful Of batter. Serve very hot,
first draining off all the fat. Garnish
with parsley.
DREAMED PoTAToEs.--One cupful oil
milk, a teaspoonful of butter, salt and
pepper to taste; put the butter in small
frying pan, and, when hot, but before i,
browns, add enough -four to thicken
stir till smooth, and gradually add the
milk; have your cold boiled potatoes
ready sliced, turn them into this, and lie,
them gradually heat through. A dash
of nutmeg helps the potato preparation
Salt and pepper, and serve.
PoTrED HALIBur.-Take two pounds
Of halibut; cut into square pieces; sal,
with teaspoonful Of salt; sprinkle
over the pieces teaspoonful of pepper
and put in dozen whole cloves, one
whole Jamaica pepper, and few shreds
of mace, pour. over it one-half teacup.
ful Of vinegar, teacupful Of ale or la.
ger beer. teaspoonful OF tarragon vim.
egar, and lastly add an ounce of butter
put it in baking dish, have plate on
top Of the fish, and bake slowly for forty
minutes.
To Bell FIsH.-Fish must simmer
gently and never be violently boiled.
fish kettle is great convenience, as il
serves also to boil hams, etc. When
you do not have a fish kettle, pin the
fish securely in a piece of stout white
muslin before putting in the water
This holds it in shape. The water
should bubble gently, so as not to waste
the fish or boil it ITO rags" Thirty
minutes is the rule for fish weighing
five or six pounds, after that an addi
tional FIVE minutes to every two pounds
Of fish.
SPIcRD BEEF.-Three or four small
tslices OF pork fry IL tilit II is a ligh
brown; then lay in your raw beef 10 on,
piece; let it brown little on both sides
then cover it with water. and let it stew
over moderate fire for FIVE or six o.
seven hours; add water as it boils away
so that there will be enough left wher
done to make gravy. About half al
hour before it is done salt to your tast,
and add one teaspoon whole cloves, on,
teaspoon whole allspice, good-sizel
stick of cinnamon. When done TAX,
out the meat and thicken the gravy will
little flour smoothed in water.
RICE AND HoMINY GRIDDLE CAKES
A recipe vas given in p late number o
the Tribune for making rice cakes, usin.
soda or baking powder. 1t is Difficult
to get cook to make such cakes with
out some "rising POWDER" but any LADY
who can see to the matter herself ant
wishes q delicate, heslthful article MAJ
try the following: Mix two tablespoon
fuls Of flour with two teacups of coli
rice or hominy, and little milk, adj
one or two eggs. Add as much NOR
milk as may be necessary to give tn
desired consistency when cooked. To,
much flour or too much egg makes then
close.