The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1881-09-22
a HOUSEHOLD HELPS.
boston Cultivator.

NMNw AAtA#
iBo.ton Cultva.or.1
FLAKED FIsH-Make a sauce by
dredgiGg some -four into two ounces
of hot butter in stewpan add half a
pound Of cold fish, nicely faxed, one
ounce of cold butter, a dessert spoonful
each of anchovy sauce and mixed mus
tard, one teacupful of cream, some pep
per, sail, and few bread crumbs. Make
hot and serve as it is, or you may pour
it into butter dish, with the addition
Of few bread crumbs, and brown the
top in the oven
BUNs.-Two cups OF scalded milk,
cooled to blood heat; one cup of yeast
or equivalent of compressed yeast mix
with -four rather stiffer than fritters. let
it rise, then add two cups of sugar and
one cup of butter beaten to q cream;
one teaspoonful of soda; mix with flour
| full as stiff as bread; mold it well let
it rise, then cut out and lay in pans, and
after it has stood for rising bake it.
| These taste better when eaten warm. If
| liked, stir in before molding o cupful of
huckleberries or the same quantity of
dried currants.- Aunt Mary's Cook
Book.
ONION SoUP.-A soup made from
OulOub NJ ItBtIuSu Dy but' IIeuCH NO I'LL
excellent restorative in debility of the
digestive organs, says Miss Corson.
1t is made by frying golden brown half
dozen sliced onions in sufficient but
ter to to prevent burning, with tea
spoonful of sugar: two quarts of clear
| soup are next added to the onions, to-
! gether with a bouquet of sweet herbs
and n palatable seasoning of salt and
pepper; these ingredients are allowed
to simmer gently together for about a
quarter of an hour while some slices of
bread are being toasted and placed in
the soup tureen; the bouquet of herbs
is then removed, and the broth and
onions poured upon the bread, when the
soup is served hot.
r. CUsrARD 6oUFFIE.-Two scant table,
| spoonfuls Of butter, two of -four, two of
sugar, one cupful of milk and four eggs,
are the ingredients which Miss Parloa
prescribes for custard sonffie let the
milk come to boil beat the -four and
butter together, aud add to them gradu-
ally the boiling milk, and cook eight
minutes, stirring often beat the sugar
and yolks of eggs together add to the
cooked mixture, and set away to cool !;
when cool, beat the whites of the eggs
Q
bake in buttered pudding dish twenty
minutes, and serve Immediately with
creamy sauce. The materials can be
prepared in advance, but should not be
cooked until just before it is wanted for
the table.
LoBscousE.-Lobscous Is dish that
yactshmen may sometimes find valuable,
as il is warranted to cure O man of sea-
sickness. Certainly person who could
eat it ut all could not be suffering very
seriously from that malady or any other
Take four slices of pork or the same Of
bacon, and about as much Of salt beef
and soak the beef for q couple of hours
in fresh water fry the bacon and slice
up four onions and brown them in the
pork or bacon fat; then peel and slice g
y dozen potatoes; put in the beef, the
, pork, onions and potatoes in stey-pan
and only cover with water; salt is no
wanted If the beef is well corned; tn,
more pepper the better. When the DO
: tatoes are tender, break up four pilo
biscuits, not in too smell pieces, anC
drop them in. Cover it, if you have
cover, and let it go slow, and eat it pip
ing hot.
CAULIFf.owER If not carefully
cooked, caulfower is q tasteless vege
! table, but with a properly prepare,
sauce it can be made delicious addition
to every dinner table. Wash the fowe
|, well in strong salt and water. Then I'll
In a Toured cloth and boil for forty min
utes, putting it into salted boiling waite
and keep it in the boil all the time
Dish into deep Vegetable dish and pou
. over 1t a sauce made with one-half pin
OF sweet milk, boiled with half o snal
teacupful of water the caulifower wa
: boiled IN. Stir to thin paste with coll
2 water small teaspoonful of corn starch
u add to the boiling milk and water. Pm
In a piece of butter as large as an egg
i and one teaspoonful of sharp cider vine
q gar; stir till the butter melts. Pou
= over the caulihower and serve it at once
j, There are very few palates that will nc
! be pleased with such succulent dish
: il there be any left chop it up with a
= much cold boiled potato and serve yer.
- hot with the sauce mixed in with it fo
breakfast.
~ DoLMAs.-The Turkish way of pre-
I, pairing cabbage is rather elaborate, bu
:, seems better than the crude dish tina
= appears on many tables, and spoils tn
p dinner OF everybody who does not ik
% it. The Moslem cook makes a force
= = meat of pound of lean, raw muttor
?, chopped; a cup of rice, cooked five mil
" utes in boiling water; teaspoonfnl {
y onion aud o tablespoonful of parsley
:. chopped and highly seasoned with pei
~ per and salt; the leaves of cabbag
- - are carefully washed in cold watel
a plt over the fire in salted boiling wate
~ boiled for five minutes, then washed
o cold water and freed from stalks I'll
- y leaves are next cut in pieces about thre
y. W inches squsre, and in each piece
30 wrapped teaspoonful of the force mea
These little rolls of cabbage and forc'
or meat are the dolmas, and they are a
ne ranged in layers in saucepan, covers
We with broth and held in place by laying
d. heavy plate upon them; the saucepa
es containing them is placed over mo
8. crate fire, and its contents simJnered Il
'st half an hour the dolmas are heaped {
es a hot dish, five raw yolks of eggs q
ny mixed with the hot broth in which the
I'd we're cooked, the juice Of o lemon is a.
OF ded to it, and then it is strained ov
~ the dolmas. which are served at once-
ne --IHE mower Sue aar In u pia
10 found in Chill and also in Japan. TIL