Catoctin clarion. [volume] (Mechanicstown, Md.) 1871-1940, 1881-09-29
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Recipes.

ly cool, beat eggs to a stiff froth, and
then bake them we'll and hard into
the hominy. Bake half an hour.
ROAST LAMB.-Put the meat into
the dripping pan with a little hot
water in the bottom. Sprinkle with
salt and little pepper. Basic often
and allow eight or nine minutes to a
pound. When done take the grease
off the gravy, make it bubble on top
of the stove and make a tbickenlng OF
Drowned -four.
DELAWARE TEA CAXE.-One pound
of -four, half pound Of sugar, halt a
pound Of butter, one nutmeg, one egg,
one teaspoonful Of saleratus dissolved
IN cup Of sour cream. Rub togeth-
er the butter, sugar and flour. Roll
out and cut into rounds, dredging
sugar over them just before baking
Bake in a good oven.
BATTER BREAD. - Ingredients
White Indian meal, two quarts; cold
boiled rice, one cup; eggs, three (well
beaten; melted butter, one teaspoon
full ; sweet milk, two and half cups,
salt, one teaspoonful; soda, half tea
spoonful. Stir the eggs into the milk
and then the meal, salt, butter, and
last Of all the rice. Beat all three
minutes and bake in shallow pans in
a quick oven.
COLD PIE FOR PIcNIc.-Boil q
chicken or rabbit and cut the flesh as
thin as possible. Then boil two oun-
ces of macaroni, the same quantity oil
Parmesan cheese grated, little fine
ly-chopped paisley, half a pint Of
cream, some pepper and salt. Line a
basin with a good paste sprinkled
with vermicelli, bake for an hour, and
serve with or without brown sauce
Cold poultry or game may be used IN
stead Of something purposely cooked
DELICIOUS FRITTEs. Put three
tablespoonfuls of -four into bowl and
pour ever it sufficient hot water to
make it into stiff paste, taking care
to stir it well to prevent its getting
lumpy. Leave it little time to cool
and then break into it, without beat
ing them first, tue yolks of four eggs,
the whites of two, and stir and beat
all we'll together. Have your fat or
lard hot and drop desertspoonful Of
batter in at time and fry a light
brown. Serve on hot dish with a
spoonful of jam or marmalade drop
ped in between each frltter.
BLACKBERRY SYRuP.-Make a SIM
pie syrup of pound Of sugar to each
pint of water; boil it until it is rich
and thick; then and to it as many
pints of the expressed juice of ripe
blackberries as there are pounds Of
sugar; put halfa nutmeg grated to
each quart Of syrup; set 1t by to be-
come cold, then bottle it for use. A
tablespoonful for child or a wine,
glassful for an adult is a dose, and
will prove a valuable medicine in case
of diarrhea or dysentery.
CoMPANY's FAvoRITE.-A delicious
pudding can be made in few min.
utes by taking one pint Of milk and
stirring into it half a cupful of cas-
save, half a cupful of cocoanut, two
eggs, little butter the size of ali egg,
salt and sugar to taste; flavor with
vanilla. Cook this as you would
boiled custard. When cooked and
put in the dish in which it is to be
served, pour over the top the white Of
one egg beaten to stiff froth, with a
tablespoonful of pulverized sugar
added. Set it in the oven for a short
time to brown. This may be eaten
warm or cold, with jelly or preserves,
or without.
SWISS TRrFLEs.-One cup Of -four,
one cup Of powdered sugar, two eggs
we'll beaten, two teaspoonfuls Of bak.
ing powder. Mix well together the
Ingredients and spread about quarter
of au inch thick on buttered baking
tin; bake FIVE minutes in a very hot
oven. Turn out fiat on the table and
quickly spread with preserves without
stones and roll up. Set aside until
cold, then pour over it one pint Of
custard, made as follows: A table
spoonful Of arrowroot, mixed in three
%ohloonoonfula If mill. mt the rest of