The Northern Pacific farmer. [volume] (Wadena, Minn.) 1878-1885, 1882-01-26
DomEs7lc RECIPES.

From the Minnesota Farmer.
APPLE DCMPLrSGs.-Paro and core
fine, juicy apples that will COOK quick
ly; then take light bread dough, cut
into round pieces half an inch thick
and fold around each apple until we'll
covered. Put them into steamer,
let them rise, then set the steamer
over pot of boiling water and steam
until done. Try them with fork.
Eat with cream and sngar, or butter
and sugar, or maple syrup. The lat
! ter is very choice.
| MAKE EEL1Ev..": TERHArIN. - OF
course, it's a sham, for there amt
nothing in this world th:lt can take
the shine out of real terrapin; STILL,
if you .in't get no1a of those nice
creeturs you can manage to make shift
with = calf's head. You don't want
a whole head Of II calf. but boil it
just the same, but don't sluice it Will,
all the water in the reservoir, only
enough to cover it., and in that water
put couple of onions and salt and
pepper. When boiled tender. take,
say. half the meat. half the tongue
and a tablespoonful of the brains.
Cut it up, but not too fine. Put into
i frying-pan quarter of pound Of
the best butter, and bring it up to a
light brown, mix in 4 little sifted
-four when it is off the fire, and lit
tie cayenne pepper, ond just touch
Of sweet majorum. If you put herbs
into hot, boiling butter, it makes u
bitter taste. Then stir the sauce
with little of the water the calf's
head was boiled in. Then put in
your calf's head. Place it on the fire
again-not to cook, but to get hot
oEly-and last OF all put in two wine
glasses of Madeira, hut if yeu haven't
that, let it be sherry. Though it
. amt terrapin, it's good all the same.
Bob, the Sea Cook.
OLD-TIME PORK AND BEASs.-Take
two pounds of moderately lean side
pork to two quarts of marrowfat
or other BEANS Put the beans to soak
over night. In the morning after
breakfast scald and scrape the rind
off the pork and put on to boil an
> hour before putting in the beans. Set
the beans to boil in a separate pot, in
half warm water. If the water used
is of hard limestone use teaspoonfu
-, Of soda in the first water. After boil
ing a short time drain through col
ander and put on fresh water aad le
- boil until quite tender. Then add th'
pork to the beans and let it simmer
until nearly as stiff as mashed pota
toes. Then put in 4 baking dish
score the pork and put i'll the centre
brown intthc oven one hour. Great
:, care should be taken not to let thu
u beans scorch when they are boiling
, ALMOND ICE CRnAM.-One pint o.
y blanched almonds, the yolks of nv
6 eggs, one quart of cream, one and l
half cupfuls of sugar, one pint OF
milk, one pint of water. Boil tho
y water and sugar together for twenty
r. five minutes. Put the almonds in ,
y frying pan, and stir over the fire unit
o they are rich brown. Remove from
;, the fire and pound to a paste in NOR
tar. Cook the milk and pounded al
monds in a double boiler for twenty
q minutes. Beat the yolk Of the eggs
, and stir them into the boiling sirup
6 Beat this for four minutes, having
}. the basin in boiling water. Take
:, from the fire and gradually beat it into
the almonds and milk. Strain the
9 mixture through a sieve, and rut
4 through as much as possible. Stir
!, occasionally while cooling. When
. cold add the cream and half tea
y spoonful of almonds, Freeze.