The Rock Island Argus. (Rock Island, Ill.) 1877-1885, 1882-04-20
Domestic Recipes.

Blackwell Pudding. Line a tart dish
with puff paste, place over it some pre-
served fruit and strips of candied peel;
then fill The dish three parts full of the
following mixture: A quarter of pound
of clarified butter. the same of granulat-
ed sugar, the yolks of four eggs, and
the whites of two, all to be well mixed
together To be well baked. When
cold CRATE fine sugar over it.
Ginger Cookies. a cup each of
sugar, molasses, shortening and boiling
water, one teaspoonful saleratus, one
tablespoonful ginger. Stir these in
enough to roll nicely. Bake in mod
crate oven.
Boiled Rice.-The rice should be
washed thoroughly, changing the water
four or five times, to remove all the
glutinous matter; then it must be put
into large quantity of boiling water
and boiled seventeen minutes; then
strain through a cullender, and set in
the oven few minutes to dry, leaving
the door opened to prevent the heat
from discoloring it. :.
Tea Cake.-One quart of flour, one
heaping cup of sugar, four eggs, butter
the size of hem S egg, one tablespoonful
of yeast powder. Season to taste. The
proportions can, of course, be doubled.
Oyster omeskys.-Parboil a dozen
oysters in their own liquor, remove their
boards, strain the liquor, and cut up the
oysters into small dice; melt piece of
butter in a saucepan, stir in a pinch of
flour, add the oyster liquor and the
minced oysters, salt and pepper to taste,
a little grated nutmeg and pinch or
two of chopped parsley; take the sauce
pan off the fire, and stir in the yolk of
one egg with the juice of half lemon.
When the mixture is quite cold, divide
it into twelve portions, cut some slices
of parboiled fat bacon as thin as posi-
bic. and wrap each portion tightly in
piece of bacon. When they are all done,
dip them in hot butter, and fry them in
plenty of hot lard to a light brown color.
Drain well from fat in front of the fire,
and serve with fine parsley.
Breast of Veal Stuffed.-Have a fresh
breast of veal boned by the butcher;
season it inside with salt and pepper,
and stuff it with the following force
meat: Steep half a pound of bread in
cold water for five minutes, and wiring
it in dry. clean towel; fry half an on
ion, chopped fine, in one ounce of but
ter; put in the bread, season it with
saltspoonful of powdered thyme, and pep
per and salt to taste; stir it over the fire
until scalding hot, when it will cleave
from the pan; stuff the veal. sew it up,
shape it into cushion, lay it in drip
pin-pan on a carrot, a turnip, and an
onion, all sliced, four sprigs of parsley,
two bay leaves, and quarter of
pound of salt pork, sliced. Put it into
hot oven five minutes to carbonize the
surface and confine the juices; then
moderate the heat; and roast, or, rather,
bake, it twenty minutes for each pound,
basting it occasionally with the juice
which flows from it, and seasoning when
half done with salt and pepper. If you
salt the outside of the meat before you
put it into the oven or on the fire you
simply aid in the escape of its juices.
And the same result follows the placing
of water in the dripping-pan, for its
temperature never rises as high as that
of the fat surface of the meat, and it on
ly serves to aid the salt in drawing out
the juices. When the meat is done, lay
it on hot platter, and keep it warm
while you make the gravy, but putting
pint of boiling water or soup stock in
the dripping-pan with the vegetables
and pork. Boil it quickly until it be-
gins TO thicken; strain it, and serve in
gravy-boat. A few watercresses or let
tuce leaves laid around the meat inn
prove the looks of the dish, and are
palatable addition to it.