The daily Cairo bulletin. (Cairo, Ill.) 1878-1???, 1882-04-25
Domestic Recipes.


English Apple Tart There is moth
ing nicer than an English apple tart IL
it is properly made, which 1t should be-
as follows Pare, quarter, and core the
apples; then slice them very finely into
a deep dish, CRATE some lemon peel over
them, and add some sugar in small
quantity of water; to make the crust
faky, take pound of flour and half
pound of butter; place the flour in On
earthenware basin, and break the but
ter up into small pieces; mix half of
these with the flour, then slowly add o
little water, enough TO blend all together
as youmix IL; take it out of tho basin,
and, having sprinkled the board with
flour. roll it out lightly once US evenly
as you can; then take more OF the
broken bits Of butter and place OF inter-
walls over the paste; sprinkle them with
flour, fold the paste, and roll it again;
once more place, the broken bits Of but
ter on it at intervals, dredge 1t again.
fold it, and roll out again; repeat this
process a third time; then place the
paste thus prepared over the apples, 80
that it covers tho edge of the dish, and
cut it exactly all round; roll out the
pieces you cut oil, and make strip to
90 over the fiat edge, so that there may
be double paste all round it, and to
give it raised appearance take the han
die of teaspoon and press the edges
lightly upward at regular intervals
Custard. --Custard is great improve
ment to apple tart, or, indeed, any tart.
apA 10 nnptlxy y,,a1a nnat
or four or more eggs with half pound
of sugar; have ready some boiling milk,
which pour very slowly on the beaten
eggs, stirring carefully all the time; add
little flavoring-almond or only lemon
peel; strain it into pitcher, and place
the pitcher in a saucepan of boiling wa
ter, letting the water boil until the Gus
tard begins to thicken; it must DO we'll
watched and stirred constantly or il will
curdle; when it thickens. turn 1t into
glasses to get cold.
Sour Milk Pancakes, One quart Of
milk, one teaspoonful Of soda dissolved
in hot water, little salt, and egg; add
flour, and mix to the consistency Of thick
cream. These are very nice.
Broiled Sweetbreads. Take the heart
sweetbread, which has the finest flavor,
boil it; then split open, season with salt
and pepper, rub thickly with butter, and
sprinkle with flour. Broil over a quick
fire, turning it constantly. Cook in this
way about ten minutes, if you are care
full to turn it constantly, and serve with
cream sauce.
Lettuce Salad. Cut up head of let
tucs very fine, then make dressing of
one cup vinegar, Tablespoonful mus
tard, one Of sugar; add a little salt and
pepper if liked Place slices of hard
boiled eggs over the top.
To Fry Smells. Wash, cut of the
fins, and dry with cloth; melt a spoon
full of butter, and into it stir the beaten
yolks two eggs, salt and flour the smelts
little dip into the egg and butter, roll
in grated bread crumbs and plunge into
boiling fat fry until bright yellow
brown. Serve upon napkin garnished
with fried parsley.
EscalNped Oyeters.-Two quarts Of
oysters, half cupful of butter, half u
cupful OF cream or milk, four teaspoon
fuls of salt, half ateaspoonful of pepper,
two quarts of stale bread crumbs, and
spice, if you choose. Butter the escalop
dishes, and put in layer of crumbs,
and then one of oysters, Dredge with
the salt and pepper, and put small
pieces of butter here and there in the
dish. Now have another layer of oys-
tiers, seasoning as before; then add the
milk, and, finally, thick layer of
crumbs, which dot with butter. Bake
twenty minutes in q rather quick oven.
The crumbs must be light and naky.
The quantity given above is enough to
fill two dishes.
o.