New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1882-08-09

DAY, AUGUST 9, 1882.
n.rp4.se, though Mr.. All Rec came, and
taking my arm, led me toward the great
safe.
Iron coffin, eh?'' said l to myself.
C0untee out de DOLLAR said Mr.. All
Rec.
And the lastarrival of his six compan-
ions went up to the safe, placed KEY.
in hole and turned It. Then q second
did so with another key in another hole.
and SO on, till six had unlocked six
locks of the great safe, when Mr.. All
Rec took out q similar key to his COM.
Panions and went up to the safe smil-
Ing. as he said to me, -.
''Great Hong Company -poor China
men. Big safee-big dollar: Seben.
partnee take seben key, open, get de.
10lsar.''
As he spoke he unlocked the safe, and
turned the door on its massive hinges,
and then, pulling out q drawer, he drew!
forth bag marked four hundred and
seventy-the amount in dollars Of my
account and handed the bag to me.
NO trustee no man." he said, smil.
ing, as he shut and locked the door, his
six partners locking it in turn. s'.No
trustee once mans; all come at once,
open door-all right
From which I understood that, as to
our trading communities, two or three,
or even four partners have to sign 9
check to make it negotiable, my seven
Chinese friends, all partners in their
Hong or trading community, could
make no payment without every man
was present to help unlock the treasure
safe. | laughed at the plan, for the
heavy dollar bag made me feelin very
good temper. They laughed too, and
shook hands very warmly, after the Eng
lish fashion, as l took my departure.
'tNO once man run away all dollar"
he said, laughing.
Il see" said, laughing. ''You shall
have your goods in soon.'
sent them; and for long while af-
ter the Hong of All Rec and did q
good deal of business; but it always
took seven keys afterward, when want
ed money. to open that safe.
Domestic Recipes.
Banana Pie.-Slice raw bananas, add
butter, sugar, allspice and vinegar, or
boiled cider, or diluted jelly, bake with
two crusts. In the South they use cold
boiled sweet potatoes in this way, and
regard the pie as choice.
Cherry Pie.-Line pie-tin with rich
crust; nearly fill with the carefully seed
ed fruit, sweeten to taste, and sprinkle
evenly with teaspoonful of corn starch,
or tablespoonful of flour; add a table
spoonful of butter cut into small bits and
scattered over the top; wet the edge Of
the crust, put on upper crust, and press
the edges closely together, taking care
to provide holes in the centre for the es-
cape of the air. Pies from blackberries.
raspberries, ETC.. are all made in the
same way, regulating the quantity of
sugar by the tartness Of the fruit.
Mutton Pie. cold boiled mutt
ton; slice it thin; have crust made of
one cup of beef suet, One-half cup of but
ter, one cup Of cold water; mix this
with prepared -four, as stiff as for tea
biscuits; take two-thirds of the crust and
line q four-quart earthen die-dish; then
fill the dish. two-thirds full with the
meat; have quarter of pound of but
ter cut in small pieces, one teaspoonful
OF fine sugar, one Of salt, and q half-tea-
spoonful of pepper, one cup of water;
cover the pie with the remains of the
crust, and bake in moderate oven for
one hour.
Minced Mutton.-Take some meat
from q joint of roast, broiled, or praised
mutton; remove the skin and outside
parts; mince it very fine; put q small
piece Of butter into q stew-pan, when
melted add half tablespo onful Of -four;
stir two or three minutes over tho fire;
add q gill Of well-favored stock; when
boiling put in mince; add salt, pepper,
. little grated nutmeg, chopped parsley,
few leaves Of thyme, also finely mine
ed, and the yolk Of one egg; stir all on
the fire for some minutes; then serve
with bread sippets or croquettes Of pota-
toes. II put aside until cold. this mince
can be used in various ways.
Liver Hash.-This hash is delicate
and appetizing, and nice as change
from the liver and bacon known to all
cooks. Boil the liver until thoroughly
tender there must not be even 4 sus-
picion of hardness about it. Then mince
it finely with ch0pping- knife. Heat
the mince very hot in a sauce Of butter
and Drowned flour. The seasoning is
pepper, salt, dash of lemon, or. lit
tie piquant sauce, such as mushroom
catsup.
Triple Sault la Bordelaise. Take
two pounds of tripe and lay in salt and
water overnight; cut into strips about
as long as the forefnger and about as
wide; put into stswpan one table,
spoonful of butter or clarified drippings,
or butter, two tablespoonful of sweet
oil, with half tablespoonful Of chop
ped parsley and half chopped onion;
when your butter, drippings, or oil is
very hot, put in tripe, and cook until
brown. and salt and pepper to suit taste.
Veal Sweetbreads with. Macaroni.-
Choose two large sweetbreads and lard
them with bacon, let them boil for tif-
teen minutes, then plunge them into
cold water; place them in pan, dredge
them with flour, add half q pint of wa
ter, . little mace, pepper and salt, and
set them in the oven to brown for about
twenty minutes; have some macar0ni
boiled, drain it, and cut it into very
small rings; place it in q dish, lay the
sweetbreads upon it; add an ounce of
butter Of the gravy, thicken it with
little flour. squeeze q little lemon juice
into it, let it just boil up, and pour over
the sweetbreads; serve with sliced lem
on and curled parsley.
Fried Tomatoes Cut the tomatoes
in slices without skinning, pepper and
salt them; then sprinklela little flour
over them, and fry in butter until brown.