The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1882-05-04
Domestic EcOnO17lu.

Chicago Times.
Domestic Economy.
WESTERN CooKIEs.-One cup of sour
milk, one cup of powdered sugar, little
salt, one teaspoonful of soda mix as
soft as possible; roll thin sprinkle
with sugar slightly roll out and bake in
quick oven.
WEE PUDDINa.-Quarter of a pound
of -four, quarter of a pound of butter,
quarter Of pound of sugar, two eggs.
rind of lemon beat for twenty minutes;
half fill teacups and bake for twenty
minutes.
FRIED CAKEs.-Take two quarts of
sifted flour, three teaspoonfuls of baking
powder; mix dry and add three table
spoonfuls of lard, melted; two cups of
sugar, two eggs, two cups of cold, sweet
milk; flavor to the taste. These when
rolled in sugar are very nice.
Pou1Er A LA CREME. is dainty
dish for an invalid. Boil chicken, chop
or pound the flesh to a paste, rub it
though wire sieve, mix with little
cream and two or three eggs. Season
with pepper and salt, put in mold,
steam and then serve hot.
CREAM PIE.-Beat three eggs and one
tablespoonful Of -four to a froth add
teacup heaping full of sugar, and thick,
sweet cream sufficient to fill two COM
mon-sized, round, deep pie platters or
plates; flavor with nutmeg or lemon.
Line the plate with common pie-crust
bake in moderate oven until done.
GRAHAM .BREAD.-One quart of sour
milk, half cup Of sugar, one teaspoonful
of soda, little salt, and Graham flour to
make a stiff batter stir thoroughly,
turn into baking dish and let it stand for
an hour. Bake forty minutes in mod
crate oven. Gems can be made in the
same way and baked in gem irons.
BAKED INDIAN MEAL PUDDING. Into
one quart of boiling mill, stir one tea
cupful fine sifted Indian meal, add one
quart of cold milk, three well-beaten
eggs, one cup of sugar, small teaspoon
full of salt, piece of butter as large as q
small hens egg. Flavor with nutmeg or
common spice turn into buttered pud-
ding dish and bake two hours. Serve
with butter.
CRULIERs.- teacupful of sugar,
three well-beaten eggs, piece of butter
the size of an egg and little salt !;
knead in flour to make stiff dough !;
roll out about half an inch thick, cut in
strips one inch wide and six inches long ;
slit one edge half through once every
half inch, join the ends together, fry in
hot lard till nice brown. They will
keep long time. .-..-
To MAKE STEAK TENDER.-Put three
tablespoon-fuls of salad oil and one table,
spoonful of vinegar, will mixed together,
on large flat dish, and on this lay the
steak. Salt must now be put on the
steak before it is cooked. The steak
must lie on the tender-making mixture
for at least half an hour to side the
TOUGHEST steak will succumb to this and
be perfectly tender when cooked.
OUTLETS OF COLD MUrToN.-The re-
mains of cold loin or neck of mutton,
one egg, bread crumbs, brown gravy or
tomato sauce. Cut the remains of cold
loin or neck of mutton into outlets. trim
them and take away aportion Of the fat,
should there be too much dip them in
beaten egg, sprinkle with bread crumbs,
and fry them nice brown in hot drip
ping. Arrange them on dish, and pour
around them either good gravy or hot
tomato sauce.
SP1CED BEEF.-Take the bones out of
a six-pound salt flank of beef, and slit
the meat into long, thin piece sprin-
kle with pinch of each of the follow
ing spices, mixed together. Mace, nut
meg. ginger, pepper, allspice and q
handful of chopped parsley roll it up
tightly, and place in cloth closely tied !;
put into stewpan add one small onion,
one carrot, piece of celery and small
bunch of sweet herbs. Cover with cold
water, let boil and simmer gently five
hours when cooked tie the cl 9th up
tighter and press between two boards !;
let it get cold. This can be served
either plain or glazed.