Barbour County index. [volume] (Medicine Lodge, Kan.) 1880-current, 1882-02-02
THE HOUSEHOLD.

PRINTERS PUDDING.-One cup OF
suet chopped fine; two eggs, three
tablespoonfuls of sugar, one cup OF
milk, one cup of raisins, one cup OF
currants, one-half of a nutmeg, two
teaspoonfuls of baking powder and
flour enough to make a batter. Boil
for two hours.
DELNoNICo PUDDING. Stir three
tablespoonfuls of corn starch into one
quart Of boiling milk, and let it boil
two minrtes; beat the yolk of five eggs
with six tablespoonful of sugar; flavor
and stir in the corn -four. Put the
whole in a dish and bake it. Beat the
whites of the eggs and stir into them
three tablespoonfuls of sugar, and when
well do,e spread on the top and bake a
light brown.
BRoILED VENIsoN STEAK Boil
quickly over clear fire, and when
sufficiently done pour over two table
spoonfuls of current jelly melted with
piece of butter. Pepper and salt to
season. Another way is to have ready
a gravy Of butter, pepper, salt, and a
little water. Heat the gravy without
boiling it. Score the steak all over, put
1t In the gravy and cover tight; keen
hot enough to steam the meat. Send
1t to the table in a covered dish.
Snow CREAM.-Beat the white of
I'VE eggs to stiff froth, add two large
spoonfuls of fine white sugar, large
spoonful of rose water or pineapple.
Beat the whole well together and add
a pint of thick cream. This is yery
nice to use over grated coacoanut.
Heap the coacoanut in the center of a
handsome dish, and ornament with
Zine green leaves-peach leaves, for in.
stance. Pour over this several spoon
fuls of the snow cream, and call it a
dish of snow.
PLUMB PUDDING.-Chop, if possible
in a mincing machine, half a pound of
raisins, half pound of sultanas, tive
ounces of candied peel and half a
pound Of apples; mix with half pound
OF beef suet one pound of bread crumbs
a quarter of a pound of flour, half a
pound of sugar, little spice and q
pinch of salt; put sufficient new milk
to make the mixture stiff, butter a
basin, put in the pudding, and boil fol-
six hours. This quantity will make a
large pudding.
MINCE MEAT.-Three pounds of
beef chopped fine, six pounds of apples
one pound of suet chopped fine and
mixed with the meat, four pounds of
raisins, six pounds of currants, one
pound Of citrOn. one pound of candied
lemon and two pounds of sugar, a
tablespoonful of salt, two oranges graf.
ed, and powdered cinnamon, mace,
cloves, and powdered nutmeg to taste
Add three pints Of boiled cider and SET
on the stove to prevent burning, until
thoroughly scalded. Add enough
sweet cider when using to make il
moist.
BOILED CHICKEN.-Stuff the chicken
as for roasting. A good dressing i:
made by chopping half a pint of oys
tiers and mixing them with bread
crumbs, butter, pepper, salt, thyme
and wet with milk or water. Basic
about the chicken a thin cloth, the in
side Of which has been dredged with
flour and put it to boil in cold water
with a teaspoonful IF salt in it. Skin
while boiling. For a moderate sized
chicken an hour and a half or two
hours will be sufficient. Serve with
oyster sauce or egg sauce as you pre-
| fer.
VEAL OUTLETS italian TAKE
some veal outlets and trim them to 6
uniform shape. Make a mixture OF
equal parts of bread crumbs and graf
ed cheese; add pepper and salt to taste
Dip the outlets in liquifed butter; pass
them in this mixture. When set dill
them in egg, and pass them in the
mixture again; then fry them a COCO
color. Bolt small quantity of maca
roni, dress it with butter, cheese, anC
tomato sauce, with the yolk of an egg
stirred into it. Place the macaroni OF
a dish and the outlets in a circl,
around it.