The weekly democratic statesman. [volume] (Austin, Tex.) 1871-1883, 1882-09-21
HOUSEHOLD REcIf


When about to broil fish it is
good plan to grease the gridiron
well with little lard. You will not
be troubled then by having about
half the fish sticking to the gridiron
when you attempt to remove it TO
the platter.
To MAKE STEAK TENDER.-Put
three tablespoonfuls of salad oil and
one tablespoonful of vinegar, well
mixed together, on large fiat dish,
and Oh this lay the steak. Salt
must never be put ON steak before
it is cooked. The steak must lie on
this tender-making mixture for at
least half an hour to side the
toughest steak will succumb to this
and be perfectly tender when
cooked.
POTATOES A LA DUCHESSE.--Thes
are now the most fashinable, and if
really good potato Is capable of
being improved perhaps this is the
best method. Take cold, well-sea-
soned mashed potatoes. roll out and
form into little bIscuit-shaped cakes,
"a little flour may be used to form
them, but do not mix flour with the
pOtato); arrange cakes on a pie
plate, glaze them over with beaten
egg, and bake to delicate brown.
Lemon shortcake requires a rich
and very light crust. 1t must not be
too thick, either; when baked, cut
it open and spread butter on the
upper and under parts; then put in
filling made of the rind, juice and
pulp of two lemons, one heaping cup
of sugar and one cup of cream; if
you cannot procure cream, make the
| filling as for lemon jelly-cake, with
| water thickened with corn-starch,
in place of cream; cook in a basin
set in pan of boiling water.
Good plain gingerbread is made
of two pounds of flour, half pound
of butter, half a pound of sugar,
two tablespoonfuls each of CHINA
mon and ginger, one pint of mo-
lasses, a teaspoonful of soda dis
solved in half cup of sweet milk !;
if you have sour milk, use that, and
add half teaspoonfCl more of the
soda. Bake in very thin layers ;
mark each layer with fork in lines
an inch apart. The oven should be
hot when the gingerbread is put in.
CHICKEN MISUNDERSTANDING as
many chickens as are wanted for the
bulk of your salad boil them in
bouillon until sufficiently cooked,
then take them out and remove all
the flesh, being careful to reject all
bones and skin. Cut into sizeable
| cubes and put them into a deep dish,
season with salt, pepper, oil and vim
egar, and let them remain some
hours in the pickle. Putinto salad
bowl, about three times as much let
tuce as you have chicken. which lat
ter put into the center of the lettuce,
GOV ering it with mayonnaise dress
lug, garnished with bits of lettuce,
hard boiled eggs, olives, capers and
bects, etc., cut i'll symmetrical shapes.
CLOTHED OR DEvoNsHIRE CREAM.
This is made by letting the milk
standAabout twelve hours after milk
ing in the usual milk-pan and in the
usual place of keeping; then set the
pan on boiler of hot water until
the milk becomes hot. The water
must be kept at slow boil until the
cream gathers in the center of the
pan, forming ring on the top of
the milk about the size of the bottom
of the pan, which it will do in about
half an hour or little longer; then
set the pan back in the usual place
of keeping, and let it remain about
twelve hours, when the cream is
ready to remove and place on tie
table, to be eaten with fruit in the
place of ordinary cream. Butter
can be made from it by putting the
cream in a pan and beating it with a
spoon or ladle. If the temperature
is right and the scalding perfect,
butter will come in a few minutes.
[ have known Devonshire people
refuse to purchase butter not made
in this manner.
A dish which is new to many, and
one which is especially adapted to
picnic lunches, but is also nice for
tea, is made by boiling and stuffing
eggs. After the eggs are boiled and
are cold remove the shells, cut the
eggs in two parts, lengthwise or
across, as you choose; take out the
yolks, rub them fine with little dry
mustard, black pepper and some
salt; a few drops of salad oil
or melted butter for each egg
is also required; then put the
stuffing back in the white of
the eggs, and put the halves to-
gether. When you take out the
yolks do it with deliberations, 30
that there will not be the suspicion
of a crumb on the outside of the
white part. Some add very little
cold boiled ham, or tongue, or
chicken chopped exceedingly fine, to
the other stIffing. If the eggs are
handled as they should be they will
not separate. These are usually
served cold, but they may be dipped
in we'll beaten raw egg, land be fried
in boiling lard and butter mixed.