The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1882-06-01
THE KITCHEN.

VEAL LOAF.-Ihree POUNDS OF veal,
chopped fine; two slices of salt pork /;
three eggs; two table-spoonfuls of
cream, or little butter four crackers,
rolled; pepper, salt, sweet marjoram,
parsley and onion. Form in loaf and
bake three hours, basting frequently.
PIoKLED PINEApPLEs.-Seven pounds
fruit, three pounds sugar Obrown), one
quart vinegar, one half ounce cloves.
Slice the fruit one-half inch thick,
sprinkle spice between the layers.
Scald the vinegar and sugar, and pour
over the fruit three days in succession.
Musk melons are very good prepared in
the same way.
RICE CoRN-BREAD.-One cupful of
rice, two cupfuls of sifted white meal,
three eggs well beaten, one tablespoon
full of lard or butter, as much milk as
will make stiff batter, little salt.
Boil the rice perfectly soft, and pour it
hot over the meal. Add the butter, eggs
and milk, beat it well and bake it in we'll
buttered pans in a quick oven.
CAKE OR FRUIT SANDw1cHEs.-Cake
or fruit sandwiches are made thus
-Four eggs, their weight in -four, sugar
and butt<r; warm the butter and beat
1t to a cream, then stir the -four and
sugar into it gradually, beat up the eggs
and stir them in. Beat the cake well
for half an hour and bake in a rather
quick oven. If for sandwiches slice the
cake in half and put preserves between.
APPLE SoUR.-Stew six good-sized
apples, carefully peeled and cored, mash
them through fine colander and let
them cool. When cold add the unbeaten
whites of two eggs, and whip steadily
for an hour. Sweeten to taste with
powdered sugar, and flavor with vanilla
or lemon. A cupful of sugar is gener-
ally enough unless the apples are very
sour.
FRICAssEED CoRN.-Cut the corn from
the cob, not very closely, and scrape out
all the juice and what remains of the
kernel. Add nothing to it, and cook it,
closely covered, for twenty five or thirty
minutes with great care, as it burns
easily. Set the saucepan on a ring, SO
that the corn steams, rather than stews.
When done add little cream or rich
milk, butter and salt, and serve without
more cooking.
WHITE CAKE.-One cup Of white sugar,
one-third cup of melted butter whipped
to cream add one-third cup of sweet
milk and stir thoroughly; sift one cup
of flour; one-third cup of corn starch
and one heaping teaspoonful of baking
powder together and add to the above
mixture. Take the whites of four eggs,
beat them to a very stiff froth and add,
stirring it well with the other flavor
with lemon bake slowly, either in jelly
cake tins or in one cake. Excellent.
BAvAR1AN CREAM.-Whip one pint Of
cream to q stiff froth, laying it on a
sieve. Boil another pint of cream OF
rich milk with vanilla bean and two
table-spoonfuls of sugar until it is well
favored then take it off the fire and
add half box of gelatine soaked
for an hour in half cupful of water in q
warm place near the range when slight
ly cooled stir in the yelks of four eggs
well beaten. When it has become quite
cold and begins to thicken stir it with.
out ceasing few minutes until it is
very smooth, then stir in the whipped
cream lightly until it is well mixed. Put
it into a mold, or molds, and set it on
ice or in some very cool place.