Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1882-10-26
DOMESTIC,


quarts of cold water; bring TO n boil,
then skim carefully and set the kettle
on the back of the stove where 1t will
simmer until the veal is very tender,
but not until it cooks to pieces. Gut off
the meat; put it in dish and cover
with little of the strained liquor. This,
with the addition of some seasoning,
thickening and lemon juice, will make q
very palatable side-dish for lunch or
breakfast. Put the veal bones back in
to the kettle and cook them with the
beef until the liquor is reduced to three
pints. Three-quarters of an hour before
taking it up, season the broth to taste
with pepper and salt, and put in stalk
of celery, half small onion, sprig of
parsley and two slices of carrot. Strain
the soup, when done, through a hair
sieve or thin cloth, without pressing)
and set it away to cool. 1t will form
firm, clear Jelly and every particle of fat
must be removed from the surface be-
fore reheatlng. Pour half teacupful
of boiling water onto two tablespoons
of tapioca, aud let soak for an hour,
then turn it INTO saucepan with the
soup and set where it will boil, after
which move to the back of the stove
and let simmer until the tapioca looks
clear. Beat the yolks OF three eggs III
q bowl; add four tablespoons of sweet
cream, and when we'll mixed put IN four
tablespoons of stock, first taking the
saucepan from the fire. Return this
mixture to the saucepan and set back on
the stove to heat, but be careful that 1t
does not boil, as too long or rapid cook
ing would ourdle 1t,
PICKLED SHEEP ToNGUEs. the
tongues In salted water, and when done
which will be in about two hours
skin them while still hot. For fifty
| tongues put tablespoon each of whole
allspice and pepper-corns and half as
many cloves into q small bag. Steep
| for fifteen minutes in hot vinegar, then
pack the tongues, with the bag of spice
in the centre, In stone jar; pour ever
the hot vinegar and add enough more
cold to cover them. They are very
good eaten plain, or may be served with
sauce tartare. Beat the yOlk of raw
egg with a mustard spoonful of mixed
mustard; add nice salad oil rery SlOtcty
and STIR constantly until the sauce grows
thick and smooth. Ii put III drop by
drop, the egg will absorb half teacup
| of oil and become so thick that tea.
spoon will stand upright in it. When
thick enough put In a teaspoonful OF
powdered sugar, two of lemon Juice and
two of vinegar. Many would use double
or even triple the above amount of oil
and increase the other seasonings accord
ingly. This is the simple naGyOnIlGiSe
sauce, which can be bottled and kept
for any length of time. If too thick,
thin with vinegar, unless already sour
enough, when sweet cream can be used
instead. This is the foundation for
sauce tartdre, which is made by the
addition of some cucumber pickles, par
sley and a scrap of onion, chopped fine,
and few capers.
BEEF BOILED WITH ROBERT SAUCE
A piece OF cold beef, which has been
previously used for soup. should be cut
into fillets. Then make the Robert
sauce as follows: Cut up very fine
large onion, add to it one tablespoonful
of butter; fry until brown; take out all
the onions, add to the butter small
spoonful of -four and half pint OF gravy
stock; let it boil for few moments;
now cut into small pieces half picked
cucumber; put it into the pan with the
rest, and add all the onions that you
fried; this completes the Robert sauce;
now place the fllets of beef in the sauce;
should the sauce be too thick add more
| of your gravy stock; drop little burned
sugar to give the liquid nice brown
] color, and simmer the whole gently for
| twenty minutes. This will be found an
economical and palatable mode OF serv-
ing up cold beef.
JUNIATA OMELRT,-Beat six eggs sep
arately; mix with the yolks one and
half cups sweet milk, little salt, and
one tablespoonful of flour well mixed
with a little milk, lastly. add the whites
beaten to a stiff froth, then pour all into
heated buttered or larded pan and let
it boil, stirring constantly until it thick
ems, then pour into an omelet or baking
dish, and bake In quick oven.
To make pearl barley pudding, which
is cheaper and better than rice, soak the
barley over night, having first washed it
thoroughly. Boil it in the same water
it was soaked in, in a covered tin vessel.
set inside kettle of water, to prevent
the barley burning. When cooked soft,
add eggs, sugar, currants, raisins and
nutmeg in the same proportions as for
rice pudding.
FRENCH PICKLES. s.-One-half peck OF
green tomatoes, six green peppers, six
onions, one large head of cabbage; chop
all well together, add one-half pound of
white mustard seed, one-half ounce of
cloves, one-half ounce of allspice and
mace, four tablespoonfuls of salt; put
all in kettle, cover with cold vinegar
and boil two hours; add brown sugar to
your taste.
POP Corn BALLs.-These are easily
made. To one gallon of pop corn take
halt o. pint of molasses or sugar; put
INTO skillet and let it boil up once;
pour it over the corn; grease your hands
with sweet butter and make the whole
into balls of such size as you please
They are ready for use at once.
MRoE PE.-One cracker and half,
three spoonfuls of melted butter, cup
of molasses, cup of vinegar, raisins and
spice to your taste. Melt the butter and
vinegar, then add the rest. and fill your
paste. Cover as usual. This. if well
made, can hardly be distinguished from
a minced pie of meat and apples.