New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1882-06-28
WHOLE NUMBER 22B
Domestic Recipes.


Tip Top Pudding. One pint of bread
crumbs, quart of milk, one cupful of SUI.
gar, the grated peel of q lemon, yolks,
OF four eggs. piece of butter the size
of an egg. Bake. When done spread
fresh strawberries over the top Tor if
not in season for strawberries use cup
full of preserved raspberries); put over
that a merihgue made with the whites
of the eggs, cupful of sugar, and the
juice of the 3emon. Return it to the
oven to color. Let it partly cool, and
serve it with rich cream.
Tip Top Cake.-One pound of sugar,
one cupful of butter, four eggs, one cup
full of milk, one pound of chopped rails
ms, half q pound of chopped figs, half a
grated nutmeg, one small teaspoonful
OF soda, one teaspo0nful of cream of
tartar, flour to make it of a proper con-
sistency.
Mrs. Cooks Cake. Two cups sugar.
one cup butter, five eggs, lacking two
whites; one cup milk, one teaspoonful
saleratus, two teaspoonfuls cream tartar,
three and one-half cups flour.
Frosting. whites of eggs, one
and one-half cups powdered sugar. If
you wish to make chocolate frosting add
six tablespoonful grated chocolate.
Potato Salad.-One quart of hot boil
ed potatoes cut into slices, q small onion
and an apple finely chopped, pepper
and salt to taste, one tablespoonful of
vinegar, three tablespoonful of olive
oil, some chopped parsley. Mix these
ingredients we'll together, and when
perfectly cold serve upon bed of fresh
crisp lettuce with French dressing.
Saddle of Lamb.-A saddle of lamb
is a dainty joint for small dinner
party. Sprinkle a little salt over it and
set it in the dripping-pan. with few
small pieces of butter on the meat; haste
it occasionally with tried-out lamb fat;
dredge little flour over it few min
utes before taking from the oven. Serve
with the best of currant jelly, and send
to table with few choice early vegeta-
bles.
Mint Sauce.-Wash. the sprigs of
mint, let them dry on towel, strip off
the leaves, and chop them very fine; put
in a sauce-boat with cupful of vinegar
and four Jumps of sugar; let it stand an
hour, and before serving stir all togeth-
SAs 5AAAAAV 0SsOSOs IL UOOgACOS Will AVcp
some time and be just as good, if not
better, than it was the first day.
There are two things every cook must
realize if he or she wishes to succeed.
One is that stewing and simmering are
not synonymous terms for boiling. A
thermometer will soon show the differ
ence between the two processes. Boil
ing point is not reached under two hun
dred and twelve degrees Fahrenheit,
whereas simmering requires only one
hundred and eighty degrees. Now meat
once cooked should never, let it be
heated how you will, be allowed to
reach boiling point. If it does it is
spoiled simply, and becomes as nutri-
tious and as digestible as a bit of shoe
leather. Fact the second is that frying
means just boiling, using lard, oil, but
ter, or any fat you please instead of wa
ter. To fry any thing it should be thor
oughly covered by the boiling lard,
which should be kept up to boiling
point during the whole process. Now
this is not so extravaganza as it sounds,
for the same frying material may be
used over and over again. Gastrono-
112eT.