The Brookhaven ledger. (Brookhaven, Miss.) 1875-1883, 1882-07-13
DOMESTIC ECONOMK

DOMESTIC ECONOMIC
RAscD BuyrsR. Rancid butter may
be recovered and sweetened by washing
and kneading it well, first in new milk,
and altsrward in cold spring-water-
butyric scid, on which the rancidity de-
pends. being freely soluble in new milk.
The above recipe has been found to an
swer perfectly.
CHocoLArR.-n preparing chocolate
for family use, cut of about two inches
Of the cake to one quart OF water stir
1t first in q little cold water till it is soft.
then pour on the boiling water. After
it has boiled short time, add pint Of
milk; boil up and serve; sweeten to
taste
SuEr PuDDINa.--One cup OF chopped
suet, two-thirds cup Of molasses, ono
oup Of sweet milk, one cup Of chopped
raisins, three cups Of flour, one tea
spoonful Of soda. one teaspoonful Of Gin
namqn, one-half nutmeg. steam ono and
one-haf hours To b eaten with sour
sauce.
+ A NIcr DIsH. Remnants of boiled or
roast meat may. be utilized byschopping
them with twice their quantity Of bread,
seasoning with salt, pepper and herbs,
moistening with eggs and little melted
butter beaten together, and either
cooked in q loaf or in small cakes ON .
griddle.
PorATo SALAD.-Take about ten nice,
mealy, freshly-boiled potatoes when
they are quite cool cut them in thin
slices ard place them in an earthen
dish; add vinegar, pepper, salt and
olive-ol to taste mix with wooden
spoon add a chopped onion and parsley;
also, if desired, add capers.
To Cook BEEFsrEAK.-SIt the out
aide, or fat part, say every four inches,
cutting through to the lean, which pre-.
vents contraction and increases the ten
derness. Have bright fire and grid
iron hot before putting it on; turn over
to prevent burning. A steak an inch
and half thick will be cooked in from
seven to ten minutes. Have some melt
ed butter, with good supply Of pepper
and salt, and pour over the steak just
before it goes to table. To fry, prepare
h same way put little butter or lard
In the pan or griddle and let it brown
before putting on the meat i; cook quick
", and, whether broiled, fried or roast
ed, if yon want it juicy and tender,
never salt until after 1t is cooked.
Conn SouP.-Cover the trimmings and
bones from the shoulder of veal with ono
quart of cold water; add an onion, sliced,
. small carrot or part Of one, and some
parsley. Simmer for two hours and
strain. There should be nearly quart
Of broth. Meantime, In another sauce
pan, boil very slowly q can of corn in
quart Of water. Wash through . fine
colander that will not allow the skins of
the kernels to pass through. Return
the saucepan to the fire, melt in it q
large tablespoonful Of butter, and mix
With two tabie-spoonfuls Of -four; add,
gradually stirring meanwhile, the corn
pulp and then the veal stock. Draw to
the back Of the range for fifteen minutes,
frst adding teaspoonful OF finely
minced lparslsy. Put a small teacupful
cf hot milk or cream in the butter and
pour n,the soup.
ARIcE DRssHar.-Boil large cupful
Of Jrice b. water, and, when about half
done, add handful Of large raisins and |
fnish the cooking with milk. When |
the rice Is tender remove from the fire
and stir in large spoonful Of butter, q
cup Of sugar and two well-beaten egg. |
Butter . baking-dish and dust with |
cracker crumbs. Arrange the rice in |
the dish with alternate layers Of bran
died peaches. Sprinkle the top with |
cracker crumbs and dot with bits of but
ter. Bake half an hour. For the sauce |
take the juice from the branded peaches,
. cup Of hot water, small lump Of but
Ter, the grated rind Of q lemon and sugar
TO taste. Let all come to q boil and |
thicken with cornstarch-a tablespoon
full to pint Of the liquid. If you pre-
fer you can use in addition hard sauce
to which has been added well-beaten
egg. This dudding may be made Of
canned peaches or Strawberries.