Morris tribune., 1882-06-22
HOUSE AND FARM,
Recipes.


ORANGE JELLY.-For small dish Of
Jelly take a half cupful of jelatine and
dissolve it in a half cupful of water, let.
ting it stand for an hour; then add the
juice of four oranges and a little less than
d pound of white sugar; after mixing
thoroughly pour on pint of boiling wa
ter. The mixture is not to go near the
fire, but is pressed into mold and set
in a cool place. When ready TO serve
dip the mold for an instant in hot wa
ter and then turn out the jelly.
HAM ToAsT.-M -Mince finely quarter OF
a pound of cooked ham with an anchovy
boned and washed; add a little cayenne
and pounded mace; beat up two eggs;
mix with the mince, and add just sutfi-
cient milk to keep it moist; make it
Quite hot, and serve on small rounds OF
toast or fried bread.
PIE-PLANT PUDpING.-Wash and cut
the pie plant in small pieces, cover the
bottom of a pudding dish with it, then
put in layer of bread crumbs and plen-
| ty of sugar, and soon till the dish is full
add a little water, and only little, as
sauce to eat with this of melted sugar,
| favored with cinnamon.
SADDLE OF LAMB.-A saddle of lamb is
| a dainty joint for small dinner party.
| Sprinkle little salt over it and set it in
the dripping pan, with a. few small pieces
of butter on the meat; baste It occasion
ally with tried-out lamb-fat, dredge lit
| tie -four over it a few minutes before tax
| ing from the oven. Serve with currant
jelly.
CREAM CAKE.-Two cupfuls of pulver-
lied sugar, two-thirds ofa cupful ofbutter,
four eggs, half a eupful of milk, half a
| teaspoonful of soda, one teaspoonful
cream oftartar, three cupfuls of flour.
| Bake in Jelly cake pans and spread be-
tween the layers the following: Cream
| half a pint ofmilk, two full teaspoonflls
Of corn-starch, one egg, one teaspoontul
! of vanilla, half cup of sugar; let the
| milk come to boil and stir in the corn
starch made into smooth paste with a
little cold milk; take out little Of the boil
ing milk and add it gradually to the well
beaten egg and sugar; stir this into the
rest of the milk and continue to stir con-
stantly until it becomes quite thick and
| smooth.
RAIs1N CAKE.-Take three cups of light
bread dough, work in a teacup of sugar,
a cup of butter, three eggs, a teaspoon.
full of soda, one pound of raisins, nutmeg
or cinnamon to the taste. Let it rise be-
fore baking. Bake one hour.
TURKISH P1LAF.-This is an English
dish and is considered very nice. It is
made of one cup of stock OF cold water
one teaspoonful of salt, one cupful o
A stewed and strained tomatoes, quarter o.
spoonful of pepper, a small cupful O.
rice, half cup of butter. Boil one onior
with the tomatoes for fifteen minutes
strain and add the stock and seasoning
put in a saucepan on the stove, anc
when it boils add the rice. Boil unit
the liquor is absorbed, add the butter
set on the back of the stove, remove the
lid and cover with thick towel; let i
stand twenty minutes, then turn on to 8
hot platter and serve.
/ ORANGE BIscUIT.-Boil four whole
oranges in two or three waters, unit
the bitterness is removed, then cut then
and remove the pulp and juice; beat yer,
fine in mortar, and add an equal weigh
of pulverized sugar. When well mixet
to paste spread it thin on china dishes
and set it to dry before the fire; whel
half dry cut into shapes, turn the othe
side up, dry that well, and then pack il
boxes with layers of paper between, un
til ready for use.