The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1882-06-01
Domestic Recipes,

Bananas and Cream.-Peel, and slice
round the fruit in thin pieces, and heap
up in glass desser-dish. and serve raw
with sugar and good cream.
Ambrosia.-Slicep peeled oranges. and
remove the seeds. Make alternate lay
ers of orange slices, sugar and grated
cocoanut, until glass dish is filled, hay
ing grated eocoanut on top; now pour
little sherry over the top, to run through
the mixture. 1t is as often served with
out the wine.
Claret Jelly.-One bottle of claret, the
juice and rind of one lemon, small pot
of red currant jelly, half a pound of loaf
sugar. rather more than one ounce of
isinglass in hot weather-in winter one
ounce is quite sufficient wineglassful
of brandy. Boil all together for few
minutes, taking care that the red cur
rant jelly is well dissolved and thor
oughly mixed with the other ingredients.
Ten minutes will generally effect this,
but good deal depends upon the gen.
eral temperature. Serve with cream
sauce as follows: Half pint of cream
sweetened, and favored with vanilla,
whisked to a stiff froth; pour round the
jelly. not over it. Half these quantities
will fill mould large enough for six
people.
Croquets-A Supper Dish.-Chop a
cold fowl with slices of ham, fat or lean.
Add half as much bread or biscuit, graf
ed fine, salt and pepper, grated nut
meg, one teaspoonful of made mustard,
one teaspoonful of sauce or catsup, ia
blespoonful of butter. Knead all to-
gether till it resembles sausage meat.
Make into flat cakes; dip in beaten yolks
ofeggs; cover with grated bread crumbs,
and fry light brown. AS dainty, or
namental dish, make into the shape Of
pears, sticking the bead of q Glove in the
bottom of each to represent the blossom
end, and the stalk of Glove in the top
of each to represent the STEM Cover
the bottom of the dish with parsley or
lettuce, and lay the croquets upon it,
Yorkshire Pudding.-Take six large
tablespoonfuls of flour, three eggs well
beaten, one saltspoonful of salt, and
about one and half pints of milk, or
enough TO make it the consistency of
soft cr&tard. Beat all well together,
pour it into shallow pan (buttered);
bake three-quarters of an hour. Eng
fish cooks generally empty the dripping
pan three-quarters of an hour before
baked beef is done, and put the pudding
into the empty pan, the beef on three
cornered stand over it, that its juice may
drop on the pudding. If beef is roasted,
the pudding may be first baked in the
oven, then placed under the beef for .fif-
teen or twenty minutes to catch any
stray drops. 1t is cut into squares, and
served on hot plate; to be eaten al
ways with roast beef
Fried Smelts.-Cleanse nicely three
pounds of smelts; cut off the fins, and
wipe dry; roll them in pulverized crack
ers, dip in beaten eggs, and roll in
crackers again: fry pretty crisp and of q
nice color in plenty Of hot fat; drain,
salt a little, and serve on afoided napkin
surrounded with parsley.
Black Cotfee.-To make coffee good
it should never be boiled, but boiling
water should be poured on it just the
same as for tea. A great deal of the
aroma of coffee is lost unless it has been
freshly roasted, and one reason why
Germans and French excel in their cof-
fee is simply because they roast each
day sufficient for the days needs. 1t
should never be ground until it is want
ed for use. To make excellent strong
black coffee allow one and a half ounces
or one and @ half tablespoonfuls of
ground coffee for each person, and to
every ounce of coffee allow one-third of
a pint of boiling water.