The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1882-01-12

celery, four potatoes, a gallon Of water,
pepper and salt. Put all into the soup
pot and boil very gently three hours.
Wash a cup of barley and boil in a very
little clear water twenty minutes. Strain
the soup, pressing hard, boil up, skim,
add the barley and simmer thirty min
utes.
SrEwED CARROTS. and Law in
cold water half an hour or more boil
whole three-quarters OF an hour; drain,
/ and cut into round slices quarter of an
. inch thick; put on In sauce pan with
teacupful Of broth-veal or beef or
mutton-pepper and salt to taste, and
stew gently half an hour just before
| they are done add four tablespoonfuls
! cream or milk and a good lump Of but
ter cut into bits and rolled in -four boil
up and serve. If you have not the broth,
use water, and put in a tablespoonful of
butter, when the saucepan is set on the
fire, in addition TO the quantity have
specified.
| CoRS CAKEs.-One cup of Indian meal,
two cups of -four, three eggs, yolks and
whites beaten separately, n small teacup
of sugar, half a cup of butter, two cups
Of rich sour milk, one teaspoonful each
of soda and salt. Stir the butter until
creamy. beat the yolks to froth and
the whites until stiff, and put together
tightly. The salt and soda should be
mixed thoroughly with the -four and
meal. Next stir the butter into the mid
die, turn in the eggs and sugar, and beat
to batter. Now, as this mixes, add
the sour milk, stirring rapidly. Beat
hard until smooth and light. Bake in
hot gem-pans or small cake-tins.
IRISH SrEw.-About two pounds of
the neck of mutton, four onions, six
large potatoes, salt, pepper, three pints
of water and two tablespoonful of flour.
Cut the mutton in handsome pieces. Put
about half the fat In the stewpan, with
the onions, and stir for eight or ten min
utes over hot fire, then put in the meat,
which sprinkle with the -four, salt and
pepper. Stir ten minutes, and add the
water, boiling. Set for one hour where
it will simmer then add the potatoes,
peeled and cut III quarters. Simmer an
hour longer and serve. You can cook
dnmplings with this dish, if you choose.
They are great addition to all kinds OF
stews and ragouts.
BUcKwHEAT CAKEs.-One quart buck.
wheat -four four tablespoonfuls yeast
one tablespoonful salt; one handful
Indian meal two tablespoonfuls molas
ses-not syrup; warm water enough tc
make thin batter beat very well, an6
set to rise in warm place if the batter
is in the least sour in the morning stil
in very little soda dissolved in ho
water mix In an earthen crock, and
leave some in the bottom each morning
"a cupful or soto serve as sponge fol
the next light, instead of getting fresf
yeast. In cold weather this plan can b.
successfully pursued for q week or ter
days without setting new supply. o
course you add the usual quantity o
flour, ETC., every night, and beat NJ
we'll. Do not make your cakes to-
small. Buckwheats should be of gen
erous size. Some put two-thirds buck
wheat, one-third oatmeal, emitting tn
Indian.
APPLE PUDDNG.-Make paste witt
equal quantities of sifted flour and finel,,
chopped suet, pinch Of salt and littl
water. Roll it out thin into n larg
piece, place this over a well. buttere
basin, and push it in so as to line tn
basin with it cut it off all round so a
to leave enough to fold up. Roll on
the trimmings to such a size as to cove
the top of the basin. Pare, core an
, slice quantity of good sound apples
put them in the basin with brown suga
to taste, and either some chopped lemo
, peel, two or three cloves or q it'll
grated nutmeg; add small piece {
fresh butter, pack the apples tightly il
put on the cover of paste, turn up til
, edges and press them down, tie foure
pudding cloth over aid ppt the basi
into a saucepan full of boiling watel
which should come well over the put
ding. Boil from two to three houl
according 10 size.