National Republican., 1882-07-08
FOR THE HOUSEHOLD.
USEFUL AND INTERESTING RECIPES.
Braised Bcet-Irlsh stew-stuffed Leg or Mutton
Cold Crabs-Bolled salmon-Baksd Hall
but-Pigeon Pie-Pepper Pot-Rice
Puddlng-Lof Cake, sc.

Beef Is ordinarily the most economical OF NIL
meats for family use, but at present. owing TO the
rise in prees 1t IL about the most expensive kind
one can use. Housekeepers are Obliged to put their
wits to work to manufacture other dishes to take
tho place of the staple roast and tender-loiu
steak, and to dress up inferior pieces in order 10
make them tempting and palatable. If the pres
ent high prices continue, many will, through
necessity, bo converted to vegetarianism, aud bo-
come quite independent of and Indifferent to the
fluctuations Of the cattle market. The following
dishes will be found very nice and within tho
roach OF every one:
BRAIsED BEEF.
Take piece of lean beef Weighing about two
pounds, wash II and place in the bottom OF an
earthern baking dish, add pepper. salt and sliced
onion, two sliced potatoes, sliced carrot a stalk
OF celery, chopped parsley, and two minced toma-
toes, Pour over all half a teacupful of wat or and
and waler-this Is not to be eaten and requires no
shortening-and cover the dish closely with 1t.
pressing IL tight around the edges 10 keep in tho
steam. Stand the dish In q moderato oven and
bake about two hours Remove the PASTE place
the meat on a fiat dish and serve with the vege-
abes poured around 1t.
IRISH STEW.
Take stewpan with close cover and arrange
in IL in layers two pounds of mutton chops four
pounds ofsliced potatoes, and one chopped onion.
Add pepper to each layer but no salt. Cover all
with cold water ana let it cook slowly for two
hours. When nearly done add salt to suit the
taste and boil short time on the back of the
ango. Serve very hot
BAcALo A LA BIsAINA.
Wash small cod fish and cut II In pieces about
six inches square. Soak it over night and next
morning put it over the fire in pot of cold water
and let IL come to boil. Remove II from the
water and take ont the bones, being very cartf 4
rot @ 70 break the skin, Pour cnpful Of oil in
and let them brown; then add one can of toma-
res, one dozen cloves, aud eight Spanish peppers.
Let all boil for short time aud throw In the fish.
Boil a few minutes longer and serve very hot.
STUFFED LEG OF MUTTON.
Select piece weighing about five pounds With
sharp knife mako pockets in several places and
of crumbled bread, seasoned with salt, pepper,
butter, and minced onion. Place the meat in a
baking pan and add jlt enough water to keep i
baste constantly while 1t Is cooking. When tho
blood ceases to run after trying it with fork it Is
done. Serve with gravy and accompany the dish
with currant jelly.
Boil one dozen or more crabs In water to which
a small quantity of salt has been added. When
they are cold pick the meat from them very care
fully and put 1t in bowl. Crack the large claws
and take out all the meat from them. Season we'll
with salt. cayenne pepper, aud, il liked, some
fill them neatly with the dressed meat Serve on
fiat dish.
BOILED SALMON.
Wash from two to four pounds of salmon and
put 1t on TO boil i'll hot water adding some salt "a
the water. Allow quarter Of an hox- TO every
pound of fish, and whom it is well done place ID
upon a fiat dish and dress it with q white sauce.
| Garnish tue dish with parsley and serve imme-
diatey.
Take the remains Of your boiled salmon-or boil
one pound for The purpose-and pick it very care
fully in order to get out all the bones. Put 1T into
Il slew. pan with large lump of butter, and add
ALT and cayenne pepper. Have au equal quantity
Of OF, bread crumbs ready, which you must moisten
mlsn posu tnSa,S cream ma Or miik sr the sa and ana
all into mold and bake about twenty minutes
Turn out and serve hot.
BAKED HALIBUT.
Select q nice piece weighing three pounds
Score 1t, and put 1t in a baking pan with half
| teacupiul of water. Dredge some flour over It, add
,alt, pepper, and several Jumps of butter. Bake
for half an hour, or longer II necessary. Basic Ii
constantly while it is cooking, and when nearly
done add two tablespoonsiui OF walnut catsup
serve on HAT dish, with the gravy poured over il
PIGEON PIE.
About four pigeons will make good sized pie
Clean them, split them down the back and diyiGS
| them again lcnglhwise. Throw into stewpan I
pieces Of pigeon brown them slightly IN ihs bus ut.
| ier; also small slice Of veal Dredge in soma
-four, add pepper, salt, aud chopped parsley, and
stir i'll enough boiling water 10 make nice gravy.
| Let them simmer OH the range while you prepare
a paste. Line baking dish with the paste, and
pour in the pigeons. Cover all with paste, aud
| oushly cooked. Serve in same dish.
PEPPER POT.
Boil three pounds oftripe in clear water the daJ
before you want 10 use it, then boil knuckle o
veal in about three quarts of water until 1t d
| thoroughly cooked. remove 1t by straining the
liquor, and cut up the tripe into small pieces ant
add to the liquor. Pare and slice eight potatoes
and put them with the tripe. Add some thyme
| summer sayory, two red peppers, and salt TO sui
the taste. Boil slowly for three hours.
| RICE PUDDING.
Boil small teacupful of rice until 1t Is quit
soft. Stir into it q tablespoonful Of butter, OH,
quart of new milk, cup Of raisins four beateI
eggs, and sugar TO suit the taste. Flavor with
vanilla, lemon, or spice -Four all into your pud
| ding dish, and bake i'll a quick oven until nicely
| Drowned and the custard set. Remove 1t immedI
ately from the oven when 1t is sold or 1t will be-
come tough and taSteless.
| LOAF CAKE.
Beat 70 q cream half pound of butter and on
pound OF sined sugar. Add the yolks OF six eggs
milk, and one pound of flour, siited with a Tea
spoonful of baking powder. Beat all very hare
and stir in the whites of the eggs which have beel
beaten until they, stand alone. The last things
stir in one pound of raisins aud half a pound o
currants Bake in moderate oven one hour ant
u quarter.
CHOCOLATE SQUARES.
Beat to cream one cup of butter and two cup
| of sugar. Add one cup of milk, three eggs-yolk
and whites beaten separately-aud three cups o
flour, sfted with teaspoonful of baking powder
Flavor with lemon Bake in square pans abon
TWO inches deep When the cake Is nearly col,
with sharp knife cut 1t into blocks about tw
inches wide and three inches long, and dip eacl
one into frosting of chocolate made as follows
| Crate quarter of pound of chocolate and pou
Aaif cupful OF boiling water oyerit Add a small
lump of butler and let it come to boil then sti
| in half o pound Of sugar. Boil five minutes an,
use it while it is warm.
| -&
Hat Filtration.
The latest craze is the hat Irritation. 1t Is too III
tcrly utter too intensly intense. The following
the code: Wearing the hat squarely on the head,
love you madly-tipping over the right ear, my III
te brother has the measles-puliing 1t over tn