The Rock Island Argus. (Rock Island, Ill.) 1877-1885, 1882-08-04
Household Recinea

Mulled Wine.-Bcat one egg and half
tablespoonful of white sugar together
! vigorously; TO one glass of wine add a
| quarter of a cup of boiling water; set
the wine and water on the stove till
! hot, then add the ego and sugar and a
little nutmeg. Let the patient drink it
while hot.
Cornmeal Mullins. cup and u
half of cOrnmeal, the same quantity of
white flour, two teaspoonfuls of baking
| powder, half cup OF sugar. half tea
| spoonful of salt, small tablespoonful of
melted butter, two eggs apd milk enough
| to make a stiff batter. Bake in gem
pans for half an hour.
Carrots. Stewed carrots are q far
more nourishing and economical human
food than is generally known, and they
should not be mainly left for animals
| Scrape the roots. chop into small pieces,
and stew in water until very tender
They may be seasoned with flour and
butter sauce all the better with cream
added-and in various other ways.
Pie Plant Pudding. Wash and cut
the pie-plant in small pieces. cover the
bottom of pudding dish with it, then
put in layer of bread crumbs and plen-
ty of sugar, and so on until the dish is
full; add little water, and only little,
as the pie-plant is very juicy. Make a
/ sauce to eat with this of melted sugar,
favored with cinnamon.
Baked Eggs. For those who find fried
ones greasy and indigeStible Butter Il
deep earthen pie-plate, then put in the
eggs, taking care not to break the yolks
of any; put little lump of butter on
each egg, and little pepper and salt,
too. If the oven is hot, the eggs will be
cooked sufficiently in four minutes. As
soon as the whites are firmly set they
are done.
Drowned Potatoes. Peel them and
steam them until they are tender; then
about half or three-quarterS of an hour
before dinner-supposing there is roast
of beef or lamb or fowl in the drip
ping-pan in the oven-lay the potatoes
under the meat. When they are brown
ed take them out with 4 skinner, let
them drain, and send them to the table
on the platter with the roast.
Beef Omelet-One pound of beef
steak. one-quarter of a pound of suet,
salt, pepper. and little sifted sage,
one egg, and three milk crackers; chop
the beet and the suet very fine. roll the
crackers to q powder, mix all together,
and bake in a shallow tin, orput a small
lump of butter in saucepan and fry
the omelet over a slow fire. This may
be eaten warm or cold.
Rice Jellv-Mix two heaping tea
spoonfuls of rice flour, with enough cold
water to make thin paste; add cup
full of boiling water, putting ii in grad
ually; then let it boil until it is trans
parent. When YOU take it from the
Stove sweeten and flavor it. If it is for
a fever patient, flavor with lemon juice;
if for one with summer complaint, put
a stick of cinnamon in it while it is boil
ing.
Glazed Turnips. quart of
small, even-size turnips; boil them Just
tender in salt boiling water and drain
them on dry towel; put into a frying
pan just large enough to hold them a
teaspoonful each of butter and sugar,
and let them melt together; then put in
the turnips, set the pan over the fire,
and shake it occasionally until they are
light brown; keep them hot without
burning, to serve on the dish with the
tenderloin.
Parsnip Stcw.-Take thin slices of
pork, fiat streaked with lean), let it
boil for an hour, then add five large pars-
nips washed, scraped and cut in quart
ers lengthwise. let these boil for half an
hour, then add some potato, also cut in
pieces. When the potatoes are done all
viii be. Remove the vegetables, and
thicken the gravy in the Kettle with
little flour; add pepper and salt, and
small lump of butter. Put the pork and
vegetables oa a large, deep platter, and
pour the gravy over them.
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