The National tribune., 1882-06-17
HOUSEHOLD HINTS,

MUTTON CHOPS WITH POTAT0Es.-Wash,
trim neatly, and dry the chops and let them
lie upon clean towel, while you mash
some potatoes, adding to them little cream
to make them stick together. Season the
chops with salt and cayenne pepper, and
cover each one with the potato. then fry
them in butter nice brown. They must
be cooked quickly and have sufficient butter
to float them.
FRIED TAYLERs.-This is the season
when this saltwater fish begins to appear
ia the markets, and it makes an excellent
dish for breakfast when properly cooked.
Have the fish properly cleaned, remove the
head and tail and split it in two. Dry it
thoroughly with q towel, and sprinkle with
salt and pepper and dip each half in corn
meal. Have your fat boiling hot and
plunge the fish. into it. Fry until brown
and crisp. Baste them with butter and
serve Immediately upon warm dish.
Corn FRITTERs.-Grate one dozen ears
of corn upon a coarse CRATER, and with
spoon scrape the cob in order to obtain the
milk that adheres to it. Add salt, a table
spoonful of -four, two ta5lespoOnfuls of
milk, and two beaten eggs. Drop the mix
ture from q spoon into boiling fat and fry
them a nice brown. Drain them and serve
very hot.
SWEET POTATO ROLLs.-Boil and mash
through a colander two large sweet potatoes,
adding to them L tablespoonful of butter or
lard. Sift two quarts of -four into bowl,
make a hole in the centre of it, and with
two beaten eggs, a cup Of fresh yeast and
some boiled milk make a sort of sponge,
stirring the potatoes into It. After this has
stood for an hour mix it into a stiff dough
and knead it well. When the dough is
quite light roll out and cut it into small
round cakes, and let them stand awhile
before baking. The milk must be cooled
after it is boiled before mixing the sponge.
Add some salt to the -four.
JUBILEE PoNE.-Take one pint of corn
meal and add to it small teaSpoonful Of
salt, too eggs well beaten, and half teaspoon
ful baking powder. Mix it into batter
with sweet milk, stirring very hard. Have
n round tin pan or an earthen turks head on
the top of stove, and when it is very hot
throw in a heaping tablespoonful OF lard or
butter, and whenit boils pour the mixture into
it. Stir around lightly and bake in a quick
oven As soon rs the loaf is Drowned and
the fat nearly absorbed it is done, and must
be served Immediately.
CoCoANUT PUDDiNG.-Pare the brown
-, nd
Rub a tablespoonful Of butter and a scant
cup of sugar to cream; add three
beaten eggs and cup of milk, and stir into
the mixture the grated cocoanut. Vanilla
or rose-water may be added if liked. Bake
in an open crust and serve cold.
MACAROON-Blancha and pound in a NOR
tar one pound of sweet almonds; add some
rose-water to prevent them from oiling;
work in one pound of powdered sugar and
the whites of six eggs beaten to a frOth.
Drop the mixture from a spoon upon but
tered paper, forming small cakes, about one
inch apart. Bake in a moderate oven.
STRAWBERRY JAM.-Cap large, ripe,
firm strawberries, and to every pound of
fruit allow three-quarters of a pound of
pulverized sugar. Strew the sugar over the
berries, and when it is dissolved put all into
porcelain-lined kettle and cook slowly
until the berries are clear and the whole
begins to thicken. Seal up when cool in
small glass jars.
LAMB La BORDELAIsE. - Roast the
lamb before good fire or bake it in quick
oven, basting it constantly with butter;
when 1t is nearly done sprinkle it with
bread crumbs and little minced mint and
chopped shallot; baste now with the drip
pings from the meat; sprinkle salt over it
and dish it up; have ready thick brown
gravy, and pour it round, but not over, the
lamb; add little mint and a teaspoonful Of
vinegar to the gravy.