The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1882-08-24
Domestic Recioea.

Banana Pie.-Slice raw bananas, add
butter, sugar, allspice and vinegar. or
boiled cider, or diluted jelly, bake with
two crusts. In the South they use cold
boiled sweet potatoes in this way, and
regard the pie as choice.
Cherry Pie.-Line pie-hn with rich
crust; nearly fill with the carefully seed
ed fruit, sweeten to taste, and sprinkle
evenly with teaspoonful Of corn starch,
or tablespoonful Of -four; add q table
spoonful of butter cut into small bits and
scattered over the top; wet the edge of
the edges closely together. taking care
to provide holes in the centre for the es-
cape of the air. Pies from blackberTies,
raspberries, ETC., are all made in the
same way. regulating the quantity Of
sugar by the tartness OF the fruit.
Mutton Pie.-Take cold boiled NUT
ton; slice it thin; have crust made Of
one cup of beef suet, one-hah cup of but
ter, one cup of cold water; mix this
with prepared 1our. as stiff az for tea
biscuits; take two-thirds of the crust and
line four-quart earthen die-dish; then
fill the dish two-thirds full with the
meat; have quarter Of pound Of but
ter cut in small pieces, one teaspooDful
Of fine sugar, one of salt, and half-tea-
spoonful Of pepper, one cup OF water;
cover the pie with the remains of the
crust. and bake in moderate oven for
one hour.
Minced Mutton.-Take some meat
from joint of roast, broiled, or praised
mutton; remove the skin and outside
parts; mince il very fine; put small
piece of butter into stew-pan. when
melted add half a tablespoonful of -four;
stir two or three minutes over the fire;
add gill of well-favored stock; when
boiling put in mince;. add salt, pepper,
little grated nutmeg, chopped parsley,
few leaves of thyme, also finely mine
ed, and the yolk of one egg; stir all on
the fire for some minutes; then serve
with bread sippets or croquettes Of pota-
toes. If put aside until cold. this mince
can be used in various ways.
Liver Hash.-This hash is delicate
and appetizing, and nice as a change
from the liver and bacon known to all
cooks. Boil the liver until thoroughly
tender-there must not be even sus-
picion of hardness about it. Then mince
it finely with chopping-knife. Heat
the mince very hot in sauce Of butter
and Drowned -four. The seasoning is
|. pepper, salt, dash of lemon, or q Lit.
tie piquant sauce, such as mushroom
catsup.
Triple Sault q la Bordelaise.- Take
two pounds of tripe and lay in salt and
water over night; cut into strips about
as long as the foretinger and about as
wide; put into a stewpan one table,
spoonful of butter or clarified drippings,
or butter, two tablespoonfuls of sweet
oil, with half tablespoonful of chop
ped parsley and half a chopped onion;
when your butter, drippings, or oil is
very hot, put in tripe, and cook until
brown. and salt and pepperto suit taste.
Veal Sweetbreads with Macaroni.--
Choose two large sweetbreads and lard
them with bacon, let them boil for fif-
teen minutes, then plunge them into
cold water; place them in pan, dredge
them with flour, add half q pint Of wa
ter, a little mace, pepper and salt. and
set them in the oven to brown for about
twenty minutes; have some macaroni
boiled, drain it, and cut it into very
small rings; place it in q dish, lay the
sweetbreads upon it; add an ounce OF
butter of the gravy, thicken it with a
little -four, squeeze little lemon juice
into 1t, let it Just boil up, and pour over
the sweetbreads; serve with sliced LEM
on and curled parsley.
Fried Tomatoes. the tomatoes
in slices without skinning, pepper and
salt them; then sprinkle q little flour
over them. and fry in butter until brown.
Put them on a hot platter, and pour a
little cream into the butter and juice.
When boiling hot pour over the toma-
tees. This dish is very nice served with
birds.