The National tribune., 1882-08-26
HOUSEHOLD HINTS.

Mock DUCK.-Take round steak; make
| stuf1ing as for turkey, spread the stufling on
the steak, roll tup and tie it roast from half
to three-quarters OF an hour
WHORTLEBERRY PUDDING.-One quart
of berries, one pint of molasses, one cup of
milk, a teaspoonful of soda, one pound and
| two ounces of flour, one teaspoonful of
cloves, one of cinnamon, and one nutmeg ;
boil two and half hours. Serve with but
ter sauce.
CHICKEN AND LETTUCE SALAD.-Chop
fine one chicken cooked tender, season with
salt and pepper to taste, warm enough good
cider vinegar TO moisten the chicken, pour
over and let stand to cool. Prepare q dish
of nice white crisp lettuce, put the chicken
in the centre and over all pour mayon-
naise sauce.
CHICKEN SOUP.-Tn boiling chickens for
salads, etc. the broth water in which they
are boiled) may be used for soup. When
the chickens are to be served whole, stuff
and tie in cloth. To the broth add rice
and one thinly sliced onion. Boil thirty
minutes, season with salt and pepper, add
one well-beaten egg and serve.
PET POUND CAKE.-Beat one pound of
butter and one pound of sugar to cream,
whisk ten eggs to a high froth, and add one
and q half pounds of flour, one wineglass of
brandy, half a nutmeg, one teaspoonful of
vanilla; beat all until light and creamy. Put
into tin pan with buttered paper and
bake in o moderate oven one and half
hours.
To KEEP CHEESE MoIsT.-Many house
keepers complain that their cheese becomes
dry, and some use kind of bell-gIass to
put their cheese in. A very simple, expe-
dent will keep cheese in the best condition.
Take linen cloth, or cheese cloth, dip it in
white wine, squeeze out excess of wine and
wrap up the cheese in it. By doing this the
cheese is not only kept moist but its flavor
is improved.
BoNNY CLABBER.-This dish is in per-
feCti0n in the summer, when milk sours and
thicllens very quickly. 1t should be very
cold when served. A nice way is to pour
the milk before it has thickened into glass
dish, and when thick set on ice for an hour
or two, and it is ready to serve, and is really
very pretty addition to a luncheon or
supper table. Serve in desert plates with
sugar and cream.
SIR WATKIN NYNN's PUDDING.-Four
ounces of ground rice half-pound of suet,
a halfpound of bread-crumbs, four yolks
and two whites of eggs, four tablespoonfuls
of orange marmalade; mix we'll together
the day before using. Put in well-buttered
mould that will just hold quart, taking
care to beat it up well just before you
mould it, and do not press it tightly. Let
it boil four hours. Serve with or without
wine sauce.
LEMON CHEESE CAKEs.-Take two ounces
of butter, two eggs three tablespoonfuls of
moist sugar, the grated rinds and Juice of
two lemons, and two stale Savoy biscuits,
also finely grated. Mix all together, and then
simmer over the fire for few minutes in a
saucepan. Have ready some patty-pans
lined with puf-paste. Put very small
quantity of the mixture into each and bake
for fifteen or twenty minutes in rather |
quick oven. This quantity will make |
about one dozen and half cheese cakes.
CREAM BIsCUITs.-Deliciousl little cream
biscuits for afternoon tea are made by |
mixing self-raising flour with cream, which |
roll into thin, smooth paste; prick, cut |
and bake Immediately. They should be |
kept dry in close tin box. If the flour is |
not selfraising salt it lightly, and mix with |
it desertspoonful of baking powder.
APPLE SoUFFLE.-Two tablespoonfuls of |
rice, half pint milk, two eggs, sugar, apples,
Jelly. Boil the rice till soft in the milk, add |
the yolk of the eggs and sugar to taste; make
a wall of this round the side of your dish, fill
the centre with nice stewed apples, whole;
having taken out the cores, ill the aperture
with jelly and cover the whole with the
whites OF the eggs beaten to stiff froth, and
sprinkled thick with powdered sugar; brown
It in the oven, and serve with cream.
A LA MODE BEEF IN ROLLs.-Slices of
raw beef, salt and pepper, cloves, tablespoon
.ul of butter, tablespoonful of flour Cut !
your beef from the round in slices not over
IN inch thick, cut these i'll about four inch
squares, sprinkle with salt, pepper and little
love, roll these pieces tightly and tie with
string, put in q pot with the butter or beef
lrippings, when brown add the flour, stirring
t till it is all covered with the flour, then add
water enough to cover it, half cupful at n
ime; stew till the meat is tender. This is
'ery nice when properly cooked.
DINNER CRooUETTEs.-Rice,t two eggs, two
ofbutter, salt, and -four Put
o soak for one hour in cold water two cups
# rice, pour off the water and put the rice to
ook with plenty of water; when soft pour
II the water, and let the rice dry few min
ties on the fire, then add the eggs well beaten,
hen butter (melted) a pinch ofsalt, and flour
nough to form, them into shape; be careful
ot to make them too stiff then roll in flour
nd beaten egggT7-=lastly i'll cracker crumbs
nd fry in hot lard or drippings-serye with (