Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1882-03-30
HOUSEHOLD RECIPES

One cup OF sugar and half cup OF but
ter beaten to a cream; add three eggs,
we'll beaten, one cup Of milk, three tea
spoonfuls of baking powder and
three cups of flour; steam one hour.
Serve with cream, or any sauce to
taste.
BOMBAY ToAsT.-Take one ounce of
snchovies, wash, bone and pound them
in mortar with one ounce of fresh
butter till reduced to n smooth paste.
Melt the ancnovy butter in saucepan,
and rs it melts add the beaten-up yolks
of two eggs, stir till of the consistency
of cream, add cayenne pepper to taste,
and spread the mixture on some slices
of bread fried in butter to a nice
brown. Serve very hot.
Hoe CAKE,-Scald one quart of corn
meal with just enough hot water to
make thick batter stir in two large
spoonfuls of butter; beat this little
before mixing it with the butter, so
that it will rise readily; add half tea
spoonful of salt. This should be bak-
ed at least three-quarters of An hour
butter the tins well in which it is bak-
ed; served hot. This is decidedly eco
nomical, and it is very nourishing.
BAKED Ok Tongue Pat the tongue
into an earthen pan and lay on the top
of it few slices of butter; then cover
the pan with fiour-and-water crust
and bake, according to size, in mod
erately hot oven. When done take off
the skin and straighten the tongue on
board by means of skewers at the tip
and root When cold glaze it, orna-
ment it with a frill of paper, vegetables
cut INFO shapes and curled parsley.
POLISH SAuCE.-One pint of stock,
two tablespoonfuls of butter, four of
grated horse radish, one of -four, one Of
chopped parsley, the juice OF one
lemon, and teaspoonful of sugar, salt,
pepper. Cook the butter and flour to-
gether until smooth, but not brown.
Add the stock, and when it boils add
all the other ingredients, except the
parsley. Boil up once and add the
parsley. This sauce is for roast beef,
or roast veal.
LOAF CAKE.-Take three cups of
sponge dough (like pancake batter,
one cup of sugar, one cup Of flour,
three eggs beaten separately, one-half
teaspoonful of soda dissolved in little
warm water, one teacupful of raisins,
nutmeg and cinnamon to taste. Beat
sugar and butter to a cream; make it
rs you do cake before you mix with
the dough. Pat in the raisins the last
thing. Let it rise the same as bread,
and bake an hour.
DELICATE INDIAN PUDDING. - One
quart of milk, two heaping teaspoon
iuls Of Indian meal, four of sugar, one
of butter, three eggs, one teaspoonful
of salt. Boil the milk in the double
boiler. Sprinkle the meal into it, stir
ring all the while. Cook twelve min
utes, stirring often. Beat together the
eggs, salt, sugar and half a teaspoonful
of ginger. Stir the butter into the meal
and milk. Pour this gradually on the
egg mixture, and bake slowly one hour.
ANGELS ON HORSEBACK Take twelve
or more large sized oysters from their
shells, removing the boards; cover each
with very thin slice Of fat Of bacon,
dipping each slice into hot water aud
we'll drying it with cloth before roll
ing it round the oyster; then place
them on fine skewer and suspend
them before the fire until the bacon is
nicely cooked A slice of soft buttered
toast should be under them while cook.
ing and on it they should be sent very
hot TO the table.
BoUDIN OF 1owL Cream de Volaille).
Pound the white flesh of fowl into a
pulp, pour it through fanny or seive,
put it back into the mortar, add the
yolks of three eggs and gill of cream,
flavor it with salt, pepper and nutmeg
and bit of shalot. Then, having well
worked the mixture. pour it into a
buttered shape, which should be only
half filled. Tie piece of paper on the
top, place the mould in saucepan
half filed with hot water, and steam
for an hour. Serve with bechamel,
truffle or tomato sauce.
MAYoNNAIsE IN SCALLop SHELL -
Procure some small scallop shells
they are prettiest in white china) just
large enough to contain portion for
person; fill each with nicely cut up
morsels of game or lobster; sprinkle q
little salt should the shells be filled with
chicken or cayenne pepper if filed with
lobster, then make thick Mayoanaise
sauce and cover smoothly all the
pieces with it, arrange the shells pref
tily in shape as a dish, and pile up
lightly some fresh-cut lettuce round
them, with a garnish of hard-boiled
eggs.
CURRIED OYSTERS. one quart of
large oysters come to boil; drain
them, meanwhile fry a few teaspoon
fuls of minced onion to one ounce of
butter When the onion is golden
yellow color add two even desertspoon-
fuls curry powder. Stir an instant
add the oysters, cook one minute, add
the oysters liquor. Let it boil up once;
dish the oysters; add a little mixed
butter and -four to the sauce. Leave
it to cook an instant, then pour it upon
the yolks of two eggs, beaten with three
of thick cream. Return
it to the fire for an instant, not too long
or it will curdle, add four or five drops
Of lemon juice, pour it over the oysters
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