The Penn's Grove record., 1882-12-30
Home Economies.

ANCHovY SAUCE.-Make q drawn
butter sauce and add 10 it two or three
teaspoonfals of anehovy paste. When
1t thickens remove it from the fire
you may add lemon juice if you like
it.
ENGLISH POUND CAKE.-One pound
of butter, one pound of sugar. one
pound of -four, twelve eggs, one pound
Of r~aisins, three pounds of currants,
halt a pound of citron, half q pound OF
almonds, d gill of brandy, Bake like
Palmetto cake.
SOFT ICING.-Beat the whites OF
two eggs TO a stiff froth, add eradu.
ally a half pound of best pulverizsd
sugar, beat well for at least halt IN
hour. flavor with lemon jql 20
color "a delicate pink, use ra"iiy'
currant or cranberry juice, or the
grated pseiing of sorange or lemon
moissned with de juice n squeezed
though a thin cloth, will color a
Handsome yellow.
BEEFsrEAK WITH TOMATO SAUCE
Take u dozen ripe tomatoes, skin
and scald them Damned tomatoes may
be used) put them ia saucepan with
half a pint of good beef gravy ; season
with salt and pepper, and put them to
stew for an hour. When the steak is
nicely broiled send it to table with the
sauce in a tureen.
PARADISE PUDDlNG.-Pare, core,
and mince three apples into small
pieces, and mix them with n quar-
ter of q pound OF bread. crumbs, three
eggs, three ounces of sugar, three
ounces of currants, the rind OF one
half lemon, one-half wineglass of
brandy, salt and grated nutmeg to
taste. Put the pudding into q butter
Ell mould, tie it down with a cloth,
boil for two hours, and serve with
sweet sauce.
CELERY SoUP.-BoIl a small cupO
rice in three pints of milk until it will
pass through q sieve. Crate the Waite
part of three heads Of celery on a bread
CRATER; add this to the milk after 1t
has been strained: put to it a quart of
strong veal stock; let 1t boil till the
celery is very tender. Season with
salt and cay enne pepper and serve.
HAM.-To boil a ham, scrape and
wash carefully in plenty of cold water.
Put 1t to COOK in boiling water enough
to cover it entirely, hook end up; let
it remain IN the front of the stove till
the ham begins TO boil; then put it
back, and let 1t simmer steadily for
three hours. Take it off the fire, and
let the ham remain 10 the water 1t Is
boiled in TIL cool enough to handle;
taen skin ii, put in a baking pan
aud sprinkle with about three ounces
OF brown sugar; run your pan into q
hot oven, and let IT remain a half
hour, or until the sugar has formed a
brown crust. This not only Improves
the flavor Of the ham but preserves its
uices.
R.RRIg.-Cut up the rabbit, remove
NV toreemeat bad- bone the legs
hoiled eggs, by turns, in issaam, :
sasson each with pepper, SALT wv
blades of pounded mace, and one-na
. .easooonfol OF grated nutmeg. fou
IN shout one. half pint OF water, coV'
II with crust, and bake in a wen hea'e
oven for about one hour n a nai
when done pour in at the top, throuR
the hole in the middle OF erast'
II little good gravy, which may be mat
n OF the breast and leg bones OF tue Ia
bit and two or three shank Don
It favored with oniou, herbs and rplc'
Rabbits, wni ia are in the best con-
D. ton in midwinter, may be fricasse
~ like chicken in white or bro wn saut
lie TO roast, stuff with a dressing ma
as Of bread-crumbs, chopped salt POI
ly thyme, onion, and pepper mi "a
o sew up, rub over with little but
or pin on IL few slices of salt POI
add q little water in the pan, q
basic often. Serve with mashed pc
Nes and currant Jelly.