The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1882-06-22
HOUSE AND FARM.
Recipes.

Recipes. 81
ORANGE JELLY.-FOr small dish of
jelly take a half cupful of jelatine and
dissolve it in half cupful of water, let
ting it stand for an hour; then add the
juice of four oranges and little less than
a pound of white sugar; after mixing
thoroughly pour on pint of boiling wa.
ter. The mixture is not to 60 near the
fire, but is pressed into a mold and set
in cool place. When ready to serve
dip the mold for an instant in hot wa
ter and then turn out the jelly.
HAM ToAsr.-Mince finely quarter Of
a pound of cooked ham with an anchovy
boned and washed; add little cayenne
and pounded mace; beat up two eggs;
mix with the mince, and add Just sIfii.
cient milk to keep it moist; make il
quite hot, and serve on small rounds OF
toast or fried bread.
PIE-PLANT PUDDING.-Wash and cut
the pie plant in small pieces, cover the
bottom of pudding dish with it, then
put in 4 layer Of bread crumbs and plen-
ty Of sugar, and So on till the dish is full
add little water, and only a little, Us
the pie-plant is very juicy. Make /,
sauce to eat with this Of melted sugar,
Favored With cinnamon.
SADDLE OF LAMn-A saddle Of lamb is
a dainty joint for small dinner party.
Sprinkle little salt over it and set it in
the ripping pan, with a few small pieces
Of butter on the meat; haste it OCCASION
ally with tried-out ]amb-fat, dredge a lit
tie flour over it !. few minutes before tax
ing from the oven. Serve with currant
jelly.
CREAM CAKE.-Two cupfuls of pulver-
lied sugar, two-thirds ola cupful of butter,
four eggs, half a cupful of milk, half 4
teaspoonful Of soda, one steaspoonful
cream oftartar, three cup1uls Of flour.
tween the layers the following: Cream
half pint ofmilk, two full teaspoonfuls
of corn-starch, one egg, one teaspoonful
of vanilla, half a cup of sugar; let the
milk come to boil and stir in the corn
starch made into a smooth paste with a
little cold milk; take outa little of the boil
ing milk and add it gradually to The we'll
beaten egg and sugar; stir this into the
rest of the milk and continue to stir con-
stantly until it becomes quite thick and
smooth.
RA1sIN CAKE.-Take three cups of light
oAS<'N NouSA3 WIZ III - SCeACup VI ousu11
Il cup Of butter, three eggs, teaspoon
full of soda, one pound of raisins, nutmeg
or cinnamon to the taste. Let it rise be-
fore baking. Bake one hour.
TURKISH P1LAF.-This is an English
dish and is considered very nice. 1t is
made of one cup Of stock or cold water,
one teaspoonful of salt, one cupful Of
stewed and strained tomatoes, quarter Of
i spoonful Of pepper, a small cupful of
rice, half 4 cup OF butter. Boil one onion
with the tomatoes for fifteen minutes,
strain and add the stock and seasoning;
put in Il saucepan on the stove, and
when it boils add the rice. Boil until
the liquor is absorbed, add the butter,
set on the back of the stove, remove the
lid and cover with thick towel; let it
stand twenty minutes, then turn on to a
hot platter and serve.
ORANGE B1scu1r.-Boil four whole
oranges in two or three waters, unth
the bitterness is removed, then cut them
and remove the pulpand juice; beat very
fine in mortar, and add in equal weight
of pulveriZed sugar. When we'll mixed
to a paste spread it thin on china dishes
and set it to dry before the fire; when
half dry cnt into shapes, turn the other
side up, dry that well, and then pack in
boxes with layers Of paper between, I'M
til ready for use.