The Somerset press. [volume] (Somerset, Ohio) 1873-1977, 1882-01-05

them all the time they are cooking.
They will take about half an hour.
Garnish them with fried parsley, and
serve with tureen Of bread sauce.
SHORT BREAD No. 2.-One cup of but
ter, two cups white sugar put two cups
of flour in a basin, then throw in the
butter and sugar, rubbing it thoroughly
in the -four, then turn out on the cake
board and work in all the -four you
possibly can this takes some time !;
some use q very little water roll out an
inch thick and bake in large bread
pan bake light brown.
A NICE SUPPER DIsH.-A nice little
supper dish easily made Is as follows !:
Heat and grease the muffin irons take a
dozen eggs, break an egg in each muffin
ring; put pepper, salt and lump Of
butter on each then put in the stove; as
soon as it is slightly Drowned remove
with fork, dish and send to the table
hot. Egg mullins or shirred eggs you
can call them. 1t is simple enough, and
believe original.
MARMALADE.-Quinces make the best;
but crab apples or any sour apples are
also good. Poor ounces, unfit for other
pieces, coring but not pairing them. AL
low three-guarters of pound of sugar
and teacupful of water to a pound of
fruit. and boil slowly two hours. stirring.
and mashing it fine. Strain through q
,olendar, and put in glasses or bowls.
Peach marmalade is made in the same
way.
CUsTARD SNAFFLE.-Take two scant
/ ;ablespoonfuls of butter, two tablespoon
iuls of sugar, two of flour, one cup of milk,
and four eggs. Let the milk boil, beat
he flour and butter together, add to them
gradually boiling milk, cook eight min
ties, and stir often. Beat sugar and
yolks of eggs together. Add to the
cooked mixture, and set away to cool.
When cool, beat white of eggs to stiff
roth, and add to the custard. Bake in
buttered pudding dish twenty minutes
in moderate oven. Serve Immediately
with cream sauce.
LEMON PERL.-Oneo of the icestfavor-
ings for custards, stewed rhubarb, pud-
dings, etc., is made from the brandy in
which lemon peel is soaked. A wide
mouthed bottle should always be kept,
in which to put all spare lemon peel ;
pour brandy over to cover it and keep 1t
;orked. This is always ready for use.
Another bottle should be kept for some
IF the spare peel, which should be chop
| ped very fine, and a little salt put over
It, to be used for forcemeats or meat
aavorings. Also dry some peel in cool
oven, and use this, crumbled fine OF
grated, for apples and various other
things.
GAME SoUP.-Two rabbits, one-half
pouLd of lean lamb, two medium-sized
onions, one pound of lean beef; fried
bread butter for frying; pepper, salt
and two stalks of white celery cut into
inch lengths; three quarts of water.
Joint the game neatly; cut the lamb and
onions into small pieces, and fry all in
butter to light bown. Put into a soup.
pot with the beef cutinto strips and add
a little pepper. Pour on the water; heat
slowly and stew gently two hours. Take
out the pieces and cover in q bowl; cook
the soup an hour longer; strain, cool,
drop in the celery and simmer ten min
utes. Pour upon fried bread in the
tureen.
ROAST HARE OR RABBIT.-Have the
hare skinned and well cleaned, stuff as
you would fowl with a force meat Of
bread crumbs, chopped fat pork, little
sweet margoram, onion, pepper and salt,
Just moistened with hot water; sew up
the hare with fine cotton, tie the legs
closely to the body in kneeling posi-.
ton /; lay in the dripping pan back up.
permost, pour two cups OF boiling water
over it; cover with another pan and bake,
closely covered, except when you baste
it with butter and water, for three.
quarters of an hour. Uncover, baste
freely with the gravy until nicely
Drowned; dredge with -four and anoint
with butter until fine froth appears on
the surface. Take up the hare, put on 9
hot dish and keep covered while yor
make the gravy. Strain and skim tha
left in the pan, season, thicken will
Drowned -four, stir in good spoonful O
currant jelly and some chopped parsley
boil up; pour few spoonfuls of it owe
the hare serve the rest in gravy boat
Clip the threads and send in with cur
rant jelly around it.
CANDEp ORANGE PEEL.-Cut the frui
into quarters lengthwise, take out tn
pulp and put the peels into strong gal
and water for two days, then take then
out and soak for an hour in cold water
afterward put them into apreserving ket
tie with fresh and cold water, and boi
till the beelsare tender, when they shoul
be put on O sieve to drain Make thil
syrup'of quart Of the water in whicl
they were boiled and a pound of sugar
and simmer the peels in it for half a,
hour, when they will look clear pou
the peels and syrup into bowl togethe
to stand till the next day, when you mus
make as much syrup as will cover them
of the proportion of one pint of water
a pound of sugar, boiling it till it wi
fall from the spoon in threads put tn
peels into the syrup, stir half an hot
and take them out, drain on sieve, an
as the candy dries, transfer them to
dish to finish in warm place. Whe
dry, store them for use. This recipe
useful for any lemon, orange, or citro
peel. and perfectly wbolesome-