The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1882-01-20
Domestic Receipts.

Black Cake.-I have Just opened Q
tin box with black cake which was
sent to me from Boston in November,
1879, and it is as good as when first
baked. The friend who made it sent
the following receipt for It: To one
pound pulverized sugar add one pound
Of good salt butter; one pound Of the
best flour carefully sifted Is to be worked
place; use one dozen eggs, yolks and
whites thoroughly beaten; mix together
ten tablespoonsful of brandy, the same
Of rosewater; stir into half an ounce of
pulverized cinnamon one whole nutmeg,
mustard spoonful of ground cloves,
and the whole dried rind Of an orange.
Stir this thoroughly into the mixture,
using the hands to make the dough
even. The fruit is to be added last.
The composition is two pounds of small
raisins, with the seeds taken out, the
same Of currants, the currants having
been thoroughly washed In two waters,
and one pound of citron, cut into thin
shavings with q penknife. The pan
should be deep one, of tin or iron, and
must be thoroughly creased. Grease
the tissue paper with which you line the
pan. You want a hot oven, and bake
fully four hours. Il. L. Bath.
Mince Pie Meat.-BOil beef tongue
weighing six pounds and six pounds of
the vein of round of beef (these should
just simmer); after skinning the tongue,
chop it and the beef very fine, and add
five pounds of beef suet chopped fine,
five pounds of stoned raisins, three Of
dried currants, one and half of citron
cut fine, nine of sugar, one and half
pints Of molasses, two quarts Of the
liquor in which the meat was boiled,
one quart of brandy, one pint of white
wine, cupful of salt, half q cupful of
cinnamon, one-fOurth of cupful of
spice, three nutmegs, a tablespoonful Of
mace. Put all in large pan. and let
stand over night; put what you wish to
bake in another pan, with half as much
stewed and sweetened apple as you
have meat, and let it stand one hour;
put the remainder of the meat in a jar:
cover with paper dipped in brandy,
and then cover tightly, to exclude the
air; set in a cool place for future use.
Venison Steak.-To wash a venison
steak is to ruin it. When you slice the
steaks from the haunch they ought to
be clean. The outside cut may be soiled
from transportation; then you may rub
it clean with damp towel. A yenison
steak should be brOiled on q clear, hot
fire, well sailed, and with very little
pepper, and eaten plain, with a very
little hot butter in the dish. A good
sauce is made with couple Of teaspoon
fuls of currant jelly, mustard spoonful
Of celery-seed, and some of the gravy
from the venison steak, served as hot as
possible. Hot cakes, very hot ones, are
a necessity for game Of all kinds, and
most especially venison.
Venison Pastry.-Cut neck or breast
into small steaks; rub them over with
seasoning of sweet herbs, grated nut
meg, pepper and salt; fry them lightly
in butter, line the sides and edges of q
dish with puff paste, lay in the steaks,
and add half pint of rich gravy made
with the trimmings of venison; add
glass of port wine and the juice of half
lemon or a teaspoonful of vinegar;
cover the dish with puff paste, and bake
it nearly two hours; some more gravy
may be poured into the pie before serv
ing it.
Lobster Croquettes.-Boil one or tw,'
Holsters and mince them fine; fry light
ly in butter two or three onions; mix in
two or three tablespoonfuls of flour,
then pint of milk, then the lobster,
and finally the yolk of three eggs; use
parsley and seasoning to the taste; stir
the ingredients we'll together, so as to
make rather moist paste; put away
cold until wanted for use; then shape
them; dip them in the beaten yolk Of an
egg and powdered cracker-dust, and fry
brown in boiling lard, which must covef
the croquettes.