The semi-weekly miner. [volume] (Butte, Mont.) 1882-1886, 1882-05-24

r4GS-DY HAN:


A.k ham.-6Sm0oe9e 9e u V0A0P tG
~ hrre cuplis: of cearuo bgoVn "a.
- 4 lint Of sherry osve beeo add.
II = comparo6ty supesioeju 0ns0a
~ has 6eeo 66kiod in The oed
~ Wy.
9...e sweetbree1s, allowing eix6l
~. led ONES = . 0Do g W9oss.
- eet the sWee6ren4s ahoot half an
~ ..sere. stew uotil tessder; sliet-(bG
.s'oms and steW IN the Iiquor or
ISssr The odd - The sweet6rea1s q
Ieesp Of ctsa9: pepper and selt and
:..lis1coon oil ofbutteg.
n-.ce suonea-DiWoovo one Gpnce
t;isS - ID one pint of WaGog: eorajn
..smseh . sieve, and let Il sGao1 till
~ m mix With Il tie juice 0f ok
:.scae and ooe lemon; sw6ets0 - taete
~ the n,ixture With . whisk IN
: = "a ,mes white ard hicks like
- pot ioto . mould and tam out
- rauiseA, oena0o0ta0g { with
iwdsst grunge.
A,slb fped (the costard ao6'aot the
III 3 nadein this pgopngtjoo: Dss.
~ % bax and . half of gelatjne in
-saart ef milk. Add theVeM-beaten
n q theve eggs, one cup of fs0gar, the
~ 4 eoe lonlOn. Let al j01e como %
IN Thea take It from tie ~oove, an I
IA 4 b seariy cold stir ID tho whites
m eeu which you have 6oote0 to q
S1fsi6, then navor It with tlse vanil-
\ I'm IA = mould % cool. This - q
ifeaey suitable for dessert q for ton-
hasut Candy.-The thisk peanut
~ ssid'5y the con(ectioosFs = made
krnov,ax the shells and skins from
M auts. putting them a9jnch thick
10 .tiesed tin pan, and psaring over
IN su0cient sugar boiled TO . cara
Ddpsiatto hold tie nuts tegether, but
M eoser them; directly after SUGAR
knaebed the degree Of bsa1imG indi-
ri II ehe preceding recipe, Il begins
ntue st this moment tho -eu9ar-b0ll-
4 nust Be taken from tho Are, ct 1t
swiaao pan Of cold water to check
h tsijiCg, and the oar10el, - the
MADAGASCAR h now called, ispoured ov-
stte astS white sugar b - be used In
nkhCthb candy.
Cnsnchovder.-Put ia Q pan, over
iA lse, one onion, two ps69toe6, two
xthsseslices Of salt baco1, we'll chop
' hltgsthef, fry . few min0tes, Or till
he Turn Oh into . soocepan and
rwsves ,he liquor from twenty-0ve
dn. 1t them cook slowly 1fteen min
y ~ : pint Of boiling milk, stir
Hatagsthef, put IN two q <hree milk
oekeFs broken In small pieces, . little
Ppk, halfa nutmeg, aod then the
d4Psa CLAIMS. CLANS, llkeoystess, arc
pc hkes from the DIRE the instant the
Ming point is reached.
Hsd q veal.-Veal requiees partlcu-
heaee 10 roast q nice bcoWa. A piece
taet should be laid on the meat when
laad b the oven. Careful tasting -
'saasy to keep It just rigb< A nice
saa1g tof the flllet can be made at
1e9aely chopped beef suet, two cup
bsead crumbs, som: 1aejy chop
ponley, > little sweet mal otam. the
= aa lemon grated and aIBttle hoEDe-
~ These should be all mixed to-
~ Nth two hard-boiled :eggs. In
se.ee this through the Allet secure
ae'eatng with skewers aRd tWtne:
re xIavy Of the drippings, skim on
1nd thjcken with 10llr. Serve
Ma batter pudding.-1Qx eight
:poeofUls Of sifted flour iRt0 some
esxmooth paste, then add the NJ
essf the milk, which 0ust Be on
.si1an In oil; bent up six eggs thor
~, :eoarating the whites kom the
air in 6rst the yolks With the
n - esur, lastly the. whites; add .
.sak. then pour into tho tin IN
et y to be boiled; the cover must
e light fitting, to keep 6e seam
S..ae pudding; place the IN - = pot
:ee water, which must be kept
~ boiling one hour undiste96ed
handiing viii spoil the neh1oees
sUe nndlkDw 0..ro 1,r,k 18th w2n0