The Penn's Grove record., 1882-05-27
Culinary Art.

of cold milk L small onion, three or
four cloves, a small blade Of mace, a
few pepper-corns and a little salt. Set
the whole to boil, then strain the milk
over a teacupful of fine bread crumbs.
Stir well on the fire for a few minutes,
adding at the time of serving either a
small pat of butter or o tablespoonful
of cream.
ORANGE CAKE.-Two cups of -four,
two of sugar, a half-cup of-water, yelks
of five eggs, whites Of three, pinch Of
salt, a Tablespoonful of soda, n of
cream Of tartar, juice and grated rind
of enc orange. Bake in jelly-cake
pans. Beat the whites of two eggs
stiff, and two tablespoonfuls of soft
sugar; the juice and grated rind of an
orange spread over each cake, then
place one ON the other let the top be
iced.
WHIPPED PoTAToEs.-Whip boiled
potatoes to creamy lightness with a
fork /; beat in batter, milk, pepper and
salt at last, the frothed white of an
egg toss irregularly upon a dish, set
in the oven two minutes to reheat, but
do not let 1t color.
BRoILED OYsTERs.-f you have a
wire gridiren with the wires close
enough together TO prevent the oysters
from dropping through, small ones
can be broiled without much trouble.
They do not need to be turned rel
Wien done lay them on slices Of but
tered toast, pepper and salt and butter
them.
To STEW FRESH PoRK.-Cut about
two pounds into a dozen pieces; put
into a saucepan with one and a-half tea
spoonfuls OF salt, one of sugar, a half
teaspoenful of pepper, two medium
sized onions, sliced, and a half.pint of
water. Set on the fire for ten minutes,
till q thick gravy Is formed. Add a
teaspoonful of flour stir for a few min
utes, and then add three pints of
water, Let it simmer for about two
hours.
ITALIAN CHEEsE.-Boil a knuckle
of veal ; when perfectly cooked strain
the liquor, remove the fat, take out
the bones, chop the meat fine, add one
grated nutmeg, one-half ounce each of
cloves, allspice md pepper. Put the
entire mixture on the fire to simmer
gently, and when the liquor becomes
| jelly pour into q mould and let 1t
remain until the next day. You may
| line the bowl with hard boiled egg,
cut in slices. This is very nice for a
light meal.
SAoo PUDDINo,-One quart of rich,
sweet milk, four tablespoonfuls OF
sage, four eggs, one cup of sugar, and
fiavoring soak sage over night In
water !; then beat yelks of eggs, sugar
and sage together; add milk and fla
voring set a bowl in the steamer,
pour in the mixture and steam one
hour beat whites with one table
spoonful of sugar to q stiff froth spread
ofcl puuuibS anu pAo"h III O'Sh NV
minutes; stir while steaming or the
sage will settle TO the bottom.
APPLE AND OUNCE TART.-Lay
d. C of puff paste on a round tin, and
place a strip of paste all around it, al
for an ordinary Jana tart. Spread OIL
the inside a layer of q ince marina
lade, a quarter of an inch thick. Pee
and core some apples; cut them IL
slices a quarter of an inch thick, trim
all the slices TO the same shape, dispos'
these slices over the marmslade, over
tapping each other, and in some kline
of pattern ; strew plenty of sugar over
and bake in q quick oven till tn
apples are a good color.
SWEET Potato PUDDING On,
pound of sweet potatoes boiled In
little water; when done take then
out, peel them and mash very smooth
beat eight eggs very light, add to then
half a pound of butter (creamed), hal
. pound Of sugar (granulated) half
teaspoonful Of powdered cinnamon,
very little nutmeg, one wineglass G
rose water, one gill of sweet cream
stir all well, then add the sweet potat
a little at a time mix all together stiI
ring very hard then butter a dee
dish, put In the pudding and bak
three-quarters Of an hour, or line pi
plates with puff paste, put in the pud
J ding, and bake twenty minutes.