Staunton spectator. [volume] (Staunton, Va.) 1849-1896, 1882-10-17
Recipes for Cooking.

] MUTTON CHOPs.-Trim off fat and
skin leave bare piece of bone at the
top of each broil over or under bright
! fire; salt, pepper, and barter each one,
and lay upon hot dish, the large end
Of each overlapping the small end of
| that beyond it.
BAKED SWEET Wash,
and lay upon moderate oven. When
they are soft between the fingers, they
are done. Serve in the skins.
TOMATO SAUCS.-Pare, slice, and
stew twenty minutes. Then season
with pepper, salt, and sugar; stir in q
good lump of butter rolled in flour;
simmer ten minutes, and serve.
SAvoRY RICE PUDDING. One cup of
boiled rice; cup of gravy from yester-
days chickens; the giblets, boiled
chopped 2 eggs; tablespoonfuls of
milk l teaspoonful of flour; pepper
and salt.
Beat the eggs into the rice; add gra-
Wy. milk, seasonings. giblets lastly,
the flour wet up in milk. Beat well;
pour into mould; set in dripping
pan of hot water, and cook one hour.
Turn out, and eat hot.
CREAMED PoTAroEs.-Put- into a
saucepan two tablespoonfuls of butter,
little minced parsley. salt, and pepper
to taste. Stir 10 kissing, add a small
cup of milk with a pinch of soda, and,
when hot, teaspoonful of flour. Stir
until it boi!s; chop cold boiled pOta-
toes, put into the cream. and serve 80
soon as they begin to boil.
BOILED TURNIPs.-Peel and quarter
1T 1f
liquor from your boiling beef; strain,
hot, put in the turnips. Cook soft. but
not to breaking; drain, and lay about
the beef in its dish, with parsley sprigs
or crosses, as an edging.
MASHED POTATOES Whip light
with fork until dry and mealy; then
beat in butter, milk, and salt.
AMBER PUDDING.-6 eggs beaten
light; cup of sugar, creamed with }
cup of butter; juice of q lemon, and
half the grated peel; good pinch of
nutmeg; puff paste.
Mix sugar, butter, and eggs together;
put into a custard- kettle, set in hot wa
ter, and stir it until it tnickens. Stir in
lemon and nutmeg, and let get cold.
Put a strip of paste around the edge Of
q pie plate; print it prettily; pour in
the cold mixture and bake in a steady,
not too hot oven. Eat cold.
A CHEAP SOURI, ID. of lean beef,
cut into strips; onions 2 2turnips;
cup Of rice; 6 tomatoes, 2 tablespoon
fuls of sugar; pepper. salt 2 teaspoon
fuls essence of celery; dripping for
frying; 8 quarts of water; bunch of
herbs.
Put dripping and sugar into a soup
pot; when they heat add the meat and
sliced onions. Stir until nicely brown
ed. Add the water, the turnips, and
fat; put in tomatoes and rice, and sim
mer two hours Season to taste, cook
ten minutes, and pour out.
BAKED MACARONI-Bre half q
pound of macarOni into inch lengths,
and cook twenty minutes in boiling salt
water. Drain; cover the bottom of
buttered dish with it; strew with grated
cheese and butter bits, pepper and salt
lightly, and put in another layer of
macaroni. Fill the dish in this way;
strew cheese and butter on top; pour in
half cup Of milk, and bake, covered,
half an hour; then brown quickly,
BAvARIAN SALAD Two small on
ions. 2 heads OF lettuce, pulled to pieces;
l boiled beet, cold and sliced; table,
spoonsful salad oil; 2 of vinegar; yOlk
of l raw egg; l saltspoonful of salt,
and same of made mustard.
Chop the onions exceedingly small,
and beat MO ;:e whipped egg the salt,
mustard, the oil, last of all, the vinegar.
Put the lettuce into q dish cover with
the beet root and pour on the dressing.
LEMON CREAM PIE -One cup of su-
gar; l tablespoonful of butter; l egg; l
lemon, pared carefully, even to the
white rind, and the seeds removed;
tablespoonful corn starch, wet In cold
water; cup of boiling water.
Stir the corn.starch into the water,
and pour over the creamed butter and
sugar. When cold, add the minced
lemon and grated peel, with the egg.
Beat hard and bake in open shells OF
paste. Eat cold.