Orange County observer. [volume] (Hillsborough, N.C.) 1880-1918, 1882-10-21

4 Ha.jsEr HErfsrTAK. III bhyfhB z
ftmp steak lsr br0iling, choose one thas
has a long fat bone IL It; the round
bone (nlarrow bone SHOWS that II l. not a
tender cut. 4 tougher plsce 1Aa.y Ia
made tender by cooking. First cut OF
all the fat and lay it aside, then lard the
stake by drawing tiny slices OF bacon
through it. Put one ounce OF butter III
a frying-pan, and fry the steak IN this
for about a minute, this Is to keep III
the Juices of the meat; then put INTO a
stewpan two Or three small slices OF each
OF the following: carrot, turnlp and on
ion. together with a bay leaf, q blade OF
mace and q small piece Of lemon peel;
add a pint of hot water TO a two-pound
steak, and stew gently three quarters OF
an hour. Before dishlng up. cut up
about a quarter OF small carrot. DITTO
turnip, into fine strips. boiled till tender,
then drain and place on the steak when
serving. The gravy in which the meat
is cooked should be carefully strained
over it. and for garniture, besides the
vegetables already mentioned, 1t SHOULD
have the fat, which must be cut into
small dice, and fried with 1t.
DosTos BRowy BREAD.-Take two
cups of rye meal (not four, four cups
| of yellow corn meal, add warm water
| enough to make q batter stiff as you can
stir it. The water in which squash or
pumpkin has been boiled makes excel
Elent bread if YOU have not cooked
squash or pumpkin, use clear water.
Add one gill of molasses to- the batter.
a teaspoonful of salt and half a teaspoon
full of soda, dissolved in a tablespoonful
Of boiling water, and q %teacupful Of
| homemade yeast. Let the bread rise
over night and till very light. then put
into deep iron pans and smooth over the
top with cold water. Let it rise a little
longer. and then bake for six hours in a
slow oven. It is better to make late in
the day and and leave all night in the
oven. Take out before the morning fire
is made, wrap in a cloth and steam
awhile. Serve hot for breakfast.
BEAN SoUP. Pick over one pint of
dried beans and wash them in cold wa
ter; peel and slice an onion. put in a
saucepan and fry it brown, with a table
spoonful of drippings; ham or bacon
fat preferable. When brown put the
beans in with the onion, pour on three
quarts of cold water, and boil slowly ;
every fifteen minutes add one cup OF
cold water until a quart has been used
mix one tablespoonful each of flour and
butter to smooth paste, and fry some
half-inch bits of stale bread with a little
butter. AS 0 o as the beans are soft
put them through a sieve with a potato
mashcr; put them again in the saucepan
with their broth, stir in the paste, let
the soup boil once, and serve with the
fried bread in it.
Use OF BoRAx FOR WAsHING.-The
washer-women of Holland and Belgium,
so proverbially clean, and who get W
their linen SO beautifully white, use re.
fined borax as washing-powder, instead
of soda. in the proportion OF one large
handful of borax-powder to about ter
gallons of boiling water. They save IL
soap nearly half. All of the large wash
ing establishments adopt the same plan.
For laces, cambrics, and lawns an extra
quantity of powder is used, and fol
crinolines requiring to be made stiff, {
strong solution is necessary. Bora,
being n natilrai salt, does not in the
slightest degree injure the texture of Tho
linen. It's effect is to soften tho hardes
water.
For a simple and gooN pudding taxi
, two cups Of finely grated bread crumbs
four eggs. one cup of sugar, a little nut
J meg grated, and q little grated lemon
9 peel; steam this III q pudding dish 70
! an hour and n half, having first mois
4 tened the bread crumbs with warn
water; serve with q sauce of sweetene'
a cream. or flour, butter and sugar, mike,
! in the proportion Of two spoonfuls 0
! flour to one of butter and two of sugar
beat these together, and add boilin,
: water until the sauce is of the prone
| thickness; flavor with nutmeg an
u lemon.
FRosrISG FOR CAKs.-Allow sixteel
c tab~lespoonfnls OF pulverized sugar TO
each egg. Take part of the sugar a
first and sprinkle over the egg: bea
them for halt an hour, gradually shl
ring in the rest Of the sugar; then flavor
= A little lemon Juice whitens icing, straw
: berry Juice or cranberry syrup give
, very pink shade. 1t may be colore
yellow by using some of the yUlk of th
+" egg, or by putting the grated peel ofs
lemon OF orange in a thin muslin ba
= and squeezing it hard into the egg an
sugar.
II MATS designed for the tops OF srnal
: square ebony stands, should be made
IS plush, cut i'll such shape and of sue
r sizs rs will inst cover the top aud III
conceal the sides. A pretty way /
e make Il is to lay a strip of plush din.
l. onalIy across a square of s~ilesia: covs
the corners with plush of anotner c6fo
Almost any design may be adopted L
this use. The covers can be made
a silk, though plush is much more han'
~ some.
- A DAINTY dish to be served with cal
- and berries is made by grating a FIRE:
~ c%ocoanut, Beating the whites Of five eg.
\. to a stiff froth. adding two large spoo
Is fuls of sugar and a pint Of thick swe
), cream, and beating this also till il