The Penn's Grove record., 1883-10-13
Kitchen Economies.

strips, lay in cold water for VI hour,
dry by spreading them on a towel and
pressing another upon them, fry to
light brown in sailed lard, shake of the
fat in a hot colander, line a deep dish
with a napkin and put in the strips.
They should not be crowded in frying,
but each should he distinct and free
from the rest.
Brown BREAD. - Brown bread,
which may also be served as a pudding,
is made by taking one cup Of molasses,
one teaspoonful of soda dis iolved in
half a cup of boiling water stir this in
the molasses until it is thoroughly
mixed with it then add. three parts of
Graham -four to n of corn meal in
sufficient quantity to make a batter to
this add a tablespoonful Of melted
lard. If you wish to eat ii while hot
in place of bread, dry 1t in the oven for
fifteen minutes if for pudding, serve
fresh from the steamer with q sour
sauce, q raffH
GREEN CORN SoUP.-Make this soup
when there is any good broth or pot
liquor in which poultry, veal or beef
has been boiled. After husking half a
dozen ears of tender green corn, and
removing the silk, cut through the
centre of the rows of grains, and Their,
with the back of the knife, serape out
the inner portion of the grains. Boil
the corn for twenty minutes and just
enough boiling water to cover and pre-
vent burning then add to it three pint
of broth, and a palatable seasoning of
salt and pepper, and keep it hot while
with it.
COOKING TURNIPs. -Turnips should
be cut across the fibre in rings of less
than half an inch in thickness, for
three reasons First, the turnip need
only be peeled very thin, instead of in
the usual manner, thickly and waste
fully secondly, by so cutting them,
the fibres are cut across, so that how
ever old the turnip is, it isnever stringy;
thirdly, they require only fourteen min
utes to boil in plenty of boiling water
and salt, and thus the delicate flavor of
the turnips is preserved ; also they can
be more easily mashed, The thinner
the circles Of tmrnips are cut the quicker
they cook, and the less fibre they will
have.
CURRY OF MUTToN.-Put half Il
dozen small onions into a saucepan
with a tablespoonful of butter, a tea
spoonful of curry powder, a little sea-
soning, a tablespoonful of prepared
flour and half a pint of cream stir
until smooth. Remove the bones from
two pounds of mutton, cut it into
small pieces and fry a light brown. Put
the meat into a saucepan, pour the
sauce over it and boil gently half an
hour. Put the meat on a hot dish and
arrange. a border of boilsd rice neatly
around it.
GRAHAM DIAMoNDs.-Pour boiling
water on Graham flour, string rapidly
until all the -four is wet. 1t should be
about as thick as a be stirred easily
with a wooden spoon. Place the dough,
with plenty of -four, upon the mould
ing board and knead it for two OF three
minutes roll out half an inch thick
and cut with a knife into small cakes,
diamon1-shape bake half an hour in a
very hot I'VE
MINCED LoBsTER.-Pick the meat
from a fresh lobster mince it well,
and put it into a saucepan with a sea-
soning of salt, ceyenne, a wineglass OF
white wine and one of vinegar. Set it
over a clear fire and simmer about ten
minutes, Melt a tablespoonful of but
ter, with an anchovy and the yolks of
two well-beaten eggs stir it into the
lobster and thicken the whole with
bread crumbs ; place it in a dish and
garnish with the claws and parsley.
ENGLISH POUND CAKE.-One pound
of butter beaten to a cream ; one pound
Of powdered sugar ten eggs, the
whites and yolks beaten separately, one
pound of dried flour. When all are
well beaten together, add one pound Of
English c%urrants and one pound of
r~aisins, n cupful of almonds, II cup.
full of candied peel, two wine glasses of
brandy. Baketwo hours.
SoUFFLE OF FRUITs.-With fruits
of a juicy nature, peaches, plums, april
cots, bananas, proceed in the following
manner Remove the kernels, and press
the fruit through a sieve add half a
pound of powdered sugar and the whites
of three eggs beat well with a egg
beaten five or six minutes, and add a
little maraschino as flavoring , then
take the whites of six eggs and beat
into a stiff froth mix well together !;
| put this on a dish in a well heated oven
five or six minutes before serving.
Sprinkle powdered sugar over before
serving.