The Delaware ledger. (Newark, Del.) 1879-19??, 1883-10-13
Kitchen Economies.

strips, lay in cold water for an hour,
dry by spreading them on q towel and
pressing another upon them, fry to a
light brown In salted lard, shake off the
fat in hot colander, line deep dish
with napkin and put in the strips.
They should not be crowded in frying,
but each should be distinct and free
from the rest.
Brown BREAD. = Brown bread,
which may also be served as pudding,
is made by taking one cup Of molasses,
one teaspoonful of soda dissolved in
half cup Of boiling water stir this in
the molasses until it is thoroughly
mixed with it; then add three parts of
Graham flour to one of corn meal in
sufficient quantity TO. make batter !; to
1 this add tablespoonful of melte1
lard. If you wish to eat it while hot
in place of bread, dry it in the oven for
fifteen minutes if for pudding, serve
fresh from the steamer with a sour
sauce.
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 then,
I with the back of the knife, scrape 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
dish of nice toast is made to serve
with it.
COOKING 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 is never 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 car
be more easily mashed. The thinner
the circles of turnips are cut the quicker
they cook. and the less fibre they will
have.
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with al tablespoonful of h,tter a tea
spoonful of curry powder. a little sea
soninp. A tablesooonful of prepare,
flour and half a pint of cream sti
until smooth. Remove the homes fror
two pounds of mutton. cut it int
small pieces and fry a light brown. Pm
the meat into saucepan. pour Tn
sauce over it and boil gently half a
hour. Put the meat on a hot dish an
arrange a border of boilsd rice peatl
around IL.
GRAHAM DIAMONDS -pour boiIip
water on Graham four. stirring randi
until all the flour il wet IT, shopid h
about as thick as can he stirred easil
with a wooden snoon place the dong,
with plenty of -four upon the moul,
ING hoard and knead II for two or tbrp
minutes roll ont half an inch thic
and cut with a knife into small cake
diamond-shane bake half an bonr in
G very my oNoh'
MINCED LoBsTER.-Pick the mel
from a fresh lobster; mince it wei
and put it into saucepan with Sc;
soning of salt, cayenne, wineglass
white wine and one of vinegar. Set
over clear fire and simmer about te
minutes. Melt a tablespoonful of bu
ter, with an anchovy and the yolks
two well-beaten eggs stir it into Il
lobster and thicken the whole vii
bread crumbs; place it in a dish al
garnish with the claws and parsley.
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