The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1883-03-30
DOMESTIC RECIPES.

VEAL STEAKs.-Veal steaks, in order
to be palatable, must be cooked thor
oughly, no matter how much haste the
cook is in; this should never be sent to
the table till it is nicely Drowned, edges
and all. Salt and butter and decided
sprinkling of black pepper are also me-
cessary.
TURKEY SOUP. Take the turkey
bones and boil three-quarters of an
hour in water enough to cover them;
add a little summer savory and celery
chopped fine. Just before serving
thicken with little -four (browned)
and season with pepper, salt and q
small piece of butter.
SPANISH CHARLOTTE crumbs
of stale cake or rolled crackers on the
bottom of pudding-dish, and put a
layer of any kind of Jelly or fruit over
them. Continue them alternately until
the dish is nearly full, making the
crumbs form the tip. Pour custard
over it and bake. Serve with sauce.
PUFFs FOR DEssERT-Take one pint
of milk and cream, the white of four
eggs beaten to stiff froth, one heaping
cup of sifted -four, one scant cup of
powdered sugar; add little grated
lemon peel and little salt; beat these
all together till very light, bake in gem
pans, sift pulverized sugar over them
and eat with sauce favored with lemons.
FRIED SMELTs.-Wash, cut off the
fins, and dry with q cloth; melt a
spoonful of butter and into it stir the
beaten yelks of two eggs; salt and pep
per the smelts little, dip into the egg
and butter, roll in grated bread crumbs
and plunge into boiling fat; fry until of
bright yellow-brown; serve upon q
napkin, garnished with fried potatoes.
LEMON CUsTARD PIE.-Grate the
rind of one lemon, squeeze the juice
into one and one-half cups of sugar,
butter the size of an egg, one table
spoonful of flour and the yelks of four
eggs; stir all together as for cake, and
pour over it one pint of boiling milk !;
beat the whites separately and stir in
after it has cooled little; then bake in
crust as you would custard pie.
ORANGE AND APPLE PIE.-Cover a
tin pie-plate with puff pastry and place
q layer of sliced oranges, with the pips
removed, on it, and scatter sugar over
them. Then put a layer of sliced ap-
pies, with sugar, and cover with slices
of oranges and sugar Put an upper
crust of nice pastry over the pie, and
bake it for half an hour, or until the ap-
piles are perfectly soft. Take the pie
from the tin plate while it is warm put
into china plate and scatter sugar
over the top.
CHICKEN SoUP.-Boil pair of chick
ems with great care, skimming con-
stantly and keeping them covered with
water. When tender, take out the
chicken and remove the bone. Put a
large lump of butter into a spider,
dredge the chicken-meat well with flour
and lay in the hot pan; fry a nice brown
and keep hot and dry. Take pint of
the chicken water, and stir in two large
spoonfuls of curry powder. two of but
ter and one of -four, one teaspoonful Of
salt and little cayenne; stir until
smooth, then mix it with the broth in
the pot. When well mixed, simmer
five minutes, then add the Drowned
chicken. Serve with rice.
MUsH.-For one gallon of water use
tablespoonful of salt and two and one
half or three pints of sifted cornmeal |;
into the boiling water stir small hand
full of the meal, letting it sift through
the fingers to avoid Jumps, and letting
it boil after each handful. Let it boil
briskly for at least ten minutes, stirring
constantly, or setting it where it will
cook more slowly; cover closely, and
cook for one, two or three hours, as
you please, stirring occasionally. Eat
warm with milk, with butter, or butter
and sugar. Fry slices of mush to nice
brown in good pork gravy for breakfast.
For supper boil some sweet milk, into
which put cold mush cut into bits two
inches square, more or less, and leave
it over the fire just long enough to heat
it through. Add some pepper.