The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1883-03-09

FRIED SALT FIsH.-Take thin pieces
of the fish having the skin attached,
soak for several hours, skin side up;
soak over night If it is to be used for
breakfast, and fry the same as fresh fish,
after having dipped it in meal. Some
pick the fish in small pieces, dip in
rolled cracker, and fry like oysters.
VEAL STEAKs.-Cut thin, season with
salt, pepper and sweet marjoram, broil
over hot Goals, turning frequently; do
not let one side remain over the fire till
done, or it will be hard and dry; If
turned frequently it will be juicy and
tender; take up in a hot dish in which
there is little boiling water, with q
lump of butter and little lemon juice
or catchup.
STEAMED PUDDING.-One cupful
chopped suet or half cupful butter,
one cupful sweet milk, two-thirds cup
full molasses, teaspoonful of salt, il
you use suet; if butter, not any salt will
be needed; a teaspoonful soda, q cupful
chopped raisins, three cupfuls flour;
steam three hours Sauce: Stir ia
ble-spoonful of flour into two table
spoonfuls of melted butter till smooth;
and let it cook a while; add half cup
full of sugar and two tablespoonful Of
vinegar, nutmeg or lemon; boil up and
serve.
LOBSTER CRooUETTEs. = Take the
meat of two small Holsters and chop
very fine; add to it slice of onion chop
ped fine and Drowned in a saucepan
with tablespoonful of butter and two
even spoonfuls of flour, with two spoon
fuls of sweet milk; stir it together for a
few minutes on the fire to make thick
dressing, sprinkling in little pepper
and salt and chopped parsley. When
it has thickened turn it over the chopped
lobster and stir in three well-beaten
eggs. Form into croquettes, dip in
yellx of egg, and then into bread crumbs,
and fry in boiling hot lard.
RICE MUFFINs.-You can't match
them. They make that dreariest of all
meals, breakfast, season of Joy. They
are unutterably delicious. They are
the apotheosis of gastric enjoyment.
1t is an act of Christian enjoyment to
tell your neighbors about it after you
have made them just this way: One
cup of boiled rice, one cup of sweet
milk two eggs, five tablespoonful Of
melted butter, half small saltspoon
of salt, one teaspoon of sugar, two tea
spoonfuls of balling-powder, and
enough flour to make soft batter,
which will drop from the spoon. Stir
after all the ingredients are in, lightly
but thoroughly, and drop the batter
into hot buttered mufiin-rings for bak-
ing.
SALAD.-A scant pint of cold boiled
or roasted meat cut in small dice. Veal,
lamb or chicken can be used, or even
two kinds of meat, if you have not
enough of one. Twice as much cab
bage as meat. Only that part of the
cabbage which is white and brittle
should be used, and it can be chopped
about as fine as the meat is cut. The
dressing: One-half pint vinegar, one
heaping tablespoonful sugar, one tea.
spoonful dry mustard, two eggs, lit
tie salt and pepper; heat the ingredients
over hot water, stirring constantly tc
prevent curdling, and remove from the
fire as soon as it thickens: then add a
piece of butter half the size of an egg,
and pour it hot over the meat. When
it is entirely cold stir in the cabbage.
PoT-RoAsT OF BEEF. Slice quarter
of a pound of salt pork and lay it on
the bottom of a dinner-pot; peel and
slice medium-sized onion and lay it
over the pork; then put into the pot a
rather square, solid piece of the round
of beef, weighing about six pounds;
season it with a tablespoonful of salt
and a tablespoonful of pepper; add suffi'
cient hot water to reach one-fourth up
the side of the meat; cover the pot and
set it where the meat will cook slowly
about half an hour to each pound of
meat is generally the time required for
cooking. Turn the meat occasionally,
and cook it very slowly until it is brown
and tender; take care to keep only
sufficient water in the pot to prevent
burning. When the meat is done, keep
it hot in the oven, while tablespoon
full of flour is boiled for two minutes in
the gravy; then serve the gravy and
pork On the dish with the pot-roast.