Morning journal and courier., 1883-03-09

1a:ss.ss saf si17r 7s7s N9
 Court adjourned until this morning at 10 l o'clock. Caty- -Court--Ur1mfnal sIde-Judge shel-
 Albert L. Dudley, theft, nolled on pay ment of $6.9 .97 costs Francis Stanford, neg leeting family, continued to March 9; Willie Harrison, truancYs continued to March b. miss Parlon,s Lecture.
 The attendance at Miss Parloas lecture yesterday afternoon WAS quite large and the instruction and practical illustration gave much satisfaetion The folio wing are the receipts sgsy S.g.za 7 .. 8
 FR1oAssE or MEAT-Three pints any kind of cold meat, cut in small pieces. Gravy-1 pint water, large tablespoonful of -four,
 tablespoonfuls of butter. Put the butter in
 small saucepan add dry flour, stir around
 gradually add water, season well with salt
 and pepper. Put meat in deep earthen dish,
 season with salt and pepper; pour gravy
 over it and place in the oven. Make half
 rule for biscuit cut into small thin cakes,
 cakes on tho top,s return to oven and bake 15
 minutes. The meat-is in the oven while you are mixing the biscuit. st eEssG
 CREAM TARTAR BIsoUIT-One quart sifted Rour, three teaspoonfuls of baking flour,
 heaping, one tablespoonful of butter, one teaspoonful of salt, one tablespoonful of su- gar, about one pint of milk to make soft dough, mix dry ingredients together, put through sieve, add the milk. Roll down the dough to half an inch for biscuits. Bake in Very hot oven.
 EsoALoPED- MEAT-Chep meat rather coarse, season with salt and pepper. For
 one pint of meat use half cupful of gravy and . e--N L Il. = layer of the meat in an escaloped dish, then gravy, then a thin layer of crumbs, and con- tinue until the dish is full. The last layer
 should be thick one os crumbs. Cook in 8 hot oven from fifteen to twenty minutes. All kinds of cold meat can be escaloped, but beef is so dry it is not as good as mutton, veal, etc. Ts
 Com MEAT WITH PUREE OF PoTAro-Six good sized potatoes, one tablespoonful of butter, one cupful of boiling milk, salt and pepper to taste Pare and boil the potatoes | and mash light and fine, add the butter, sea- soning and boiling milk. Beat up light and spread on @ hot platter. Lay on this hand each slice put tablespoonful of hot gravy. I Put little gravy around the dish and set in ! the oven for five minutes. Gsrnish with parsley and serve. If there is no gravy left from the dinner of the day before, make a pint in the following manner: Put one ta- blespoonful of butter in 8 frying pan, and. ! when hot, add one tablespoonful of flour. \ Stir until dark brown and strain the broth + on this. Season with salt, pepper and, fl \ you please. one spoonful of Halford sauce. \ CoTTER's PIE.-Make 8 sauce as directed | for cold meat. Add three pints of cold | meat cut in small pieces, pour into deep dish | covered with one quart mashed potatoes and | put in oven and brown.
 | POTATO SOUP. <-=..5 E q I ckolb ni | celery, onion, tablespoonful of butter. | Put milk to boil with onion and celery. Pare | potatoes and boil 30 minutes. Turn of tht
 water and mash fine and light. Add boiling milk and the butter, pepper and salt to taste Put through straiper and serve immediate ly. A cupful of whipped cream added wher in tureen is great improvement. This soup must be served as soon as ready. 4
 taste of this proved it to be delicious
 \ BREAD PUDDING.
 One plate stale bread, one quart swee ' milk, one teaspoonful of salt, three table
 spoonfuls of sugar, two eggs; soak bread and milk together two hours mash all fine to gether with back of spoon beat eggs suga ! and salt together, not too light; add to th'
 bread and milk l; turn into pudding dish anG I bake in slow oven 45 minutes. Vanilla sauc --0ne egg, half cup full of powdered sugar
 three tablespoonfuls of milk, one, half tea spoonful of vanilla beat the white of egg t.
 a stiff frost; then beat in the sugar, then tn yolk of egg and fayoring last the milk. Tn
 testso this receipt also proved to be an ex l At the request of quite 8 large numbe
 Miss Par1oa will deliver an extra lecture ol
 marketing March 24th. Tickets will be on kdoIIar .-a=-,