The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1883-03-08

tender: take up In hot dish IN which
there il 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 cupfnl sweet milk, two-thirds emp
full molasses, a teaspoonfnl Of salt, II
You use snet; if butter. not any salt will
be needed: teaspoonfnl soda, cnpfnl
chopped raisins, three cupfnls flour;
steam three hours. Sauce: Stir a Ia
ble-spoonful Of -four into two table,
spoonfnls of melted butter till smooth
add cnpful and half Of boiling water
and let it cook while; add half cup
fnl of sugar and two table-spoonfuls Of
vinegar, nutmeg or lemon; boil mp and
serve.
LOBSTER CRoQrETTEs. - Take the
meat Of two small Holsters and chop
very fine; add to it slice of onion chop
ped fine and Drowned in q saucepan
with tablespoonful of butter and two
even spoonfuls of flour, with two spoon
fnls 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
yelk Of egg. and then into bread crumbs,
and fry in boiling hot lard.
RICE MrFFINs.-lou cant match
them. They make that drcaricst Of all
meals. breakfast, n season Of Joy. They
are unntterably delicious. They are
the apotheosis Of gastric enjoyment.
It 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 tablc-spoonfnls oi
melted butter, half small saltspoon
OF salt. one teaspoon Of sugar. two tea.
spoonfnls Of baking-powder. and
enough -four to make o soft batter
which will drop from the spoon. Sti
after all the ingredients are in, ightl,
bnt thoroughly, and drop the batte
into hot buttered muflin-rings for bak
ing.
SAL,p.--A scant pint of cold boilet
or roasted meat cut i'll small dice. Veal
lamb or chicken can be used. or eyel
two kinds of meat. if yon have no
enough Of one. Twice as much cab
bage rs meat. Only that part Of tn
cabbage which is white and brittl
should he used, and it can be choppe,
ahont as fine rs the meat is cut. Til
dressing: One-half pint vinegar, on
heaping tablespoonful sugar, ono tea
| spoonful dry mustard, two eggs, a lit
tie salt and pepper; heat the ingredient
over hot water. stirring constantly I
prevent cnrdling, and remove from TIL
fire rs soon as it thickens; then add
piece of butter half the size Of an egg
and pour it hot over the meat Whcl
/ it is entirely cold stir in the cabbage.
! PoT-RoAsr OF BEEF.-Slice auarte
OF n pound Of salt pork and lay it o.
the bottom Of dinner-pot; peel an
slice Il medinm-sized onion and lay
over the pork; then put into the pot
rather square, solid piece of the ro,m'
Of beef, weighing about six pounds
season it with tablespoonful Of sal
and a saltspoonfnl Of pepper; add snfi
cient hot water to reach one-fourth II
the side of the meat; cover the pot an
set it where the meat will cook slowl,
about half an hour to each pound ,
meat is generally the time required fo
cooking. Turn the meat occasionally
and cook it very slowly until it is brow
and tender; take care to keep onl
sufficient water in the pot to preven
burning. When the meat is done, kee
| it hot in the oven, while = tablespoon
full of -four is boiled for two minutes i
the gravy; then serve the gravy an
pork On the dish with the pot-roast.