The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1883-10-18
HOUSE AND FARM,
Co ki..S Recipes.

ROAST DUCK.-Dress aud soak in salt
and v tr twelve hours. Put them in
fresh water for two hours. changing sev-
eral times. Stuff or not, IS desired.
Serve with currant or grape jelly.
A comfcrtable-looki>g wrap to lay ON
a couch or sofa or for use in the carriage
on autumn days is knit in stripes ofnine
inches wide, Of blue and wine-colored
worsted.
Peach short.cake is one Of the delica.
cies Of the season. Make exactly 40 you
do strawberry short cake.
To any one 80 unfortunate as to be OBJ
l'ged to mo, 9 it may be of value to know
that canned fruit NAV he transported
without fear or loss, if the, glass cans are
securely packed in saw,lust. This must
DC very firmly pressed down SO that the
cans really cannot move, or be moved
5y the Earring o. the wagon or car:
C111L1 SAucE.-Eishteen large, ripe
tomatoes, two onions as large round as a
common teacup, four green sweet pep
pers; chop onions and peppers fne;
four teacnps OF vinegar, two tablespoons
tu!s OF salt, four of sugar, two of ginger,
two OF cinnamon, one Of cloves, one Of
alspice. aud one of nutmeg; boil one
hour. This makes three quarts.
SrEwED RABBIr.-Cut the rabbit ND in
nice-sized pieces, wash we'll and dry.
Then fry nice brown. T.ke two large
onions, sill g very t:lln. AMI frv also. and
dredge with flour. Put all in a sauce
pan with pepper, salt and sone good
stock or water, with herbs. mixed carrot
an ! turnip, bu', il poss,b e, the stock. as
only the onions are SER. Ell with it. Let
it stew gently two hours, ad ling little
catsup ten minutes before serving. Sir
all together.
A useful and even tasteful cover for
the marble SLAB of the sid.board is made
ola strip Of canton flannel just the width
of the slab. It should he long enough to
hang over at the e:ds four or FIVE inches
Trim the ends with white or cOlOred ba
fringe. and If you wish to. row of Kate
Grrenaway figures may be outlined ut
white cotton cloth, or with turkey red
calico.
BEEF ToNGUE.-1f It is cornel it should
be soaked for twenty-four hours before
boiling. 1t will require from three to
four hours, according to size. The skin
should ALWAYS be removed as soon as it
is taken from he pot. An economical
method Is 10 Law the tongue, as soon as
the skin is removed, in a jar: coiled up.
with the tip outside the root, aud q
weight upon it. When it is cold loosen
the si''es with knife and turn it out.
The slices being cut horizontally all
round. the fat and lean will 10 together.
In frying successfully the great point
is to letthe fat becom' -uli lenty rot
before coAmencii.. operations. If the
fat is not sufficiently heated the things
to be fried with it will be soaked, nd
the result will he 4 fabhy, greasy mass
instead of crisp, app>tizing dlsn. I'm.
til practice has made perfect it is well
to test lie heat Of the TAI with a eeppet
of bread, and if it a qnires q light vel.
low color in a few minutes then pr. coed.
Another important thing TO re neln, err
IL. that the articles to be fir ed should be
a~ dry as poS> lille, otherwise they will
lower the temp: nature OF the fat sudden
~. In flying pOtAtOrs dry them thor
,ughlv in 4 cloth after cn''in. the" up.
Gtoi cooks find that IN frying fish flour
inc is more ati>'A,tnrv ON the whole
than ~ and bread crumbs, but this ia a
matter OF individual preference.