The Austin weekly statesman. (Austin, Tex.) 1883-1898, 1883-05-10
KITCHEN RECIPES.

TOMATO TOAsT.-Run quart of
stewed ripe tomatoes through col
ander, place in porcelain stew-pan,
season with butter, pepper and salt,
and sugar to taste; cut slices of bread
thin, brown on both sides, butter and
lay on a platter, and just before serv-
ing add pint of good sweet cream to
the stewed tomatoes, and pour them
over the toast.
TEA ROLLS.-One quart of flour,
one Tablespoonful Of salt, three tea
spoonsfuls of baking powder, table
spoonful of lard, one pint of milk;
mix as soft dough as you can handle
easily, and take pains not to work in
much flour on the moulding-board;
cut out in narrow strips, about three
inches long; rub the top over with a
little hot milk and bake in hot oven.
CATFISH IN BATTER.-Cut the fish
in pieces about two inches in length
and one inch in thickness, beat three
eggs very light, adding salt, pepper
and enough Worcester sauce to flavor
them; dip the fish in this batter
then roll it in cornmeal or in cracker
crumbs; fry in plenty of lard until it
is a dark brown; garnish with lemon
sliced, if no greens are available; eel
cry tops, parsley or small and tender
lettuce leaves are preferred.
CHOCOLATE CUsTARD.-The ma
terialS for chocolate custard are two
sections of chocolate, a quart of milk,
a cup of sugar, the yolks of six eggs
and one tablespoonful of corn starch.
Beat the chocolate and the corn
starch smooth in separate cups with
milk, and boil the rest of the milk, add
the chocolate and corn starch, and
last of all the eggs, stirring constant
ly until the mixture is thick and
smooth. 1t is to be eaten with white
cake made with the whites of the
eggs.
OMELET.-Whip the whites and
yolks of six eggs together for four
minutes and then beat in four tea
spoonfuls of cream, half teaspoon
full of salt and a little pepper Put
two tablespoonfuls of butter in pan
and melt it, then pour in the beaten
egg, and let it remain until it is firm
from circumference to center, slip
ping knife under it from time to
time to keep it from clinging to the
pan. When it is quite done double
one-half over the other, and lift it out
on cake turner, unless You are clever
enough to turn it into a plate by re-
versing the frying pan upon it. Some
persons can do it, and others only sue
coed in breaking the omelet and the
plate, with any good resolutions they
may have made about keeping their
temper in the kitchen.
SWISS PUDDING-This is the way in
which Miss Parloa prepared Swiss
pudding for her New York class:
The rind of a lemon was grated into
a pint of milk, which was put upon
the stove in a double boiler. A tea
cupful of flour and four teacupfuls of
butter having been rubbed together,
the milk was poured upon them as
soon as it boiled. All the ingredients
were put into the boiler to be cooked
five minutes, with a stirring during
the first two. The yolks of five eggs
and three tableSpoonfuls of sugar
were beaten together and stirred into
the boiling mixture, which was imme-
diately thereafter removed from the
fire and set away to cool, When it
had become cold the whites of
the eggs, beaten to stiff
froth, were added. The pudding
was turned into three-quart mould
that had been carefully buttered, and
steamed for forty minutes, when 1T
was turned out upon hot dish and
served at once. Creamy sauce accom-
panied this pudding. Half cupful
of butter was beaten to a cream, and,
while the beating was continued, half
a cupful of powdered sugar was grad