The true northerner. [volume] (Paw Paw, Mich.) 1855-1920, 1883-01-26


HOUSEKEEPERS' HELPS.
FRIED SWEET BREADS. -Wash in salt
and water, parboil, cut into small pieces,
dip into beaten eggs, then in cracker
crumbs and fry brown in butter or lard.
BAKED FIsH.-Fill the fish with plain
dressing and dredge with flour; put in
pan with little water; salt, pepper
and butter, and bake to a nice brown.
Serve with egg sauce.
NOODLES FOR SoUP.-Beat two eggs
until very light, add flour enough to
make q stiff dough; u pinch of salt, roll
thin, then roll up tightly. Begin at
one end and shave down fine like cab
bage for slaw.
STEwED LAMB CHoPs.-Cover the
chops with water and stow until ten
der. keeping well covered except when
Swimming. When done season with
salt and pepper and thicken the gravy
with flour. Pour the stew over toast
when ready to serve.
CARAwAY SEED COOKIES to-
gether till as light as cream, half
pound of butter and a half pound of
white sugar; add three well-beaten eggs
and one ounce of caraway seed mixed
with cup of flour; knead, and then
add -four enough to make stiff dough;
roll, then cut in fancy shapes and bake.
BEEFsTEAK WITH ONioNs.-Heat the
frying-pan until it smokes, put in the
meat, without butter, turn constantly
until done; few minutes before re-
moving put in tablespoonful of but
ter or lard: as soon as the meat Is
taken out put in the sliced onions and
fry brown; care being taken that they
do not burn. Put the meat on the
platter and cover it with the onions.
Serve Immediately.
ROAST VEAL.-Stuff loin of veal
with plain dressing, tie the loin firmly
with Irvine, dredge with -four to which
has been added salt and pepper; put it
into dripping-pan with little water.
While cooking haste frequently. When
done thicken the gravy with flour
rubbed in butter. Remove the Irvine
before sending to the table. A roast
weighing eight pounds should cook two
and one-half hours.
TURKEY DRESSED WITH OYSTERS
For turkey weighing ten pounds,
take two pints of bread crumbs, half a
teacupful of butter, cut III small
pieces but do not melt; one teaspoonful
of summer savory, pepper and salt.
Rub the turkey with -four, pepper and
salt, then fill with spoonful of dress
ing, then few well-drained oysters,
and so on. Put the oyster liquor in the
pan with pint of water. Put in the
turkey and bake in d moderate oven
three hours.
WHITE FRUIT CAKE.-For one cup of
butter, two cups of sugar, two cups and
q half of flour. the whites of seven eggs,
two teaspoonfuls of baking powder mot
heaping, but very full, one pound each
or raisins, figs. dates and blanched
almonds, a quarter of a pound of citron,
cut or better still, chop these al fine,
sift -four over and through them, and
after mixing the cake put the fruit in
last. This makes a large cake, and it
requires long time to bake it {: it should
be baked slowly, so that the center may
be as well done as the outside.
OHlChEN ~ ELY. -DTtSS tllu clt'bH inc
chicken as usual, rinsing it well but not
allowing it to lie in cold water TO soak;
break the bones, and put bones and
meat in kettle with enough cold water
to cover the chicken; heat slowly, and
let it simmer gently until the meat is in
little strings, and the water has boiled
half away; skim it then, and press it
through sieve; salt to suit your taste,
put on the fire again and let it simmer
for ten minutes. then take from the fire,
and when it is perfectly cold skim it,;
keep it in the refrigerator or some cold
place. You can make sandwiches by
using crackers or very thin slices Of
bread.
MINCED FowLs.-Remove from the
bones all the flesh of either cold roast
or boiled fowls. Clean it from the skin
and keep covered from the air until
ready for use. Boil the bones and skin
with three-fourths of pint of water
until reduced quite half. Strain the
gravy and let cool Next, having first
skinned off the fat, put in clean
saucepan, with half cup of cream.
three ounces of butter well mixed with
one tablespoonful of -four. Keep these
stirring until they boil. Then put in
the fowl, finely minced with three
hard-boiled eggs, chopped, and sufficient
salt and pepper to season. Shake the
mince over the fire until just ready to
boil. Dish it on hot toast, and serve.
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