The Delaware ledger., 1883-09-08
Culinary Concelts.

Lhhbhh AoOOt ohN b"O PC'fsNH -
soup bone, chicken, a small slice of
ham, an onion, sprig of parsley, half
a small carrot, half small parsnip,
half stick Of celery, three cloves, pep
per, salt, a gallon of cold water. Let
the beef, chicken and ham boil slowly
for five hours add the vegetables and
cloves to cook the last hour, having
fried the onion in little hot fat, and
then in 1t stick the cloves. Strain the
soup into an earthen bowl, and let it
remain over night. Next day remove
the cake of fat oil the top take out the
jelly, avoiding the settings, and mix
into it. the beaten whites of two eggs
with the shells. Boil quick for half
minute, then, placing the kettle on the
hearth, skim off carefully all the skum
and white of the eggs from the top, not
stirring the soup itself. Pass this
through the jelly bag, when it should
be quite clear. The soup may then be
put aside, and reheated just before serv-
ing. Add then large spoonful of
caramel, as it gives it richer color and
also slight fiavoring.
CARAMEL. To make caramel, put
into porcelain saucepan say half a
pound of sugar and tablespoonful of
water. Stir it constantly over the tire
until it has bright, dark brown color,
being careful not to let it burn or
blacken. Then add teacupful of
water and little salt /; let it boil few
moments longer, cool and strain it,.
Put it away in a close-cOrked bottle,
and it is always ready for co]oring
soups.
ScoTcH ScoNEs.-Mix thoroughly a
| pound and half of flour, q pinch of
salt, a teaspoouful of soda, and the
same of cream tartar. Mix TO a light
paste with pint of sour milk, knead
the dough little, roll it out till about
a third of an inch thick and cut 1t into
three cornered pieces, each side being
about four inches long. Put the scones
on Toured tin and bake in quick
oven. .t. ..
| APPLE DUMPLINas, either baked oi
boiled, are incest and heaithiest if the
crust is made of cream. Pare and core
an apple, cover it with crust put severa
such dumplings in a baking disf
(earthen is much better than tin,) ado
sugar between them, and little water
Eat with the same sauce given fol
bread pudding, if preferred, use sugar
and butter beaten together.
SWEET Potato PUDDING. - TAX
cold Tor hotl, boiled sweet potatoes ant
mash as fine as possible add one tea
cup of sirup, one cup sugar, one gg
Tor more if plenty one cup sweet milk
one teaspoonful ground spice, one table
spoonful butter, four tablespoonful
of -four. Bake seal brown on top am
bottom, and turn on dish. Slice
when cold, and serve.
FEATHER CAKE..-Half cup of'but
ter, three of flour, two of sugar, one G
!, milk, three eggs, two teaspoonfuls bab
: ing powder.
Crows NEST PUDDING. - Par
some nice mellow apples, and slic
them in deep buttered tin. Then fC
the batter, take one cup of butter, or
cup of milk, one cup of sour cream, Oh
egg, one teaspoonful of soda. Ad
, -four enough to make good bate
= This is eaten with cream and sugar.
COTTAGE PUDDING. - Three pin
; of milk, four to six eggs, sugar to tast
two thick slices of bread, crumbed vel
u fine. Any kind of fruit.
. BIRDS NEST PUDDING is made wit
!, apples pared and cored put these in
a pudding dish, and having filed IL
a hollow in each with sugar, pour Gu
tard over all, and bake slowly uni
4 done.