The spirit of democracy. [volume] (Woodsfield, Ohio) 1844-1994, 1883-07-17
Refeipts.

BskAsI OF VEaL miTas Pa CT d
breast ci ves' 'siato fight orsien Piefs,
and ~ Aem q lights bro 10 IN bali 6bt-
Ger adj hAlf lsi d. Torn an bolli1g va;
iersnd let thetmea siNhef sio I'D fof
two hours. Skim "a all tie fSt shd
scum which rises Add q spoonful Of
tomato catsup and pint of fresh. shelled
peas, and simmer for half an hour.-
Take out the veal upon hot platter
Skim out the peas around It. and strain
the gravy over it. II It Is not thick
enough thicken 1t with little corn starch
wet in cold water. A breast OF lamb
can be cooked 10 the same manner
TcMAroEs WITH RICE AND HAM.-Take
one dozen skinned tomatoes, and season
th, m With pepper and salt, a chopped
ehion, and large tablespoonful of but.
fer. Put the tomatoes into ssuce pan,
and add teacupful Of rice, we'll wash
ed, and three tablespoontuls OF fnely
chopped ham. Cover the mix ure with
boiling water, and stir it often. Again
It will thickeu so as to he in danger OF
stiching on the sauce pan, and then fll
Il upr With hot water. 1t wilhtske from
thirty to forty minutes to cook IL, and 1t
must be seasoned highly end dgaite weist.
Take some slices OF toasted bread, and
put the mixture over it.
RrPE ToMAroEs AND Cold MEAT.-
1aEeAisFge, ripe ftou1Atoes. cutthem 10
halves and with q spoon scoop out the
center. Chop any kind Of cold meat
very iine. and mix With it teaspoonful
OF chopped onions. some crumbs OF
bread. 8 little salt and pepper, and we'll
healen egg. Flli ap, each half lof q %;
Dato with this mix IRE; scatter bread
stapbs ever the top Of ~ nat q spsil
piece OF butter in the center, and bake
inAsloW oven for iort2, minutes, Put
the tomatoes into huttered baking tin
Serve ea.a hot platter. sarpisbed lSylth
sprigs Of parsley or water crosses. This
makes delicious breakfast dish or O
side dish.
mHAH AND CHIcKEN SALAp Jake ths
fesh from roasted chicken and mince
il finely; chop half dtEn thin slices
Of cold, boiled bam, fat and lean mixed
,esether; take tvo.- large sheads VI let
iace, wash we'll, and tear them Into small
bi,s, do not cut them; place the bits o
lettuce in the salad bowl; spread them
evenlyca aud. in the center pile .nP.the. haH
and chicken, we'll mixed together. Bea'
ihe yolks OF four eggs we'll, add tea
spoonful CT powdered sugar, q little
white pepper and half teaspoonful o.
dry mustard; drop in very slowly si1
Sabiespoonfals of-oiiye Oil heatiBglit in
we'll, and when very thick add three ta'
blespoonfuls Of strong scbier Simgsr. =
Beat up the whites OF two eggs and mi,
withs6e dressing and sprasfc itsen NJ
chicken. Decorate the salad with two
ha,d boiled esass eat, lensth wise IN thiif
slices and small points OF picked beet
root, and the bright flowers of the mas
turtiums laid round the edge of the dish
GoosEsERRr PUDDlsG.- Take one qnar
Of gooseberries; pick of the stems ant
tops, and wash well In 9 cola nder.-
Chop very fine quarter of pound o.
suet, and mix it with three quarters oil
pound OF -four, half saltspoonful o
sslt, sui tsaspooninl~of baking poB
der. Beat an egg thoroughly; ado
sneugh water to tito fill teacup, add
vet up the suet and q 'uri into q sit
paste. Roll IL ont thin, and line q pud
ding mould with it. Put In the goose
berries, well ufixed with sugar-ai leas
Asjf pound-and put q. cover OF th
pastry over il. Tie q doth over IN
mould, place it in q kettle OF boiling va
-, end boil 1t two, hours and a bali, NO
letting the water boil over the top
Serve with foaming sauce OF suga
and.butieEstirred. together. and nelte'
ma cup of boiling water. The goose
berries could be stirred, into the -four b
fore it il. wet with the egg and wate
and hoiled in mixed paste together ]
spuiding cloth, irst dipped ipse Dol
ing water. and then Toured rhickIy.v
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