The Delaware ledger., 1883-09-01
Domestic Economy.

BAKED WHEAT.-Oracked wheat is
a very nice dish if baked with plenty of
water added from time to time as it is
needed, to allow the wheat to expand.
1t should bake slowly for from five to
six hours, and it will then be found to
be remarkably sweet and wholesome.
1t is delicious if baked with milk in
stead of water, but will then need more
attention when in the oven to prevent
scorching.
BAKED EeGs.-Break six or seven
eggs into buttered dish, taking care
that each is whole and does not encroach
upon the others so much as to mix or
disturb the yelks. Sprinkle with pepper
and salt, and put bit of butter upon
each. Put into an oven and bake until
the whites are well set. Serve very hot,
with rounds of buttered toast or sand
wiches.
FRENCH PUFFs.-A pint of sweet
milk, six ounces Of flour, four eggs, half
a saltspoon of salt scald the milk and
pour over the -four, beat until smooth,
whisk the eggs to a froth and add to the
flour and milk when sufficiently cool.
Have ready kettle of boiling lard, ard
drop one teaspoonful of batter at time
into the lard, and fry light brown;
sift white sugar over them, or eat with
syrup.
DEssERT.-Make a batter as if for
watfies !; to one pint of milk allow two
eggs and enough flour to thicken one
teaspoonful of baking powder should be
stirred into the flour. Fill a sufficient
number Of teacups with this and fruit
in layers. Then set the cups in the
steamer and let the water boil under
meath it for full hour. Serve while
hot with sugar and cream. Any jam
is nice for this, or raw apples chopped
fine.
VEAL OUTLETS A LA MILAEAIRE.
Brown some veal outlets quickly in
hot lard then take them out the pan
and thicken the hot lard with flour;
stir until the flour browns then pour
in sufficient water to make the gravy
the consistency of cream. Fry some
finely minced onion in butter then add
it to the gravy. Put in the veal outlets
and place round them about six sliced
tomatoes. Season to taste. Simmer gent
ly about two hours or until the outlets.
are tender.
CoCoANUT PIE.-Open the eyes of a
cocoanut with pointed knife or gimlet,
and pour out the milk into cup; then
break the shell and take out the meat
and CRATE it fine. Take the same weight
of sugar and the grated nut and stir to-
gether beat four eggs, the whites and
yo)ks separately, to a stiff foam mix
one cup of cream, and the milk of the
cocoanut with the sugar and nut, then
add the eggs and a few drops of orange
or lemon extract. Line deep pie-tins
with nice crust, fill them with the
custard, and bake carefully half an
hour.
CREAM PUFFs.-Melt half a cup of
butter in one cup Of hot water, and,
while boiling, beat in one cup of flour
then take off the stove and cool when
cool, stir in three eggs, one at time,
without beating drop on tins quickly
and bake about twenty-five minutes in
a moderate oven. For the cream /:
Half pint of milk, one egg, three table
spoons of sugar, two large tablespoons
, of flour boil same as any mock cream
and flavor with lemon. When baked,
? open the side of each puff and fill with
cream.
: The CoNIDGoDoRE's CHowDER.-
Take four tablespoons of chopped onions
{ that have been fried with slices of salt
b pork, two pilot biscuits broken up, one
t tablespoonful minced sweet marioram
and one of sweet basil, one-fourth bot
a tie of catsup, half bottle of port wine,
J, half grated nutmeg, a few cloves and
1 peppercorns, six pounds of fresh cod
and sea-bass cut in slices put all in a
e pot, with water enough to cover il
e about an inch boil it steadily for an
b hour stirring it carefully. Serve hot in
a large, deep dish.