The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1883-01-15
TOJUG a RABBIT
And Other Thoughts For The House
wife,

vic.
CuRRIED CHICKESS.--Cut chicken in
pieces; put the pieces in Il stew pan with
one onion, in which you put Glove. And
some white broth sufficient to cover the
pieces. The chicken being cooked, make
your sauce with the broth. Beat two
pinches Of curry with two yelks Of eggs and
a tablespoonful OF cream, and thicken your
sauCe. Arrange your chicken on plate
with border OF rice. You can, ii you
like, mix the rice with the stew. Some
people prefer it.
HANGING GAME.-Few cooks understand
hanging game. Game is not like poultry;
it must hang q long time before it has ut.
tanned to its best flavor. Theterm "high,"
indeed, comes from its long period OF hang.
ing up. In lIrders made especially for
game there are hooks ranged one above
another right up 10 the top, and the birds
go up hook every day in succession. BY
this arrangement the topmost or "high"
Que is that which has hung longest and is
the Iittest for cooking.
Boiled APrLE DuMPLINGS-Peel and
chop fine tart apples, make a crust OF one
cup Of rich buttermilk, one teaspoonful OF
soda and flour enough to roll; roll half an
inch thick; spread with the apple, sprinkle
well with sugar and cinnamon, cut in
strips two inches wide, roll up like jelly
cake, set up the rolls ION cnd) in II drip
ping pan, putting u teaspoonful Of butter
on each, put in u moderate oven and basic
them often with the juice. Use the juice
for the sauce, and flavor with brandy il
you choose.
l3scALLoPED TURKEY. = Moisten bread
crumbs with little milk buttera pan and
put in it layer Of crumbs, then layer Of
chopped mot very line) cold turkey, sea-
soned with salt and pepper, then layer
Of crumbs, and so on until the pnin is full.
II any gravy or dressing has been left add
it. Make thickening OF one or two eggs,
hall Il cup OF milk and quarter OF cup Of
butter and bread crumbs; season and
spread over the top; cover with a pan,
bake half an hour and then let it brown.
PUDDISG.-To make good English plum
pudding, take one pound Of raisins, the
same OF Currants, the same OF bread
crumbs, hall q pounu OF Citron, the same
Of suet, the same OF flour. eight eggs, half a
pound OF sugar, some Candied lemon peel,
',easpoontul Of cinnamon, the same OF
allspice and nutmeg; an apple chopped
fine and added to the mixture helps 10
make it light. Scald your pudding cloth
and flour il well, then tie it up securely,
put il in pot OF boiling water and let it
boil fast for six hours; Just before putting
it OH the table stick piece OF holly in the
middle, pour some good brandy around it
and set fire TO it.
JuGGED RApmTs.-SEin, clean with care,
and Joint The rabbit as for fricasee. Lay
thin slices Of fat salt pork in the bottom oil
The stone jar; lay upon them. pieces oil
rabbits, strewed with minced onions and
parsley; put in more pork and more rabbit,
etc. Add cup oil your soup OF. other
gravy. When all are in put on the the
cover Of the jar, fitting closely, and set in
not OF warm water. Tie piece OF thick
paper over the top OF the jar to keep in
The steam. Cook steadily two hours
longer should you find upon opening the
lar that the meat is not tender. When il
IA done. dish the meat, strain the gravy into
a saucepan, and set in cold water to throw
I'm tho lat Take this off; add little cur
rapt ielly, Drowned flour, wet with water
and a glassO of Claret. Boil one minute anC
pour over the meat.
RoAsr HAUNCH OF VESlsOS.--Wash we'll
lin lukewarm water; then rub all over will
] butter. Cover on all sides with n stiff paste
Of flour and water, and put down to roast
pouring little water into baking.pan
Now and then wet the paste to keep 1t from
cracking. Roast from three to four hours
Half an hour before taking it up remove
the paste and test with skewer TO sec II i
Iis done, Set down again TO roast, and bastC
with butter and brown. For gravy, add Il
the liquid in the dripping.pan a thickeninl
OF brown flour, teaspoontul OF curran
Jelly, q glass OF claret, pepper and salt t
taste. Boil up and serve in q boat.