The Dickinson press., 1883-10-06
FARMERS COLUMN.
Reoeipes for the Rousewice.

Recipes for Housewife.
Pieces of horse radish placed ON the
top OF cucumber pickles will help to pre-
serve The vinegar and keepit from mold.
ing.
Snow DRoPs.-Beat to a cream n Gun
OF butter and two cups of powdered su-
gar. Whip in thoroughly the whites of
nye w~eil-beaten eggs. Add one cup of
MIX and three cups of prepared flour.
Ilasor with vanilla and nutmeg. Bake
In tins the shape Of fluted shells.
BEEFsTEAK a La MA1rRE D'HorE1.-Cut
the tillets or tenderest parts from some
choice tenderloin steak. Shape them
into neat oval pieces, each large enough.
TOR one person. and broil them daintiIy.
Spread with maitre d. hotel butter and
serve on a hot platter, surrounded by
green peas or Saratoga potatoes and par.
sey.
sTEwED K1DNEY.-Trim away the fat.
skin and cut each kidney into thin slices;
Pat the slices into a stew pan, dredging
trst with flour; then put in q Ia
6iespoon full of butter. salt and pepper;
let them simmer slowly fifteen minutes;
tnen q glass of claret and the JUICE
Q! q lemon, bol ten minutes; serve the
kidney in the sauce, adding some minced
parsley.
sTEwED K1DNEY.-Trim away the fat,
s&inand cut each kid ney into thin slices;
put the slices into q stew pan, dredge
them first with -four; then put a table
spoonful OF butter, salt and pepper; let
them simmer slowly fifteen minutes;
then add a glass of claret and the Juice
oia lemon, boil ten minutes; serve the
Kidney in the sauce; adding some mince
parsley.
Cinnamon Tarts please the children.
10 eight ounces of butter allow n
pound of flour, one pound of brown
sugar. three eggs; rub the butter and
sugar. to a cream, add the eggs, leaving
cut the white of one, stir in the -four,
FOIL thin, and cut i'll three-inch squares;
before putting into the oven, rub the
top with the white of the egg, and sprin.
A blaRched almond or an English wal.
NUT may be placed in the center, or NAV
be broken in bits and a piece put at
each corner.
BEANS AS FooD.-The nutritive value
Of beans is very g~reat-greater than any
other article of food in common use.
Considering their richness, they are
probably the cheapest food we have, but
somewhat difficult of digestion, probably
owing to the fact that we rarely cook
them enougha and masticate insuffciently.
an preparing beans for the table they
should first be we'll soaked in cold wafer
then thrown into boiling water and
cooked of a medium consistency. he.
tween a fluid and a solid, neither too
thick nor too thin. They REQUIRE some
acid when eaten, and asufficientamo
OF salt to render them palatable. They
may be eaten with potatoes or other
vegetables which contain more starch
and less albumen, rather than with too
much bread or meat.
CELERY MAYoNNAIsE.-The yolks of two
eggs, a very little mustard, salt, pepper,
the juice of a lemon and some water.
Beat all together. To prevent the same
curdling the eggs must be well beaten
before adding the oil. Pour in the oil
slowly, a few drops at a time, stirring
until Of the consistency of Jelly. A few
drops OF vinegar may be added, or
oHIoAA oPootA'uA VI UOlIlIlS wafer. The
celery must be well washed and then
thoroughly dried in o towel, cut in small
pieces IN a salad bowl, throw the may
onnaise over the celery, mix all together
and serve.
Picked PEppERs.-Green bell peppers
make an excellent relish when properly
prepared. Cut the top of, and with a
sharp pen-knife remove the seeds; then
put the peppers, the tops and all, in an
earthen jar and pour cold water, we'll
saturated with salt, over them; let them
stand for two days in this, then change
the water and make the brine weaker:
let them remain in this a day and night;
then take them out and fill them With
chopped cabbage seasoned with salt and
sugar. If YOU car obtain them, put in
each pepper q tiny cucumber and two
or three nasturtium seeds; crowd the
filling in as hard as possible; as it will
shrink when picked; then with a crane
needle and with cotton yard sew the
tops of the peppers on; pour hot vim
eegar over them; lay some horseradish
leaves Owe thsmin the jar, and set
them in the cellar or in some cool
closet.