The news and herald. (Winnsboro, S.C.) 1877-1900, 1883-02-17
DOMESTIC,

| PRFpARED BEEF. People who be.
come tired of the ordinary meat diet
who are not we'll and find 1t difficult to
| digest meats cooked in the usual way,
| will, perhaps, be Interested in a new
| method OF preparing beef. It is espec-
tally recommended for invalids, partlc-
ularly consumptives. The theory is
that a majority Of diseases arise from
Impoverished blood, and that a oontin-
ued diet OF the dIgestlble part of beef is
most ettectual in enriching the blood,
and thereby improving the general
health. The meat should be chosen
with care, selecting the best beef, and
taking about the third cut of the round.
For the daily use of one person, when
it>is used as the entire diet, about three
pounds is required. This should be
relieved of all the fat aEd bono, and
then out into pieces some three inches
square. These are placed in the pail of
q patent beef chopper, and chopped
for five or ten minutes vigorously. at
the end of that time the muscles pulp
which has collected OH the top should
be scraped off with q spoon, md the
same process continued until nothing
but hbres remain ut tho bottom of the
pail. The pulp which has been collec-
ted is then pressed into round, flat
| cakes md broiled over q quick fire. It
should be seasoned with salt, and for
relish, butter, pepper, lemon, or any
sauce may be used. Enough beef will
remain on the hbres to mako quite q
little soup or beef tea.
ALL ABOUT BRA1sHD BEEF: Take from
four to Six pounds of beef from Mle
| nr f1,or ron1 &c
and tic in shape. Rub the meat we'll
with salt, pepper and flour. Cut two
onions, one-half of a small carrot, one
half smal! tilrnip very fine and fry
them until light brown. in salt pork
TAT or dripplngs. Skim them out in
bralslng pan, then brown the meat all
IN the seasoned tat, adding more fat if
necessary. Put tho meat, when brown
cd, into the pan, add one quart of boil
ing water and a tablespoonful of mixed
herbs. Cover closely and cook IN the
oven four hours, basting every twenty
minutes. Turn over after two hours.
When tender take up the meat, remove
the fat from the gravy, add more salt
and pepper and tmclsen with flour
cooked in butter. Cook ten minutes
and strain over the meat, or serve with
horse-radish sauce,
MILK Sour. Wash, pare, slice and
parboll one pound Of potatoes, pour
away tic water; skin and scald two
onions, chop thom; place the potatoes,
onions, ono teaspoonful of salt and half
a tcaspoonful Of pepper in stewpan,
with one quart Of cold water; bring to
a boil and boil till quite soft (about a
half-hour); crush the potatoes and on
ions with spoon till smooth, add ono
quart OF now milk and one ounce of
crushed sngo; stir continually till it
bolis, then boil for ten minutes. This
soup may be made richer by adding one
ounce OF butter or dripping to the quart
OF cold water; also by putting yolk OF
an egg. wcll beaten. into tho tureen.
and mixing the cooked soup slowly with
it. Tho soup must DO off the boil. or
the egg will ourdle.
RECIPE FOR LINING Eaas,-For linn
ing eggs pickle is made of pure stone
lime, fine, clean salt aud pure water in
tho following proportions: Six to eight
quarts OF salt, sixty to slxty-five gallons
OF water and one bushel of lime. The
stronger the lime water and the moro
Tree from sediment the better. Slack
the limo with portion of the wuter.
then add the remainder of tho watef
and salt. Stir we'll three or four times
at Intervals and then let it stand until
we'll settled and cold. Either dip or
draw Oft the clcar pickle into tho cask
or vat intended to preserve the eggs.
This ls on large scale, but may be
proportioned according to judgement
for family use.
DIRECTIONS FOR MAKING BREAD
SAUCE: Dry and roll ono cup of stale
bread crumbs; then sift them. Boil the
tine crumbs, which will measure one
third OF cup, with ono pint of milk
and ono tablespoonful of chopped on,ou,
for fifteen minutes. Add ono table
spoonful Of butter, one-half teaspoon
ful OF salt and one-half saltspoonful
OF pepper. Fry the coarse crumbs in a
tablespoonful OF hot Drowned butter,
stirring with fork until they absorb
all moisture. Put the white sauce in
the platter with the grouse or other birds
and sprinkle the brown crumbs over all.
TO Cook BRA1sED CALF s-nEARr:
Wipe tho heart woll and stuff 1t with
cracker crumbs seasoned highly with
salt, pepper, thyme and onion and
moistened with melted butter; lard,
dredge with salt and pepper, put it in n
small braising pan and hnlf cover with
brown gravy. Bake one hour or until
tender, busting often. SorYe with sauce
piquant, made rs for any brown gravy
and seasoned with lemon or vinegar
and chopped pickles.
A RECIPE for larded grouse: Singo and
clean tho birds, then wash and wipe
dry. Lard the breast and legs: truss
them, then dredge with salt and pepper,
rub with soft butter and drcdge with
flour. Bake in very quick oven, twon-
ty minutes, if liked rare, thirty ii they
are to be served we'll done, Serve hot.
with bread sauce, garnish with parsley.
How TO MAKE HoRsE-RAD1sH SAUCE:
-Four tablespoonfuls of grated horse
radish. four tablespoonfuls of powdered
c,acker, half cup of cream, one tea
spoonful of powdered sugar, one ten
spoonful of salt, half saltspoonful of
pepper, ono teaspoonful of made mus
tard, ono tablespoonful of vinegar or
enough to give it n good sharp taste.
Mix all together and hcat over hot va
| tor.
AN exccllont shampoo is made of salts
of tartar, white CASTLE soap, bay rum