The Iowa plain dealer. [volume] (New Oregon, Howard County, Iowa) 1867-1895, 1883-08-23
DOMESTIC RECIPES.

Nrr CAKE.--One cup butter, two Of
white sugar, four Of flour, one Of sweet
milk, eight eggs (the whitcsl, three tea
spoonfuls Of baking-powder, two cnps
hickory nuts, picked out Of the shells,
and cut up with knife.
A PIECE ofheayy flannel doubled two
or fonr thick and placed in the bottom
of wire hanging baskets before the dirt
il put IN will keep the water from drip.
ping ii care is used in sprinkling the
pants. Wild moss is also excellent.
VEAL or MrTrcS BRoTH. each
pound of meat add ono quart Of cold
water, bring il gentl, to 4 boil; skim it
and add salt; simmer tho broth about
three hours. 4 little rico may be
boiled with the meat. When cold skim
of tho fat.
CHICKEN BRoTn. part Of n
chicken, joint it, and cover with water;
let it hoil closely covered until the mo I
drops from the bone. then skim off the
fat, strain and season with little salt,
and il liked add teaspoonful Of rice,
and let boil until the rice is cooked.
SrEwEp MrrrnN. Bone loin OF
mutton: take oil the skin and remove
the fat from tho inside; put it into a
stcw-pan, with broth enough to cover
it, and let it stew gently till it becomes
OF good brown color; add large
spoonful Of mushroom catsnp and some
vegetables cut in shape, or stewed
beans.
FRlcAsEEp pARsNips. .--Scrape them
boil in milk till they are soft; then cut
them lengthWise into bits two or three
inches long, and simmer in white
sauce, made of TWO spoonfnls Of broth,
4 n hit Of mace. ono.half cupful Of
cseam, n bit of butter, and some flour,
pepper and salt.
EscALLoPEp poTAToEs. - Having
boiled, beat them fine in q bowl, with
cream, \ large piece Of butter, aud 4
little salt. Put them into escallop
shells, make them smooth on the top,
score with a knife, and lay thin slices
of butter on tho tops Of them. Then
put them into an oven to brown before
the fire.
CoRN STARCH CAkE.-For eggs. the
whites only; one cup Of powdered
sugar; one-half cup of butter, two
thirds cup Of corn-starch. one-half cup
Of sweet milk, emo cup flour, two tea
spoonfuls baking-powder. lemon or rose
water ilavoring. Cream the butter and
sugar thoroughly either with the hand
or silver spoon; mix the corn-starch
with the milk. and add. Then add the
eggs. beaten stiif, next the sifted tlom,
into which tho haking-powler has been
stirred
RAKEp BEEF AND rorAroEs.-T The
cheapest pieces Of beef, suitable for
baking or roasting. consist of the thick
part Of the ribs, cut from towards the
shoulder, the mouse huttock and gravy
pieces. and also what is commonly
called the chuck Of beef. which con
sists Of the throat honed and tied up
with string in the form Of small
round. whichever piece Of beef you
may happen to buy. it should he well
sprinkled over with pepper, salt and
flour, and placed upon small iron
trivet in baking dish containing
peeled potatoes and about half pin,
OF water. and either baked in yonr own
oven or sent to the bakers. Ii you
bake your meat in yonr own oven, re,
member that ii must he turned over on
the trivet every twenty minutes, and
that you must be careful to haste it all
over now and then with the fat which
runs from il into the dish, using q
spoon for the purpose.