The home journal. (Winchester, Tenn.) 1858-188?, 1884-05-14
THE HOUSEKIEPER
Few Practical Domestic Recipes shss
Can be Used TO Advantage.

To make succotash that will taste
nearly il not quite as fresh as that made
in summer: Soak one pint Of dried corn
in sweet milk all night. Soak on equal
quantity, or less ifyou prefer it, Of dried
Lima beans for three hours in lukewarm
water. Then let them simmer for nearly
an honr; add salt, butter, pepper, and .
very little sugar.
III You wish to improve upon the usual
method OF smothering beefsteak with
onions, try this Cut one quart Of onions
in very small bits, not over an inch long,
and as thin rs sharp knife will cut
them. Let them lie in cold water with q
good sprinkling OF salt in it for half an
hour. Drain them well, and fry them
in deep frying pan, with good deal Of
very hot lard in it. They''will cook i'm
mediately and be crisp and most excel.
lent.
A dish which is liked by the hungry
and the hearty is made in this way:
Take some thin slices Of cold roast beef,
brown them IN butter, warm some cold
boiled potatoes which you have chopped
fine and seasoned well. Heat also cold
boiled cabbage chopped fine. When
these are all hot place layer OF meat in
warm vegetable dish, then layer OF
the potato, then of the beef, then of the
cabbage, and 30 on until the dish is full.
Do this as speedily as possible so as to
send 1t hot TO the table.
HomiDy fritters help to make variety
for the breakfast table. Boil the hom-
my the day before, aid take two tea
cups of it, and stir small cup Of
sweet milk and little salt with it, and
one egg, four tablespoonfuls Of flour,
with half a teaspoonful Of baking pow
der. Have your frying-pan ready with
the fat hot in it; drop this batter in by
spoonfuls, and fry delicate brown. The
flavor is better il half butter and hall
lard is used, rather than all lard.
II you want to make excellent corn
bread see that the oven is hot enough
to cook the bread quickly without burn
ing 1t, and butter deep iron brcad-p pan,
about four inches wide and eight inches
long. Scald n cupful Of Indian.mea
with enough boiling water TO make a
rather thin mush; with this mix heap
ing teaspoonful of butter, and level
.teaspoonful Of salt, melting the butter
in the hot mush; let the mush cool until
it Is about lukewarm, and then stir into
it the yelks Of four eggs beaten for two
minutes; next beat tho whites of four
eggs TO stiff froth, stir them very
gently with the mush; put it at once into
the buttered pan, and bake II in hot
oven for about twenty-five minutes, or
until broom straw can be run into IL
and he withdrawn clean: if the bread is
Drowned before it is done, protect II
from burning by laying n sheet of but
tered paper over it. Serve the bread
either hot or cold, 1t makes very nice
toast.
New England ginger cookies ought to
be mixed in the evening, allowed to
stand over night, and baked in the morn.
ing. Soften half cupful each of lard
and butter until they can be smoothly
mixed with two cupfuls of molasses and
one cupful of milk; sift together one pint
Of flour, level tablespoonful of ground
ginger, a level teaspoonful OF salt and
two beapipg teaspoonfuls Of baking
soda, then mix this flour with the
molasses and milk, and stir in enough
more plain flour to make the paste sufll.
cicntly stiff to roll out; let tho paste
stand over night; the next morning roll
it ont, cut it with a cookie.cutter, and
bake the cookies on q buttered and
Toured baking-pan.