The Somerset reporter., 1885-01-21


Bsets If small can BE- sliced and be dres-
ed With gravy, just - young beeta 10 the
spriue arc served, With little milk and
butter. pepper and salt. and -four. enough
to thicken. Beets can Be arranged prettily
10 4 esuish for pickeled tongue, BY cut
ine them into thin slices, and cutting the
edge with cooky cutter.
A very good way to make caper sauce,
TO serve with roast mutton: About quar-
Tar Of an hour before the meat Il done,
melt two tablespoonful Of butter. in =
sausspan, stir into il ono tablespoonful of
.6our. then odd half pint Of the mutton
broth, halls ri, /. Of milk, season with
penDer and selt; cook until the 6our 10
thoroughly dono. then just before serving
i'd two and half taplespoonfals Of cape
n. When melting the butter do it slowly.
for If il gets brown or sc0rched' the flavor
Of the sauce will b spoiled.
P,rsuips with chicken are not common
" served, but help 70 make an appetising
variety. Wash, scrape, and parboil the
psrspips. Then while they are cooking
split Z Young chicken down the back
and nut il into dripping PAN. with the
bouy side down; placs the parsnips around
he chicken; alter cutting them in two
psrts, sprinkle salt and pepper over them,
and nut little Jumps of butter around, UNI
nj YOU have usedla piece the size Of an egg;
mt a little waiter into the pan, and then
bake until chicken and parsnips are tender
And brown also. If you choose you can
sdd one or more slices Of salt pork, and it
helms 70 make the gravy rich. Tho pars-
nina NAV be served on the platter with the
chicken or in q separate dish; if the latter
vay Is chosen, make enough gravy so that
it can be poured over the parsnips.
To prepare devilled crabs pick the meat
into fine bits, add one third as much bread
crumbs some hard boiled eggs, and lemon
Juice TO flavor; season with salt and pepper
butter and cream, put into shallow
cartheu dish and brown in the oven. The
quantity Of eggs is indefinite; the dish re
ouires about the same number that sal
lad does.
Broiled kidneys are nice for breakfast.
Be sure that they are fresh; cut them
opeu evenly so that they will be uniformly
cooked; remove the skin and broil. placing
the inside downward: turn them once or
twice. Season with pepper and salt, and
lump Of butter on each piece. Serve on
buttered toast, squeezing q little lemon
juice over each piece Of meat. Serve very
hot.
Rice wafles for breakfast are made Of
one quart f -four, half pint cupful Of boz
led rice, three eggs, and little lump. Of
butter. Make into q batter with milk,
and bake in waffle irons Salt is, ofconrse,
to be put in according to your taste.
Good pea soup must have favor given to
il by the meat used in making the stock;
allow half pound Of beef to half a gallon
Of water, put about half as much bacon.
a. Of beef. put parsley, celery leaves, and
stalk, with salt and pepper, into the water
with q pint of peas; lot this = boil until
the peas are 90 soft that hey can be easily
nut through . c0lander; after this pu.
them into s:kettIe and strain the stock ard
let this simmer gently for nearly an hour,
add lump Of butter, be size Of half an
ear, Just before removing from the fire.
To prepare Drowned oysters on toast
open two dozen large oysters, keeping
them separate from their juice. Then mix
smoothly the yolks Of two eggs with little
-four; beard the oyster. and season them
with salt and peppe; then dip them ssper-
ately 10 he mixture Of eggs and Hour
place them 10 . saucepan and brown ~ .
little clarified butter. When brown take
them out Of the saucepan and pour
tho juice Of the oysters into he butter
remaining in the pan. Thicker this q
little -four, and after simmering It geutly
for two or three minutes, put in the oysters
and let them remain until they get thoro-
ughly hot, Then take them out and serve
on slices Of toasted Vienna cad.