St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-05-17
SeasonabIe Recipes.


Seas0nabIe Recipes.
Lovers of brown bread should have a
tin made on purpose for it, round and tall,
with closely fitting cover; in this genuine
brown bread should be baked slowly for
| four hours.
An old-fashion pudding sauce that can
be made in an instant is simply milk sweet
ened and favored with grated nutmeg.
This is really palatable with corn-starch
blanc-mange.
Sour cream cookies are made of one cup
of sour cream, one cup of sugar, two eggs,
one teaspoonful mot heaping) of soda, a
little salt and flour enough to make soft
dough; flavor with cinnamon.
Tenderloin on Toast-Cut pork tender
loinS in very thin slices; stew them in a lit
tie water till they are nearly done; then put
little butter in a saucepan, and fry them
till light brown. Serve on buttered toast
| and raw tomatoes sliced thin.
If the bread, of which you are to make
stuffing is squeezed dry after it has soaked
in hot water. it will be much nicer. 1t will
not be so likely to be soggy, but it will be
light For veal or for lamb the stuffing
should be seasoned highly; little onion
and parsley with the pepper and salt are
decidedly appetizing.
Fricasseed Eggs-Boil hard ten or dozen
eggs, cool. shell, and cut in slices, mix with
pint and a half of sauce made by putting
in a saucepan two ounces of butter well
kneaded into an ounce of flour; add salt,
white pepper and pint of cream or milk;
stir continually while heating; boil, remove
from the fire, and add few drops OF vine
gar; mingle well and serve i'll covered
dish with chopped parsley.
Delicious fritters may have stale bread
for the foundation; if care is taken III re-
moving any or all of the crust that is dark
brown, the fritters will be light colored and
very inviting in appearance. Eggs are
good addition in the proportion OF four eggs
to one quart of sweet milk: Saltspoonful
of salt, and four OF five slices of bread are
also required. The bread should lie soak
ing in the milk for two hours 1t can be
broken into small bits, and then it will not
be lumpy.
Rhubarb cut up and boiled in milk is said
to be very good. The trouble with this
plant is that it is usually cooked with sugar,
in too much water and boiled too long. This
is sure to make the pieces Stringy. The
best varieties of rhubarb are those with a
reddish tint to skin and stalk. Wash it
carefully, but do not peel. Cut in inch and
half pieces, and add a teacup of water;
cover the stew-pan tightly, and let steam
until tender; do not stir; turn into glass
bowl and serve with powdered sugar when
cool. This sauce is excellent for breakfast
this time ofyear.
To Make a Rhubarb Tart-First stew the
rhubarb in the way described above and
thicken the juice with little cornstarch.
Lay the under crust in the pie-plate, with
double bordering, but no upper crust. Brush
the bottom of the crust with white of egg;
this prevents the juice from soaking in and
making the crust heavy. Sprinkle thickly
with sugar and bake in quick oven.
How to Plank Shad-Take a we'll
charred oak plank, two inches thick and
from eighteen inches to two feet square.
Heat the plank thoroughly before the fire.
Take female shad, scaled and cleaned,
and split it up the 'front.' and not along the
backbone, as is usual, and nail it, back
downward, to the hot plank with galvanized
iron nails. Place it before the fire alta slight
angle say 80 degrees, and haste with the
very best butter. Cook until well done, and
serve it on the plank, having couple of
blocks on the table to rest the hot plank on.
1t needs no other sauce than mint julep.
The roe should be fried and served with the
shad, or as side dish, with thick sauce
of cream butter and horseradish.
Sand Cake-A German cake which is very
good and has the merit of novel name is
called sand cake. To make it, take SIX
ounces of blanched and pounded Almonds
three-quarters of pound of butter, nine
ounces of flour, three tablespOonfuls of pull
verified sugar, six eggs and the grated rind
of a small lemon. Stir the butter to a cream,
mix with it the yelks Of the eggs and grated
lemon peel, then gradually add the flour
and sugar, and mix thoroughly; after this
add the whites of the eggs, whipped until
quite white and stiff. Work all these well
together into paste, then roll it out and
make it up into three round cakes, standing
them one on the top of the other with
layer of marmalade between each. They
must bake in slow oven. When about
half baked pour an icing over the top, and
put it at once back in the oven to finish
baking. The white of one of the eggs used
in the cake may be reserved for the icing;
it must not be beaten; but it must be vigor-
ously mixed with as much icing-sugar as
will make it into paste about the con-
sstency of thick cream, when it will easily
pour over the surface of the cake and will
form a thin coat of icing over it.