St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-12-25
MARION HARLAND.
Further Discussion OF Everyday
Bills of Fare.
Approved Recipes for Preparing
Three Daily leafs.

BREAKFAST.
Hominy Porridge.
Fish Balls. Risen Mullins.
White and Graham Bread.
Chocolate. Tea. Fruit.
Hominy Porridge. cupful of small
hOminy. one quart of boiling water, one
tablespoonful of butter: salt to taste. Wash
tile hOnliny in two waters. leaving ii In the
second for an hour or so; drain in coalander
lined with coarse cloth. and stir into the
sailed water. which should be boiling. in a
farina kettle; cover and cook half all hour;
beat up from the bottom with a wooden
spoon and boil uncovered fifteen minutes:
beat in the butter and pour into deep
dish. Eat with sugar or cream, or with
cream only.
Fish Balls.-Mince. or pick into fine
shreds, a cupful of salt cod soaked. boiled
and cold. Mix with it an equal quantity of
freshly mashed potato, and half cupful of
drawn butter. in which raw egg has been
beaten. Work lightly until well mixed and
soft: flour rolling board. and drop a
spoonful of the mixture on it. Roll into a
ball and lay on cold platter. When all
the balls have been made set in a cold
place. Do this over night. Heat lard
or dripping enough to cover the fish
balls in a deep frying pan; try one
to see if it is hot enough to cook it quickly
and fry, few at time, to fine golden
brown. AS you cook lay them in a hot
colander to free them from grease. Heap
On heated platter slice lemon thin and
garnish the edges of the dish with it.
Risen Muffins-Four cups Of -four, four
tablespoonfulS of yeast, two eggs. one
tablespoonful Of sugar, one tablespoonful
of butter or sweet lard, one cup of milk
for nf,I nf ~. tLn
light, add milk. salt, yeast shortening
batter rise all night, setting it at bed time
In the morning bake in muffin rings on
griddle, or in small tins.
Chocolate-Six tablespoonfuls of Will
bur's chocolate wet to paste with cold
water; one quart of milk. Heat the milk
in a farina kettle, stir in the chocolate
paste and boil five minutes. Draw the
kettle to the front of the range and with a
clean Dover egg-beater whip the hot choc-
olate one minute before pouring into the
pot Id which it is to 60 to the table. SWeeten
in the cup.
LUNCHEON.
Calls Brains.
Scalloped Tomatoes.
Steamed Corn Bread.
Mock East India Preserves. Cookies.
Calls Brains-The brains of calf. two
beaten eggs, one tablespoonful of butter,
half a cup of gravy. Some rounds of fried
bread. or of toast. Wash the brains in
cold water and take out tibres and skin.
Drop into boiling water and cook fast for
fourteen minutes. Leave in ice water until
perfectly cold. Mash them then with the
back of spoon, beat in the eggs, with salt
and pepper to your liking When you have
cmOOth ma sta heat tho h,ttar RI hisSJpo
in frying pan, stir the brains in. and
cook, keeping the spoon busy two minutes.
Have ready some rounds of fried bread on
hot dish, pour on each teaSpoonful or
two of scalding broth or grayys and heap
the smoking mass of soft brains on them,
as you would scrambled eggs.
Boiled Corn Bread-Two cups of white
corn meal, one cup of graham flour. two
tablespOonfuis OF sugar, twO-and-a half
cups OF milk, one teaspoonful of soda, twice
as much cream of tartar, one great spoonful
of shortening. half lard, half butter, and a
teaspoonful of salt. Stiff soda and cream
of tartar with the flour. add the meal and
and Sift again. rub sugar and butter to-
gether, salt and stir in the milk, the latter
should be slightly warmed. Pour this
liquid in hole made in the mingled meal
and flour, gradually stirring down the dry
flour toward the center. beat all hard two
minutes at least pour into creased pud-
ding mold, set in a pot of boiling water and
keep at steady boil for one hour and three
quarters at least, two hours will be better.
Dip for second in cold water and turn the
bread out upon warm place. Eat at once.
1t is very good.
Scalloped Tomatoes-Strain most of the
liquor from can of tomatoes. butter bake
dish. spread layer of tomatoes in the bot
tom, season with bits of butter, salt, pep
pers. sugar and few shreds of onion.
Cover this layer with fine bread crumbs, put
over it another of tomatoes and seasoning
and so on, until the dish is full. The top
should be a stratum of seasoned crumbs.
Set in the oven, covered. and bake remov-
ing the lid ten minutes before taking it out,
that it may brown delicately. ~,
Mock East India Preserves-Six pounds
OF pared and minced pippins or other win
ter apples, six pounds of sugar. three lem
ons. three roots of white ginger sliced thin;
put the sugar over the fire with cup of
boiling water to prevent burning; as it dis
solves increase the heat and bring to a brisk
boil. Cook thus twenty minutes without
stirring, but watching to see that it does not
scOrcil: skim and add the apples, the lem
ons, minced (all except the seeds) and the
sliced ginger; boil to a clear yellow, as
briskly as is safe, pack in small jars.
Cookies-One large cup of sugar. one scant
cup of butter. two beaten eggs. four table
spoonfuls of milk, onehalf teaspoonful of
salt; nutmeg and cinnamon, each half
teaspoonful; nearly three cups of prepared
-four. enough to enable you to roll it into a
soft dough. Rub butter and sugar together,
beat in the whipped eggs. the spices. salt.
milk and stir in the flour. Roll into thin
sheet and cut into shapes with cake cut
ter. Bake in quick oven.
DINNER.
Calf g Head Soup.
Halibut Steak.
Beef's Tongue. au gratin.
Potato Puff. Stewed Oyster Plant.
Baked Apple Dumping. Brandy Sauce.
Fruit Coffee.
Calls Head Soup.-A calfs head, cleaned
with the skin on. Six tablespoonful of
butter and like quantity of Drowned -four,
six quarts of cold water, one onion sliced
and fried and one grated carrot; bunch of
sweet herbs. pepper and salt; teaspoonful
of allspice, one tablespoonful of Worcester
shire sauce and one of sugar; one glass of
brown sherry. Boil the head tender and
set it aside in the liquor. Next day take it
out of the stock. scrape off the jelly and
cut the meat neatly from the bones. Re-
serve that from the top of the head and
cheeks to cut into dice and set, for this
purpose, with the tongue in cool place.
Set the stock over the fire and add to it the
bones, the refuse meat, the herbs, fried
onion and carrot and cook one hour;
strain. when you have picked out the
bones, and rub the vegetables through the