The Somerset reporter. [volume] (Skowhegan, Me.) 1868-1909, 1885-03-25

PorAro OMELKT,-Potato nmelet for tea
Is an agreeable dish, and the flavor may be
varied 80 that 1t will seem like new dish
even If 1t appears on the table frequently.
To \ large cup Il mashed potatoes allow
three eggs--you may add four or five, but
three will do nicely; the yelks and whites
should be beaten separately, rs they Will be
so much lighter In that case; teaspoon
even full of salt, half teacup of milk, and
a very little sifted tlour-not more than
heaping teaspoon-complete the ingredi-
ents, with the exception of the fiavoring.
Parsley chopped very fine may be used, or
lemon juice, with little black pepper, and
alb audaciouS cook may add Il "trace," as
the chemists say, of nutmeg. Heat and
grease large saucepan and pour the mix
ture iuto it. Brown 1t lightly and serve
hot.
BOILED HAM.-For ham Of about elev-
en- ponds weight, take three coffee cups Of
cider and enough boiling water 10 cover
the ham. Put the kettle where the con-
tents can simmer steadily for live hours, or
till the bones are quite loose. Then set
the kettle off till the next day, and In the
morning lift the ham from the water, take
off the skin, and If the fat Is very thick
shave some of 1t OFF smoothly. Put the
ham In slow oven for three-quarters of an
uouT. UuSt btloIt tuhius ~ out Put ndlt =
cup of cider and u cup of brown sugar In q
nearly bois away and the sugar burns to u
very dark brown. Spread this caramel
frosting half an inch thick all over the top
of the hot ham; 1t will harden ut once
into a beautiful polished crust The ham
must not be cut till II is entirely cold.
BEEF FOR ROASTING. If your beef for
roasting does not seem rs tender as II
ought to be, 1t may be Improved in this
way. Put the meat in tureen, mix salt,
pepper, two tablespoonful Of chopped
parsley, four sliced onions, the juice of
half a lemon, two hay-lcaves, and four Ia
blespoonfuls of sweet oil; put half of the
mixture under the meat and half over 1t.
Cover the turecu and let the meat remain
In it for two days Ia Winter and eighteen
hours In summer.
DuMPIINGs.- aud delicate dump
lings are made by this recipe: Half a
pound of beef suel, chopped extremely
fine, ten ounces fiue bread crumbs, one
large tablespoonful of fou-, the grated
ripds of two small lemons, four ounces of
powdered sugar and four eggs beaten very
light. Mix thoroughly aDJ add the juice
four parts, tie in well-houred cloths and
boil one hour In slightly sailed water.
CIDER CAKE To make really delicious
cider cake beat three cups of sugar, one of
butter, and yolks Of four eggs to a cream,
then stir In six cups of -four, (not heaping
cups) beat till smooth nd light. Put one
teaspoonful of soda into large cup of
sour cider and stir quickly. before 1t stops
foamiug; beat 1t into the cake batter;
when this is accomplished add one cup of
stoped and chopped raisins, well Toured,
and last of all the whites Of four eggs
beaten to a stiff froth. Bake at once in a
loaf. Put buttered paper in the bottom
of the cake pan.
ORANGE PUDDING.-Peel eight oranges,
cut them in thin slices, lay them in bak-
Ing dish and cover them with IL cups of
pc wdered sugar. Place pint of milk In
saucepan on the stove, and when hot add IL
tablespoonful of corustarch mixed smooth
with little cold milk and the yoiks of
three eggs. Stir constantly, and when
thick pour over the oranges. Beat the
whites Of the three eggs. to a stiff froth,
se3eeten and pour over the custard. Brown
In quick oven. Serve cold.