St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-12-13
lot colander to drain off the fat. Lay
neatly on heated dish and garnish with

hot colander to drain off the fat. Lay
neatly on heated dish and garniSh with
parsley.
Baked Sweet Potatoes-Select those of
uniform size, wash, wipe and lay in a
baking pan. Set in good oven and bake
until the largest gives when pinched.
Turn several times while baking, that the
lower sides may not burn. Wrap i'll nap
kin and serve in hot dish.
Apple Sauce-Pare and slice juicy, tart
apples, put into timed or pOrcelain-lined
vessel, pour in a half cup of water to
prevent scorching, and cook gently until
tender and broken to pieces, Turn out into
| bowl, sweeten abundantly and rub
| through clean colander. Set away to
cool
Sponge Cake-Six eggs, the weight of
the eggs in powdered sugar, half the weight
of the eggs in prepared. flour, one lemon,
juice and rind. When the yolks are smooth
beat in the sugar. then the juice of the
lemon in which the grated peel has stood
fifteen minutes or more, then been strained
out through cloth. Now stir in the whites
and last of all the prepared flour as quickly
and lightly as will suffice to mix all into a
light batter. Butter mold and bake it,
covering with paper as soon as it has pulled
up to the desired height and is cruSled over.
Test with a straw to see if it is done. and
bake steadily rather than fast. There is no
better recipe than this simple one for sponge
cake. A little practice will soon make you
an adept in preparing it.
DINNER.
Clear Soup.
Dreamed Lobster.
Stewed Beefsteak.
Cauiifower. Potatoes in cases. Horseradish.
Burnt Custard. Light Cakes.
Fruit. Coffee
Clear SOup-ASk your butcher to send
you six pounds Of beef shin and knucille
of veal weighing half as much, and to
crack The bones and Joints faithfully. Put
these over the fire with eight quarts of cold
water; cover and set at the back of the
range until the water is hot Bring for
ward and increase the heat. When
the scum rises, take it off and
keep the soup at a slow bubble for
three hours. Throw in three dozen whole
black peppers and half the number of
whole cloves and boil-always slowly-for
three hours more. Do this the day before
the soup is to be eaten. Turn out the con-
tents of the pot into a crock or bowl and
let all stand together until next day when
You have sailed to taste. The fat will rise
to the top over night in solid cake. Re-
move every particle of it and set by for
dripping. Return bones and liquor to the
fire, and when hot strain through q
colander into crock. This is soup
stock" and if kept in a cool place will
remain good for days in winter. For the
clear soup of to-day, dip out quart, heat
quickly to boil, dropping quarter-onion
as it heats. and when it SINNERS the white
and shell of an egg stirred in until it coagu-
lates. Stir again and again that it may not
''catch' on to the bottom, and boil fast five
minutes. Strain. without squeezing.
through thick cloth into clean pot, boil
up sharply, add half teaspoonful of
Worcestershire sauce and teaSpOOnful of
celery extract and serve. The ''stock"
will serve as the foundation for many varie
ties of soups.
Dreamed Lobster.-Meat one lobster or a
can of preserved lobster or crab, one cup of
creamy milk tall cream is BEST, One-half
cup of cracker crumbs, two tablespoonful
of butter rolled in flour, pepper, cayenne
and salt, half a cup of bread crumbs.
Strain off the lobster liquor, if you use the
canned fish, cut the fish into small dice
with sharp knife, season and set aside
while you heat the milk or cream in a
farina kettle, dropping tiny bit of soda.
When it is hot stir in the butter cut up in a
tablespoonful of flour, and as this begins to
thicken, the lobster. Have ready buttered
silver or china, or earthen scollop Shells,
fill with the mixture, strew fine, dry
crumbs on top and brown in a quick oven.
Send around sliced lemon with the shells
and crackers.
Stewed Beefsteak-Drain the liquor from
a can of tomatoes, then strain it through
coarse muslin into dripping pan. Lay the
steak in this, turning it over twice, to wet
both sides. If there is not enough juice to
cover it WELL add cold water. Invert pan
over it to keep in the steam, and set in a
slow oven. Cook tender, turning the steak
over twice an hour and should the liquor