The Cambria freeman. [volume] (Ebensburg, Pa.) 1867-1938, 1885-07-17


Drain two dozen scallors carefilIv. ana
after seasoning them with salt and pepbsr,
roll them lightly in fine bread pruInba
beat two eggs in = soup plate. with .
spoon or fork. aud after dipping the sal
lops In the egg, roll them in puuntity OF
crumbs and lay them on n lar-e. ulafter
BS careful thsi they do net toncb each
other. When all have been dreaded,
place IN the frying basket as MANY As can
oe accommodated on the boJt m and
plunge into boiling Int. Care should be
taken th'lt the fish are thoroughly season
ed with sat previous 10 the breuding. and
that the iat Is so hot that blue smoke
rises from the cutter
MEAL PUDDING.
Take three tablesroonxful Of India meal
ana one tablespoonful Of wheat uour and
mix evenly in two-thirds of n cuufti q
cold milk. add this with salt and two we'll
he.ten rss,s o one quart of boiling milk,
ccok twenty min ,es briskly. then pour
IL mt Nell-huttcred liaking-di-h and
bake one hour invariably keep n baked
pud,ting covered. until about fiftcen min
uteS "efOre AZ is really TO come out Of the
slightly.
NACAEoSI rrDDING.
One cupful broken macaroni. onc and
one half piHts milk four eggs one eunful
sugar, one large tablespoonful butter one
tablespoonful extra vanilla. Boil macR-
rOni Ia well saltei water ten minutes
then add TO the boiling milk and Simmer
twenty minutes longer; remove from fire,
together lastly add extract put in we'll
buttered pudding dish, bake in steady
oven thirty-fve minutes and serve with
sauce.
CUsTARD PUDDING.
One and one half pints milk. four eggs.
one cupful sugar, two teaspOoufuls vanilla.
Beat eggs and sugar together, dilute with
mix aud extract, pour iuto buttered pud-
ding dish, set IN oven in dripping uan two
thirds full OF water, and bake until firm,
about forty minutes in moderate oven.
MERINGUE RICE rUDD1NG-
Take a teacupful Of rice to one pint of
water; when the rice is boiled dry add one
pint of milk, piece Of butter the size Of
an egg and fiye eggs. Beat the yolks and
grated rind Of lemon and mix with the
rice Butter the dish, pour in the mix
ture and bake lightly. Beat the whites -
stiff frOth add cup Of sugar and the
juice Of lemon When the pudding IL
nearly done spread il Oh the frosting and
bake III a slow oven Till the top is a light
brown
TAPIOCA PUDDING.
One cupfuI Of tapioua. one quart OF milk.
one tablespoonful OF butter, one-half cup
OF sugar. soak tapiOca in milk four
hours, then add 70 other ingredientA
Bake slowly one hour.
Pop OVER
-Four eggs, four cups OF flour. four CUPS
OF milk, small piece Of butter, pinch OF
salt. Bake in gem pans and serve with
sauce
ROLLS.
Two quarts OF flour, one pint Of cold
boiled milk. one-half cup Of Yeast one
half cup of sugar, one l. blespoonful OF
melted butter. Make a wen in the middle
OF The flour, pour in ali the above. and let
rise over night: kuead and let rise until
the middle Of the afternoon: roll ont cut
them about the edges, lap over, let rise
again and bake in a hot oven twenty
minutes.
One quart Of bread sponge, three pounds
OF flour, three-Quarters of n nouud OF br1t-
ter, one pound Of sugar and milk as re-
quired. Into pint OF water stir enough
Hour to make a smooth batter, add near
y a pint OF yeast, cover, set in a warm
place and let rise. Cream the butter and
sugar together, rub the flour in
by handfuls, work smooth. add the sponge
and milk enough to make q soft dough.
knead well and set to rise over night IN
the morning kneRd il lightly and roll into
sheets half an inch thick cut into small
round cakes and put in buttered tin 70
Tlse. When light bake in quick oven
When done wash over with the yolk OF Al
egg and dust with powdered sugar
POOR MANS PUDDING.
One-hRlf cupful of chopped suet. ons-
hall cupful OF seeded raisins, oue-half cup
ful Of currants washed and picked, one
and p half cupfuls Of grated bread one
cupful of flour, one teaspoonful OF baking
powder, one-half cupful OF brown snraT
and one pint Of milk. Mix all well togeth-
Oh.
saucepan with boiling water TO reach half
up the sides Of the mold; steam for two
hours; turn ont on the dish carefully;
serve with butter and sugar
FRTTrERS
Three eggs, one and a half cupsful OF
milk, three tablespoonful Of baking DOW
der, Hour to make batter. Fry in het
lard
CRIPoLATA
Slice an onion and fry it brown In ta-
biespOOnful of butter, pour in two cups
fui OF OF cold beef soup, add a sprig OF
parsley, salt and pepper When il boila
th;cken with a little -four and water;
when ready to serve pour over buttsrsd
toast.
ROAST BEEF.
Put beef in a dripping pan: pour cup Of
boiling water over it. Rub a little salt
into TAT parts roast ten minutes for every
pound. Bake soon as juice begins to flow
II meat has much fat on top cover fatty
portion with paste made Of flour and
water. When nearly done remove this,
dreGge beef with -four baste well with
gravy. Sprinkle salt over top and serve.
Pour fat from gravy, return 10 FIRE.
thicken with Drowned gravy, season and
boil up once. Roast most all other meats
in same way.
GREEN PEA SOUP
Put two quarts green peas with four
quarts water. boil two hours keeping
steam waste supplied By fresh boiliuc- Wa
ter, strain them from iiguor. return that
TO pot, rub the peas through sieve, chop
an onion fine, and small spring mint let
boil ten minutes stir = Tablespoonful -four
into two OF butter add pepper and salt to
taste, stir smoothly into boiling SCUM.
Serve with well buttered sippets of toasted
bread
STEwED LAMB
Take the neck or breast. cut into small
pieces, and put in a stew pan with soma
Shiniy sliced pork, and enough water Is
cover IL; cover closely and stew until ten
der, skim on all the scum. and add quart
Of green peas. adding more water ii nee.
essary when the peas are tender, season
with pepper and butter rolled with -four.
sTEwED PARsNIPs.
Wash and scrape them and sliceshalf an
IN a thick, put in a frying pan with half
q pint Of hot water and Tablespoonful
Of butter, season with pepper and salt and
stew till tender.
CHOCOLATE ICING 80. 1.
Wet one pound Of white sugar with q
little cold water, add the whites Of three
eggs slightly beaten, One-half cake grated
chocolate beat well and cook In boilina
water till Il thickeus: flavor with vanflIa
CHOCOLATE ICING 10 9
Into tin plate put two ounces Of choo-
Olate mot grated or broken mp, set on the
stove where il win melt gradually hue
not scorch. When melted stir in three
tablespoousful OF milk, and one OF water;
mix all together; add a scHnt teacupful of
sugar boil for i've minutes and use hoA
Straw berries.
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