Morris tribune., 1885-08-12
Domestic Notes.

Calves feet prepared in this way are
excellent for breakfast or lunch! Cook
the feet in salt and water with two bay
leaves and two cloves until they are
quite soft. Remove the bones and chop
the meat fine, and mix it with rather
thick batter Fry in small cakes in hot
drippings or butter.
A lunch or tea-cake made by this re.
cipe is very good. One cup of sugar, q
piece of butter the size of an egg, two
cups of milk, two eggs, one quart OF
flour, two teaspoonfuls of baking pow
der and one teaspoonful of salt. Bake
in good oven, and eat hot. This cake
must be broken, not cut.
A nice omelette may be made in this
way: Beat two eggs very light, add a
cup of milk, two tablespoonful of
tinely-chopped boiled ham. heaping
teaspoonful of onion and one of pars-
lev, both minced. Mix we'll and pour
into a hot frying pan in which piece
of butter has been melted and let it fry
a delicate brown.
Prunes are so often cooked haphazard
that they are not relishcd. 1t is well to
have definite reel pc for them, as they
are necessarily often used for the chill
dren's tea when richer preserves are
excluded. Put one pound Of prunes in
a stewpan with water enough to cover
them, a large cup of sugar, three cloves
and a stick of cinnamon: simmer until
the fruit is quite soft.
c. NJ. L. sends this recipe for blanc
mango. Soak one ounce of gelatine in
quart of milk for two hours, add a
small cup of sugar and place over the
fire. When the sugar and gelatine are
mixed with the milk, and the mixture is
very hot, remove from the fire and add
a wine-glass of sherry and half a tea
spoonful of lemon extract Stir while
cooling to prevent the cream rising to
top. When cool pour into mold
d set ON the ice.
Potato pudding is pleasant dessert
made in this way: One pound of mash
ed potatoes, one quarter of a pound of
butter and half a pound of sugar stirred
to cream; add the potatoes, the beaten
yolks of four eggs and Il pint of milk
Beat this mixture until very light; flavor
with the grated rind of half lemon;
stir in the whites of the eggs, which
have been beaten to stiff froth; put
into buttered pudding dish, and bake
half an hour. 1t may be eaten hot or
cold. .. :. go
A good beefsteak pie is made of two
pounds of steak and one calf's kidney,
one small onion and four sprigs of pars-
ley finely chopped; one teaspoonful of
thyme, marjoram and celery salt, with
white pepper and salt to taste. Mix the
seasoning together. Cut the steak and
kidney in small pieces. Line we'll
buttered dish with paste: put in a LAYER
of meat; sprinkle with the seasoning
until all is used. Cover the top with
paste, glaze with milk, and bake in a
moderate oven for an hour and half.
Apples ell beurre are nice for lunch.
Peel and core the apples. Take slices
of stale bread a quarter of an inch
thick and then cut them in round pieces
about the size of the apple, with a paste
cutter. Butter each piece, place an APP
pie upon it, and fill the hole in the APP
pie with sugar, putting piece of butter
the size of a hazelnut on top. Place
the apples and bread in a buttered bak-
ing pan, and set it in moderate oven.
When half done fill the hole again with
sugar, add a pinch of cinnamon, put
butter on the top as before, and bake
until done; serve warm. When done
the apples may be glazed with apple
jelly and put back in the oven for two
minutes; this improves the looks of the
dish.