New Ulm weekly review. [volume] (New Ulm, Minn.) 1878-1892, 1886-04-21
HOUSEHOLD HINTS.

Parsnip Fritters-Scrape' and boil
tender, rub through a colander to get
rid of the tough and stringy portions,
beat in egg, tablespoonful of milk, a
teaspoonful (heaping) of prepared flour,
with a little pepper and salt; make into
small, fiat cakes, flour and fry in good
dripping or lard.
Hominy-Soak cup of small homi-
ny for two hours in enough cold water
to cover it. Drain, put over the fire in
a farina kettle, with quart of warm
water sligtly sailed, and cook for half
an hour after it breaches the boil. If it
has not soaked up all the water, pour it
off and supply the place with a cup of
warm milk. Bring it to a boil and
serve. Eat with sugar and cream.
Baked Halibut-Buy piece of hall
but cut square and thick, not in slices,
put it on the wire frame for roasting in
the dripping pan, and pour a pint of
well-salted water into the pan, lay the
halibut on the cut side, and on the.
other or upper side, lay enough slices
Of thinly cut salt pork to cover the
fish; bake till the fish is thoroughly
done, half an hour at least, occasionally
basting it with the sailed water.
Broiled Shad-Make your market
man split the shad down the belly; this
brings the thickest part over the great
est heat of the fire, and it is nicer to
help served in this manner. Put it on
we'll creased gridiron and turn quite
often; to know when it is done separate
the flakes of the thick part with a knife,
and if it is at all pink or translucent
return it to the fire. When done lay
on hot platter, skin side down; strew
with salt only, put on bits of softened
butter and serve.
Veal Outlets, with Butter Sauce-Dip
each outlet in a beaten egg, then in
peppered and sailed cracker dust, and,
fry in hot dripping to rich golden
brown. Lay each as it is done on
paper to absorb the grease. Arrange
hot dish and put on every cutlst
generous spoonful of sauce. ;1ake it
by beating two tablespoonful of butter
to a cream with a tablespoonful of
lemon juice and a tablespoonful of
minced parsley.
Broiled Chicken-Do not attempt to-.
broil an old or full grown fowl; take a
young chicken, split it down the back
always. wipe the inside dry after re-
moving the giblets, and place it on the
gridiron with the inside down; keep it
SO till it begins to grow very brown,
then turn it, but the moment the skin
threatens to burn, reverse it again. To
find how it is cooking, insert sharp
knife into the thickest breast, if the
flesh is pink at all, return it to the fire;
| when we'll done and Drowned, lay it on
a platter, inside down; butter, salt and
serve.
Stewed Fowl-Cut an old hen, or
tough fowl of any age, in pieces, SINCE
and wash carefully, and put into COW
cred pot or saucepan, pepper well and
pour on hot water enough to cover
| we'll, let it stew slowly ON the back of
the stove all day, filling up with Mater
when needed, till even the grist1e is
tender. 1t is better to putin whole
onion with the fowl, as itstews-a all away
and adds richness to the gravy, but this
can be omitted. Next day carefully re-
move all the fat from the surface of the
gravy, add some chopped celery, or a
teaspoon of celery salt; common salt
enough to make it palatable, and two
CRATES OF nutmeg to the gravy, and
when it is hot thicken it with heaped
tablespoonful Of flour rubbed in one of
butter till smooth; put in the chicken
when the gravy is thick and hot, and
heat it through. Serve very hot.