The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1886-02-25
Household Recipes.

Least Is as gOOu MADE OF sweet pO-
tatoes as of Irish. Take two sweet po-
tatoes, cooked until thoroughly done.
Put tablespoonful of hops in a cloth,
tie it securely, and boil in the potato
water, add one-half cup of salt, and
when cool add cup of yeast.
Hose for children can easily be made
by cutting down the cast off ones of
mammas, ''aunts or cousins" Care
should be taken to make all seams flat;
sewing the same as you would flannel
seams. Seams at the top are unnec-
essary if top of foot is extended to form
the sole.
Rice is used as daily necessity in
southern homes. Many discard pota-
toes during extreme heat, and use rice
instead. A New Orleans recipe is to
cook slowly with only water sufficient
to swell the rice and prevent burning,
adding water as needed. When done,
salt and butter to taste, but instead of
the soft gluey rice. so often seen on
northern tables, you can have a de-
licious dish of large-grained rice, to
eat with gravies and meat instead of
cream and sugar.
Noodles fried, instead of boiled in
soup, are very appetizing with roasted
meats. This is the Chinese mode of
frying them. Take three eggs, thicken
with flour, and roll very thin, cut in
fine strips with a sharp knife. Drop
all the tiny strips in kettle of sailed,
boiling water. Cook for few min
utes, then take and drain. Put several
large ''spoodfuls,' i. e., tablespoon
full of butter in a saucepan and while
heating, crumble up dry bread, then
fry the crumbs brown in the heated
butter. and stir the crumbs in the dish
Of noodles. and serve at once.
Consomme, or Stock.-Put in stock
pot roast fowl (or the carcass and re-
mains of a fowD, a knuckle of veal,
three pounds of beef, and three quarts
of water. When the skum begins to
rise, skim carefully until it quite ceases
to appear. Then add carrot, a turnip.
an onion, a leek. two cloves. a little
celery, and little salt. Simmer very
gently four hours. Remove every
particle of grease, and strain through a
flannel kept for the purpose. This
soup is the foundation of most soups
and sauces: To clarity: when neces-
sary that the soup should be very clear,
clarity it in the following manner {:
Put in saucepan a pound of chopped
raw beef (off the round is preferable),
which mix with an egg and two glasses
of water, and pour into your consomme.
Simmer very gently for an hour, and
strain.
Vermicelli Soup. four ounces
of vermicelli, which boil in hot water
for twenty minutes, then put in cold
water for a moment and drain. Put
three pints of consomme (Art. ~ in a
saucepan, and, as soon as it begins to
boil, pour in the vermicelli; boil for ten
minutes, and serve.
Broiled Tripe.-Cut some tripe into
long pieces, season with pepper and
salt. Broil them a nice brown, and
serve them on the same plate with an
ounce of melted butter, the juice of a
lemon we'll mixed with it, and some
chopped parsley. Honeycomb tripe is
moro delicate than tho ordinary tripe.
Fried Tripc.-Cut some tripe in
squares. Break two eggs, to when
add little salt and pepper, and beat
up your eggs well. Then dip your
tripe in the eggs, roll them in flour, fry
them in very hot lard, and when they
are light brown drain them, and serve
with fried parsley on top.
Apple Meringue.-Pare, slice, stew,
and sweeten, ripe juicy apples; mash
smooth and season with nutmeg or
lemon: peel; tll pie plate with an under
crust aud bake till done. Then whip
the whites of three. eggs for each pie
to stiff froth. with q little sugar.
one tablespoonful to an egg; beat till it
stands alone, then spread over the pie
three-fourths of an inch thick; return
to the oven three or four minutes to
brown.