The Dallas daily herald. [volume] (Dallas, Tex.) 1873-1887, 1886-10-22
DOMESTIC HINTS.
STUFFED STEAK.

Take a gCod slice OF STEAK, about ono
pound. cut in one piece and pretty
thick; then prepare breakfast-cupful
of bread or hard scraps Of bread, and
pour over them rs much hot milk or
water as will just soak them; II too
moist squeeze out as much as possible.
Beat it up with a fork to break any
Jumps, then add one large tablespoon
full of suet chopped finely, one table
spoonful of parsley chopped up, one
small onion chopped, half teaspoon
full of salt. little pepper, and mix all
well together; use little flour to mix
into large ball. Roll it up in the
steak, and tie it into nice round shape
with string. Dust all over the outside
with flour. Put into n small stewpan
one tablespoonful of dripping, and let
it get quite melted; put in the steak,
and fry it all around carefully till the
outside is quite brown, then put in
very little water, perhaps half tea
cupful, and cover down the lid; let it
stew very slowly, turning il over often;
add from time to time little water.
Let it cook one hour and take off the
string and serve with the gravy over
it
VEAL PILLAU.
This is savory and economical mode
of preparing veal, three pounds being
cut from the neck and shoulders being
used. The other materials being need
ed are cupful of rice, three table
spoonfuls of butter or quarter of a
pound of salt pork, an onion, three
large tablespoonfuls of salt, half
strained tomato and four cupfuls OF
boiling water. Cut the veal into small
pieces and season well with salt; chop
the onion fine, and put it into stew
pan with the butter; stir until the on
ion turns light straw color; then add
the veal, and stir until that is Drowned
a little, being careful not to burn the
on;on add the tomato and cupful OF
water, and simmer gently for an hour
and half; now add the other three
cupfuls of boiling water, the salt, pep
per and the rice, after washing the lat
ter carefully in three waters; heat the
mixture to the boiling point, then cover
closely and set back. where it will cook
slowly for an hour. The rice will alb
sorb nearly all the liquid and be tender,
yet every grain should be distinct.
zurn the pillua out upon platter and
garnish.
TOMATO SOUP WITHOUT MEAT.
One quart of stewed tomatoes, one
quart of new milk, one rolled cracker.
one teaspoonful of soda, small bit OF
butter and little salt. When tomatoes
are sufficiently cooked add the soda,
then the cracker, butter and salt. Heat
the milk in saucepan and pour into
the kettle, and as soon as it boils re-
move from the fire and serve it ut once.
TOMATO CATsUP.
Take half bushel of tomatoes, wash
them and cut them in pieces; put
them in u preserving kettle with one
quart of water and boil until soft; then
pass through sieve and add half
pint of vinegar, one tumberful Of salt,
four red peppers, one ounce OF whole
cloves, one ounce of whole black pep
per and two ounces of whole allsplce.
The spices should be put in muslin
backs securely tied. Put the whole on
the fire and reduce one-half. When
cold bottle the catsup and cover the
corks with melted beeswax. The bags
of spices must, of cousc, be removed
before bottling.
RULE FOR COOKING CABBAGE.
Boil the cabbage gently until cooked,
and drain it; put two ounces OF butter
into saucepan; set 1t on good fire,
and, when melted, put in the cabbage
with some salt apd pepper; add half
pint of cream or milk. and one tea
spoonful of flour, stirring constantly
with wooden spoon. Simmer until
the sauce is reduced and serve hot