The Mankato free press. [volume] (Mankato, Blue Earth County, Minn.) 1879-1924, 1886-10-01
CHOICE RECIPES.

at nome, leave him pretty much TO his
own devices. To be always striving to
amuse him is a poor compliment to his
own resources.
CHOICE RECIPES.
Beef Croquettes. Two cups of cold
beef chopped very fine, half a cup of
bread crumbs, two eggs, one tablespoon
full of Worcestershire sauce, parsley,
salt, and pepper. Mix the meat and
bread together, add the seasoning, and
moisten with the egg If the compound
is still too dry work in little melted
butter. With Toured hands form the
compound into croquettes, roll these
irst in egg, then in cracker crumbs,
and fry to good brown.
Apple Custard Pie.-Peel sour apples
and stew until soft, then mash them
fine, beat two eggs for each pie to be
baked; put in at the rate of half-cup
butter and one cup sugar for two pies.
Line the pie-tins with paste; put in the
apples, eggs, sugar, and butter and a
grated nutmeg. after they have been
mixed. For top crust put strips across
In squares or triangles, and bake in
quick oven.
Dandy Pudding.-Two quarts of
sweet milk, one tablespoonful of corn
starch dissolved in some of the cold
milk, six eggs, beat the yolks with
enough sugar to sweeten, say three
tablespoOnfuls. Stir in the egg and
sugar before the milk gets hot, then the
corn starch. Let the mixture come to a
boil. stirring all the time to prevent
burning. Flavor with lemon. The
pudding should be about the consistency
of thick cream when DONE Beat the
whites with little sugar, flavor, spread
on the top and brown
Apple Slump.-Pare and slice one
quart of apples, put them into kettle
with half teacup of water, half cup of
molasscs, half cup sugar, let them stew
while preparing the crust For the
crust take one pint flour, one teaspoon
full of cream of tartar, half teaspoonful
soda, little salt, and milk to make it
stiff enough to roll about an inch thick.
Lay it on top the apples, cover close
and let it cook in oven half an hour
with 4 moderate fire. Do not lift the
cover until done Serve hot with but
ter and cream.
French Mustard.-Put an onion to
soak in cup of vinegar, let stand three
days, strain and add one teaspoonful
each of salt, sugar, and cayenne pep
per, mustard to thickcn, and boil five
minutes.
Tea Cakcs.-Mix for fifteen minutes
four eggs with half pound of sugar,
half grated nutmeg, and as much
powdered cloves as will lie on the tip of
a dinner-knife. Then add half pound
OF dry and siftcd flour and mix thor
oughly, have CREASED or waxed tin,
drop tablespoonful of the dough at in
tervals upon it. and bake pale brown
in moderate oven.
Cooked Cucumbcrs. Peel and put
into ice water for few minutes, then
slice thicker than for the table and put
into sailed boiling water and cook until
tender. Drain. and add butter, salt and
pepper, with cream enough for dress
ing, and pour over buttered toast.
Serve quickly and eat at once. Excel
lent
Lemon Pudding-Line a deep dish
with sponge-cake baked in thin sheets
as for jelly-cake, or, if not convenient,
with pie-crust rolled very thin. Fill
with a mixture made by thickening one
quart of boiling water with four table
spoonfuls of rice flour. Add to this the
grated rind of one lemon and the Juice
of three, quarter of pound of butter,
and sugar to taste.
Scalloped Goldfish with Cheese.-Soak
a pound of salt Goldfish in tepid water,
then boil it. When cold, pick into
flakes with a fork and season with
pepper Heat cup of milk to boil.
stir into it tablespoonful of butter
rolled into two of prepared flour; mix
with the picked fish, and pour into a
bake-dish. Strew grated cheese thickly
on top, and bake in a quick oven to
delicate brown. 1t is yet nicer if you
add a raw egg to the mixture before
cooking it.