Audubon County Republican. [volume] (Audubon, Audubon Co., Iowa) 1885-1894, 1886-05-13
DOMESTIC HINTS.

CHICKEN PUDDING. up the
chicken in large pieces, and put them
in a saucepan with seasoning, celery,
parsley and as little water as will cook
them; let them simmer until tender
then take the chicken from the water
and place it in deep baking dish
pour the batter made with milk, four
and eggs over all, and bake it.
A SWEET Dish. Boil some rice qnite
soft and when it is dry mix it with q
boiled custard of three eggs and pint
of milk favored with vanilla; maraschino
may be added. And little stewcd
fruit or jam and half pint of whipped
cream. Mix thoroughly, pour it into .
mold, set in the ice until quite firm and
then turn it into dish and serve.
YORKSHIRE PUDDING.-When roast
ing piece of beef, lay it on two sticks
in your baking pan, so that the juice
from the meat will drop into the pan
below. Thrcc-fourths of an hour before
the beef is done mix the following pud.
ding and pour it into the pan under the
meat, letting the drppings continue to
fall upon it: One pint of milk, four
eggs well beaten, two cups of flour,
one teaspoonful of salt.
VEAL OUTLETS, WITH BUTTER SAUCE.
Dip each outlet in 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 pa
per to absorb the grease. Arrange on
a hot dish and put on every outlet a
generous spoonful of sauce. Make it
by beating two tablespoonfuls of butter
to a cream with tablespoonful of lem
on juice and tablespoonful of minced
parsley.
| CHEESE OMELET, WITH TOMATO
SAUCE.-Scyen eggs, tablespoonful Of
butter, pepper and salt. Whip whites
and yolks together. Heat the butter to
Kissing, but not until it browns. Sea-
son the eggs, pour into the frying pan,
and shake with regular tossing move
ment until the omclet is set. Strew
the surface with grated cheese and fold
the omelettc upon this. Turn out on
hot dish and pour the sauce around,
not. on it,
FRIED SCALLOPs. carefully,
and after seasoning them with salt and
pepper, roll them lightly in fine bread
crumbs. Beat two eggs in soup plate,
with spoon or fork, and after dipping
the scallops in the egg, roll them in a
quantity of crumbs and lay them on a
large platter. Be careful that they dc
not touch each other. When all have
been Dreaded place in the frying basket
as many rs can be accommodated on
the bottom and plunge into boiling fat.
Care should be taken that the fish are
thoroughly seasoned with salt previous
to the breading, and that the fat is sc
hot that blue smoke rises from the cen
ire.
STEwED LOBSTER.-One can of lob
, ster, one cup of good broth, cleared Of
fat and strained through cloth, half {
cup of milk, juice of a lemon, two table
, spoonfuls of butter rolled in one O
, flour, cayenne pepper and salt Oper
, the can early in the day, emptying thu
contents into bowl and setting this in
, cold place. Cut the meat into clear
dice, heat the broth, seasoned, in
, sauce pan, and as it boils lay in the lob
ster, cook ten minutes gently, add tn,
lemon and cover at the side of tn,
range for five minutes. Have the mill
hot in a farina kettle, stir it into tn
;, Toured butter and cook three minutes
Pour the lobster into deep dish, then
carefully. mixing in well, the scaldin!
6 thickened milk, and serve.
BEST PLUM PUDDING.-Ten eggs, on
: pound beef suet, one pound raisins, on
pound dried cherries or currants, on
4 pint milk and one pound flour. Ru
the flour and suet together, and rub al
= the fruit into little flour. Leave on
i the whites of half the eggs, and bea
the rest very light, then add the othe
n ingredients gradually. If it is thicke
y. than cup-cake batter, add little NOR
Il milk. Thon put in teaspoonful {
ground ginger, one of powdered cinns
4 mon, two nutmegs grated, teaspoonft
u of powdered cloves, grated rind of
q lemon, wine-glass of wine, one of braI
10 DIV, little powdered mace, and pir
of bread crumbs. Scald the bag we
J. and rub with flour, leaving plenty I
N room for the pudding to swell, and sto
the hole with dough. Let it boil fol
AZ hours.
10 LEMON MARMALADE.-Lay the len
a ons in salt and water for three days b
fore using then. When taken on
weigh them, and for each pound
lemons put into the preserving pan OF
il pint of fresh water. Pare the lemon
10 take half the quantity of skins, gra
NJ them and throw the remainder into Il
ID water in the pan. Boil until the ski
pr are so tender that straw will pier
< them. Take out the skins, but do n
throw away the water in which tn
\ have been boiled. The skins wifi
Ks were first grated, pound in a morta
,s The other half cut whilst hot into We
as thin chips. Having previously weigh
<e the lemons, for each pound allow tv
pounds of lump sugar, dissolve it in t
Ic water you had boiled the skins in, b.
or it and skim it. Cut the lemons in
in quarters, scrape out all the pulp al
he juice, add to the chips and that viii
elk is pounded and grated. Put all in t
preserving pan with the sugar, and b
elk it until jellied.
or
"a An Indiana Lawyer.
A somewhat eminent lawyer in