The Superior times. [volume] (Superior, Wis.) 1870-1912, 1886-08-14
FOB THE HOUSEWIVES,
VEAL OUTLETS.

VEAL OUTLETS.
A correspondent sends this recipe
for cooking veal outlets: After the
outlets are trimmed salt and pepper
them and broil them on each side over
brisk fire for five minutes; then
place them without delay on a but
tered dish by the fire. While the cut
let's are broiling prepare the sauce for
them; mix three eggs with two table
spoonfuls OF flour, seasoning with a
very little nutmeg and salt and pep.
per; then mix carefully with two cups
of milk and pour over the outlets.
Put the dish in the oven until the cut
lets are well Drowned; then serve.
ENGLISH GHUBARB JAM.
For each pound ofrhubarb allow the
rind and juice of one small lemon, four
bitter almonds, blanched and chopped
very fine, and three-quarters of a pound
of sugar. If preferred, few drops OF
bitter almond essence may be used in
stead of the chopped almonds. Peel
the rhubarb and cut it in pieces an
inch long; put the rhubarb and sugar
in a deep dish and let both remain
twenty-four hours. Boil the rhubarb
and sugar, the fnely-minced lemon
rind and the almond until it thickens,
and then add the lemon Juice. Let the
jam boil up once again and put it in
glasses or jars.
STARCH.
To make good starch quite a num-
Der of rules have been given. Some
advocate long boiling, while others say
it is not necessary. Very good starch
may be made by putting in bright
tin pail q quarter of a pound ofstarch,
over which pour three pints of boiling
water and then add a pint of cold
water Let it boil fifteen minutes. A
little salt or sugar, a small piece of
wax or a teaspoonful of coal oil added
will make the starch iron smooth.
The starch should be strained and
slightly blued before using. Flour
starch is frequently used for coarse or
colored clothes, and potato starch
may also be used. Isinglass is q very
delicate starch for very fine muslins,
and rice water is equally so. Muslins
and laces should be dipped in thin
starch and dried in the sun; linens
should have the starch rubbed in I'M
til they will absorb no more. Indi-
vidual taste and fashion in starching
clothes must be the guide of the house
keeper in giving directions to her
laundress.
LEMON PICKLES.
Choose a dozen fine, middle-sized
lemons, fresh and perfectly sound,
scrape the outside of them with piece
of broken quart bottle, and then cut
them lengthwise down into four
quarters, but not quite asunder; they
must be left so as to just hang to-
gether. Rub these over with salt on
the rough outside, and fill the cuts
with salt in the same manner; put
them into q china or earthenware
bowl that will just hold them,
sprinkle some moresalt over them, and
turn them once day; let them lie
thus four days. Parboil twelve cloves
of garlic, or small onions cut into thin
slices; add to these an ounce of white
sugar, a handful of white mustard
seed. and as much cayenne pepper as
will lie upon dime. Sprinkle some
salt among these, and let them stand
all the time the lemons are in the
bowl. Then have q clean stone lar
ready, take out the lemons one by
one, squeeze them very little, and
lay them carefully in a jar; lay in the
spices al about them, and tie them
close down; let them stand month,
and they will be fit to eat. Sugar can
be added to taste when served.
MARMALADE PUDDING.
One quart of milk, four eggs, one cup
OF sugar, slices of stale bread buttered;
fruit marmalade, peach is best if you
have it, but apple, ounce or raspber-
ry will do if you have not. Scald the
milk and pour it on the eggs, which
should have been beaten light with the
sugar. Return to the farina kettle and
cook five minutes, but not until it
thickens. Cut the bread an inch thick,
pare off the crust, butter both sides,
and cover the bottom of pudding.
dish with slices fitted in neatly.
Spread the marmalade thick on this
layer and wet with the boiling Gus
tard, waiting to see it absorbed before
putting another layer above it. Pro-
ceed in this order until all the materi-
ais are used up. Fit a plate or other
lid on the bake dish and let the whole
stand half an hour to absorb the GUS
tard before it goes into the oven.
Bake, covered, until the pudding is
heated through, then brown nicely.
Eat cold with cream. This excellent
pudding may be made more elegant
by whipping the whites of three eggs to
q meringue with q tablespoonful of pow
dered sugar and spreading it over the
top after it begins to brown. Shut the
oven door until the meringue is faint
ly covered.