Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1888-03-08
THE HOUSEHOLD.

Writers upon housekeeping frequently
mention the pot-rosst as good method
Of disposing of the round of beef, but
not all of our readers, perhaps, know how
this is made. The following are the
directions 10 prepare and cook it: Take
a round of beef (cOst from 10 to %
cents) and sprinkle salt and pepper on it,
after which roll 10 up end wind enough
Irvine OF coarse thread around to keep IL
in shape. Pot a lump of butter or beef
fat in hot stewpan with one or two
sliced onions. Whent the onions turn
brown put in the meat and turn from
side to side until it has changed color,
then pour on enough water TO cover, but
not to drown. When the water bOils
down add a little hot water, and thicken
and season the gravy TO taste II put ON
to cook soon after breakfast, it will melt
in your mouth by dinner-time.
To make excellent oyster fritters, a
rich dish, but one that may be partakeu
Of occasionally at the noontide meal:
Drain the liquor from the oysters, TO
cup of this liquor add cup of milk,
three beaten eggs, little salt, and hour
enough TO make thin batter. Have
ready in a frying pan mixture of beef.
drippiDgs and butter; heat very not, and
drop the oyster batter in by the spoon
full. Skim out as soon as they are del
ioately Drowned, and send TO table at
once.
An oyster omelet is very nice broak
fast DISH. To make it, beat six eggs,
whites and yelks, separately; to the yelks
add half cup of thin cream or rich
milk, little salt, and twenty-four small
oysters chopped fine. Put two spoon
fuls of butter into a frying PAN and heat
while mixing the omelet. Add the whip
ped whites to the other Ingredients, mix
lightly and when the butter ia hot turn
into the pan. Shake to prevent burning,
When ''set" in the middle, turn one. half
over the other, and turr onto a hot
platter
Chicken croquettes make a favorite
principal dish for luncheon. This is the
recipe, the proportions being for whole
chicken: Put INTO a saucepan butter the
size of a small egg, and when it is melted,
u small chopped onion. Stir for min
ute or two, and turn in a small half cup
of -four; when this takes a light brown
color, add cupful of the stock in which
the chicken was boiled, and gill of milk
or cream, both should be boiling hot.
Stir to smooth paste, season with pep
per, salt, quarter Of grated nutmeg,
tablespoonful of sherry or port, table
spoonful Of lemon juice, and dash OF
CAYENNE. For those who like il a table
spoonful Of chopped parsley Is an i'm
provement. Nov, add the chicken
chopped fine, sits and mix until very hot,
and when nearly cold mold into sausage
or pear shaped croquettes; roll first in
crumbs, then il bsaten egg, again IN
the crumbs, and fry in boiling drippings'
Rice wafles make a good plain desert
especially for the children. Mash one
ouptul Of boiled rice smoothly, moisten-
ing it gradually with cup of luke-warm
water; stir in One.third Of q cake Of com
pressed yeast that has been dissolved IN
luke warm water aud two cups of -four.
Add enough water TO make a batter rath-
er sitter than for cake and see that It is
perfectly free from Jumps. Let 1t stand
in warm place for three hours; add
three beaten eggs, tesspoonful of salt
and very little sugar, about two table
sDOOntuS, Anu Dhko III wen y Itn7NH "N'
&c irons. Eat with butter and honey or
silver drips.
To make glossy starch for linens and
muslins take two ounces Of white gum
arabic powder, put into pitcher, and
pour on it pint Of boiling water &C
cording to the degree Of strength you de,
sire, and then, having covered it, LOT 1t
stand all night. In the morning pour 1t
carefully from the dregs into a clean
bottle-keep it for use, A tablespoonful
of gum water stirred into pint of starch
that has been made in the usual manner
will give lawns either black or printed, a
look Of newness, when nothing else can
restore them after washing. It is also
good. much diluted, for thin white mus
Inns and bobinet.