The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-02-01
"Good Cheer" Recipes.

PorATo CAKEs.-Take cold mashed
potatoea, mix two beaten eggs with them,
season if neces ssary, flour the hands and
MAKE into oblong cakes. Fry in beef
drippings and butter. Turn carefully
when Drowned on the under side.
PARsNIP SrEw.-Three slices OF salt
pork, boil one hour and q half; s"rape
five large parsnips, cut in quarters
lcngthwise, add to the pork, and let boil
one-half hour; then add few potatoes,
and let all boil together until the pota-
toes are .of> the fluid in the kettle
should be about cupful when ready to
to take of.
CoRN-aEAL hUFFIHs.-t>ne cup OF
meal, one of -four, one and one half cups
of sweet milk. little salt, a tablespoon
fnl of white sugar, one egg, a piece OF
butter the size of g walnut, one scant
teaspoonful of soda, two scant tea
.poonfuls of cream of tartar, or two
heaping teaspoonfuls of baking-powder.
Bake in muffin tins.
BEAN SoUP.-Iake one teacup OF ory
beans, par-boil until the skins will roll
up when you blow them. Drain. and
add two quarts of boiling water and
little salt. Cook one horr and hall,
when there should be about q pint of
water on them. To this add one cup OF
sweet cream about five minutes before
serving. Children like this very much
think farmers wives are very UNIV se
in not ns ng more cream in cooking. It
is cheaper and more wholesome than
butter.
CHICKEN SALAD WITHOUT OIL
Mince fine the white meat of cold, boiled
chicken, take one and half times as
much celery in bulk, having cut in
pieces a quarter of an inch long; pre-
pare dressing OF three eggs beaten light,
one-iourth cup melted butter, one-halt
cup each of cream and vinegar, half
tablespoon each OF made mustard and
sugar. with salt and pepper TO taste.
Mix we'll and put in di>h over boiling
water, stirring constantly till it thickens
like cu>tard. Pour it over the salad
when cold, and only short time before
using.
New WAY TO Cook MUTTON.
the leg of mutton in an uncovered stew
pan with VINE e.glass of water ON brisk
fire. When the water has evaporatel
and the mutton is good color pour o er
it wine -gla>stulo of stock, seasoning with
an onion. two bay leaves, three sprlgs OF
parsley, little thyme, salt, pepper and
other spices to taste. Co;cr the stew
pan and let the contents simmer until
the mutton is done. Before serving
strain the gravy, mix with it half p mt
of cream and set it on the fire. Let it
boil up once and th cken it with two
yolkt Of eggs. Dish the mutton: pour
the sauce over it and serve.
BEEF FRIrTERs. pound of cold
roast beef, ten ounces of Lour, one tea
cupful of water, two ounces OF butter.
two eggs (the whites), pepper and salt,
beef dripping. Shred the beef as finely
as possible, and season to taste with pep
pcr and salt; make smooth batter with
the -four and water. blending them we'll
together, and stirring in the bu ter
(Which should first be meltcd,; whisk
the whites of the eggs to stiff froth,
aud add them to the batter. and lastly
put in the beef. Stir all well together,
and have some beef tripping boiling
hot in pan. Fry the fr'tters in this,
but do not drop too much of the batter
in at one time, as it reduces the tempera-
ture of the fat which in irving should
never be lowed to get below the boiling
point. Fry to a nice brown, and when
done drain well and serve on folded
oopkip