The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1888-04-14
boMEsTIc HINTS
RAaonr or BEEF:

RAGoUT OF BEEF:
Cut one pint of cold meat into one
half Inch .iice; removing fat bone ans
gtistlg. Put the tiieat ihi5 d stsw:pan,
cover with boiling water and s;:::amei
slowly two or three hours; then ado
one-half can mushrooms, cut fine. tw,
tablespooifuls wine; salt and peppei
to taste. Wet one tablespoonful fi6ui
to a smooth paste with little colo
water. stir into the Liquor. cook ter
minutes and serve.
FRIED BREAD.
One quart of -four. one tcaspoonful
of salt, three Of baking powder. and
milk enough to make it as stiff as
biscuit dough. Roll it out and cut into
square cakes two inches long and q
little over half an inch thick Drop
them into boiling lard. They only re:
quire a few minutes cooking. and
when properly made they are SO nice
they will soon become family institu:
ton.
BAKED MACARoNt
Take soine minced chicken OF meat,
then weigh half The quantity oil
macaroni which must be cooked
tender in broth; add two well-beaten
eggs, three ounces of butter, cayenne
pepper and salt to taste; all these in.
gradients must be we'll mixed. Put in
to baking dish and cook until 1t
ycllowish brown crust is formed ON the
top. Veal and chicken can BIT m ted:
ROAST BEEF.
Remove the bone from the thin part
of the roast then fold il around
against the thick part Of tho
meat. Skewer it well, lay in some
thin slices of bacon In dripping
pan with the beef and place in n lo.
oven; salt when half done and haste
frequently. Minced onion and parcley
can be added to tie gravey. Allow
twelve to fourteen minutes to the
pound in the roasting.
CORNMEAL MUFFINs.
One egg, one teaspoon OF salt. one
tablespoon Of lard, three teacups Of
fresh buttermilk, two small teaspoons
of soda, and enough cornmeal to make
as thick as cake batter SIT soda into
meal and add salt last. Grease the
muffin pan well. and have hot enough
10 fry before putting in batter. Place
in a hot oven and bake quickly.
ORANGE PUDDING.
Crate three sponge Biscuits In
enough milk to make paste; beat
three eggs and stir them IN ~:th the
juice of lemon and half the peel
grated. Put teacupful of orange
juice and one of sugar, with half cup
of melted butter. in the m xture; str it
well. put in dish with puff paste
around it. and bake slow one hour.
SPONGE CAKE
Two cups of sugar. two and one half
cups of flour, one-half cup cold water.
fonr eggs. two teaspoons of baking
powder. beat the yolks of eggs thor
oughly with the sugar, add the water,
then the flour with baking powder. aud
lastly the whites of the eggs well
beaten.
BROILED KIDNEYS.
Split them through lengthw Sc and
run an iron skewer through them to
keep them flat; pepper, and broil over
q clear fire. They should be ! ghtly
done. Serve on o very hot dish. sprinkle
them with salt and put bit of butter
Oh each.
BRoILED PORK CHOPS
Cut not quite as thick as mutton
chops and broil over brisk fire; turn
them frequently and cook dark brown.
When ready 10 serve. spr axle over
them little powdered sage,
LILY CAKE.
Two cups of sugar. two cups Of flour.
one cup OF cornstarch. one cup Of but
ter, whites of five eggs, one teaspoon
of cream tartar and one fourth Of tea
spoon of soda.
CABBAGE SALAD.
Chop fine one head of cabbage. one
pint vinegar. one teaspoonful mustard.
one teaspoonful sugar. one egg and
piece of butter size of an egg.
EXCELLENT PIE CRUST
One cup of lard, one cup OF sweet
milk, pinch soda. one tablespoon OF
cornmeal. salt and flour enough to mix
rather soft; do not knead it.
SAUCE FOR FISH.
The yolks of three eggs, one toa-
spoonful of vinegar. quarter of pound
of butter. q little salt. Stir over a slow
fire until it thickens.