West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-08-22
RECIPES.

Stewed Potatoes-The French call
this way of cooking potatoes "a la bonnie
bouche." 1t is very nice way to cook
the small new potatoes, which are some.
times quite cheap, when larger ones are
too high-priced TO purchase. Scrape
them; this may be done quickly by put.
ting them in n pail with cold water, tax.
ing half a brick and rubbing them vigor.
ously with n sort of twist of the wrist,
then finished with knife and drop into
clean, cold water. Boil, and let them
get cold. Place q quart of them in n
stcwpan with three ounces of butter and
pinch of mixed sweet herbs; season
well with salt and pepper and shake Tor
five minutes over the fire. sprinkle with
minced parsley, squeeze Il few drops of
lemon juice over them, and send to the
table.
Pigs Feet-These are nutritious, ano
if you don't buy them at restaurant.
where they somehow seem to retain the
flavor of the farm yard, they are appetiz-
ing and delicate. Let the cleansing pro.
cess be thorough one first scraping and
washing, then soaking in cold water for
few hours, and washing and scrubbing
again. Tie each one in a separate piece
OF thin old muslin cover with boiling
water, add salt, and simmer until tender
about four hours. If you want them
picked, pour hot vinegar over them add.
ing salt, pepper and whole allspice.
They arc also nice If set aside until cold
split in two, dipped in thin flour paste
rolled in crumbs and fried i'm hot drip-
ping; garnish with parsley and slices of
lemon. They can be broiled, after which
cover with sauce made Of a teaspoonful
each of butter and parsley, seasoning
with salt, pepper and a few drops OF
lemon juice They may also be dipped
N batter and fried
Salt Mackerel-Choose n LARGE. fat
white mackerel weighing from a pound
aud quarter to a pound and a half;
soak 1T over night in large pan
Of cold water, laying it skin side
down. The next morning put il over
The fire IN cold water and let it come to
boil. Taste to see if it is too salt; if it
IS, change the water; if not, simmer un-
til with fork you can raise the bone
Drain off the water; lay the fish on hot
dish; lift of the bone and season with
two tablespOOnfuls Of cream made hot
otis of butter, pepper and minced parsley.
with this serve stewed potatoes. Slice
cold boiled potatoes in thin. even rounds
'eason each layer with salt, pepper and
otis Of butter as you drop them into a
wide saucepan. Cover with cold milk /.
stew fifteen minutes, and thicken with q
ieaspoonful Of corn starch wet with cold
milk If IL is baking morning. mold
small fat mullins from the light bread
dough, and let them raise for three.
quarters OF an hour; fry on a griddle on
top OF the stove, using a very little hot
iat. When done tear apart with the
fingers and drop bits Of butter inside.
Beef With Macaroni-This is an
economical and excellent dinner Buy
flank steak. costing accord.
ing 10 the market from fifteen 10
twenty-five cents. with q sharp knife
denude 10 Of the bits OF fat, and then
spread IL with n force meat made from
two ounces of galt pork minced fine and
fried, crumbled stale bread. a minced
onion fried with the pork. and a season
ing OF salt, pepper and powdered herbs
You viii need only q cupfu Of the
dressing, and the onion should be very
small one. Lay two or three thin
slices of fat salt pork over the
dressing, and then roll up the
steak, tying or skewcrinQ It firmly
Put q little dripping in the bottom Of q
pot and when hot lay in the meat and
brown al around then set It back on
the range and LEI it cook very slowly un-
I'll perfectly tender, adding little II any
water, but letting IL simmer In It's own
juices. Toward the last add a cupful Of
stewed and thickenod tomatoes Cook
IN another vessel half an hour before the
meat IS done, some macaroni Of the
broad ribbon variety; drain It,; put n
layer Of this on a hot platter, sprinkle IL
with grated cheese; over this ladle full
Of gravy from the pot, and so continue
until the macaroni and gravy arc al
used. Lay the meat on top, and carve
down through the middle In thin slices.
What is left IS nice sliced cold for tea.
or made into q minco for breakfast with
corn dodgers. -- marian Iog5rr,Tfs,yist