West Virginia argus. [volume] (Kingwood, W. Va.) 1877-1946, 1889-10-03
RECIPES.

hAF&A Aa1H
Carrots with White Sauce-The small,
French carrots, or larger ones sliced, are
delicious if Simmered until tender in
sailed water, and served in white sauce,
made by adding n spoonful Of -four wet
with cold milk to II cup If boilldg milk.
Stir in a lump of butter, season to taste,
lay in the carrots and let them get hot
through.
Deviled FisliAHaH a pound of any
cold, boiled, faky fish shred fine. Mix
one tablespoonful of -four with n little
milk and stir it into u gill of boiling
milk add a desertspoonful of butter and
remove from the fire. Pour aver the fish {;
add also two yokes of hard boiled eggs
mashed fine, d tablespoon Of finely-minced
parsley, and salt aud cayenne pepper to
taste. FIJI clean scallop shells with the
mixture, brush over with beaten egg,
cover with crumbs and brown.
Apple Pudding-A very nice pudding
is made from stale cake and stewed
apples either fresh OF dried. Crumble
the cake and put n thick layer in u but
tered pudding dish, add a layer of stewed
apples and add another of cake crumbs.
For a quart dish of this mixture, beat
the yokcs of two eggs and the white of
one with II pint Of milk and three table.
spoonfuls Of sugar; pour over the cake
and apples and bake thirty minutes.
Dray to the oven door and cover with u
meringue, made from the white of the
egg beaten with sugar.
Shoulder Of Lamb-A shoulder on
lamb cooked as follows is a very cheap
ard excellent dinner: Have the butcher
cIr nut the shoulder-blade, and the first
lehgth and half the second of the fore
leg, taking care not to mangle the meat.
Stuff with a fOrcemeat made of bread
crumbs with one boiled and mashed
onion, seasoned with salt, pepper and
sage. Truss it up something in the shape
of Il duck and sew shut. Lay in a
dripping-pan On a few sliced vegetables,
pour over a gill of hot water, and bake
twenty MINUTES 10 the pound. Garnish
with new, small carrots, onions and new
potatoes; strain and thicken the gravy,
pour it over all and serve.
Rolled Beefstake-Make a dressing OF
a cup Of fine bread crumbs, an ounce OF
minced salt pork, sage, salt and pepper,
and mix well with "a tablespoonful Of
melted butter. Lay two pounds of round
steak IN q board, trim off the fat, aud
with a choppinR.knife cash the upper
surface, but do not cut through. Spread
the dressing on this side, roll up like
Jelly cake and fasten with skewers. Lay
over q few thin slices Of salt pork and
lay in q saucepan q little copied onion
and carrot, cover with q pint of water to
which has been added salt and q little
vinegar. Simmer until very tender,
probably three hours. Lay in a baking
pan, dredge with flower, and brown
quickly. Strain and thicken the gravy
and pour over the meat.
Observation-Disclosures frequently kin
their own calves and sell them to q
country butcher, who does OF know the
value Of sweetbreads, for which a city
customer must pay from forty to seventy
five cents a pair. They are easily cooked,
and most delightful when prepared
properly. Soak them in q bowl Of cold
water for au hour; pull off the skin and
fat parboil for twenty minutes in water
with - little salt; throw I'm cold water
for five minutes and then press between
two plates with a weight on top until
perfectly cold. Dip in beaten egg and
bread crumbs. and fry in hot clippings.
They are especially nice with green peas
served in o. circle around them.-Amert
eY4 A~gyic5fH.ytt