The Camden journal. [volume] (Camden, S.C.) 1866-1891, 1889-11-28
SOME RECIPES
CLEAR SDEI'.

Five pounds of beef cut from the low
or part Of tic round, five quarts Of cold
water; cut the beef into small pieces,
add the water. and let it come to boil
gradually; skim it carefully, and place
where it will keep at the boiling point
six or eight hours; tnen stroin il and set
it awaYto cool; in the morning skim of
all the fat, pour the soup into kettle,
using care to keep back all sediment;
add to this liquor one Onion sliced, one
large stock of celery, two sprigs of pars-
ley, half teaspoonful Of sage, six wh"lc
cloves, one large tomato sliced, tea
spoonful of pepper, and aalt TO :nit
taste; boil gently for half an hour. th'n
strain through a>napkin and serve with
toasted crackers.
FRIED CELERY
Cut firm white celery into pieces tSo
inches long, put them in to boil in saltcd
water, and cook fifteen minutes; remove
them from the boiling water with split
spoon, and drop into ice watCr; let lnrm
remain there ten minutes, then take them
out on to a dish, and sprinkle with salt
and paper; dip each plecc-in heatrn 'sg,
then in cracker crumbs, and fly in satei
lard; drain we'll and serve hn;
BREAKFAST DISH
Core and slice tart apples, but do not
peel them; fry thin slices for break last
bacon until clear aud ruffled, take them
up and keep them warm while :r!mg
the sliced apples in the bacon ias /" i
light brown; place the apples in me
center of q warm platter, and gai1ish
with the slices of bacon; drain both APP
pies and meat in hot colander before
dishing; serve with baked potatoes and
hot mullins.
COLLEGE CRoQUETTEs.
Put large tablespoonful of bu ter
into stew pan,. add mushr"oms and
parsley chopped very fine, two table
spoonfuls of flour, salt, pepper and graf
ed nutmeg, and little sage or summer
savory; let this boil until it thickcns,
then add third of cupful of Cream
and two tablespoonful of broth or
gravy; let this mixture be Of the consist,
ency of griddle cake batter, then take
cold fowl or veal, cut it into dce-like
pieces, and add to this sauce and let il
stand until cold; then pour into shapes
in the bowl of a spoon, roll them 10
bread or cracker crumbs, and fry until
nicely Drowned; serve garnished with
fried parsley.
sAvoRY EGGS.
Hard boil four eggs and cut them ir
two; cut bit from the ends to allo"
them to stand; remove the yolks and Ill
the centre with mixture Of chopped
tongue, olives, beet and capers; molster
with salad oil or butter, season with sal
and pepper; after filling the cavities
CRATE over the top the yolks of the eggs
serve on some crisp dry toast cut in tiny
squares or circles.
GLANCE CREAM SPONGE CAKE.
One and one-half cupfuls of sugar
two cupfuls of -four, oue-half cuptu
of cold water, solks of five eggs, white:
of two, rind and juice of one orange
two teaspoonfuls of baking powder
bake in thin sheets; whip oie cupful ol
thick cream to q stiff lroth, and still
into it gradually one-half d cupful oI
powdered sugar; CRATE into it the yello"
Of one orange rind; spread this thickl!
between the cakes.
BLACKBERRY SPONGE.
Cover an ounce of gelatine with half
cupful of cold water, and soak fol
twenty minutee; then pour over 1t PIN
of boiling water, adj half cupful o.
sugar, and stir until dissolved; mash
half gallon of ripe blackberries, strar
the juice, aud add it to the gelatine; pu
in a pan, and place on ice until thick
then beat to froth the whites of fou
eggs, and stir in; mix all together unit
smooth, and turn into fancy mould
and act on ice to hardeb; serve will
whipped cream favored with vanilla.
TEA ICE CREAM.
Make pint Of very strong green tea
mix it with half gallon of new mill
and a teaspoonfuI OF extract of CHINA
mon; set over fire, aud let simmer
sweetep with pound Of sugar; whel
the sugar is dissolved, set aside to cool
] aud then freeze.
TO CAN LIMA BEANS.
Shell them freshly gathered, cook un
til tender; put them into cans with scald
ing hot water to cover and little salt
and seal Immediately. The mixture 10
the filling of chocolate cakes should b
stiff enough to be kept from running
and is best when prepared with milk.
GENERAL RULE FOR JELLY MAKING.
Sufficient water to cover fruit; steI
until thoroughly softe q porous bag o
cheese cloth, or something equally thi
or strong; drain fruit through it withou
squeezing the pulp, so that the jelly ma
be clear; after all the juice has been oh
tanned that is possible, measure it; mea:
ure also an equal quantity of sugar; boi
the juice fifteen minutes, then add su
gar, having previously warmed it; alloy
all to boil ten minutes longer, and tn
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