The Middleburgh post. [volume] (Middleburgh, Snyder Co., Pa.) 1883-1916, 1889-12-12
llEClrES.

Butter Scotch.-One cup of molasses,
one cup of sugar, half cup of butter.
Boil until it Snaps, then put it into cold
water.
Corn Cakes-One cup Of flour, half cup
corn meal, half teaspoon of salt, half tea.
spoon soda, one tablespoon of sugar, one
tablespoon of melted butter, and one cup
of sour milk. Bake in gem pans.
Oysters for the Sick-Remove the.hard
part and stew in their own liquor, adding
pepper and salt, but no milk. Crackers
can be added, or it can bc poured over a
slice of nicely buttcrcd toast. Butter
can be added to the stew if the docter
permits.
Onion Sauce for Roast Ducks-Boil six
onions until very soft; change the water
three times while they are cooking; then
drain and rub the onions through seive /;
add one and half cupfuls of hot milk,
II tablespoonful of butter and salt and
pepper To suit taste.
Fried Egg Plant--Parc and cut into
slices half an inch thick. Soak in salt
water an hour or more; dry and dip first
into beaten egg, then in cracker dust or
fine bread crumbs, and fry brown in half
butter and half lard; season with pepper
and cook thoroughly.
Mush Pudding-Take four eggs, one
cup cold mush, one large tablespoon of
butter, two-thirds of n cup of sugar Stir
well together add one pint of sweet
milk to the mixture, pour into deep
pan, CRATE nutmeg on top and bake till
the custard becomes firm.
Chicken Soup-Take all the bones Of
chicken, crack them and add the dark
meat; cover well with water and stew for
three or four hours. Flavor the broth
with some thinly cut lemon peel; salt TO
taste and add little sage tied in piece
Of muslin. All fat must be removed.
Beefsteal Smothered With Onions
Slice onions and lay them in your skillet
with pepper, salt and bits Of butter. Lay
over them tender beesfeak, then another
layer of onions, seasoned. Cover closely
and cook very slowly until done; serve
very hot and it is dish fit for king.
Beef Ball-Three pounds of beef,
chopped fine, two we'll beaten eggs, one
large cup of bread crumbs, two onions
chopped fine, salt and pepper to the
taste; make it into "a large ball and put it
into apot with little water and three
large spoonfuls of tomato catsup; sim
mer slowly until done.
Savory Baked Egg Pudding-Chop
two cups of cold ham, or any cold meat
or fish, fine. Make custard of one quart
of milk and six eggs, add teaspoonful
of salt (unless ham is used, when less
will be needed. Mix meat and custard
together, pour into Il deep dish, put little
bits Of butter over the surface and bake.
Potato Pudding-Take one pint of
finely mashed, mealy potatoes, one table
spoonful of butter, one cup of sugar, n
little salt, the grated rind and juice of
one lemon, four eggs Qeaving one part OF
the whites to Ice the top; stir well with
nepint Of rich milk bake slowly. When
done pour over the whites whipped to Il
froth with four tablespoons of sugar. Let
it brown.
Salad Dressing Without Oil-Pound
the yelks of two hard boiled eggs until
smooth, then add teaspoonful OF mixed
mustard, one saltspoonful of salt, half
a saltspoonful of pepper, half the guam
tity of cayenne, one teaspoonful Of sugar,
and u teaspoonful of lemon juice; mix
these all thoroughly, then add sufficient
cream and vinegar to make the prepara-
ton the consistency of ordinary cream.