The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1889-05-30
Kitchen Counsel.

Use charcoal to boil with; the flames
close the pores quickly and make the
meat very tender.
Cake is baked when a fine splinter
of wood will pass through without
any of the cake adhering, and not un-
til then.
Salt will curdle new milk; hence, in
preparing milk porridge, gravics, etc,
{ the salt Shoald not be added until the
dish is prepared.
Many q cake and batch of bread are
ruined by siamming the oven door. A
maker of celebrated sponge cake will
not allow anyone to touch the stove or
walk heavily accross the kitchen floor
while the sensitive compound is bak-
ing.
For spiccd beef get about three
pounds of beef OFF the round and boil
until very tender. Then take out of
the water, chop fine, and season to
taste. Put in a tablespoonful each of
ground cloves, alispicc, and cinnamon.
Mix well and pack in Il square tin.
Take the water it has been boiled in
and let it boil down to about two-thirds
OF Il cupful, salt and pepper little and
! pour over the meat. Let it get cold.
/ The Italian cooks have way of us
ing up bits of liver, pork, ham, or
! bacon by cooking them with a smooth
mush made of salted water and Indian
| meal, putting in II layer of mush and
/ then the meat. and covering again with
! mrsh and baking all for half an hour.
! 1t is served hot with Il rich gravy made
! from the stock pot and thickened with
/ flour This dish is called ''polenta, =
J and is considered a very epicurean
side dish.
In making fish cakes take two
pounds of salt Goldfish and put on the
! back of the stove with enough water
to well cover it, and let it soak for al
! least three or four hours. Then take
! the fish and pick it up fine. Peel two
! quarts of potatoes and put on to cook
| in boiling water, and sprinkle the fish
over the potatoes and boil for half an
! hour. When done take uD in pan
and break two eggs over it and mix
and mash thoroughly. Make up in
flat cakes and fry in hot lard until very
brown.
Tea biscuit may be made of one quart
flour, three teaspOonfuls baking pow
der, one .teasDoonful salt, one table.
spoonful butter, one pint milk. Sift
the flour and baking powder. together
in Il mixing bowl; add salt, butter. and
lastly the milk; mix thoroughly and
quickly with the hands into soft
dough. The more quickly this is done
the lighter the biscuit will be. Flour
the hands, break off bits OF the dough
the size you wish, and quickly roll i'll
to any shape. Bake in IL quick oven
| twenty minuteS
If you have never tried broiled rash
ers of salt pork-not bacon-do Sc
now. Cut some very thin slices anC
soak them in cold milk over night
Next morning wipe them dry, lay on {
hot gridiron, and broil on both sides
Serve with stewed potatoes and corr
dodgers. 1t may also be fried, rolling
the slices in flour and frying in Il little
hot fat made by trying cut one or tive
slices of the pork. Make a cream
gravy us follows: Pour out from thu
pan all except about Il gilIo the gra
w; stir in Il heaping tablespoonful o
flour, and when it is smoothly mixed
stir in gradually pint of hot milk
that in which the pork was soaked
season with pepper and minced pars
ley, and serve with baked potatoes
.Aljce Chjlte9de1e IN Country Gentleman