The Penn's Grove record., 1889-01-05

thirty to forty minutes; very thick
cake. one hour In an oven In which
you can hold your hand to count mod
erately twenty-five, and not be able to
add q minute 10 that number. Fruit
cake requires two to three hours. d.
vide the baking into quarters. The
first quarter 1t should simply rise; the
quarter, continue to rise and
brown; the third quarter, grow a uni
form golden brown; fourth. settle a
little. brown In the cracks and cleave
from the pan. II q cake rises In the
middle, stays up and cracks open, ID is
mixed too stiff. When NEW process"
-four is used, take one eighth less than
any recipe calls for.
A VEAL SHAPE.-Take one and q
half pounds Of veal and stew gently
with an onion, q stick of celery, carrot,
bunch Of herbs tied in muslin. pepper
and salt, In water sufficient to cover 1t.
1t will take about one and three quar-
ter hours to cook, and should not be
overdone or it will lose flavor. While
the meat Is cooking take q mold and
set two longitudinally cut hard bo'ied
some picc s OF olive and diamonds
Of beet root, in sally Jelly, allowing
about an inch OF ornamental Jelly 10
stand until firm. Mince the cooked
veal, carefully excluding all fat; mix o
pint of liquid jelly with the veal, orna-
ment with two hard boiled eggs, cut
lengthwise, stoned olives or bits Of cold
boiled beets, around the sides Of the
mold, and when the mince is nearly
cold place 1t carefully on the set Jelly.
with parsley and rings OF
finely sliced tongue. II jelly Is not at
hand, strain q pint of stocks from the
stewing, dissolve mi half ounce OF gel
atine In q half ,tumbler Of cold water,
boil 1t up, mix 1t with the mince, add
q squeeze Of lemon, pour 1t into a mold,
arranged as above.
BRoILED MUTTON CHOPS Select
good fat chops from the rack OF the
cut very thick-to obtain
which cut of two ribs. remove the bone
from one and press the meat closely to
the other; also neatly trim of the meat
from the small part of the bone for two
or three inches. to serve as a handle.
Broil Dyer q brisk charcoal or coke fire
upon a wire gridiron turning frequently
until both ssdes are done to fancy.
Serve on a hot platter, and garnish the
chops by neatly wrapping around the
handle of each clear white paper, and
lay q sprig of fresh celery top on each
chop.
CURRY OF COLD MUTToN.-The
cold meat of the day before makes a
very acceptable breakfast dish served
as q curry. II not accustomed to the
taste OF curry use but little OF it at first
and o will soon learn TO like it.
Mince half an onion and Neejt brown.
Add half a teaspoonful Of curfy
and q gill of gravy. Cut the cold meat
into slices and then into strips and
warm 1t In the curry. Flour is used to
thicken the sauce by many who think
the curry too strong. but the genuine
curry does not require it.
VELVET CAKE.-Beat tho yolks Of
six eggs o little, add two cups OF sugar
and beat fifteen minutes. add the well
beaten whites of three eggs lleaving the
other three for icing). then one cap of
boiling water, two and one half cups OF
Hour with one tablespoonful Of baking
powder, well mixed dry; favor with a
teaspoonful of lemon extract. Bake in
three layers, and put this icing between
them. Add to the three well beaten
whites six dessertspoonfuls Of pulver-
lied sugar to each egg, and flavor with
lemon.
FRENCH RoLLs.-One quart Of -four
sifted with q teaspoonful of salt and q
teaspoonful OF sugar, two cups of milk,
one half CANE of compressed yeast, two
eggs, one tablespoonful Of butter. Rub
the butter Into the fonr. add the eggs,
beaten light. and the III TX. Add the
yeast cake Dissolved in three table
spoonfuls Of warm water. Knead we'll
five minutes. Let 1t rise over niGh hit,
and in the morning mold into oval rolls.
Place these in q pan just touching each
other, and let rise again. Cut each
across the top with a knife, and bake.
GERMAN PUDDINa.-Three fourths
cup Of sugar, one large spoonful OF but
ter, mix rs for cake, add two eggs well
beaten, one cup of milk, flavoring to
taste, and enough -four Unto which
some baking powder has been sifted) to
make 80 ordinary cake batter, beat up
very light. pour into . buttered mold.
bake In a quick oven, turn out on a
dish, sprinkle with a little sugar, serve
with lemon sauce.
POTATO PUFF. - Put two cups of
cold mashed potatoes into a saucepan;
add the yolks Of two eggs, . gill cream,
q tablespoonful Of butter, salt and pep
per to taste. Stir the whole over q IRE
until we'll mixed and hot, then add
carefully the well beaten whites Of
three eggs. Heap on q CREASED baking
dish or In gem pans, and bake in a
quick oven until q nice brown.
a MATELoTTE ia q brown fish stew,
and q great Improvement on the ordin-
airy dried-up small fried Ash. The
Germans fry their fish to q turn, and
then stow them with water. to which
something acid Is added = vinegar,
lemon juice, grape or lime juice or sour
oranges.
Eco ROLLS. - Two cups Of sweet
milk, two eggs, ono fourth teaspoonful
OF salt, three and one half cups of sifted
-four. one teaspoonful of baking pow
der; bake In gem pans.
A GOOD rule for the use Of the differ
emf kinds Of -four is to $ pastry -four
wherever baking powder is used and
bread -four with yeast.
CREDIBLE CAKEs.-Four raw pota-
toes grated, two eggs, yolks and whites
beaten separately. one half teaspoonful
Of salt, one half saltspoonful Of pepper,
one tablespoonful Of -four. fry in hot
butter.
STEEL knives which are not in gen.
eral use may be kept from rusting II
they ara djpped in q strong solution OF