Beverly banner. [volume] (Beverly, N.J.) 1877-1964, 1889-11-23
Household Receipts.

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of sugar to a pound of lemon. Boil
until thick, put in glasses and cover.
Potatoes for BreakfaSt.-Into well
buttered pan place layer Of cold
boiled potatoes sliced thin, salt and
pepper them, add another layer, and
cover with cream or milk; bake until
we'll Drowned. Cold mashed potatoes
are nice baked the same way.
MIX Soup. = -Four potatoes two
onions, two ounces butter, one-quarter
ounce Of salt, pepper TO taste, one pint
of milk, three tablespoonsfuls tapioca.
Boil slowly all the vegetables with two
quarts of water Strain through the
colander. Add milk, sweet-basil and
tapioca. Boil slowly and stir con
stantly for twenty minutes.
Pumpkin Pie.-One cupful of cook
ed pumpkin, three-quarters of sugar,
one egg, half a teaspoonful Of ginger,
one teaspoonful of cinnamon, a pinch
of salt, little grated nutmeg if desired
and one cupful of milk. This quantity
will make two pies Of usual size OF one
large one, which may be bake in a
mountain cake tin.
Tomato SOup.-One can Of tomatoes
put through colander by the hand.
Put in pot and boil ten minutes
fftcen-with cup of boiling water
A half teaspoonful, scant, Of baking
soda. Then take generous pint of
milk, butter, size Of an egg, salt and
pepper to taste. Roll three crackers
fine and put in soup. Serve hot.
Orange Ma,n,alode.-Take 10pounds
OF sour oranges, wash and peel, put the
peeling in kettle with little wafer
and boil several hours, cut the oranges
up and squeeze out all the juice and
pulp. When the peel is tender drain
from The water and pound very fine.
Put the whole, with seven pounds OF
loaf sugar in a preserve kettle and boil
one hour. When it jellies put in small
glasses and cover with paper
Homimy, or Rice Rechaafe.-If a
cupful of pearl hominy has been left
from breakfast it is nice served thus
Mash it in cup on the back of stove
until free from Jumps, add one well
beaten egg, half a teaspoonful of salt, q
heaping teaspoonful Of sugar, CRATE
of lemon rind, or else one drop of le-
mon extract, and one tablespoonful Of
-four mixed in tablespoonful ofmilk.
Mix well with spoon and fry in q
little hot butter. If put into a small
skillet it can be beautifully turned
when brown on one side by dividing
the round cake into four quarters with
knife and turning each quarter Sc
parately. This simple little dish is
inexpensive and is as nice as the more
troublesome croquettes.
Macaroni Croquettes.-Break six
ounces Of macaroni in rieces about two
inches long, put them in kettle nearly
full of boiling water, boil rapidly for
rs minutes. When done drain and
throw into cold water for Is minutes,
drain and cut into halfinch pieces. Put
half pint of milk on to boil Rub
one large tablespoonful Of butter and
two rather heaping tablespoonful of
floor together, and stir continually I'M
til it thickens, then add yelk of two
eggs, stir again until very thick, about
half minute take from the fire, add
the macaroni, two tablespoonsfuls Of
grated cheese, salt and cayenne to taste,
mix and turn on a plate to cool. When
cold form into cone-shaped croquettes,
roll first in beaten egg and then in
bread crumbs and fry in smoking-hot
fat. Serve with cream sauce made as
follows Put one tablespoonful of
butter in saucepan with a level table
Il 81 Ao,,t, ,,,,f,l c,Y1nnnth
and add half pint of milk or cream,
stir continually until it boils, add a
half teaspoonful of salt and pepper and
is ready to use.
Scrapple. 5-pound shoulder of
pork (not cracked. Boil three, four
or five hours, until very tender, pick
out all bones and chop the meat fine.
To this quantity there should be added
II to 2 gallons of liquor. Add three
tablespoonful of black pepper, three
tablespoonfuls of crushed and picked
sage, two of sweet marjoram and 4
pound OF buckwheat meal. Put the
buckwheat in first and one pound OF
yellow Indian meal add the meal very
slowly as it is boiling. Care should be
taken to prevent it from becoming
lumpy or being scorched by too great
heat. These proportions will make
IL to IA pounds of scrapple at a cost
of 4 cents pound. When the pork
is boiled till tender remove to platter
and cut up fine and return to liquor.
One-third mutton and two-thirds pork
IS said to be better than all pork. The
seasoning can be put in the boiling
liquor. When all mixed boil about
five minutes. If it sticks to the pot