The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1889-01-02
Good ITouschoId Recipcs.

Hamburg Smoked Beef and Ham: To
prepare beef and hams in the celebrated
Hamburg style, the salt has to be thor
oughly rubbed into the meat while it is
vet blood warm. Take one part of salt
peter to three parts of salt; then rub the
meat thickly with rye bran, and when
quite cold wrap it carefully in paper,
and at once hang it up to smoke. With
this process failure is almost impossible,
and the meat keeps sweet and juicy.
German Potato Pudding: Take three
cups of cold boiled and mashed pota-
toes; put them into a saucepan with a
little salt and grated lemon rind; stir
over the fire; add butter the size OF an
egg, half pint of cream, and two table
spoonfuls of sugar; remove from the
fire; flavor with orange Tower water;
add four beaten eggs and the yelks of
four more. Mix all we'll together and
pour into mold we'll buttered, and
sprinkled with bread crumbs. Bake and
serve hot.
Bread and Butter Pudding: This is a
good substitute for plum pudding,
when the latter is not desirable on
account of its richness. Add to one
pint of new milk the flavor of the
yellow rird of a small lemon, or of stick
cinnamon, if preferred. Simmer from
ten to twenty minutes and then mix with
a gil of cream Sweeten with four
ounces of white sugar, and stir in slowly,
while hot, six we'll beaten eggs. Have
in readiness buttered pudding dish
with three layers Of bread and butter
alternated with four ounces of currants,
and one and half of finely shredded
candied lemon and orange peel. Pour
the eggs and milk on by degrees, allow
ing the bread and butter to absorb it.
Soak two hours and bake half an hour
in moderate oven.
Hare Soup: Game is plentiful at this
season. In many parts of the country
the Youngsters of the family may pro-
cure a supply merely by the setting Of q
trap which is always a pleasure to
rightly constituted boy. Skin and clean
hare or rabbit, and cut it i'll joints as
you would a chicken for fricassec.
Fry quarter of pound of salt pork cut
in strips; take it out and fry the ..oints
in this. Put all into soup kettle, and
cover with three quarts of boiling water;
add two sliced onions, some stalks OF
celery, q bay leaf, thyme, parsley and
blade of mace. Simmer slowly until the
meat is tender, then remove the nice
pieces; chop the meat from the inferior
portions; strain the soup; return to the
Saucepan; add the min, ed meat; boil
for ten minutes, and pass oil through a
sieve. Put the best pieces into the
tureen and pour the soup over them.
Boiled Chickens with Celery Sauce:
Lay aside the whitest part of a bunch of
celery for the table, and chopall the rest
except the very green stalks; cook in
boiling water until tender. Truss the
chicken and stuff as for roasting, add
ing some OF the stewed celery to the
dressing. Add the water IN which the
celery was boiled to that in which the
chicken is to be cooked. 1t will flavor
it delicously. Brown the chicken in a
little hot, sweet dripping; cover with
boiling water containing small sliced
onion and carrot, and simmer until ten
der. Lift out; dredge with -four, and
brown in quick oven. For the sauce,
melt in q saucepan tablespoonful of
butter, and stir in heaping tablespoon
full of flour; when smooth aud bubbling,
add one cup each of hot milk and the
water in which the chicken was boiled.
Season with salt and pepper, and add
the stewed celery. Simmer for live
minutes. Send to the table in a boat.
Even an old chicken" may he cooked
in this wav.-Amcriram .lgri"u'tHr~t.