The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1891-09-08
THE KITCHEN.

beaten, and a. pinch Of salt! Work
in this as much flour as, possible, aud
roll very thin. Let it lie on the
board an hour and then cut in strips
bot wider than pipe-stem and two
Inches long. Place in the boiling
Soup, a few at q time, that they may
not stick together, and boil fifteen
minutes. AZ A raGry m
eStewed Potatoes. Peel and cut into
small, uniform pieces, as many pota-
toes as may be needed. Have ready
enough boiling water with a. little. salt
In il, 70 cover them; boil until done.
Skim them out of the water into
dish, and pour over them a gravy
made Of a pint of boiled min; into
which has been stirred tablespoon
fulof Hour previously dissolved in a
little cold milk. Cold boiled potatoes
can be served the same way. at
How 10 Cure Sweet Hams.-For
two. hams take an ounce of saltpetre,
a quart of molasses, of pound Of
pepper, Of an ounce of cochineal,
about two pinches Of fine salt. If the
hams have been in salt pickle, the salt
will not be needed. Pound the saltpe-
tire and cochineal, then mix the ingre-
dients. Rub the hams thoroughly
with the pickle, turning them every
day. Let them remain in the sweet
pipkle a fortnight, then take them out,
smoke them week or more, to suit
the fancy. iW 1.s
Cambridge StcGk.--Put in a spider
two large spoonfuls of drippings, or
the fat fired from salt pork, and III
this slice eight onions; add two table,
spoonfui5 of hot water ana cook fiteen
minutes, stirring often. Take up the
ouions leaving little on the bottom
Of the spider, and on this lay o slice Of
round steak prepared and sailed, on
rhis some of the onion and another
Slice Of steak seasoned as before, COW
geIihg with the remainder Of the
onion. Add scaEt half pint Of hot
water, cover and simmer gently three
quarters of an hour. Place the steak
on hot platter and surround with
the onion. t..' .u..F i.rt#
Roasted Beef.--The best pieces for
roasting are sirloin and small rib
pieces. Have most Of the bone re-
moved; and skewer the meat into a
shapely form and put it into the pan,
ana after it is placed in the oven, pour
a cup of boiling water over the meat
ana let III trickle down into tho pan.
This checks the escape Of the juices
and facilitates the thorough heating, of
the meat before the upper surface
dries. DO not sprinkle salt on as that
tends to harden the fibre. Basic FREE
quently with the water and juices.
Allow about quarter of an hour for
to each pound, if it is prefer
red rare more if preferred wen done.
Ribbon Soup.--TWo quarts ofmnt-
ton. stock, that is liquor in which NUT
ton has been boiled / of pint of
pint5of cooked carrot sliced very thin,
and if the pieces are very large they
shonld be quartered; tablespoonfuls
of rice, ribbons. Mode Wash and
'scald the rice and put it to cook in a
quart Of boiling. water; when soft add
lthe stock and the carrots; when this
has boiled five minutes put in the rib
bois and cook fifteen minutes longer.
Season with heaping teaspoonful of
salt and ! teaspoonful of black pepper.
The seasoning can of cousc be varied
to suit. Toast and butter / cracker,
break in pieces and place in the tureen
before pouring in the soup, to which
you have added / coffee cup of rich
milk or sweet cream. Serve with
toasted crackers, which are simply
Boston crackers, split and placed in
the oven on a tin till thoroughly |
heated and crispeQ,
The housekccper cannot always
have what she would choose to cook
Or 70 cook with, any more than she
can at all times regulate the family
routine in strict accordance with her
owni conscience, TO be a good cook
implies not only the ability to, cook
with an abundance of material but
llso to serve an appetising meal from