Martinsburg independent. [volume] (Martinsburg, W. Va.) 1875-1900, 1891-01-31
HOUSEHOLD RECIPES.

IartlneS au Cayiare Gut thin
slices of brown bread and butter and
spread them with caviare. Sprinkle
each with few drops of lemon juice
and little coralline pepper or pap
riko and roll up in each slice neatly.
Serve with picked sprays of water
CIR IS, and busted with lobster coral.
Celeri la creme.-Boil the celery
till teuder, aud cut it in pieces. Stir
little cream over the FIRE with the
yolks of two eggs, aud when well
mixed lay in the celery with salt,
white pepper, very little mace, and
grated lemon peel, and shake it all
over the fire till hot; it must not boil.
Chicken Fritters.-Chop cold
chicken, but not too fine, season with
salt, pepper and little lemon juice,
mix all together well and let it stand
about one hour, make batter of
two eggs, one pint of milk, little
salt and flour enough to make good
batter, stir the chicken into this and
drop it by spoonfuls into boiling fat;
fry brown, drain well and serve hot;
cold veal can be utilized in this way,
and will be found nearly as nice as
the chicken.
Fig Candy.-0ne cupful of white
sugar, one-third of cupful of water,
one-fourth of a teaspoonful of cream
of tartar; do not stir this mixture
while it is boiling; use care that it
does not burn ard boil until amber
colored; add cream of tarter just be-
fore removing the syrup from the
fire, wash the desired quantity OF
figs, wipe them and cut them into
small pieces; place in pan and pour
the syrup over them and set away to
cool; cut in squares.
Baked Macarcni.-Break half a
pound of macaroni into inch pieces
and put into a saucepan of boiling
water and boil twenty minutes, or
until soft, but not broken; add a
little salt while boiling; drain and
put into a well. buttered dish, layer
at time, with plenty of grated
cheese sprinkled over each layer,
with bits of butter and pepper 10
your taste. Have layer of cheese
on top; pour in half cup of milk
or cream and bake half an hour;
serve in the dish it is baked in.
Scotch Pancakes.-One pint of
milk, two tablespoonluls of butter,
four eggs, two-thirds of cupful of
flour, one teaspoonful of baking
powder, a little salt, sift the -four,
salt and baking powder together,
add the milk and beaten eggs, then
the butter melted; mix we'll; well
butter small frying pan and pour
in one-half cupful Of the batter, move
the pan around so the batter shall
cover it, and place over the fire to
brown, then remove from the heat
and the pancake will rise up; spread
each overlwith marmalade or jelly,
roll them up and serve with SLICED
lemen and sugar.
Mixed Sandwhiches.--Chop half a
pound each OF cold boiled ham.
chicken and tongue; season with one
teaspoonful of melted butter, one
tablespoonful OF prepared mustard,
little white pepper, very little
salt; mix thoroughly, and then add
the powdered yolks of two hard boil
ed eggs; put this mixture thick on
thin slices of buttered bread, and
place them in warm oven while pre-
pairing white sauce Of milk, butter
and flour; when the sauce is ready,
pour it over and around the sand
witches, and sprinkle over all good
quantity of finely chopped celery.
The sandwiches should not be allow
cd to bake, but heat thoroughly.
Dutch Broth.-Three pounds Of
common meat, beef or mutton; put
it on to boil in sufficient water to
cover well and remove all the scum
as it rises; slice thin two potatoes,
chop one small carrot, one small par
snip, one onion, and when the meat
is nearly done, add the vegetables,
with one dozen whole cloves; keep
all well covered with liquor. When
the meat is done, remove it, and take
out all the bones and gristle and
chop the meat, but not fine. To the
broth add two tablespoonfuls Of rice
prepared in milk and seasoned with
salt and pepper; add the beaten yolk
of one egg; heat thoroughly, but do
not let the liquor boil after the egg
is added. Lastly, add the meat, heat
and serve at once.
|
Half seen in the Babylonish lore,
Half seen in the arts Of Egypt's
store.