The Mt. Sterling advocate. (Mt. Sterling, Ky.) 1890-current, 1891-11-03
THE HOUSEHOLD.


the kettle with peeled and cored sweet
apples and cook slowly till the apple
is nearly as clear and ruddy as jelly.
SQUASH PIE--This recipe for q
squash pie will be found all right.
Equal quantities of squash and apple.
Strain them when boiled, and add 8
eggs to l quart of squash; milk, rose
water, sugar, spice, etc., to the taste.
CREAM SLAw-This is an appetizing
addition to an autumn luncheon.
With one-half head of cabbage, finely
shaver, should be mixed 3 tablespoon
fuls Of sweet cream and 3 of sugar,
with pepper and salt to taste, and ]
pint of vinegar.
DREAMED POTATOES. Take eight
large potatoes, remove the eyes and
all specks, and boil in sailed water
until done. Then place in bowl
with 1 pound of butter, salt and pep
per add a gill of cream. With an
egg beater whip to a cream. Remove
to a hot dish and serve Immediately.
LEG OF MUTTON sTUFFED-Make a
stuffing with little beef suet chopped,
some parsley, thyme, marJoram, a lit
tie grated lemon, nutmeg, pepper, salt,
and a few bread crumbs; mix all to-
gether with the yolk of an egg; put
this under the skin in the thickest
part of leg of mutton under the flap ;
then roast it, and serve it at table with
some good gravy in the dish.
A SPIDER SHORT CAKE-Two parts
rich buttermilk and one part sour
cream, saleratus to foam, salt to taste,
and flour to make stiff batter. Roll
out into inch-thick, round cakes, the
size of fry pan, crease the top with
straight lines and bake in spiders over
the stove. This is good for break
fast dish on some of these cooS morn
ings.
QUARTER OF LAMB RoAsTED-Take :
fore-guarter of lamb, lard the upN
side of the joint with lean bacon, az
sprinkle the other eide thick with
bread crumbs then cover with paper
to prevent the meat from being burnt,
and roast it. When nearly done, take
it from the fire, and cover the part
that has been larded, second time,
with bread crumbs, seasoned with
salt and parsley chopped very fine
then put the lamb before bright fire
to brown il.
HoMINY CRoQUETTEs-Hominy cro-
quettes made thus are excellent for a
chilly morning breakfast: Add to one
cup of fine grained, cold boiled homi-
ny one tablespoonful of melted butter,
stir hard and moisten slowly with a
cup of milk until of soft, pasty con-
sistency; add one tablespoonful of
white sugar and a well-beaten egg.
Roll with the hands well-floured into
oval balls, dip into beaten egg, then
into cracker meal, and fry in boiling
hot lard.
AN EXCELLENT HAsu.-Pick meat
from turkey or chicken bones, shred,
add dressing and what gravy
may be left, with small pieces Of bis
cult cut fine heat in oven over twenty
minutes, when thoroughly moistened
with water all will agree "that was a
splendid turkey" The final picking
of the bones is dry dish, but served
in this way the dryness is not there.
The remnants of fowl may also be
treated as escaloped oysters-a layer
of SHREDDED or minced meat, then a
layer of crumbs.
GLAZED HAM-This is liked by near
ly everyone it should first be slowly
simmered until thoroughly done.
Two or three small onions and small
handful of whole spices should be
thrown in with it when it is about
half-done. Loosen the rind, replace,
and leave in its liquor over night.
In the morning remove the rind and
brush the entire ham with well-beaten
egg. Make paste of a cup of pow
dered cracker and rich milk or cream,
salt and a teaspoon of melted butter.
This must be evenly and thickly
spread over the ham, which is then
set into the oven to brown.
PUMPKINs.-Pumpkins call up clas-
SIC memories and pumpkin pies have
q Il