Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1891-07-10
THE HOUSEHOLD.
4 BUDGET or coon RECEIPTS
Contributed 20 Good Housekeeping
by Miss ParIOa.
MUTTON cRoQrErrEs.


MUTTON CRoQUETrEs.
Enough of the cold mutton to make a
| solid pint when minced was chopped rather
fine. 1t was seasoned with a level table
spoonful of salt, one-third of a teaspoonft
of pepper the juice of half lemon and a
little onion juice. One cupful of milk was
put in the frying pan and on the range
Two generous tablcspoonfuls of butter were
beaten to cream with one heaping table
! spoonful of flour. This mixture was stirred
into the boiling milk, and when the sauce
was thick and smooth the chopped meat
was added and thoroughly mixed with the
sauce. When this mixture had cooked for
two minutes well-beaten egg was poured
over 1t; the pan was Immediately removed
from the fire and the egg stirred into the
mixture, which was then spread on plat
ter and set away to cool. When thorough
ly chilled, the mixture was shaped and
Dreaded. The croquettes were so arranged
on dish that they should not touch each
other, and the dish was placed in the re-
trigerator until Sunday, when the Gro
quotes were fried.n two minutes.
BROWN BREAD.
lntoa mixing bowl there were put one cup
full and half of corn meal, one cupful and
half of rye meal, and one level teaspoon
full of salt. These were thoroughly mixed.
One level teaspoonful of soda was dissolved
in two tablespOOnfuls of cold water and
stirred into a pint and a gill of cold milk,
and to this was added a gill of molassps.
All these ingredients were mixed together
and then stirred into the dry ingredients.
The batter was beaten vigorously for five
minutes and then poured into a wel-but-
tered brown bread tin, which has cover
that fits closely. The tin was put in the
steamer, and the steamer placed over a
Kettle of water which was boiling rapidly.
The time Of cooking was five hours. The
water in the kettle had to he repenished
after the bread had been cooking for three
hours, the new supply of boiling water be
ing taken from the teakettle. When the
brown bread was done ii was turned from
the tin and set away to cool.
STEAMED APPLE PUDDING.
Three potatoes of medium size (half a
pint when mashed) were boiled and mashed
as for the fish cakes. Into the half-pint of
mashed potato were beaten half table
spoonful of butter and eight tablespoonfuls
OF milk. heaping teaspoonful of baking
powder, level teaSpOonful of salt and a
teaSpoontul of sugar were mixed with half
pint of flour, which was then sifted into
bowl. The potato mixture was stirred
and beaten into this with a fork. The
dough was rolled down to about one-fourth
of an inch in thickness and spread i'm
well-buttered melon mould The mould
was then filled with a heaping quart of
pared, cored and quarered apples: a little
nutmeg was grated over them, then quar-
ter of cupful OF sugar was sprnkled over
them. The dough was drawn together the
tin cover put on, and the mould placed in
the steamer over "A kettle of boiling water.
The pudding was cooked for an hour and
half without being disturbed. When
turned out on fiat dish it was of beau
tiful shape. and the apples were well cook
ed. The crust. though not light and fluffy,
was of delicate flavor and texture CHINA
mon sauce was served with the pudding.
FISH CAKES.
a piece of salt Goldfish, large enough to
make a pint when minced. had been put to
soak Friday night Saturday morning il
was put in saucepan and on the fire. with
cold water enough to cover it. The water
was allowed to come almost to the boiling
point. Ii was then set back where il would
keep hot. but not boil. for an hour. The
fish was taken from the water and allowed
to get perfectly cold; then the skin and
bones were removed and the fish was
chopped fine, put in bowl, covered. and
set away. Sunday morning enough pota-
toes about six of medium size) to make a
pint when mashed were put into stewpan,
covered with boiling water and placed on
the fire. When they began to boil they
were set where they would boil gently.
They were cooked just 30 minutes from
the time they were placed on the fire. The
water was then drained from them and
they were mashed and beaten with fork.
Into the mashed potatoes were beaten the
minced fish one tablespoonful of butter.
half gill of hot milk. and a little pepper
and salt. The mixture was shaped into
small fiat cakes and fried brown on both
sides.
ESCALOPED FISH.